Chef Paula Deen shares her father's recipe for grilled chicken.
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Gary just cooked the most wonderful chickens on the grill and I’ve got my butter melting and I’m going to add one cup of Worcestershire. This is a real tart sauce, an is real dark, and is real, real thin, it’s not like you think of a barbecue sauces being red and thick, it’s not like that at all. And now we’re going to add the juice of two lemons, I’m going to squeeze those out good and I can’t believe that that lemon didn’t have the first seed in this so I’m going to take that pulp and stick it over in there and I’m going to drop the lemon in it to absorb all that lemon flavor. Oh, it’s going to be so good. A good trick to get all of the juice out of the lemon is pop this into the microwave at ten seconds and it will really use so much more juice. So that’s it, that’s only is to our sauce. Now we’re going to start with the oil and we’re just going to baste our chicken and this will keep it moist and it will give our seasoning something to stick to. Now, I’ve washed these chickens really, really good and I’m just going to use salt, pepper and garlic powder. Alright, so that’s all we have to do and hopefully we’re on the way to some chicken that really remind me of the days when daddy was out in the backyard grilling this chicken for everybody. Alright I’m going to move this off now, and move the birds on and I’m going to put them skin side up and you can see that that fire is nice and hot. Now you can regulate your fire with your lid, we can actually shut that off and it’ll keep the flame from going down. Now it’s time to check our chicken, oh and it looks so good. And I’m just going to flip it over to the other side and oh, you can see how nicely that’s browned; just a few more minutes with that and then we’ll start swabbing it with my daddy’s wonderful barbecue sauce. And now it’s time to finish up daddy’s chicken. Now the secret to my daddy’s chicken was heating the sauce until the last ten or fifteen minutes because there’s so much butter in his sauce that it’ll cause your fire to flame all up and possibly burn your chicken; so we’ll just going to swab in real, real good and it smells out of this world. My daddy made a lot of people happy with his barbecue chicken. Alright, we’re going to wrap this little lap in just a couple of minutes. We’ll then put back the lid back on and I want to show you one of my favorite ways to eat asparagus. Now I have put the asparagus spears on two skewers making almost the shape of the raft. Now we’re going to put a little olive oil, a little fresh garlic, and you can actually mix this up earlier in the day and little lemon zest, about a teaspoon of little lemon zest; and then I’m going to put a little salt and a little fresh pepper and this is so good, now I’m going to take my (0:03:24.4) and you can see how I’ve done and I’m going to put on my asparagus spears every other way. Now we’re going to take our asparagus and just brush it with our olive oil and garlic. Now I’m going to lay out asparagus amour grilling, this is not going to take very long at all. Alright, now i want to offer all my guest a lighter option so all I’m going to do is take a couple of peaches and throw them on the grill, just going to pop out the seeds, I’m going to dip them in butter and then sugar and straight on to the grill. Alright now I’m going to close that grill for a minute and get of that flame and it won’t take but a couple of minutes and they’ll be ready. Everything should be ready now, let’s take a look and the chicken’s definitely done, looks so delicious; you can see that leg just trying to come apart on this, and the asparagus looks scrumptious, this looks so, so good. Let’s take our, oh, and our peaches look yummy. Look how delicious they look with their grill mark s, this meal looks so good. You’ve got your green, you’ve got your orange, and you’ve got your brown from the chicken; I’ve got to get in here and get me a leg; oh, it’s hot and juicy; a great meal for a nice beautiful sunny day