NEW Chicken Recipe on the Blackstone – Honey Garlic Chicken Bites – FEW Ingredients!

These honey garlic chicken bites are made with a few simple ingredients on the Blackstone griddle, and even our kids loved it! A great new griddle chicken recipe to try, plus griddle tips for your Blackstone! Recipe here: https://theflattopking.com/honey-garlic-chicken-bites/

@BlackstoneGriddles @mikeshothoney #griddle #cooking #honey #chicken #blackstone
Join this channel to get access to perks:
https://www.youtube.com/channel/UCIuJcUNvZCmggVfvQhHMIHg/join

FLAT TOP KING E COOKBOOK, MERCH, RECIPES AND SEASONINGS
Theflattopking.com

Brands that help the channel grow…
Traeger Grills — https://traeger.uym8.net/PORZGX
Thermowroks — https://alnk.to/af089vC
Drip EZ — 15%off use FlatTop15 https://dripez.sjv.io/3JXeEv
Smokin Pecan Pellets — Use code FLATTOPKING for 10% off your first order (new customers only) – https://smokinpecan.com/theflattopking
Snake River Farms American Wagyu Beef
https://snakeriverfarms.pxf.io/k0ZNnN
BBQ GUYS Website for all your Grills — https://bbqguys.sjv.io/EK36MP

For questions or comments — neal@theflattopking.com
For business inquiries– theflattopking@thestation.io

MY FAVORITE COOKING TOOLS:
Bent Wooded Handle for Cleaning
https://amzn.to/4imR0kd
Wireless Thermometer
https://amzn.to/32Klckn
My Infrared Laser Thermometer
https://amzn.to/3nfP9Co
Thermopro T19 Instant Read Thermometer
https://amzn.to/3LP33bE
The Avocado Oil that I Buy on Repeat
https://amzn.to/3xkvCp1
KitchenAid Artisan Series 5 Quart
https://amzn.to/46VFiqW
Breville Smart Oven Air Fryer Pro
https://amzn.to/494LqPm
________________________________

SEASONINGS I SWEAR BY:
MY NEW SEASONINGS
SHAKE THAT, SMASH THAT, & “QUE THAT SEASONINGS
https://theflattopking.com

Sure Shot Sid’s Gunpowder Seasoning
https://amzn.to/3B2Fq9M
Cavender’s All Purpose Greek Seasoning
https://amzn.to/3quyUUp

PIT BOSS Bold Burger Rub
https://amzn.to/3RY4x4e
PIT BOSS Southwest BBQ Rub
https://amzn.to/3eHtG58
PIT BOSS Lonestar Beef Brisket Rub
https://amzn.to/3L8hVk4

KNIVES I USE:
HENCKELS Four Stars Chef Knife
https://amzn.to/3FpwcqF
HENCKELS Four Stars 7in Filet Knife
https://amzn.to/3S7W2Hf
HENCKELS Four Star Utility Knife
https://amzn.to/3S8gpnM
VICTORINOX 6in BONING KNIFE
https://amzn.to/45zT9Cl

GRIDDLE MUST HAVES:
Traeger Bent Handle Scraper
https://amzn.to/3NRaAHE
Meat Press Stainless Steel
https://amzn.to/3puAyW3
Grill Cart for Accessories (Mine came from Harbor Freight but this one is good also)
https://amzn.to/3tP2cBW
Parchment Paper Rounds
https://amzn.to/4aKH54c
Squirt Bottles
https://amzn.to/3f0gSUF
Melting Dome and Resting Rack
https://amzn.to/35iRmEI d
Bench Scraper
https://amzn.to/3jBVA2r
My Favorite Flat Top Grill Spatulas
https://amzn.to/2S0eFQy (If not available, check the New Star store on Amazon for the black version)
My Instant Read Thermometer
https://amzn.to/3xk5xX3 (For reading internal temp of meat)
Earlywood Wood Spatulas
https://amzn.to/3yvm0Jt (Good for Pit Boss Ultimate Griddle)
Silicone Fish Turner 600 deg
https://amzn.to/3IEQP2e (Good for Pit Boss Ultimate Griddle)

WEBER LINKS:
Weber Summit Kamado S6 Charcoal Grill (Newer model of mine)
https://amzn.to/3arvq0w
Weber Griddle Insert —
https://amzn.to/45Ig5iJ
Weber 28in Griddle —
https://amzn.to/408qB1I
Weber Genesis S-435 —
https://amzn.to/3QqqBGW

SMOKER AND GRILL MUST HAVES:
Butcher Peach Paper
https://amzn.to/3tP1LaI
Black Disposable Gloves
https://amzn.to/3S924Ym
Weber Burger Press
https://amzn.to/3Mbx8mq
Charcoal Chimney
https://amzn.to/3FqKM1h
OXO Good Grips Silicone Pot Holder
https://amzn.to/470QfaQ
______________________________________

Disclosures: As an Amazon Associate, I earn from qualifying purchases. I have a similar agreement with Pit Boss and Camp Chef. That means if you click one of the links above and make a purchase, I earn a commission at no additional cost to you. This helps to offset my costs and allows me to continue making videos. Thanks for your support!

Let’s take a few simple ingredients and make a delicious dish on the Blackstoneone. How about a hot honey garlic butter chicken bite? Let’s go. And to get the video started, we have three fat big old pieces of chicken breast. That thing has to be close to an ostrich. Ingredients today are absolutely easy. Super easy. Mike’s hot honey, some lemon, some dried parsley, a little bit of red pepper flake because I feel like we want to ump that flavor. Fresh garlic and butter. Could not be any easier. First thing, let’s match the hatch. If you’re talking about a bite of any type, you don’t want a chunk. You want a bite. So, here we go. Like I said, big old chicken breast. Good Lord mercy. All right. Just open up a little bit and just going to start working around it. However you decide to cut up in chunks, that is up to you. I’m not really wor worried about like uniform pieces, but you do want to make these as even as possible, right? So, some are going to get overcooked like this. That’s just the nature of the beast. You can save that for scraps, trimmings, fajitas, whatever you want to do. Looks good to you. Looks good. Looks good. All right. So, that’s about what you’re looking for right there. You know, if you think about it, when you grab these on a toothpick or somebody walks by, you just want to be able to pop that one or two bites in your mouth. And after this is done, I’m going to get the other two knocked out. Chicken’s cut up. Our seasoning. Shake that. So, allpurpose salt, pepper, garlic, and butter. You think that this whole recipe would be themed around this seasoning. However, just so happens it is not. But it does seem like it would be a fantastic seasoning. So, let’s say I don’t know about a tablespoon. Just eyeballing here. I don’t think it’s really going to matter. Use your favorite. And then we’re just going to mix this up. Notice no oils or anything like that right yet. I want this seasoning to penetrate. Looks like I might have a little bit of work to do on the griddle. All right, in the refrigerator it goes. Just for a few minutes. It’s about as much as juggling I can do. Two whole heads of garlic. We’re going to do the smash and the chop. One tablespoon of flour. I do not want a lot of flour, okay? Don’t overflour this cuz you will have a gummy mess. That’s not what I’m looking for. All I’m looking for, just a little help on the texture side. You guys know I’m a huge believer in texture. I’m a huge believer in your chicken, your proteins having a landing zone so it gets that nice sear on at least one side cuz that’s going to help your season or your sauce stick to your chicken. All righty. On this side, it is on low and that’s how I want it. You know what? We’re going to have to do plan B. Let’s turn this side of the grill up and we’ll turn this one to low cuz the way my griddle runs downhill. So, if we put on this side, guess what’s right there? In that butter bath, I’m going to start the garlic. I know it seems like a lot of garlic and a lot of butter, but trust me, there’s a lot of chicken. So, this is cranking up a little bit. Let’s crank this one up. And all I’m doing now is looking to get that garlic super super super soft for the chicken. All right. As I pull that butter back and that garlic, all that butter has been infused with that garlic. This is why we didn’t add oil to the chicken earlier. Method behind the badness. You got to be careful cuz your butter will burn. However, we have a lot of a lot of butter. I mean, a lot of chicken to cool it down. So, we’re smoking. That’s a good thing. Each piece of chicken should have its own landing zone. So, just give you an idea, it’s like 3 and a/4 lbs of chicken, right? It’s a lot of chicken cuz it will go fast. Garlic’s just now starting to turn. That’s a perfect time to add a little crushed red pepper. Definitely optional. 1/4 teaspoon, something like that. Not a big deal. I’m just working some of that garlic butter right over here. And just as my griddle goes downhill, I’m just letting it fall in those nooks and crannies. And since we haven’t touched it, that’s what you’re looking for. So, this piece right here was snuck under this piece. See the difference? See how there’s no color on there? Color is flavor. [Music] That right there, flavor. I want to capitalize on that as well. Turn the grill down on low. Look at all that garlic. Get that butter back in there. Just about a quarter of a lemon. Little Mike’s hot honey. I’m just eyeballing. Maybe about a a fourth to a third of a cup. [Music] [Music] It’s very important at this time that you understand that the griddle’s completely off, right? You’re just dealing with residual heat. If you kept going low, even a medium, you’re definitely going to be able to burn those sugars to the griddle, and then you got to start the process all over again about how hard it is to clean, so on and so forth. So really just allow that honey to naturally start reducing butter softened. Get those nooks and crannies. See how we naturally bring up that fond that brown stuff on the griddle. That’s all included with the sauce. And everybody eats with their eyes. Means absolutely nothing to the dish. But maybe just a little parsley. I just happen to have dry. You can obviously add fresh green onions. Whatever you want to do. I’m just going to let this cool down as the griddle cools down. It’s finished to cook that chicken. Reduce that sauce a little bit more so that’ll get tacky and glazy. I mean, would you I mean, that is just something of look. You want to put this on rice, put on rice. This is more like just the like little bites, right? Kind of like a little appetizer. I’m in appetizer mode lately. Falls here. That means one thing. Football. SEC football right on top. Look at that drizzle. Even after that hard cleaning, uh, we’ve already got the water off. We’re got the debris off. Griddle’s up to like a medium high heat. You can see right now we’re smoke rolling. That’s just a residual um stuff drying off. I haven’t even added a seasoning coat yet. Um, just to show you really quick, not to overstate it. Let’s see. Some avocado oil. Let’s not overthink it. Light coats, please. Light, I mean light. Thick coats equal. A lot of times that’s how you get your flaking. So you can see right here, this is from earlier. You see how little oil I put on there? And I’m going to let this go until the smoke almost stops rolling. And then we’ll apply a couple more layers. Each layer roughly takes about 10 to 15 minutes depend on how hot your griddle is. Contrary to popular belief, you do not have to have your griddle on high to season. You just have to have it hot enough to be able to uh have the oil burn into your griddle top cuz each griddle is different. Woo! Look at that sauce. Let me just show my back end here. That little garlicky sauce. I’ve already been sneaking bites. It’s good. Look how much that kids will like it. Well, that is good. It’s not too garlicky, which all of that garlic that we added, you would think. Boy, that’s good. Hang on. I actually taste it different. I taste a lot a lot of garlic but not a lot of sweet. I think when you cook the honey Yeah. It’s not very sweet. It’s not as sweet as what you would expect. Right. Kind of like being married. Give me another bite. Another bite. Yeah. Well, it’s good though. I tell you what, I can eat a lot of bites of this. Just a few simple ingredients. You really could do that same method with a lot of different sauces. No. Like I mean if you wanted to do the same type of method with like a store-bought teriyak sauce, I mean it would kind of work the same way. Then sugars on there are gonna intensify. It’s all about griddle temperatures. I’m telling you, that’s how your griddle gets away from you. Just burn the crap out of those sugars. Especially when you have your griddle, let’s say, is like this, right? And here’s your chicken. This is going to be the cool part of the griddle because obviously this is where the heat has been zapped away. And as those bubbles pour out, that’s where those sugars start caramelizing. And the hotter your griddle is, the more the faster it happens, the harder it is to clean. So, teriyak pre-made sauce typically has a lot of sugar and it’s a lot harder to maintain. But yes, it can be done. Yeah, you’ll do the same exact way. Okay, I’m going to go ahead and eat this. Look, r it. I wouldn’t even think about rice. I was thinking of more like a toothpick style, right? People come over, you can garnish this nice with some lemon wedges. You can drizzle some honey right over top of her at the end. Maybe add some garnish and lemon in there. People just take a toothpick, pick them up, talk and go. Football season’s here and we have a lot of people moving in and out of the house and out of the back porch. We’ve done Buffalo chicken sliders. We’ve done these. There’s just a thousand different ways to change up the game. We have a join button down below. It’s a membership program. We thank each and every one of you for taking time for doing so. You can check us out on Instagram. Check us out on Facebook. Last but not least, thanks for watching. Don’t forget to press subscribe button. Pound the notification button. Share with your friends. Peace. One take. Very rarely happens. Cuz you want to eat. Give me a bite. You’re ready to get to eating. That’s a good That little kiss of red pepper. That’s a good chicken dish. Yeah.