Overthinking It: The Grilled Chicken Recipe

Look out Gordon Ramsay, theres a new chicken recipe in town. Follow along as The Dads show you how awesome and delicious a whole grilled chicken can be with their 4 master techniques. This recipe is perfect for the ultimate weekend dinner with the family and includes three amazing sides to pair with the quite possibly the best grilled chicken ever!

Intro 00:00
Spatchcock 00:14
Dry Brine 00:54
Confit 03:24
Sear 06:24

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The best grilled chicken ever requires just a little bit of effort it’s juicy juicy it’s Smokey SMY tender tender delicious always delicious F should be quiet we’ve combined four of our favorite tried and true grilling techniques to create the Ultimate Chicken our first technique spatcock fatcock basically what that means is

You’re going to remove the spine and fan the chicken out what we do is throw this in a Ziploc bag in the freezer and when it comes time to make chicken stock that’s going to be your best friend that’s flavor all right flip it and

Reverse it you want me to lay it down flip it and reverse it yep if you want to take the wishbone out it does make it a little easier to slice up the breast when you’re all done but we’re going to leave it in for now and you’re going to

Break the sternum oh yeah I just got to give it a little CPR ah snap we want everything to be symmetrical and uniform and you have this small piece hanging off it’s just going to burn get it tucked underneath it’s all going to stay together in one nice neat shape and that

Brings us to our next technique dry brining we’re going to use our own dry brine it’s a One-Stop shop you don’t need anything else you’re going to have the most flavorful crispy juicy chicken you’ve ever had the salt on the outside of the chicken is going to Wick out

Moisture which is going to dissolve the salt and then it’s going to get reabsorbed that salt is going to denature the protein so that when it Cooks it doesn’t constrict and squeeze out its own juices all right ready Mark once we’ve brined Under the Skin we’re

Also going to brine the skin itself to draw out any moisture so you can get it extra crispy science we’re going to let this thing dry brine overnight we’re putting this on the racks so that we can get the air all the way underneath it we

Want it to dry out on the surface so we can get a great crisp all right well our chicken is brining let’s make a couple of awesome side dishes one of our favorite things to have with our best ever chicken is broccolini and then Mark my lovely assistant is going to put on

Some kosher salt right there you miss a spot right there you missed another spot it’s still you’re still missing a spot how’s that all right let’s just throw this right on the grill for all the recipes today we’re going with the king of charcoal grills the Big Green Egg

With its range of Versatility and 24in diameter you can indirectly smoke a brisket sear a generous amount of burgers or even cook the best chicken ever we have this on a medium high indirect heat so we can let it roast and not have to worry about flare-ups broccolini gets an excellent color and

You can tell when it’s done by the smell you want to evaporate moisture create a great Char and pick up some of that woodf fire flavor and we’ve done that with this let’s make one last side dish before getting back to our bird let’s make our palenta side note this is an

Incredibly involved and honestly dangerous technique be very careful that’s it I think we’re done great this palenta is great it’s already cooked it’s in this awesome shape all you need to do is slice it you’ll be good to go the main ingredient of grilling palenta is olive oil I’d argue

It was palenta the olive oil is going to give you great flavor but go easy so you can avoid flareups no I’ll move the you just thought you said this was easy we’re going to use direct heat from our charcoal so we’ll remove the indirect heat plate and put the these right on

The grap and those are going to develop some excellent Char and finally let’s get back to our bird this was just in the fridge for a little over 24 hours and you can actually see the skin is Tighter and drier and the color of the brine is more concentrated because a lot

Of the salt and a lot of the sugar actually dissolved and got absorbed into the chicken leaving these beautiful herbs on top I was going to say look at the herbs and that leads us to our next technique we’re going to do this chicken con feet what does that mean with feet

That’s not what that means comfy is when you submerge your main ingredient in fat and almost braze it let’s go ahe and put our spatch chicken now just be careful they’re a little delicate when you’ve spatchcocked them so you just kind of want to give a little support

Emotional or physical yes you’re doing great these tomatoes that braze along with the chicken are going to add a little bit of sweetness to everything else in here but the tomatoes themselves they’re going to be brazed in chicken fat and olive oil don’t worry about them

Bursting in fact you kind of want them to kind of when you hit into them it shoots the flavor all all over the oil all right we’re going to add a nric t which is slightly less than 42 gallons of olive oil that’s going to seem like a

Lot but don’t worry about it we’re going to filter it out save it and we’re going to have flavored amazing olive oil at the end to use for other Cooks cancel my 3:00 a lot of olive oil all right we still have a tiny bit of surface area exposed but we’re going

To add some chiellini onions just to raise the height these are frozen chiellini onions I don’t know if you’ve ever tried to peel the fresh ones but life isn’t worth it don’t buy the it’s too Life’s too short you should probably put your face right next to it you

Should probably pour it correctly a son of a sorry little guy I need a moment just give me a moment to continue seasoning we’ll just add some garlic and fennel seed all right we’re going to cap this off by putting in some really fresh ingredients we’ve got thyme here and oregano two

Classic Italian pairings we’re going to leave these on the stems and then when everything’s done cooking we can just pull the empty stems out cuz these are actually going to cook soften up fall off all right the tides have risen we’re going to throw this on the Big Green Egg

On indirect heat around 250° and cover it in foil we don’t want any moisture to escape we’ve cooked this for many hours it’s time to check the internal temp and we’re looking for about 155° in the Breast look what we’ve done now that our chicken is com feet we need to let it rest and have the internal temp come down so it doesn’t overcook in our next step Pro tip drain some oil our com feet chicken is going skinside down on the grill so

We want to Pat off any extra oil to make sure we don’t have any flareups on the grill yep for the com feet cooking which was low and slow we actually put this heat deflector plate in down there so you get even indirect heat but now we’re

Going to take out the deflector plate cuz we want to let her rip got the pan everything that that we put into this recipe is actually being used all of this stuff isn’t just about being pretty it’s about functional usage it all adds layers of flavor you’re going to want to

Eat this stuff Mark is now going to finish it with a little salt the tomatoes have poached as well and the skin actually came right off so now we’ve got that beautiful exposed flesh we’re going to drop the veg in the Big Green Egg and get them going off to the

Grill she goes all right you don’t want this super hot but you need it hot enough to crisp the skin keep an eye on this cuz this is a risky move you put a lot of work into this you don’t want a massive olive oil flare up on your chicken rest tight

Sweetie it’s looking great so let’s go bone side down and let this cook just a bit longer all right let’s take this bird off and build our plate perfect nice work we grilled this skinside down got it nice and crispy our veggies are now roasted and have a nice

Caramelization on the outside so we’re just going to scoop them out get them on the plate it’s amazing the tomatoes stayed intact cuz that means when you bite into them they’re just going to go it’s going to be delicious we are going to add some Bara cheese which I’m going

To let Mark put around there and fresh basil is there anything better than fresh basil uh barata cheese exactly and lastly let’s garnish our sides for the broccolini we’re going with slice red chilies and a bit of lemon and Flaky salt nice very nice then we’ll top our

Grill Penta with some freshly made pesto and basil all right Mark let’s go ahead and try this chicken nope first up we’re going to try the penta we went big on the chicken so we went simple and flavorful on the penta yeah let me see can I get a bite yeah

Here your pork there’s the stuff right there m you get that Smoky robust flavor with this sweet corn finish and pesto I mean come on broccolini try some broccolini Mark yeah it’s good get off grilled broccolini is delicious on its own we add in olive oil sea salt and

Then and then that squeeze of fresh lemon juice and a little sweet chili at the end it’s perfect you’re making a hell of a mess come on we’re going to try the chicken now all right Mark’s going to give me my favorite piece M holy tender A thanks Mark you me a piece

Of basil and everything look at that he gave me a little bit of my Bara cheese some of the olive oil actually some of the juice from the chicken the oil that we used to cook basil and you even put a Chini onion on there look at how tender

And beautiful that is I mean I can tell you right now it’s the most moist piece of chicken it’s been sitting in olive oil for a gazan hour so thanks buddy you’re welcome you’re a pal cheers dude that’s one of the best bites of chicken I’ve ever had my life it’s

Unreal you want to know why why cuz this is the best grilled chicken ever you hear me I don’t have much else to say man this lives up to everything we hope for turns out that combining four different grilling techniques does in fact create the best grilled chicken

Ever if you want to see another episode about another topic from the dad’s guide leave it in the comments give us a like give us a subscribe and uh well stay juicy