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The Perfect Grilled Chicken | Tips for Juicy, Tender Chicken on the Grill
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Aug 23, 2023
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0:00
Folks, they ain't nothing worse than a dry, no flavor, burnt up chicken that's coming off the grill
0:07
But you ain't got to go there. I'm going to show you the perfect way to cook a grilled chicken and it be tender and so much flavor
0:14
And there's three different kinds of marinade. So come on, I'm going to pluck the feathers off of it and get it ready to go
0:30
Hey, thank y'all for stopping by the backyard on a glorious day, and we got big news
0:37
I'm talking big. You know what it is? Sadie had puppies. Yep
0:41
She was having to help her. She's a pup midwife. I was on the road gone
0:46
And we got seven little babies. They like little fat, white cotton balls
0:50
But even the puppies get hungry. And Sadie and all the little hounds needing groceries
0:55
And what are we talking about this week? Ooh, grilled chicken. to get the most flavor out of it, keep it tender. We're going to show you three different
1:04
marinerades that we put on it, but also we're going to show you how to cook it and what
1:08
you need to do, whether it be direct heat, indirect heat, or on the smoker. So let's get the
1:13
buck-buk-buk-doodle-do and get after it. So let's talk about this chicken that we're
1:20
going to cook, and I'm using chicken breasts today, and they are pretty big. And a lot of the time
1:25
when people get a big old honking chicken breast like that, they just season it up and throw it right on the grill
1:34
I love to take this chicken and put him right in this little plastic bag
1:40
But I want you to look, see the thickness there, Shannon, as we get in there, that is a big chicken breast
1:45
Now, put him in this little bag, and I'm going to tell you right
1:50
it's been a mean little chicken it is, and what do you do with a mean chicken? You beat it
1:55
It don't take much. When you take that chicken and you make it this size and you break this membrane down
2:04
he's going to accept seasoning and marinade a whole lot better, but your cook time is going to be quicker also
2:11
but your marinade time is going to be quicker because you need to let all that soak in there
2:15
and just let it stay. And when it's this shape, with it broke down, and you can see how it split this breast on the bottom
2:21
it's going to let all them flavors get in there a whole lot better. So really we're speeding the process up
2:27
I'm going to give you three different kind of marinate that all are going to bring out a different flavor
2:32
But when we're talking marinate and we're talking chicken, we've got to have an acid in there that's going to help that break down some
2:38
And we sort of changed these up as we went through there. But the first one is what I call so good
2:44
It's got basalamic vinegar in there and a little honey and it just makes things break down and you get that sweetness
2:49
but you get that bitterness there sort of out of that acid there. But when you put that all together, put it in a baggie, it needs to set at least four hours
2:58
Now, I've done them overnight, and they're even better, but you've got to let them set at least four
3:03
So that is contestant number one. Let's go to number two, and this is probably my classical favorite right here, and you can see that good red color in there
3:12
Guess what that's got in it, Shand? Let me get an dobo song
3:16
You're not a lion. This is what I call my little Mexican spicy chicken, and it's got that adobe sauce in there
3:22
and then it's got some honey to bring it all together, some chili powder some ooh I reckon oh it is so good So that is number two Number three I went back to the first chicken I ever cooked on the grill and brought this one out Let me see how I could freak It is Italian Okay Shan Yes Italiano Yes Italiano
3:43
I like to take me just some Italian dressing. But in this one to create the acid, we're going to get some red wine vinegar, and we're going to pour in there and let it all settle
3:52
But then we're mixing up some good spices, some red pepper flakes, some brown sugar back in there
3:57
We all got to have a little sweet to combat the bitterness there so it all ties together
4:02
And when you get that sweetness, the caramelization is going to help give that just a really glistening, shiny effect
4:08
Right here behind me, I have a hasty bake, and folks, we got a discount code going on here
4:14
So you can look down on that link and get that, but we also got the pit barrel fired up
4:18
We're going to cook them two different ways here. So I put me some oak in there to start with from the good folks at Fogo, and then I got me some what
4:27
Alderwood. Now folks if you got chicken or you got fish I do love me some of that
4:31
alder wood but guess what else goes with it? Some good apple wood. Got to have some
4:36
apple if you do in chicken so they're already got some smoke in there. Grills is clean
4:41
hot and old and ready to go so I'll meet y'all at the fire. The first method I'm
4:46
going to show you and this is the one with the balsamic vinegar is gonna go right
4:49
here in the pit barrel. Get her spread out there and then I just like to take
4:53
that and just let it just drip back right on there. Mmm. That is looking some of that good
5:00
Now to that, we're going to add just a little bit of the original
5:05
Who's saying that song, smoke gets in my eyes? I don't know, but it definitely is
5:10
So we got him seasoned up. Guess what? It's time to put the lid on there and let the smoky goodness begin
5:16
So why would you be wanting to do it this way? You ask yourself, Cowboy Camp, what is happening
5:20
Well, okay, in this pit burrow, the fire is way down here
5:25
And we got this good smoke in action. going over there and creating that wonderful smoke bath and we're going to let it
5:30
cook at about 205 or 10 degrees and we're just going to let it smother it and go
5:37
all around till we reach that temperature of about 165 and then we're going to what
5:42
take the lid off and then we're just going to let it get some good color and a
5:46
little more of them grill marks on there and we'll be good to go well this be my
5:51
chop pot left pepper my favorite chicken of all kinds and I got me some tinfoil out here and
5:57
two little pats of carry gold butter. Yes, you got to have them. This is Mark Murphy one time
6:02
told me on chop when I had wrapped some meat. This is sort of a French way of cooking cuisine like
6:07
meals. And I'm thinking, what did that die? What did he say? French? I don't know nothing about
6:13
the French or cooking, but when you can wrap this with full, keep you some butter in there for
6:18
that moisture, you're actually having a steaming effect. And you can put it on the hottest side
6:23
of the fire you got anywhere and we're going to let it go about five to seven minutes so let me get
6:29
it wrapped up and when you pull that out of that marinade don't pour that out because we're going to
6:38
need it right here in a minute so save it so a hasty bake says what it's on that temperature that says
6:44
who i am hot so it don't matter where you put it we're going to set it right there i'm going to crank the
6:50
fire up even closer to it because i want some things to to happen and let's go back to method number three. Behind door number one was a pit
6:58
barrel and that chicken is just smoking oh so well Behind door number two there is a steaming little chicken breast And guess what Number three folks this is the one that you going to have to pay attention on and not walk off and leave
7:12
It is the Italiano chicken. Mm-hmm. Hear that sound? That is a marvelous sound
7:22
And guess what? It's going to get some of that Red River Ranch mesquite sprinkled right there on top
7:27
Now, like I say, we'll have to keep an eye on him. in a minute and flip him over. We're just going to let him set and not bother nobody. After a
7:35
bit we'll check that temperature on that one over there to see where he's at but folks we're
7:39
just going around the henhouse right now. We're just about five on this other. And guess what? It's about six minutes
7:54
on that one side and we've been about five on this other and guess what it is time to take the lug
7:59
rack off of it so let's get that bowl off there and folks there be some steam
8:04
coming out of there and things be getting hot so look at there I mean that is
8:08
tenderness right there don't be wasting none of that there marinade just
8:12
put him on there and we gonna pour some more on there out of that sack here in a minute but whew things is happening now I can smell the goodness
8:29
Well, there you have it. You do. Onos dos and trace, three little chickens that all come off a different method there
9:05
One smoked. This one wrapped in tinful, got that carry gold butter and just bathing all in there
9:11
And this one just grilled in Italian dressing. But remember, all of them was flattened with that rolling pin just a little
9:18
And let me see. They're all cool. Now, if you was to be wanting to do all three of these at the same time, start the smoked bird about 25 minutes before you put them on
9:29
there because he too has to reach that temperature of 165. Let's go ahead and cut my first
9:36
contestant, which is the Chipotle chicken it is. And we're going to get in here and look at that
9:43
flavor. Oh, wow. I mean, it is some juice. So let's cut the smoked bird and he is, oh, so tender
9:53
he is. Pull him out of there and there we go. That's what I want to see. Goodness
9:59
and the little pups be wanting a bite of each one. Because remember when oftentimes you be grilling that chicken
10:07
and chicken come out dry, folks, this is not dry chicken. This is what you call just right chicken
10:15
So my pups is wanting a little sample and they preferred the smoked method
10:24
So one, two, three, four pup bites. Where did Duke go Did he quit his again already He went back to bed So let me be thinking about the beagle Sadie Maidge where you I keep there the mage and here is the Sadie Yes everybody had a bite and Duke
10:47
quit early he did, so I'm going to have a bite of each one. There is so much flavor
10:58
come out of that Chipotle marinade. I mean, it is so good. Kentucky fried chicken say finger licking good. Kent said, hey, you better just lick your paws off
11:15
and go on because what are we going to do? Sadie ain't into all this dancing. And look who has showed up. It is the doker
11:28
So sorry about that folks, we can dance slow. She's not used to the happy dance
11:37
Look there coming out under the house, Shann! Anytime you get food ready, what happens
11:44
Sadie, quit. People show up. Well, folks, I told you as always, when you got food
11:54
they even crawl out from the house to find it. That's my good friend, Bones. friend Bones, that guy is so entertaining. I'm telling him, he is good to go. Everything that we
12:02
used in this video will be listed right down there below as it always will. All the marinate
12:06
everything you need to know to grill the perfect chicken or smoke that yard bird. Woo, it is so good
12:12
Remember our last video that just come out last week? What? You didn't see it? Well, rewind there
12:20
We ask y'all to pray for Ruthie. A little child who's got leukemia and is fighting that battle
12:25
and whew, y'all have reached out so much, folks. We've got so many emails already that say
12:31
we're praying for Ruthie, we're praying for Ruthie. But we've also got a lot of emails from parents
12:36
that their child was sick or they had lost a child. So folks, they ain't but one thing to do
12:42
and I just think we need to lift them all up. And I thank you for praying for them and listening to them
12:46
So, oh, Heavenly Father, we just lift up all them little children, Lord
12:50
and just bring them to you. And all the parents, Lord, that are fighting that battle too
12:53
and we just ask you to be with them. with all the caretakers that are watching over them, Lord, and just keep them safe
12:59
And thank you again for the many blessings, Lord, because you are the miracle maker
13:03
Thank you again for all that we have. Forgive us, we failions. In Jesus Christ's name, I ask these things, amen
13:10
And guess what? If you stick around to the outtakes, I think there's going to be some puppy pictures from Sadie
13:15
As always, I tip my hat to all our servicemen and women and all the veterans who have kept that old flag flying over camp there
13:21
We salute you. We are proud of you, and we're always going to have that flag in camp
13:25
Shan, Andy, appreciate y'all. Warned all we do. Thank you so much, and God bless you each and everyone
13:31
and I'll see you down the perfect grilled chicken trail. Gosh, fly
13:57
A fly? Nat bug. Let me clean that up
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