The CRISPIEST Chicken Diavolo | Cookin' Somethin' w/ Matty Matheson
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SPATCHCOCK A CHICKY PUT A BRICK ON IT FOR THE CRISPIEST SKIN WITH A LIL PEPPER MELANGE ITS RUSTIC ITS ROBUST ITS CHICKEN DIAVOLO AND THAT’S AMORE!!!!
INGREDIENTS
1 chicken, spatchcocked (spine and ribs removed)
2 tbsp olive oil
1 fire brick, wrapped in tin foil
1lb mixed hot and sweet peppers (Jalapeno, Jimmy Nardello, Anaheims, Habanadas)
1 tb dried chile flakes
1 tsp smoked paprika
2-3 cups homemade chicken stock - to cover
1 stick (1⁄4 lb) Butter, cubed
2-4 Pickled Cherry bomb peppers, torn apart
1⁄2 cup Pimenta de bico
1 lemon, juiced
1 cup parsley, chopped roughly
Salt
Pepper
METHOD
1. Start by spatchcocking the chicken, remove the spine and ribs, using scissors. Make
sure to leave leg and wing bones for texture and flavour. Be careful not to pierce the
skin! Season generously with salt.
2. Warm up cast iron pan on medium high heat, add enough olive oil to cover the bottom of
the pan. Place the chicken in the pan, skin side down and allow to start sizzling.
3. Once sizzling, take a brick wrapped in tin foil and place on top of the chicken and allow to cook until it is about 90% cooked before you flip it over to finish, about 40 minutes.
4. In a separate large pan, warm up some olive oil on medium high heat. Cut one onion into rings and place in pan. Add three cloves of smashed garlic.
Next, cut up some peppers. Slice two jalapenos and add to the pan, then add one green Anaheim seeded and quartered, three Jimmy Nardello peppers, one red Anaheim and three whole orange guys. Remove the seeds or leave them in, depending on how spicy you want.
5. Once the peppers begin to soften, add salt, chilli flakes and smoked paprika. Stir through thoroughly. Add enough chicken stock to the pan to cover all of the peppers, about three cups. Add about two pickled cherry bomb peppers, torn apart, and half a cup of pimenta
6. de pica. Allow to reduce to a thick sauce, about 30 minutes, then turn off the heat and add the juice of one lemon for acidity and a quarter pound of butter. Stir through then add a cup of freshly chopped parsley. Add salt and pepper to taste.
7. Once the skin of your chicken is golden and crispy brown, take off the brick, flip the chicken and turn off the heat to allow the residual heat to cook through the rest of the chicken.
8. Serve your chicken on a bed of the diavolo sauce on a platter, skin side up so it stays crispy, then dress with sauce and reserved fat from your cast iron pan to finish.
Chicken Piccata Recipe - How to Make Chicken Piccata - Chicken with Lemon Caper Sauce
Learn how to make a Chicken Piccata Recipe! Visit for the ingredients! Plus, more info and over 500 additional original video recipes. I hope you enjoy this Chicken Piccata Recipe!
Huli Huli Chicken - How To Make Huli Huli Chicken on the Grill Easy
Huli Huli Chicken - How to Make Grilled Huli Huli Chicken on the BBQ EASY ** SEE OUR BBQ ACCESSORY GUIDE:
In this Huli Huli Chicken video, we will teach you how to make delicious Hawaiian style huli huli chicken on the grill. This huli huli chicken Recipe is one that is simple to do and will be perfect for any weekday cook! We made this on the Weber Kettle, but you can also do this on any grill. Everything you need to know is below.
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ITEMS USED - (Recipe Below)
Weber Kettle (classic)
(USA)
(CDN)
Pit Barrel Cooker
Dalstrong 8'' Chef Knife (10% OFF PROMO CODE - POSTALBARBECUE )
Slow N Sear Plus (for 22’’ Kettle Grills)
THERMOWORKS THERMAPEN MK4
THEMOWORKS SMOKE
BBQ DRAGON
CHIMNEY OF INSANITY
Napoleon Professional 5 Piece tool set
(USA)
(CDN)
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HOW TO MAKE HULI HULI CHICKEN
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WHAT YOU WILL NEED:
- 1 Chicken cut into halves
- 1 Cup pineapple juice
- 1/2 cup ketchup
- 1/4 Brown Sugar
- 1/4 Soy Sauce
- 3-4 Cloves Minced Garlic
- 1'' Minced Ginger
- 2 tbs Rice Vinegar
STEP #1
Prepare your chicken by removing the backbone and then cutting the chicken into two halves. Place the chicken in a ziplock bag. Once that is done, begin mixing together your huli huli sauce in a bowl than pour 3/4 of the huli huli sauce into the ziplock bag. Remove as much air as possible from the bag and place in the fridge to marinade for a minimum 4 hours but ideally overnight.
SETP #2
After your chicken as sat int he huli huli sauce for a while remove it from the bag and place it onto your preheated grill on the indirect side and begin cooking at 325F. After 20 minutes flip the chicken and brush on some huli huli sauce, then close the lid and continue cooking until your huli huli chicken is at 150.. NOTE: Your chicken isn't fully cooked at this point.
STEP #3
Once your chicken has reached 150F move it directly over the coal and continue to bast and flip ever 30-40 second so that the sugars don't fully burn. It is normal for the chicken to char slightly but you want to watch it closely so that it doesn't burn dark.
***NOTE: if your chicken gets a bit too dark but isn't up to temperature yet, move it back to the indirect side to let if finish coming up the last final degrees.***
Step #4
Once your chicken has reached an internal temperature of around 165 remove it from the grill, let it rest for a few minutes and then enjoy your feast!
That’s it!
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Canon 80D
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Rode Video Mic Pro
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Canon S120
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Gorillapod
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Neewer LED Lights
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About this video:
In this Huli Huli Chicken video, Jabin from Postal Barbecue will teach you How to Huli Huli Chicken on the weber Kettle Grill. This easy Hawaiian style Huli Huli Chicken is a one that tastes great and can be cooked on any bbq. Enjoy.
#hulihuli #BBQRecipes #hulihulichicken
Buttermilk Fried Chicken | Recipe Competition with Kitchen & Craft
***RECIPE, MAKES 8 PIECES***
3-3.5 pound chicken
Salt
Pepper
Onion powder
Garlic powder
Cayenne pepper
Up to 1 cup buttermilk
2 cups flour
1 teaspoon salt
1 heaped teaspoon baking powder
Vegetable or peanut oil
Cut the backbone out of the chicken using a pair of kitchen shears and discard. Cut the chicken in two by cutting between the breasts down through the breast bone. Cut the leg quarters off the breasts. Cut the legs from the thighs. Cut each breast into two parts of roughly equal mass, one with the wing still attached. You should now have 8 pieces of similar size.
Season all sides of the chicken liberally with salt, pepper, onion powder and garlic powder. Season conservatively with cayenne. Place the chicken into a gallon ziplock bag and pour in just enough buttermilk to coat the chicken in a thick paste. Close the bag and smush it around until everything is coated. Brine in the refrigerator for 12-24 hours.
In a large lidded tupperware, place flour, 1 teaspoon salt, baking powder, and lots of pepper. Shake to combine. Remove chicken from the bag one piece at a time, scraping off excess buttermilk. Put four pieces in with the flour mixture. Put on the lid and shake to coat. Remove chicken to a wire rack and repeat with the remaining pieces.
Crack an egg into the bag and beat it roughly to mix it with the remaining buttermilk seasoning paste. Return all the chicken to the bag, close, and smush it until everything is coated again. Bread the pieces in the flour again, as before. Allow to sit on the rack for 30 min before frying.
Preheat two 10-inch skillets on medium heat, each with half an inch of oil in them. When oil is hot, add all four breast pieces to one pan, and all four dark meat pieces to the other. Put them in skin-side down. If necessary, add more oil so that it comes halfway up the sides of the pieces.
Fry the chicken at a gentle sizzle, which is an oil temperature of about 250 F. You’ll probably need to turn your burners down to near their lowest setting. Flip the pieces after 10-15 min, when a crust has fully formed on the underside. Fry the opposite side for 10-15 minutes. Turn the heat back up to medium and fry, flipping often, until all sides are sufficiently golden and the white meat temperature is reading 160 F. (The dark meat will be sufficiently cooked by the time the white meat is ready, and is not as sensitive to being over-cooked.) Remove chicken to a rack and cool 10 minutes before eating.
MY COOKING PHILOSOPHY:
I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.
Quick & Easy Greek Style Spatchcocked Chicken: Ready in under an Hour!
Once you learn the simple technique of spatchcocking a chicken, you will make it this way all the time. Removing the backbone basically flattens the chicken and helps it roast faster and the result is a juicy chicken with crispy skin. This recipe is loaded with Greek flavors like lemon and oregano and is simply delicious.
Print this recipe here:
Serves 4:
1 whole chicken
1 onion, quartered
The Marinade:
• 1/3 cup olive oil
• ¼ cup lemon juice or more
• 3-4 garlic cloves, grated
The Spices:
• 2 teaspoon salt, or to taste
• ½ teaspoon black pepper
• 2 tablespoons dried oregano
• 1 teaspoon ground cumin
• ¼ teaspoon crushed red pepper flakes
• 1 teaspoon sweet paprika
Preheat the oven to 425 °F, 220 °C.
Spatchcock the chicken: Using a sharp knife or kitchen shears, cut along the backbone and remove it. Save it for chicken stock in a freezer-safe bag in the freezer.
Cut the breastbone so that the chicken lays flat.
Cut the wing tips or tuck them under while roasting so that they do not burn. Many times, the chicken is sild with the tips already trimmed.
Marinate the chicken: Combine the marinade ingredients and mix together. Pour over both sides of the chicken.
Season the chicken: Combine all of the spices and mix them together. Season both sides of the chicken.
Chill the chicken in the refrigerator for 3-4 hours so that the marinade can flavor the chicken. If you do not have time, just roast the chicken straight away, the marinade and spices are very flavorful.
Transfer the chicken and all of the marinade and spices to a cast-iron skillet.
Add the onion to the skillet and bake in the center of the preheated oven (uncovered) until the internal temperature reaches 165 °F. About 55 minutes.
For extra golden and crispy skin, turn the broiler element on for the final 5-6 minutes. Keep a close eye on the chicken so that it does not burn.
Remove from the oven and set aside for 10 minutes so that it stays juicy.
Serve the spatchcocked chicken with lemony roasted potatoes, mashed potatoes, salad, or Mediterranean rice pilaf.
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Spatchcock Chicken Recipe - How to Spatchcock Chicken BBQ on the Grill
Spatchcock Chicken BBQ Recipe - How to Spatchcock Chicken BBQ on the Grill ** SEE OUR BBQ ACCESSORY GUIDE:
In this Spatchcock Chicken BBQ Recipe, we will teach you how to Spatchcock a whole chicken and bbq it on the grill. This BBQ Chicken Recipe is one that is simple to do and will be perfect for any weeknight dinner or meal with friends! We made this on the Weber Kettle Grill, but you can also do this on any grill using the indirect cooking method. Everything you need to know is below.
ITEMS USED - (Recipe Below)
Weber Kettle (classic)
(USA)
(CDN)
Slow N Sear Plus (for 22’’ Kettle Grills)
MAVERICK XR-50 THERMOMETER
THERMOWORKS THERMAPEN MK4
BBQ DRAGON
CHIMNEY OF INSANITY
Napoleon Professional 5 Piece tool set
(USA)
(CDN)
Hanzo 9.5 Chef Knife
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HOW TO SPATCHCOCK CHICKEN - BBQ CHICKEN RECIPE
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INGREDIENTS NEEDED:
- 1 Whole Chicken
- Cooking oil
- BBQ Rub - Harry Soo's Chicken Rub -
- Kitchen Shears
METHOD:
Step #1
To Start off, take your whole bird and spatchcock it by cutting out the backbone of the chicken and the with a bit of pressure, firmly pressing down on the breast with the palm of your hand until you hear it pop/crack. This will help the chicken lay flat.
Step #2
Once your Chicken is Spatchcocked, apply some oil followed by your favourite BBQ Rub. We used Harry Soo's Chicken Rub ( ). Leave your chicken in the fridge for a few hours to allow the salt in the rub to penetrate into the chicken to help enhance the flavour.
Step #3
With the Chicken prepared, place it on the grill using the indirect method. We placed the breast forward as the heat will rise, circle back and actually cook the legs quicker. Add in your temperature probes so that you can monitor the temperature as it cooks. Next, close the lid and begin cooking at 325F until your breast meat is at 165F and your legs are at or above 175F. Ours cooked for about 1.5 hours.
That’s it, enjoy.
Did you miss our last two episodes? Catch up below.
**** Video Gear Used ****
Canon 6D
Canon 80D
(USA)
(CDN)
Rode Video Mic Pro
(USA)
(CDN)
Canon S120
(USA)
(Canada)
Gorillapod
(USA)
(Canada)
Neewer LED Lights
(USA)
To follow us online visit one of our social sites below.
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
About this video:
In this Spatchcock Chicken Recipe video, Jabin from Postal Barbecue will teach you How to Spatchcock Chicken and then make BBQ Chicken on the grill using a Weber kettle grill. This smoked BBQ Chicken recipe is a method that tastes great and is easy to do. Enjoy.
#Spatchcockchicken #BBQRecipes #BBQchicken