Chile Crunch Spatchcock Chicken
Chef Tom fires up the Kamado Joe Ceramic Charcoal grill for Chile Crunch Spatchcock Chicken!
► FULL RECIPE: (https://www.atbbq.com/thesauce/recipes/chile-crunch-spatchcock-chicken)
RECIPE COOKED ON: (https://www.atbbq.com/sale/grills/ceramic/kamado-joe-classic-iii-ceramic-grill-with-cart.html)
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The cat didn't notice anything. The owner tried to get the cat to unlock it by what she was doing.
How about Lao Gan Ma chili crisp? Any where near the chili crunch product?
WHAT WAS THE COOK TIME ON THE BARNYARD PIMP LOL THE FLAVOR PROFILE IS SECOND TO NONE YOU NEVER CEASE TO AMAZE CHEF TOM AND YOU ONLY DO OUTDOOR COOKING HATS OFF DO YOU HAVE ANY SANTA MARIA STYLE COOKING IN YOUR ARSENAL???🔥🔥🔥🍗✌🏾
Which gloves do I see a lot of these guys using that are black, disposable but thick enough to handle food over a hot grill?
I used this marinade on some boneless, skinless chicken thighs and they turned out incredible. Super flavorful, tender, and juicy. Thank you, Chef Tom!
Chef Tom, have you ever done a DIY chile crunch/crisp?
@allthingsbbq anyway to replicate this in oven or air fryer? Don’t have a grill
Absolutely my favourite chef! Got me into bbq, every recipe you make looks epic!! Just fantastic!
It looks like Chef Tom was having serial killer vibes when he was slashing at that chicken.
I knew he knew what he was doing when he went in for the wing flat first.
Took too much off that chicken. Cut out the spine to spatchcock and leave it be.
Awe…went looking for The Jerk seasoning at ATBBQ, no dice! Also, are your branded poultry shears Victorinox?
I want to do this with a turkey breast
When spatchcocking a chicken, don't leave the breast bone in. REMOVE it.
Totally stealing this. Great cook like always man.
Bibb worthy!! I love chicken. I believe it was Jacques Pepin that said that if he were stranded on an island all he would need is chicken and eggs. Same here.
Love the idea of this recipe, I'll definitely need to try this one out. Could you do a video of cooking on the Kamado with the DoJoe? I'd love to see a few things with that attachment!
Any chance of a video with the sweetwater spice rib bath and some pulled pork? Always love your videos. Got a yoder 640 from you guys specifically because of them! Thanks
Thats an expensive marinade😃
That knife is so dang sharp. 3:20 mark…WOW
I usually smoke/BBQ the removed backbone before the freezer. Makes better, more flavourful stock.
Quite the tongue twister! I forgot my middle name trying to pronounce it three times in a row 🙃
Always looking for a new chicken recipe. Just found one!
Chicken on the bone is the way to go! Especially when spatchcocked and well marinated. I like that concoction you made there with the mayo, will be giving that a try. Thanks Chef!
Man I’m quarantining and this is making me hungry AF!!
Hi chef, greetings from Indonesia.. Great vid as always and hope oneday you can make chicken satay with peanut sauce atbbq style 😊. Thankyou chef
I'm thinking about moving… to wherever the hell you are. Looks delic homie
Damn that looks amazing 💪🏾💯💯
I’ve been waiting for kamado videos
Great cook, but that wedding ring in the marinade bro
Chef, have you thought about doing an outdoor cook?
Hello Chef Tom, I am one of your followers from the Middle East, specifically the Kingdom of Saudi Arabia.
Please chef, I need your help to serve a wagyu beef burger with a suitable sauce and its composition will be delicious. The best type of bread is vegetables and so on, thank you chef
Looks like a mummy getting ready for Halloween season, 🙂
I am doing construction/remodeling and my deck has been out of commission for nearly 3 months. I haven't been able to cook outside this whole time. I wanted to cook something that was really special for my first cook after all this time. I think I found it…
Love you videos! If there could be camera lighting on the final product that would make theses so much better. Often times there is a lot of shadows on the final product.
Your knife that you scored the chicken with….what kinda magic is that?
3/4 cup of chili crunch, but eyeballing it at the end. I mean, everyone does it to their liking. Sometimes eyeballing the amounts can be way better. 😉
spatchcockin it today…