Hot Butter Lollipop Chicken

This recipe is extremely easy and has just a few ingredients!  Your guests would never expect such a big awesome flavor comes from a 4 ingredient recipe.

It’s absolutely delicious and easy to eat!  Removing that extra skin and tendon gives us a clean handle to hold on to while we mow down and our hands stay gorgeous and grease free!  The only napkins you’ll need are for your drool when you smell these babies cooking!

Next stop:  Flavor Country!

Hot Butter Lollipop Chicken:

Ingredients:

  • Chicken Drums
  • 2 Sticks of Butter
  • 1 Cup of Louisiana Hot Sauce
  • 1/4 Cup of Soy Sauce

Directions:

The hardest part of this recipe is to lollipop the chicken.  Once you figure out the first one, the rest are easy!  About 2-3 inches down the leg bone, take a sharp knife and cut around it.  You’ll start to see the meat, skin, and tendons separate.  Keep going in a circle until you can see that the skin, meat, and tendons have all separated from the part that you’re keeping.  Take your thumb and push up from the cut to the top of the bone.  Once you reach the top of the bone, take your thumb and push the skin up and over!  It’ll look like this.

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Take your butter, hot sauce, soy sauce and put them in a microwave safe bowl.  Nuke it until the butter is melted.  Yes – of course you could melt it on the stove top, but we’re all about making this easy!  Boom – this is your sauce and marinade.

Put your chicken in a Ziploc bag, pour in half of your sauce, seal, and place in the fridge for 4 hours or so.  We’re keeping the other half to use as a baste when our chicken is cooking.

Setup your grill for classic indirect heat.  We only want heat on one side of our grill.  We’re going to place our chicken on the opposite end and close the lid.  That indirect heat will slowly cook our chicken to juicy heaven!

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Once your coals are mostly grey and you’re holding a temp of around 350, place your chicken on the grill.  The marinade will have clumped by now because of the cold temperature in the fridge solidifying the fat in the butter.

Close your grill lid and let the chicken cook.  Take your leftover sauce that hasn’t touched the chicken and baste your chicken every 10 minutes or so.  We really want this flavor to cook in!  After about 50 minutes or so, your chicken should be done.  It’s pretty hard to screw this one up!  To be certain, an instant read thermometer is good to have on hand.  Make sure your chicken has hit 165 degrees and you’re golden!

Wow!  Look at this!  Buttery, spicy, salty, goodness!  It’s so juicy, packed with flavor, and easy to do!  Check this one out!

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Italian Dressing Grilled Chicken Breast

Are you looking for an easy way to achieve juicy plump breasts but don’t have a plastic surgeon?  This is the next best thing!  Hey – you’re already beautiful…so eat some food and be happy!  This takes such little effort and is almost impossible to botch!  Try it out and change the way you think about grilled chicken!  How often have you eaten a tough, dry, and flat flavored chicken breast?  The horror.  The pain!  Try this out and you’ll instantly have your staple for chicken breast recipes!

Italian Dressing Grilled Chicken Breast

Ingredients:

  • 4 Boneless Skinless Chicken Breasts
  • 2 Cups of Italian Dressing

Directions:

Clean your chicken removing any excess fat.  We want these cuts lean and pretty!

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Place your meat into a Ziploc bag and pour in the Italian Dressing.  Place into the fridge and marinade for the next 4 hours.  You don’t want to marinade beyond this as the vinegar in the dressing can cook and change the texture of your chicken.

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Setup your grill so you have a hot zone for direct heat and another open area away from the coals so you can cook indirectly.  If you have a gas grill, turn on only half of your burners.

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Once your grill is heated and ready (coals are 3/4 grey), place your chicken breast directly over the heat.  We want about a medium to medium high heat.  The way we know the level of heat is by placing the back of your hand over your coals or burners.  If it takes 3-5 seconds before its so hot you have to move your hand, that’s what we’re looking for.

Cook about 5 minutes on each side and then move away from the coals, so we can shut the grill lid and cook them indirectly for about another 6-10 minutes depending on how hot your grill is.  You can baste them every few minutes with more Italian Dressing to enhance the flavor!

Remove your breasts from the grill.   You can finish with a little salt and pepper.  Serve and win the hearts of many!

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Dr. Pepper Chicken

Looking for a super simple recipe that will make your chicken juicy, super tender, and full of flavor?  Look no further!  This one will keep your guests guessing what that amazing flavor is and how you were able to keep your chicken SO JUICY!

Dr. Pepper Chicken

Ingredients:

3 – 4lbs Boneless Skinless Chicken Breasts

1 can of Dr. Pepper

1/4 Cup Soy Sauce

2 tspn Garlic Powder

Directions:

Combine the Dr. Pepper, soy sauce, and garlic powder in a bowl and mix.  Set your marinade aside.

Clean your chicken breasts by cutting off any excess fat.

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Place your breasts (the chicken) into a Ziploc bag and pour in your marinade.  Put the bag in the fridge and let it marinade for 4-5 hours.

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Heat up your grill and put these bad mamma jammas on!  I put them directly over the medium-high heat to get some marks and then finished cooking them by putting the breasts to the side and closing the grill.

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After about 20 minutes (though this will vary grill to grill, so use a meat thermometer), the chicken is done and absolutely DELISH!  Make your pappy proud and grill this up for father’s day!

Dr. Pepper Chicken
Dr. Pepper Chicken

Crispy Buttery Grilled Potatoes

If you’re looking for a fast and simple side to add that additional “wow factor” to a steak or some BBQ chicken, this is the PERFECT go-to!  With just a few ingredients, simple preparation, and BIG FLAVOR – you cannot go wrong here!

Crispy Buttery Grilled Potatoes

Ingredients:

  • 5 Yellow/Gold Potatoes
  • 1/2 Cup Italian Dressing
  • 1/2 Cup Melted Butter
  • 1/4 Cup Louisiana Hot Sauce

Directions:

The sauce here goes perfect with our potatoes.  We get the nice garlic flavor with sweet notes from our Italian Dressing, the creamyness of the butter, and the vinegary zing from our hot sauce.  When this sauce is cooked onto our potatoes, it is a match made in heaven!

To make your simple sauce, thoroughly mix the Italian Dressing, melted butter, and Louisiana Hot Sauce.  Set aside.

We use yellow/gold potatoes because the skin is light and pleasing to eat and the potato itself is very creamy which is a perfect vessel for these flavors!

Par boil your potatoes on the stove.  We do this because cooking a raw potato on the grill can take quite a bit of time and this just ensures a perfectly cooked potato with all of the right balance of flavors.  This will take about 20 minutes.  Take a knife and it should slide easily in and out of your potato.  Once done – slice your potatoes in half after allowing them to cool a bit.

Start your coals and let the grill get hot.  Take your sauce and brush it heavily over the cut side of the potatoes.  Place your cut side of the potatoes over the hot grill first.  While cooking, heavily baste the exposed side of the potatoes.

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Let them cook for about 5 minutes or so.  We want these potatoes to get a good brown color on them.  Once you’ve achieved that beautiful brown char, flip your potatoes over and cook the other side.  Baste them again.  We really want this sauce to cook into the potatoes as much as possible!

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Once done – pull these bad mamma jammas off and baste once more!

Serve and bask in the pool of hugs and kisses you’ll get from your guests!

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Grill Smoked Spicy Chicken Wings

Here we have some bold, spicy, and smoky chicken wings that will forever change what you accept as a proper wing!  Deep fried wings are a thing of the past now.  Cut out the fat and add flavor!

These are always a big hit at our family cookouts.  While standing under the hot sun sipping a cool drink, this is the perfect addition!

Grill Smoked Spicy Chicken Wings:

Ingredients:

Directions:

You can put your wings on whole but then you’d just be a weirdo.  I prefer to separate the drums and flats.

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First, place your knife at the bottom of the drummette.  You’ll feel where the joint is at and cutting threw should be easy and not require much force.

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Separating the wing tip is similar.  Place your knife where the flat and wing tip meet and feel for the joint.

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Prep all of your wings and then pat them dry with a paper towel.

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Grab your dry rub and apply liberally to your wings.

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Put your wings into a Ziploc bag, place in the fridge, and let them marinade for 3-4 hours.

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Setup your grill for classic indirect heat.  If using charcoal, setup your coals on one side of the grill, leaving the opposite end clear.  If using propane, only light the burners on one side or one half of your grill, depending on the size.  Throw your wood chip box or foil smoke on the grates directly over the coals.  If you’re not familiar with using wood chips on your grill, click HERE to find out how.  It’s very easy!

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Let your grill heat up to and maintain a 350 degree temperature.  Place your wings opposite the heat, ensuring they are not directly over any coals or flames.  Keep your grill lid closed!

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Check your wings after about 45 minutes.  They may take another 15 to get crispy, but this all depends on how well your grill holds in the heat and smoke.

Remove from the grill, serve, and become a juke box hero (with stars in his eyes).

Enjoy!

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Grilled Corn with a Lime Zest and Cumin Compound Butter

In the infamous words of Homer:  “you don’t win friends with salad”, but here is a veggie that’s certain to make you the Caroline Manzo of your neighborhood!  (“Did he just make a ‘Housewives of New Jersey’ reference?”).  Hey – I can guarantee this:  Teresa Giudice doesn’t make corn this tasty!

Grilled Corn with a Lime Zest and Cumin Butter

Ingredients:

  • Corn
  • 1 stick of softened salted butter
  • 1 Lime
  • 1 tspn Cumin Powder

Directions:

Making the compound butter:

Place your stick of butter and cumin into a small mixing bowl.  Take your lime and grate the zest into your butter bowl.  Cut the lime in half and squeeze one half of the lime’s juice in.  Mix Thoroughly.

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Cooking your corn:

Setup your grill for direct heat.  We’re wanting to put this corn directly over our heat and get some good color!

I setup a foil smoke pack and put my corn on the top rack directly above the smoke.  You can put your corn directly over the heat and it will be just as good.

Take some of your butter and put it on your corn as it cooks on the grill.  Let it baste right in!

After about 10 minutes – or until your corn is nice and tender – take it off the grill and smother it with your unicorn butter!  After all, it is quite a magical concoction!

You get that smoky flavor from the cumin; that wonderful citrus from your lime; the creamy saltiness from your butter; and that wonderful natural sweetness that comes from the corn when grilled!

Give this a try and make that kid Billy that used to take your lunch money beg to come eat at your place!

Enjoy!

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