Tailgating season is in full swing and the team at Kingsford charcoal is firing up the grill for some tasty game day eats including this recipe for grilled chicken wings! The perfect one hand bite (leaving the other hand open for an adult beverage), these wings are a simple, yet flavorful addition to your tailgating menu!Read More
Whether its a backyard cookout or a tailgating party, grilled skewers are the perfect one handed food allowing guests to eat at their leisure while also enjoying a refreshing beverage.
Today we're firing up some amazing Asian BBQ Skewers, courtesy of TV personality and author of Jeffrey Saad's Global Kitchen: Recipes Without Borders, Chef Jeffrey Saad on behalf of Bush's Baked Beans!Read More
Chicken has long been a grilling staple but how many times have you actually had it where the skin wasn't soft and chewy? In this recipe, we show you how to use indirect heat to help render some of the fat from the skin of chicken thighs, ultimately turning them from flabby to ultra crispy!Read More
Grilled chicken has rarely tasted better than it does in this recipe for whole chili-lime rubbed butterflied (spatchcock) chicken, fired up on my Grill Dome ceramic cooker. By removing the backbone from the chicken and grilling it bone-side down, you are not only allowing the chicken to slow roast without drying out or burning from direct flame but also making sure the dark and white meat cook evenly.
GRILLED CHILI-LIME BUTTERFLIED CHICKEN
8 cups water
¼ cup Kosher salt
¼ cup brown sugar
2 (3lb.) chickens
¼ cup olive oil
Chili-lime salt (recipe follows)
Combine water, salt, and brown sugar in a container large enough to hold the two chickens and stir until the salt has completely dissolved.
Place chickens on a large cutting board breast side down and remove the backbone from each chicken using kitchen shears or poultry shears. Turn the chickens over and open up like a book, pressing down until the breastbone cracks and the chickens lay flat.
Place chickens in the brine mixture and refrigerate for 4-6 hours.
Prepare Grill Dome for medium heat cooking, approximately 325 degrees. Add 2-3 chunks of your favorite smoking wood to ashed over charcoal for maximum smoke flavor. Place a water filled aluminum half pan on the indirect cooking rack and put the main cooking grate in place.
Remove the chickens from the brine, rinse, and pat dry. Coat both sides of the chickens with olive oil then season liberally with chili-lime salt.
Place one butterflied chicken bone side down on the main cooking grate. Add the grill extender rack and set the second chicken bone side down on the rack.
Close the Grill Dome lid and allow the chickens to grill for approximately 1.5 hours until they reach an internal temperature of 165 degrees in the thickest part of the breast meat. Remove chickens from the grill and allow them to rest for 5 minutes before slicing and serving.
2 tbsp. kosher salt
1 tsp. lime zest
1 tsp. chili powder
½ tbsp. brown sugar
Combine all ingredients in a small bowl and blend well. Store in an airtight container until ready to use.
Disclosure: My Grill Dome cooker was provided for free by the company for recipe testing purposes.