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:


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


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.


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!


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!


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


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


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


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.


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.


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!


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


3 – 4lbs Boneless Skinless Chicken Breasts

1 can of Dr. Pepper

1/4 Cup Soy Sauce

2 tspn Garlic Powder


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.


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.


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.


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

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:



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


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.


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


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


Grab your dry rub and apply liberally to your wings.


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


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!


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!


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).



Spicy Dry Rubbed Chicken Thighs – Crispy, Juicy, and Delicious!

If you’re looking for an easy recipe that is (almost) impossible to botch – then you’ve found the right one!  This chicken is tender, juicy, packed full of flavor, and so simple to do!  BBQ Chicken is just simply one of my favorites and thighs are not only very inexpensive, they’re so packed with juice and fat that they can slowly cook and let that fat render and baste without drying out.

Spicy Dry Rubbed Chicken Thighs



Take your chicken thighs and trim off any excess skin that is hanging beyond the meat.  This is not only unpleasant but also serves as an eyesore when serving these up.  Hey – I’m a perfectionist and presentation is key.

Pat your chicken thighs dry with a paper towel.


Liberally apply Any Day BBQ’s rub.


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.  Of course I throw on a smoke pack for that added flavor.  If you’re not familiar with using wood chips on your grill, click HERE to find out how.  It’s very easy!


Let your grill heat up to and maintain a temperature of 350 degrees fahrenheit.  Place your chicken thighs on the opposite end of the grill and close.  This will allow your grill to act as an oven and cook these slowly to perfection!  And I don’t mean perfection like those cheesy cheap restaurant menus claim – in this case, it’s true!


There are two reasons that we cook these indirectly – (1) So we do not burn our thighs, particularly the skin.  There is a lot of fat in chicken thighs and placing them directly over our heat source will cause a lot of flare ups along with burning the skin.  Not to mention there is sugar in our rub which will caramelize and burn which will cause an unpleasant flavor.  THAT.  IS.  NO.  BUENO!  (2) Slowly cooking gives our smoke pack a chance to roll around our chicken, enhancing that rich and spicy flavor from our rub!


After about an hour, open your grill and check your chicken.  The thighs will be tender, crispy, and juicy!


Serve and let the high fives roll in!


BBQ Rub – Great on Pork and Chicken!

If you’re looking for a GREAT spicy and smoky aromatic rub – then you’ve gotta check this out!

Any Day BBQ’s Spicy Pork and Chicken Rub:


  • 1/3 Cup Light Brown Sugar
  • 2 tblsp Smoked Paprika
  • 2 tblsp Cumin Powder
  • 1 tblsp Chili Powder
  • 2 tblsp Garlic Powder
  • 2 tblsp Onion Powder
  • 1 tblsp Fresh Cracked Pepper
  • 2 tblsp Salt
  • 2 tspn Curry Powder


Mix thoroughly and enjoy!