This Shredded Buffalo Chicken Sandwich delivered on all cylinders. Perfectly grilled tender chicken, homemade buffalo sauce and pickled red onion made for a perfect lunch. I love a good spicy chicken sandwich, and unlike the deep fried options, this one was light, better and straight up delicious. Simple ingredients, easy to make delicious chicken sandwich.

Looking for more grilled sandwich inspiration then check out my marinated grilled spicy chicken sandwich or a fan favorite the smoked and shredded Italian beef sandwich.

Spicy Chicken Sandwich.

The spicy chicken sandwich has been a popular growing menu item at a lot of fast food restaurants. Each having it’s unique taste and heat level, people are loving this trend. As am I! Most are deep fried in buttermilk batter creating a crispy outer layer and tender meat. I’ve made a few spicy chicken recipes from a classic fried chicken sandwich to a jerk chicken sandwich using grilled shredded meat. Different cooking techniques, different spices and all delicious food.

Don’t be afraid to experiment with flavor and heat levels. Food should never be boring.

Ingredient List for Shredded Buffalo Chicken Sandwich.

• Chicken: for this recipe, I went with a whole chicken. You can use use just the breast or pre-cooked rotisserie chicken from the store.

• Hot sauce: regular hot sauce is the key ingredient to making buffalo sauce.

• Butter: the creaminess and fattiness helps create the buffalo sauce.

• Seasoning: I used a sweet BBQ rub on the chicken to balance the savoriness of the meat and heat from the sauce.

• Red Onion: sliced and pickled.

• Vinegar: liquid needed to pickle the red onion.

How to spatchcock a chicken

For this shredded buffalo chicken sandwich, I decided to grill a whole chicken by spatchcocking it.

To start, cut out the backbone from the chicken with sheers or a sharp knife. This process of spatchcocking or butterflying will allow the chicken to cook more evenly and quickly. Press down hard on the breast bone to break it so the chicken can lay nice and flat. Pat the entire chicken dry. 

Next, generously season the outside of the chicken with Dad’s Sweet BBQ rub. Pull up the skin around the breast and season inside adding more flavor to the meat. Make sure to get all sides.

How to grill the perfect spatchcock chicken

Preheat the grill to 375 degrees and set it for indirect heat.  Place the chicken skin side up and cook until the breast registers an internal temperature of 160 degrees.  Total cook time should be around 45 minutes depending on the side of the bird. Move the grilled chicken to the direct side over the coals just shy of 160 degrees to get the skin nice and crispy.

Remove it from the grill and let it rest for 10-15 minutes. This is a very important step in this process. During the rest period, the chicken will start to cool down and the cooking process will stop. The juices will redistribute inside the meat, giving you a much better final product. It will also bring up the final temp on the chicken to 165 degrees.

How to make homemade buffalo sauce.

Can’t have a shredded buffalo chicken sandwich without the buffalo sauce. Homemade buffalo sauce is probably the easiest sauce you will ever make! 3 ingredients will change your life. OK maybe not, but you’ll be making it a lot more.

In a saucepan, add Franks hot sauce, a stick of butter, white vinegar and garlic powder. Mix and simmer the ingredients over low heat until the sauce starts to bubble and thickens.

Use this sauce on grilled chicken wings, loaded potato fries, or buffalo chicken meatballs.

How to make pickled onions.

I get asked a lot on how to make pickled onion.  The process is very simple.  Start off by slicing an entire red onion.  Place the sliced pieces into a mason jar.  Next, in a sauce pan, bring to a boil, water, white vinegar, sugar, salt, peppercorns and crushed red pepper. Pour the mixture into the mason jar and seal shut.  Set aside for it to cool off while the pulled pork is still smoking.

Assemble the Shredded Buffalo Chicken Sandwich.

When the grilled spatchcock chicken has rested, using heat resistant gloves, start shredding the bird.

Place the meat into a large bowl and pour in the buffalo sauce. Mix the ingredients together.

Scoop out a large handful of the shredded buffalo chicken onto a toasted bun, add some of the pickled red onion and enjoy!

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Delicious Grilled Sandwich Inspiration:

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Shredded Buffalo Chicken Sandwich

Perfectly grilled tender chicken, homemade buffalo sauce and pickled red onion made this the perfect Shredded Buffalo Chicken Sandwich.

Course Main Course, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 6 People

Calories 564kcal

Author Maciek Zurawski

Ingredients

• 1 Whole chicken
• 2 tbsp Sweet BBQ rub
• 6 Sesame hamburger buns

Pickled Red Onion Ingredients

• 1 Red onion
• 1 cup White vinegar
• 1 cup Water
• 1 tbsp Peppercorns

Buffalo Sauce Ingredients

• 1 cup Hot sauce
• 1 stick Unsalted butter
• 2 tbsp Vinegar
• 1/2 tbsp Garlic powder

Instructions

• To start, cut out the backbone from the chicken with sheers or a sharp knife. Press down hard on the breast bone to break it so the chicken can lay nice and flat. Pat the entire chicken dry. 
• Season the outside of the chicken with a sweet BBQ rub. Pull up the skin around the breast and season the inside adding more flavor to the meat. Make sure to get all sides.
• Preheat the grill to 375 degrees and set it for indirect heat. 
• Grill the chicken until the breast registers an internal temperature of 160 degrees. 
• Remove it from the grill and let it rest for10-15 minutes.
• To make the buffalo sauce: in a saucepan, add Franks hot sauce, a stick of butter and garlic powder. Simmer the ingredients over low heat until the sauce thickens.
• To make pickled onion: slice the entire red onion and move the sliced pieces into a mason jar.  In a sauce pan, bring to a boil, water, white vinegar, and peppercorns. Pour the mixture into the mason jar and seal shut.
• Using heat resistant gloves, shred the chicken.
• Place the meat into a large bowl and pour in the buffalo sauce. Mix the ingredients together.
• Toast the buns and assemble the shredded buffalo chicken sandwich. Enjoy!

Notes

Use a rotisserie chicken if short on time or don’t have a grill.

Use bottled buffalo sauce for convenience.

Make sure to rest the chicken before shredding.

Nutrition

Calories: 564kcal | Carbohydrates: 28g | Protein: 29g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 1533mg | Potassium: 388mg | Fiber: 2g | Sugar: 4g | Vitamin A: 788IU | Vitamin C: 5mg | Calcium: 145mg | Iron: 5mg

This Cherry Coke BBQ Chicken is one of the best chicken recipes I have made in a while! Perfectly grilled chicken halves glazed with a homemade sweet cherry coke bbq sauce took an ordinary grilled chicken recipe to a whole new level! Saucy, sweet, spicy and straight up delicious! This screams summer grilling recipe.

If you like experimenting with homemade BBQ sauces, you have to try my Dr. Pepper Smoked Ribs or Dr. Pepper Pulled Pork. You get hints of the soda in the protein without an overwhelming sugary flavor.

Ingredient List for Cherry Coke BBQ Chicken

• Chicken: I used a whole chicken for this recipe. Spatchcocked it and split into halfs.

• Cherry Coke: the secret ingredient to the sauce and marinade. Adds sweetness and something extra to the recipe.

• Jalapeno: I added sliced jalapenos into the marinade for a little bit of a kick that compliments the sweetness of the soda and BBQ sauce.

• Seasoning: use a Sweet BBQ seasoning on the chicken after the brine.

• Salt: needed in a brine to bring moisture into the meat.

How to make a cherry coke brine

A basic brine consists of water and salt. Brining meat helps pull moisture into the meat making it juicier. Adding other ingredients can add flavor to the protein.

This recipe calls for a cherry coke bbq chicken, so I decided to take it one step further and brine the chicken in the soda as well.

In a large bucket, add 6 cans of cherry coke. A brine requires salt. For each can of soda, add 1 tablespoon of salt. Mix the ingredients together until the salt is dissolved.

To take it one step further, I wanted to balance the sweetness and what better way than with some heat. Slice thin rings of 2 jalapenos, seeds included, and drop them into the brine. Don’t worry, the heat will not be intense. It will be a mild finish.

How to spatchcock a chicken.

I was in the mood to grill some BBQ chicken halves. The best way to achieve that is by spatchcocking a chicken.

To start spatchcocking a chicken, cut out the backbone from the chicken with sheers or a sharp knife. This process of spatchcocking or butterflying will allow the chicken to cook more evenly and quickly. Press down hard on the breast bone to break it so the chicken can lay nice and flat.

To make chicken halves, take the sheers and cut down the middle to get 2 even parts.

Place the raw chicken halves into the brine and make sure they are fully submerged. If the chicken keeps floating, place a plate on top to keep it down.

Ideally, you want to brine the chicken an hour for every pound. That will maximize the flavor from the brine. I understand not everyone has that much time, therefore at a minimum, keep it in the brine for 1 hour for the meat to absorb the cherry coke and jalapeno flavors.

Place the entire bucket in the fridge and wait…

How to make a Cherry Coke BBQ sauce.

There is nothing better than homemade BBQ sauce. You can make a full batch and store it i the fridge for up to 2 weeks. Once you have a base tangy BBQ sauce, start experimenting with flavors and ingredients.

That is exactly what I did with this cherry coke BBQ sauce. The sauce has the perfect balance of sweetness you would expect and a tangy surprise that balances the savoriness from grilled meat. There are slight hints of the cherry coke in the sauce that elevate an ordinary sauce into something special. Don’t worry the flavor is not overwhelming.

In a sauce pan, add ketchup, yellow mustard, brown sugar, honey, molasses, Dad’s All Purpose rub, Worcestershire sauce, apple cider vinegar, cherry coke and hot sauce.

Simmer on the store top over low heat until the sauce starts to thicken. Be sure to whisk it every few minutes to ensure nothing burns to the bottom. You want to make sure that all the ingredients are well incorporated together.

Store the cherry coke BBQ sauce in air tight mason jars. Simply pour the sauce in the jar, close the top and pop it in the fridge. Store the Sweet and Tangy BBQ Sauce in the fridge for up to 2 weeks.

How to grill the cherry coke BBQ chicken.

Once the brining is done, remove the cherry coke chicken from the liquid and pat it dry.

Next, drizzle olive oil all over the brined chicken. This will not only work as a binder for the seasoning, but will help the skin get nice and crispy from the charcoal grill.

Seasoned the chicken halves with Dad’s Sweet BBQ seasoning. This will add the perfect level of sweet and savory flavors that compliment the brine and cherry coke BBQ sauce.

Preheat the grill to 375 degrees and set it for dual zone grilling.

How to create dual zone heat.

Dual heat zones are created differently depending on the type of grill you have.

• Gas grill: Turn the burners on one half of the grill. For indirect heat, place food on the opposite end.
• Charcoal grill: position the heated charcoal to one half of the round bowl. For indirect heat, place the food on the opposite end.
• Komodo style grill: use a plate setter that will deflect direct heat from the food on the grates.

Place the chicken skin side up on the indirect side and cook until the breast registers an internal temperature of 150 degrees.  Total cook time should be around 45 minutes depending on the side of the bird.

Move the grilled chicken to the direct side over the coals just shy of 160 degrees to get the skin nice and crispy. DO NOT step away from the grill. This is where people most commonly burn their chicken. The juices from the chicken may cause flare ups which will torch the bird. Carefully, sear the outside.

Next, sauce up the Cherry Coke BBQ Chicken. Take a brush and cover the chicken. Leave the chicken on the grill for 1-2 minutes to allow the sauce to caramelize over the chicken and get nice and tacky.

Remove it from the grill and let it rest for 10-15 minutes. This is a very important step in this process. During the rest period, the chicken will start to cool down and the cooking process will stop. The juices will redistribute inside the meat, giving you a much better final product. It will also bring up the final temp on the chicken to 165 degrees

The only thing to do is to cut up the Cherry Coke BBQ Chicken into smaller pieces, pour the sauce into a small dipping dish and enjoy!

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Try these saucy grilled chicken recipes:

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Over The Top White Chicken Chili

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Smoked Beer Can Chicken

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Cherry Coke BBQ Chicken

This Cherry coke BBQ chicken is saucy, sweet, spicy and delicious! The marinade and BBQ sauce make this the perfect summer grilling recipe.

Course Main Course

Cuisine American

Keyword chicken dinner ideas, easy recipe, grilled chicken recipe, how to grill chicken, soda chicken

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 6 people

Calories 848kcal

Author Maciek Zurawski

Ingredients

• 3 lb Whole chicken
• 6 cans Cherry coke
• 6 tbsp Kosher salt
• 2 Jalapenos, sliced
• 1 tbsp Olive oil
• 2 tbsp Sweet BBQ seasoning.

Cherry Coke BBQ Sauce Ingredients.

• 1 cup Ketchup
• 3/4 cup Brown sugar
• 1/2 can Cherry coke
• 1/4 cup Molasses
• 2 tbsp Honey
• 3 tbsp Apple cider vinegar
• 2 tbsp Worcestershire sauce
• 2 tbsp Yellow mustard
• 1 tbsp Hot sauce
• 1 tbsp All purpose seasoning

Instructions

• In a large bucket or bowl, add 6 cans of cherry coke, sliced jalapenos, salt and mix until the salt is dissolved.
• Cut out the backbone from the chicken with sheers or a sharp knife. Press down hard on the breast bone to break it so the chicken can lay flat. Cut the down the middle to create 2 chicken halves.
• Place the chicken halves into the brine and make sure to fully submerge. If the chicken keeps floating, place a plate on top to keep it down. Brine the chicken an hour for every pound or at a minimum, 1 hour in total.
• When ready, remove the chicken from the brin and pat it dry.
• Drizzle the chicken with olive oil and season with a sweet bbq rub.
• Preheat the grill to 375 degrees and set it for dual zone grilling.
• Place the chicken skin side up on the indirect side and cook until the breast registers an internal temperature of 150 degrees.  Total cook time should be around 45 minutes depending on the side of the bird.
• Move the grilled chicken to the direct heat side over the grill, skin side down and sear for 2-3 minutes. Flip and continue cooking until the breast reaches 160 degrees.
• Before removing from the grill, brush the chicken on both sides with the Cherry Coke BBQ Sauce. Grill for 1-2 minutes to allow the sauce to caramelize and get nice and tacky.
• Remove it from the grill and let it rest for 10-15 minutes. Serve and enjoy!

Cherry Coke BBQ Sauce

• In a small sauce pan, add all the bbq sauce ingredients, mix and bring to a simmer over low heat.
• Cook until the sauce starts to thicken, about 10-15 minutes. Be sure to whisk it every few minutes to ensure nothing burns to the bottom.

Notes

• For best results use Kosher salt in the brine.
• Any cut of chicken will work for this recipe. You can brine a whole uncut chicken, spatchcock it, only use boneless breast or thighs. Whatever your preference, use that.
• Adjust heat levels with hot sauce. Traditional BBQ sauce is on the sweeter side, adding hot sauce breaks up the sweetness and adds a little punch at the end.
• Adjust smokey levels with smoked paprika. Instead of adding liquid smoke, add natural flavoring through spices.

Nutrition

Calories: 848kcal | Carbohydrates: 153g | Protein: 22g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 7919mg | Potassium: 846mg | Fiber: 1g | Sugar: 140g | Vitamin A: 718IU | Vitamin C: 12mg | Calcium: 200mg | Iron: 6mg

This Braised Chicken in Mushroom and Tomato Sauce is the perfect hearty meal on a cold winter day. Filled with savory flavors from the chicken and veggies, add some rice or roasted potatoes and dinner is ready. Simple ingredients, one pan meal, comforting and delicious. You have to try it! The entire recipe was made on the stove top, which, if you have been following me for a while, is very unusual for me.

Want more one pan meal ideas, check out my flavorful grilled orange chicken recipe or my smoked cornbread sloppy joe dish. Try my smoked oxtail recipe for a braised dish.

Simple One Pan Dinners.

One pan meals are great for busy, on the go schedules. Use up ingredients that are already available in the fridge and pantry and put them together in one pot or pan. Meal prep a large delicious meal and enjoy for days. Best of all, there is little mess or downtime from cleaning.

You can get really creative with these recipes. From breakfast, lunch or dinner, enjoy perfectly cooked tender protein and a pan full of roasted and tenderized veggies.

For breakfast, don’t miss my breakfast skillet of champions or an easy school night pull apart pizza meal.

Ingredient List for Braised Chicken in Mushroom and Tomato Sauce.

• Chicken: I used bone-in chicken thighs for maximum flavor.

• Onion: adds savoriness and crunch.

• Garlic: adds a strong robust flavor to the dish.

• Mushrooms: adds a nutty and earthy flavor balancing the savoriness of the dish.

• Tomato paste: strong concentrate to enhance the flavor of the sauce.

• Red wine: the combination of acidity and fruitiness helps create a more layered flavor profile for the sauce.

• Broth: liquid base of the dish.

• Tomatoes: small cherry tomatoes add freshness to a very savory dish.

Step 1: Sauté first.

A crucial step in one pan meals is sautéing ingredients first before mixing everything together to cook.

I made the entire braised chicken in mushroom and tomato sauce meal on the stove top using my lodge dutch oven. It’s a large and deep ceramic cooking vessel that can hold a lot of food and withstand high heat for a long period.

Start by seasoning the chicken. Take Dad’s All Purpose Rub and season all side of the bone-in, skin on chicken thighs.

Drizzle olive oil in the pan and let it heat up. Place the chicken thighs skin down on the hot oil. Press down to get the skin nice and crispy. Don’t rush this step, it’s important to render out some of the fat from the skin for the best flavor.

Once the skin turns golden brown and is crispy, flip the chicken thighs over and sear the bottom side. Once done, remove them from the pan.

In the same oil, add 1/2 chopped onion and sauté until it’s semi soft. Add sliced mushrooms with 2 tablespoons of butter and continue sautéing the veggies until they are fork tender. Mushrooms are packed full of water and they need time to cook out.

To finish this step, add a tablespoon of tomato paste, minced garlic and red wine. My recommendation is to pick something complex and dry, like a merlot. It will add a robust and rich flavor to the broth. Scrape the bottom of the dutch oven with a wooden spoon and cook everything for 5-10 minutes.

Step 2: How to braise chicken in mushroom and tomato sauce.

Next, add 2 cups of chicken broth, salt, pepper and oregano. Mix everything together and add back the chicken thighs. Reduce the heat to a low simmer, cover the dutch oven with a lid and let it cook slowly releasing all those amazing flavors into the sauce and chicken.

Once the internal temperature on the chicken thighs reach 175 degrees, the meal is done.

If you like a thicker sauce, make a slurry using equal parts water and corn starch. Mix the ingredients together and pour it into the sauce. Mix and it will immediately thicken.

Step 3: Serve the delicious braised chicken in mushroom and tomato sauce.

This dish is best served with a scoop of rice or roasted potatoes. Add the braised chicken in mushroom and tomato sauce to the plate, top with some freshly chopped parsley and enjoy!

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Frequently Asked Questions:

More Delicious One Pan Recipes To Try:

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If you tried this Braised Chicken in Mushroom and Tomato Sauce or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!

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Braised Chicken in Mushroom and Tomato Sauce

This braised chicken in mushroom and tomato sauce is the perfect hearty meal. Simple ingredients, one pan meal, comforting and delicious.

Course Main Course

Cuisine American

Keyword chicken, chicken and mushrooms, easy dinner recipe, easy one pan meal

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 4 People

Calories 397kcal

Author Maciek Zurawski

Ingredients

• 4 Bone-in, skin on chicken thighs
• 2 tbsp All purpose rub

Mushroom and Tomato Sauce Ingredients

• 1/2 Yellow onion, diced
• 1.5 cups Sliced mushrooms
• 2 tbsp Unsalted butter
• 1 tbsp Tomato paste
• 1 cup Cherry tomatoes
• 1 tbsp Minced garlic
• 2 cups Chicken broth
• 1/2 cup Red wine
• 1 tsp Dried oregano
• 1 tsp Salt
• 1 tsp Pepper

Slurry Ingredients

• 2 tbsp Corn starch
• 2 tbsp Water

Instructions

• Season all sides of the bone-in, skin on chicken thighs with an all purpose rub.
• Drizzle olive oil into the pan or dutch oven and let it heat up to medium heat.
• Place the bone-in chicken thighs skin down on the hot oil. Press down to get the skin nice and crispy.
• Once the skin turns golden brown and is crispy, flip the chicken thighs over and sear the bottom side. When done, remove them from the pan.
• In the same dutch oven, add the chopped onion and sauté until it's semi soft. Add in sliced mushrooms with 2 tablespoons of butter. Continue sautéing the veggies until they are fork tender and all the liquid has cooked out of the mushrooms.
• Next, add a tablespoon of tomato paste, and freshly minced garlic. Cook for 1-2 minutes until fragrant.
• Add the cherry tomatoes, red wine and 2 cups of chicken broth, oregano, salt and pepper. Bring it to a boil and reduce the heat to low.
• Place the chicken thighs back in the dutch oven, cover and simmer over low heat for an hour or until the chicken is fully cooked through.
• If the sauce is too thin, mix the cornstarch with water, add to the dutch oven and mix.
• Remove from the heat, allow the chicken to rest for a few minutes, serve and enjoy!

Notes

• If you are not a fan of bone-in chicken, use boneless thighs or for leaner cuts go with a chicken breast.
• Do not use an expensive wine in the recipe. An economical bottle of a dry red is perfect for this recipe. The alcohol contents cook off leaving the fruity, rich and tangy flavors.
• Skip the wine if you do not like cooking with alcohol, replace with more chicken stock. 

Nutrition

Calories: 397kcal | Carbohydrates: 14g | Protein: 27g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 144mg | Sodium: 637mg | Potassium: 727mg | Fiber: 3g | Sugar: 5g | Vitamin A: 461IU | Vitamin C: 9mg | Calcium: 142mg | Iron: 5mg

If you enjoy chicken wings as much as I do, follow along and let me show you How To Grill the Perfect Chicken Wings. I have tested hundreds of recipes and methods over the years and have found the perfect method to grill the ideal wings. No more dry, chewy wings in your future. With my simple 3 step process, you will be enjoying deliciously tender, juicy and crispy chicken wings all tailgating season long!

And be sure to try Sweet and Spicy Wings, or my Zesty Lemon Chicken Wings or the delicious Savory Garlic Parmesan Wings.

Key Steps in grilling the Perfect Chicken Wings.

Prepping: In this step there are 3 main parts to consider when prepping chicken wings: Drying, Lubing, Seasoning. Each step plays an integral part in the final outcome.

Grill set up: No matter what type of grill you use, set up and heat distribution are vital in achieving the perfectly grilled chicken wings.

Grilling: Time and temperature are important pieces to achieving tender, juicy and crispy grilled chicken wings.

Types of chicken wings.

When shopping for chicken wings, there is the option of whole wings and detached party wings.

Whole wings are cheaper because they are not pre-cut. This piece includes the drum, flat and wing tip.

Party wings are pre-cut chicken wings with only the drum and flat.

As you might assume, buying the wings pre-cut is more expansive. So if you want to save a few $$, buy the wings whole and cut them at home. It’s a very easy process.

Take your knife and cut between the 2 joints of the drum and flat and flat and wing tip. You will be able to feel with your knife where the seperation is for a smooth cut.

Keep the drum and flat and save the tips for later.

Step 1: How to prepare the Perfect Chicken Wings

Once you have your chicken wings cut or have removed the party wings from the packaging, lay them on a sheet pan.

Drying chicken wings.

This is the first step in the prep. Drying the wings is very important and necessary to achieve that crispy skin. DO NOT wash the chicken after it’s been removed from the packing. This will only add moisture. The cooking process will kill off any bacteria on the meat.

With a paper towel, pat the wings dry. Make sure to get all sides. Place the dry wings on a wire rack and in the fridge, preferably over night, but an hour will work as well. The cool air will further help dry out the skin.

Lubing chicken wings.

Oil is crucial when prepping chicken wings. It works as a binding agent but more importantly the fat helps crisp up the skin on the grill. I like using olive oil but any type here will work.

Remove the dry wings from the fridge and drizzle olive oil over them making sure to cover all sides. DO NOT drench them in oil either. A light coating is all you need.

Seasoning chicken wings.

Depending on the type of grilled chicken wings you are planning on eating, will depend on the seasoning selection.

If you are planning on dry rub wings, go with a rub to fit the flavor profile you want. There are a ton of delicious bold rubs to choose from. Maple bourbon, Sweet BBQ, Ranch, Spicy, Zesty and the list goes on.

If you are planning on saucing the grilled wings at the end, I recommend an All Purpose rub. Basic notes of salt, pepper, paprika and garlic are ideal to enhance the natural flavors of chicken.

Whichever route you choose, make sure to generously season each wing. The last thing you want is bland chicken. Some of the seasoning will either burn off during the grilling process or fall off. So don’t be shy.

Step 2: How to set up the grill.

My favorite grill to use for making the perfect chicken wings is a charcoal grill. I love the charcoal grilled taste and the added smokey notes. But, my simple process will work on any grill as long as the set up is correct.

Clean the grill

No matter what type of grill you use, make sure it’s clean. For charcoal grills, remove any leftover ash from the prior cook. Pellet grills make sure the grease tray is emptied. For gas grills, make sure you have enough gas.

Heat up the grill

I like to use a charcoal chimney to start my charcoal but feel free to use whatever method you like. It speeds up the heating process. Fill the chimney with your choice of charcoal, light a fire starter at the bottom of the grill and place the chimney on top. 10-15 minutes later, the charcoal should be ready go.

For pellet grills, make sure the auger is full of fresh pellets.

Set up the grill for dual zone grilling.

Once the charcoal is ashy, dump it into the grill. To create a dual zone heat set up on a charcoal grill, move the hot briquettes to one side of the grill. This will create a hot and cool side. Finally, place the grates on top.

Next, clean your grates. You do not want your perfectly grilled chicken wings sticking to the grill and ripping that crispy skin off.

Allow the heat from the charcoal to heat up the grease and with a grill brush, scrap off any old residue on the direct hot side first. Next, rotate the grates and move the other half onto the hot side. Wait a few minutes for it to warm up and repeat the cleaning process.

Step 3: How to grill the perfect chicken wings.

The wings are prepped, the grill is hot, now it’s finally time to grill the perfect chicken wings.

Start on the Indirect side first.

Start my placing the wings on the indirect side. Make sure to leave space in between each piece to allow air flow.

Close the lid and open up the top and bottom vents on a charcoal grill. The wider the opening on the vents, the hotter the grill gets due to the air flow.

Make sure the top vents are directly over the chicken wings on the indirect side. This forces the air to move through the wings before escaping creating a convection cooking zone.

Leave the chicken wings on the grill with the lid closed for 20 minutes. Next, flip them and repeat the process.

Move to the direct side for a final char.

When the wings reach an internal temperature of 175-185 degrees Fahrenheit, move them to the direct side for a quick sear. This process only takes 30-45 seconds per side to get that final crispy skin to achieve that perfectly grilled chicken wing.

Remove the wings from the grill and let them rest for 5-10 minutes. It is very important to rest all grilled protein. This process allows the juices to redistribute throughout the meat which will result in a tender and juicy bite every time.

Step 4: Sauce up the perfectly grilled chicken wings.

If you want saucy chicken wings, there are 2 options. A flavorful custom BBQ sauce or a quick store bought sauce.

The ready made store bought version is faster and more convenient if you don’t have time or all the ingredients. Start by pouring your favorite bottled BBQ sauce into a sauce pan. Add 1/4 cup water and heat it up. The heat will thin out the sauce making it much easier to coat the wings evenly.

For a homemade BBQ sauce, use your recipe or check out some of my favorites. From Dr. Pepper BBQ sauce, Sweet and Savory Maple Bourbon sauce or a classic Sweet and Tangy BBQ sauce. Can’t go wrong with any of them.

Pour the sauce over the bowl of wings, and toss for an even coating. Make sure to use a deep bowl to avoid any spills.

Last thing to do is plate up the perfectly grilled chicken wings and enjoy!

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Similar Grilled Chicken Wing Recipes:

Chicken & Turkey

Lemon Garlic Chicken Wings

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Grilled Gochujang Wings

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Garlic Parmesan Wings

If you tried this tutorial on How to Grill the Perfect Chicken Wings or any other recipe on my blog, please leave a  star rating and let me know how it went in the comments. I love hearing from you!

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How to Grill the Perfect Chicken Wings

If you enjoy chicken wings as much as I do, follow along and let me show you how to grill the perfect chicken wings.

Course Appetizer, Main Course, Snack

Cuisine American

Keyword chicken wing tutorial, easy chicken wing recipe, grilled chicken, grilled chicken wings, grilled wings for beginners, grilling for beginners

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 4 people

Calories 314kcal

Author Maciek Zurawski

Ingredients

• 2 lbs Chicken Wings
• 2 tbsp Seasoning
• 1 tbsp Olive Oil
• 1/2 cup BBQ Sauce (optional)
• 1/4 cup Water (optional)

Instructions

How to prepare the Perfect Chicken Wings

• Drying:

  With a paper towel, pat the wings dry. Make sure to get all sides. Place the dry wings on a wire rack and in the fridge, preferably overnight, but at least 1 hour. The dry air will dry them off even more.
• Lubing:

  Remove the dry wings from the fridge and drizzle olive oil over them making sure to cover all sides. DO NOT drench them in oil either. A light coating is all you need.
• Seasoning:

  Generously season each wing. Be sure to get each side coated.

How to set up the grill

• Clean the Grill:

  For charcoal grills, remove any leftover ash from the prior cook. pellet grills make sure the grease tray is emptied. For gas grills, make sure you have enough gas.
• Heat up the grill:

  For charcoal grills, heat up the briquettes. Use a chimney to speed up the heating process. Fill the chimney with your choice of charcoal, light a fire starter at the bottom of the grill and place the chimney on top.
• Set up the grill for dual zone grilling:

  Once the charcoal is ashy, dump it into the grill. To create a dual zone heat set up on a charcoal grill, move the hot briquettes to one side of the grill. This will create a hot and cool side. Finally, place the grates on top.

How to grill the perfect chicken wings.

• Start by placing the wings on the indirect heat side. Make sure to leave space in between each piece to allow air flow.
• Close the lid and open up the top and bottom vents on a charcoal grill. The wider the opening on the vents, the hotter the grill gets due to the air flow. Make sure the top vents are directly over thechicken wings on the indirect side.
• Leave the chicken wings on the grill with the lid closed for 20 minutes. Next, flip them and repeat the process.
• Once the wings reach an internal temperature of 175-185 degrees Fahrenheit, move them to the direct side for a quick char. This will only takes 30-45 seconds per side, so do not walk away from the grill.
• Remove the wings from the grill and let them rest for 5-10 minutes.

Sauce up the wings.

• Make a homemade sauce or if using a store bought sauce, add it t small saucepan with the water and warm it up. It will thin the sauce and make it easier to coat the wings.
• In a large bowl, pour the sauce over wings, and toss. Make sure to use a deep bowl to avoid any spills.
• Plate up the perfectly grilled chicken wings and enjoy!

Notes

DO NOT wash the chicken after it’s been removed from the packing. This will only add moisture. The cooking process will kill off any bacteria on the meat.

DO NOT drench the chicken wings in oil.  Light drizzle is enough.

DON’T BE SHY on the seasoning. Some of the seasoning will either burn off during the grilling process or fall off. 

Grill time will depend on the outside temperature. Grilling in freezing cold weather will impact and slow down the cook time and heat levels. Be sure to keep an eye on those wings and temps.

Grilling wings to a 175-185 degrees internally on high heat will not dry them out. Meat around the bone needs more time to cook for the fat to break down and tenderize the meat.

Nutrition

Calories: 314kcal | Carbohydrates: 2g | Protein: 23g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 155mg | Potassium: 269mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1366IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg

Let’s get the grill going with some Huli Huli Chicken Thighs. Perfectly grilled, tender and juicy chicken thighs marinated in a sweet Hawaiian style marinate and glaze. All topped of with sriracha mayo, this dish is the perfect weeknight dinner option.

Don’t forget my Grilled Pineapple Throne Chicken for more tasty ideas!

What is Huli Huli?

A Hawaiian delight, this Huli Huli sauce and marinade is the perfect combination of savory spices and tropical fruity flavors. This teriyaki style sauce is sweet, sticky and delicious. Usually used on chicken over an open fire, Huli Huli sauce is perfect on pork as well. A huli huli marinade is made from brown sugar, soy sauce, ginger and pineapple juice to give it it’s distinctive flavor profile.

Step 1: Make the huli huli marinade.

The beauty of this recipe is that you can do all the prep work the night before, and grill it up for dinner the next day.

To start, make the huli huli marinade. In a mixing bowl, add ketchup, brown sugar, pineapple juice, rice vinegar, soy sauce, ginger paste, minced garlic, sesame oil and Dad’s All Purpose rub.  Whisk the ingredients together and set aside. Set aside about 1/3 of the marinade into another bowl for later use.

Next, place the boneless chicken thighs into the marinade and place it in the fridge overnight. If you are making this recipe the day of, make sure to marinate for at least 1 hour.

Step 2: Grill the huli huli chicken thighs.

Set the grill to high direct heat at 450 degrees and place the marinated Huli Huli chicken thighs on the grill.  Flip every 2-3 minutes until the meat reaches 165 degrees internal temp.  Baste the chicken with the reserved marinade and leave them on the grill allowing the sauce to caramelize.

Add a few slices of pineapple on the grill to get a nice char on them. It’s a great side for the chicken.

Once the huli huli chicken thighs reach 170 degrees remove them from the grill and let them rest. This process will allow the protein to reach its optimal temperature of 175 degrees and ensure tender and juicy meat. For more sweet chicken recipes, check out my Grilled Orange Chicken.

Before serving, finish with sriracha mayo and garnish with toasted sesame seeds and chopped green onions. Serve and enjoy!

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Huli Huli Chicken Thighs

This huli huli chicken thighs recipe has perfectly tender and juicy chicken thighs marinated in a sweet Hawaiian style marinate and glaze.

Course Main Course

Cuisine American

Keyword huli huli chicken thighs, huli huli sauce, grilled chicken thighs, grilling recipe, grill recipe, dinner recipes, dinner ideas, chicken dinner, grillin with dad recipes, grilling with dad recipes.,

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Servings 4 People

Calories 584kcal

Author Maciek Zurawski

Ingredients

• 1 lbs Boneless chicken thighs
• 1 can Sliced pineapple
• 1 tbsp Chopped green onion
• 1 tsp Toasted sesame seeds

Huli Huli Marinade Ingredients

• 1 cup Pineapple juice
• 1/2 cup Ketchup
• 1/2 cup Brown sugar
• 1/2 cup Soy sauce
• 2 tbsp Rice vinegar
• 2 tbsp Sesame oil
• 1 tbsp Minced garlic
• 1 tbsp Minced ginger
• 1 tbsp All purpose seasoning

Instructions

• To make the Huli Huli marinade, combine all the ingredients in a mixing bowl and mix well. Make sure the brown sugar is dissolved. Set aside 1/2 cup of the marinade for basting. 
• Place the chicken thighs in the marinade and place in the fridge for at least 1 hour. Overnight for optimal flavor.
• Set the grill to high direct heat at 450 degrees.
• Place the marinated Huli Huli chicken thighs on the grill.  Flip every 2-3 minutes or until the meat reaches 165 degrees internal temperature. Baste with the reserved marinade every time you flip.
• Add a few slices of pineapple on the grill to get a nice char on them. It's a great side for the chicken.
• When the chicken thighs reach 165 degrees remove them from the grill and let them rest. They will get up to 175 degrees leaving the chicken tender and juicy.
• Before serving, drizzle with sriracha mayo for an extra kick and garnish with sesame seeds and green onions.

Nutrition

Calories: 584kcal | Carbohydrates: 68g | Protein: 23g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1990mg | Potassium: 682mg | Fiber: 2g | Sugar: 60g | Vitamin A: 316IU | Vitamin C: 21mg | Calcium: 77mg | Iron: 2mg

If you’re cooking for a smaller crowd this Thanksgiving, then you have to make this Smoked Turkey Breast recipe. It’s super easy to make and comes out delicious. Enjoy a tender, juicy and flavorful turkey breast in less time than a traditional roasted whole turkey.  This is a must try recipe.

Check out my Easy Smoked Turkey Legs recipe and Easy Grilled Smothered Turkey Wings for more tasty turkey ideas.

Step 1: Defrost the turkey.

Place the frozen turkey breast in the refrigerator 1-2 days before the cook day. You want to give it plenty of time to defrost. The defrost time will vary based on the weight of the turkey so be sure to take that into account. I used a bone-in turkey breast but you can also use a boneless one. Honestly, it doesn’t make any difference.

Step 2: Prep the turkey breast

Using kitchen shears or a sharp knife, cut off any remaining rib pieces so that the breast can lay flat. 

Finally remove the skin which will allow the seasoning to penetrate the meat and pat it dry. I will not be using the skin in this recipe. Turkey skin can get very tough when cooking it low and slow, so it’s best to just remove it and expose all the meat.

To get started, coat the entire turkey breast with yellow mustard for the binder. You will not be able to taste the mustard once smoked. Next, season generously with Dad’s All Purpose rub for the salty and peppery flavor.  Add a layer of corse ground black pepper for an extra punch of flavor. The turkey breast is a large piece of meat and can handle a lot of seasoning.  The worst thing you can have aside from a dry turkey is a bland turkey.

Set the seasoned turkey breast aside and let it sweat and start absorbing the seasoning while you get the grill going.

Dad’s Seasonings

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Step 3: How to smoke the perfect turkey breast?

Preheat  the grill to 275 degrees and set for indirect heat. For my kettle grill, I used charcoal baskets that I placed on the sides to provide even heat. In the middle, place a foil pan with chicken broth. Place the grates over the top and the seasoned turkey on top. The broth will add additional moisture helping the meat stay tender and juicy. You can add a few wood chunks for some extra smokey flavor.

Leave it on until the internal temp of the protein reaches 130-135 degrees.  Depending on the size of the breast, this part of the cook will take about 1.5 – 2 hours.

Once the internal temperature is reached, remove the smoked turkey breast from the grill and place it on a large foil sheet. 

Melt a stick of unsalted butter and pour it over the turkey. Wrap the breast in the aluminum foil and place it back on the grill, meat side down.  Cook for another hour or until the internal temperature reaches 160 degrees. 

Remove the smoked turkey breast off the grill and let it rest for 10 minutes while still in the foil. Resting the turkey will allow the juices to redistribute throughout the meat and finish cooking to the appropriate temperature.  If you keep it on the grill until 165-170 degrees and then rest it, your turkey will be overcooked.  This is a common mistake people make when cooking/grilling/smoking meat. 

Once the turkey has rested, slice, serve and enjoy!

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Smoked Turkey Breast

If you’re cooking for a smaller crowd this Thanksgiving, then you have to make this smoked turkey breast recipe

Course Main Course

Cuisine American

Keyword smoked turkey breast, turkey recipe, grilled turkey, thanksgiving recipes, turkey recipes, grilling recipes, grillin with dad recipes, grilling with dad recipes.

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Servings 6 People

Calories 478kcal

Author Maciek Zurawski

Ingredients

• 4 lbs Turkey breast
• 1 tbsp Yellow mustard
• 4 tbsp All purpose rub
• 3 tbsp Ground black pepper
• 1 stick Unsalted butter – melted

Instructions

• Place the frozen turkey breast in the refrigerator 1-2 days before the cook day to defrost.
• Carefully remove the skin from the turkey, and if using a bone-in breast, trim off any rib pieces that might be sticking out.
• Coat the entire turkey breast with yellow mustard and season with the all purpose rub and black pepper.
• Set the seasoned turkey breast aside and let it sweat and start absorbing the seasoning.
• Preheat  the grill to 275 degrees and set for indirect heat. Add a few wood chunks for some extra smokey flavor.
• Place the turkey breast side up directly on the grates and smoke until the internal temp of the protein reaches 130 degrees.  Total time 1.5-2 hours.
• Place the smoked turkey breast of a sheet of aluminum foil.  Pour the butter over the smoked turkey breast, wrap it tightly and place it back on the grill.  Cook for another hour or until the internal temperature reaches 160 degrees. 
• Remove it from the grill and let it rest for 10 minutes while still in the foil.
• Slice, serve and enjoy!

Nutrition

Calories: 478kcal | Carbohydrates: 8g | Protein: 67g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 628mg | Potassium: 844mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 807IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 5mg

Winner winner, chicken dinner! This Grilled Orange Chicken is perfect for weeknight dinners. While the recipe title might make you think Chinese takeout, this is nothing like that. Savory chicken grilled directly over hot charcoal all smothered in a deliciously fresh and zesty orange sauce. This one is a keeper.

Don’t forget my Easy Grilled Huli Huli Chicken for another tasty dish.

Chicken thighs or chicken breast, what’s better?

Chicken thighs over chicken breast every time! If you prefer leaner meat, go with chicken breast. I mostly cook with chicken thighs because they are fattier making them more flavorful.

The perfect internal temperature for chicken thighs is 175-180 degrees. Remove the thighs at 170 degrees and rest for 5-10 minutes.

Chicken breast is the perfect lean meat option. Usually a larger cut vs. the thigh, they require less time to cook, but are easier to overcook and dry out. Cooking to the right temperature and then removing to rest is key to get a perfectly juicy tender chicken breast.

The perfect internal temperature for chicken breast is 165 degrees. Remove from the the grill, pan or oven at 160 degrees and rest for 5-10 minutes bringing the temperature.

Step 1: Orange chicken marinade

The first step in this grilled orange chicken recipe is the overnight marinade. Prep the night before and grill it up just before dinner the next day.

Start by squeezing fresh orange juice into a deep container. Store bought orange juice is a great alternative. Add minced garlic, rice vinegar, Dad’s All Purpose seasoning and olive oil. Mix the ingredients together.

Set it in the fridge overnight. Take a look at my Easy Pineapple Chicken Boats for another fun chicken recipe.

Dad’s Seasonings

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Step 2: How to grill the perfect chicken thighs.

Grilling perfectly tender chicken is simple, all you have to remember is the temperature. Cooking the protein just shy of the correct temperature and allowing the meat to rest 5 minutes will ensure perfectly tender, juicy chicken every time.

Start by preheating the grill to high heat around 400 degrees. Set it up for dual zone cooking.

Place the marinaded chicken thighs on the direct side, skin side up. Cook 2-3 minutes and flip over and repeat. This process is to get a nice char on the outside.

Next, move the grilled chicken thighs to the indirect side to continue to cook. This is the perfect time to get started on the sauce.

How to create dual zone heat

Dual heat zones are created differently depending on the type of grill you have.

• Gas grill: Turn the burners on one half of the grill. For indirect heat, place food on the opposite end.
• Charcoal grill: position the heated charcoal to one half of the round bowl. For indirect heat, place the food on the opposite end.
• Komodo style grill: use a plate setter that will deflect direct heat from the food on the grates.

Step 3: Make the orange sauce.

While the chicken thighs are cooking on the grill, get started on the orange chicken sauce.

In a saucepan or cast iron skillet, add olive oil and sauté chopped garlic until it starts to brown. Next add the freshly squeezed orange juice, butter, crushed red peppers, all purpose rub, ginger paste, honey and sesame oil. Whisk the ingredients together. Bring the sauce to a simmer.

In a small bowl, mix together equal parts corn starch and water. Add it into the sauce and mix it. This will help thicken the sauce to the perfect consistency.

Once the internal temperature on the chicken thighs reach 170 degrees, place them in the sauce. Brush the grilled orange chicken with the sauce and wait until the internal temperature reaches 175 degrees before serving.

Garnish with orange zest and chopped green onion over the top and enjoy!

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Chicken & Turkey

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Chicken & Turkey

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Chicken & Turkey

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Grilled Orange Chicken

Savory chicken grilled directly over hot charcoal all smothered in a deliciously fresh and zesty orange sauce.

Course Main Course

Cuisine American

Keyword chicken dinner ideas, easy chicken recipe, grilled chicken thighs, orange chicken

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 4 People

Calories 695kcal

Author Maciek Zurawski

Ingredients

• 4 large bone-in, skin on chicken thighs

Orange Chicken Marinade

• 3 Garlic cloves
• 4 Oranges or 1 cup orange juice
• 2 tbsp Rice vinegar
• 1 tbsp All purpose rub
• 1/4 cup Olive oil

Orange chicken sauce

• 3 Garlic cloves
• 1 tbsp Olive oil
• 1 tsp All purpose rub
• 4 Oranges or 1 cup orange juice
• 1/4 cup Honey
• 3 tbsp Unsalted butter
• 1 tsp Crushed red pepper flakes
• 1 tsp Sesame oil
• 1 tsp Ginger paste
• 1/2 tbsp Corn start
• 1/2 tbsp Water

Instructions

• For the marinade, combine the fresh squeezed orange juice, minced garlic, rice vinegar, all purpose seasoning and olive oil. Mix the ingredients together.
• Gently peel the skin off the chicken without ripping it off. With a knife, scrub the fat off the skin until it's almost transparent. Wrap the thigh back with the cleaned skin and place the chicken in the marinade.
• Marinade for at least an hour, or ideally, overnight for maximum flavor.
• Preheat the grill to 400 degrees and set for dual zone cooking.
• Place the marinaded chicken thighs on the direct side, skin side up. Cook 2-3 minutes, flip and repeat.
• Next, move the grilled chicken thighs to the indirect side to continue to cook.
• In a saucepan or cast iron skillet, add olive oil and sauté chopped garlic until it starts to brown. Next add the freshly squeezed orange juice, butter, crushed red peppers, all purpose rub, ginger paste, honey and sesame oil. Whisk the ingredients together. Bring the sauce to a simmer.
• In a small bowl, mix together equal parts cornstarch and water. Add it into the sauce and mix it. Allow the sauce to simmer for 5 minutes.
• Place the chicken thighs in the sauce and continue cooking until the chicken reaches an internal temperature of 170 degrees.
• Remove from the grill and garnish with fresh orange zest and green onions. Serve and enjoy!

Notes

• Feel free to use chicken breast for a leaner alternative. Just be mindful of the temperature so you don’t overcook it.

Nutrition

Calories: 695kcal | Carbohydrates: 35g | Protein: 25g | Fat: 51g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 25g | Trans Fat: 0.5g | Cholesterol: 164mg | Sodium: 118mg | Potassium: 610mg | Fiber: 1g | Sugar: 28g | Vitamin A: 753IU | Vitamin C: 64mg | Calcium: 87mg | Iron: 3mg

Be the Thanksgiving hero with this Rotisserie Turkey recipe using your grill! You are guaranteed a flavorful, super juicy, tender turkey with an amazingly crispy skin. If you like rotisserie chicken, this one is a no brainer. Coated with Dad’s Maple Bourbon rub and Dad’s All Purpose rub, these comfort thanksgiving flavors of sweet maple and savory bourbon complete the recipe. No stuffing, no brining, just delicious turkey. Making this rotisserie turkey on the grill makes other kitchen appliances free for side dishes and cooks faster vs. traditional turkey.

For more turkey recipe inspiration, check out a fan favorite the smoked turkey breast or try my favorite juicy and delicious zesty smoked turkey.

What is the benefit of rotisserie meat?

The biggest benefit of cooking meat using a rotisserie style is it ensures evenly cooked meat. The spit continuously rotates allowing for all sides to get the same amount of heat. This low and slow method creates super tender, juicy and flavorful meat.

Step 1: Don’t forget to defrost the turkey.

When it comes to Thanksgiving turkey, there are many options. You can get fresh, frozen, free range, organic, and probably a whole lot of other types. Depending on the size of your crowd, don’t get too big of a turkey.  10 lb turkey can easily feed a group of 8-10 people.  The larger the bird, the longer the cook.

If you get a frozen turkey, be sure to put it in your refrigerator 4-5 days before your cook day. You want to give it plenty of time to defrost. The defrost time will of course vary based on the weight of the turkey, so be sure to take that into account.

After the turkey is defrosted, remove all the giblets from the inside cavity and pat it dry. The bird is now ready for prep

Step 2: Prep the rotisserie turkey

The tricky part is trussing it.  I’m not going to lie, it took me a few tries the first time around. It is very important to get a smaller turkey, 10 lbs or less. The larger the bird, the harder this will be.

First, measure and cut butchers twine 5x the length of the turkey.

Next, wrap the twine under the turkey and over the drumsticks.  Flip it over and go around the wings. Tie it tightly together and cut off any access twine. 

Once the turkey is trussed, it’s time to give it some flavor.  I kept the seasoning simple, used Dad’s Maple Bourbon rub and Dad’s All Purpose rub. It’s the perfect blend of fall sweet and savory flavors. First, coat the turkey with some olive oil or cooking spray as the binder and season it entirely with the rubs. Make sure to season all the crevasses and inside the cavity.

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Step 2: Grill the rotisserie turkey

This recipe does require a rotisserie grill kit. You can find one at most hardware or grill stores and online. There are models that fit most grill types.

Preheat the grill to 325 degrees for direct heat. Next, latch the seasoned turkey onto the rotisserie skewers and set it on the grill. Touch up the turkey with seasoning. Some might rub off as you skewer it on.

Once the rotation begins, place a pan underneath the turkey to collect any drippings, close the lid and let it cook for about 1.5 hours or until the internal temp of the rotisserie turkey breast reaches 160 degrees.

Remove it from the grill and rotisserie skewer and let it rest for a good 20-25 minutes. This is a very important step! It will stop the cooking process, redistribute the juices inside the turkey and you will end up with a much better final product. Now it’s time to carve, serve and enjoy!

Happy Thanksgiving.

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Grilled and Smoked Turkey recipes:

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Leftover Turkey Biscuits

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Spatchcock BBQ Turkey

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BBQ Turkey Legs

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Rotisserie Turkey

Be the Thanksgiving hero with this rotisserie turkey recipe! If you like rotisserie chicken, this one is a no brainer.

Course Main Course

Cuisine American

Keyword rotisserie turkey, thanksgiving turkey, turkey recipes, grilled turkey, grill recipes, grilling recipes, dinner recipes, grillin with dad recipes, holiday recipes, grilling with dad recipes.

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 10 People

Calories 572kcal

Author Maciek Zurawski

Equipment

• 1 Rotisserie kit

Ingredients

• 10 lbs Turkey
• 4 tbsp Dad's Maple Bourbon Rub
• 4 tbsp Dad's All Purpose Seasoning
• 1 tbsp Cooking spray

Instructions

• Defrost the turkey in the refrigerator for 4-5 days.
• Remove the turkey from the packaging, check the cavity for any giblets, remove them and pat the whole turkey dry. Be sure to get inside the cavity as well.
• Measure and cut butchers twine 5x the length of the turkey.
• Start by wrapping the twine under the turkey and over the drumsticks.  Flip it over and then go around the wings. Tight it tightly together and cut off any access twine. This process is much harder to explain then do. You want to be sure the turkey wings and drumsticks won't flap around when it's spinning on the rotisseries.
• Coat the turkey with cooking oil spray. This will help the skin crisp up and will allow the seasoning to stick better.
• Season the turkey inside and out with the All Purpose Seasoning and the Maple Bourbon Rub. Be sure to get the entire bird covered.
• Preheat the grill to 325 degrees and set for indirect heat.
• Next, latch the seasoned turkey onto the rotisserie skewer and set it on the grill. Touchup the turkey with seasoning. Some might rub off as you skewer it on.
• Place a pan underneath the turkey to collect any drippings, close the lid and let it cook for about 1.5 hours or until the internal temp of the rotisserie turkey breast reaches 160 degrees.
• Remove the turkey from the grill and the rotisserie skewer and allow it to rest for 20-25 minutes. Carve, serve and enjoy!

Notes

To help monitor the internal temperature of the turkey, don’t be shy to use a meat thermometer. My go to is Thermoworks. I use it for all my cooks. It’s digital, fast and very accurate.

Nutrition

Calories: 572kcal | Carbohydrates: 4g | Protein: 74g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Cholesterol: 267mg | Sodium: 281mg | Potassium: 1068mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 167IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 9mg

I’m a huge fan of Indian food. If I’m not grilling something up, chances are, we are having Indian for dinner. But why not make it myself? This chicken tikka masala was better than any Indian dish I’ve ordered for take out. It was creamy, spicy, savory and aromatic. Served with some basmati rice and naan bread, this is a recipe I will be making over and over again.

And yes, you can just buy the sauce in a jar, but the aromatics and flavors you get from making it at home will surprise you. It takes a little bit of effort and has multiple steps, but it’s not an all day cook like some of my smoked meat recipes.

What is Chicken Tikka Masala?

Tikka Masala is a tomato based creamy curry sauce. Full of rich roasted spices, onions and tomatoes, this dish is a common Indian food recipe that is spicy, earthy and tangy unlike a milder version which is a butter chicken recipe.

Tikka stands for chunks. Therefore, this recipe contains boneless pieces of marinated chicken but can also be made with lamb or fish.

Step 1: Make the marinade for the chicken.

Chicken Tikka Masala has flavor in not only the creamy sauce, but the protein as well. Start by cubing up chicken breast or thighs into bite size cubes. Place them into a large mixing bowl.

To make the marinade, add yogurt, freshly squeezed lemon juice, crushed garlic cloves, minced ginger, red chili powder, cumin, salt and black pepper.

Mix the marinade ingredients with the chicken cubes.

Allow the chicken to marinate in the sauce for at least 1 hour. Ideally, this should go in the fridge overnight. The longer it marinates, the more flavorful the chicken will be.

Dad’s Seasonings

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Step 2: Grill the marinated chicken.

Preheat the grill to a high direct heat. Instead of my usual cast iron skillet, I went with a blue carbon steel comal.

This recipe can be make on the stove top using a pan or cast iron skillet. Also, air frying the chicken is an option.

Melt some ghee or butter to grease up the pan and add the marinated chicken cubes. Cook the chicken until the internal temperature reads 160 degrees. Remove if from the pan.

Step 3: How to make the Tikka Masala sauce.

While the chicken is cooking on the grill, it’s time to prep the veggies and spices for the tikka masala sauce.

Chop tomatoes into quarters and cut thicker slices of red onion. If you are daring and are not afraid of next level heat, cut up some green chilies for that extra kick.

On a clean pan, add some ghee again or oil. Add a bay leaf, green cardamom pods, black cardamom pod, and cloves. Toss these around in the pan allowing the aromatics to be released. Next add in the chopped onions and sauté until they are nice and soft.

Add the rest of the veggies which include chopped tomatoes, chilies, garlic, ginger, a handful of cilantro and cashews. For the spices, add salt, black pepper, cumin, coriander powder, turmeric, Kashmiri red chili powder, garam masala and a 1/2 cup of water. Mix it all together and stir occasionally over medium heat. Total cook time is about 5 minutes.

Once all the veggies are soft and tender, transfer then into a food blender. Make sure to remove the bay leaf and black cardamom pod before blending the ingredients.

Mix until you get a smooth creamy consistency.

Step 4: Final steps of a Chicken Tikka Masala.

Before we start combining all the chicken tikka masala ingredient pieces together, there is one final step.

Finely chop up a red onion and tomato and set aside. On a clean pan, a ghee again. Add cumin seeds, red chili powder, turmeric, and the chopped veggies. Sauté for 3-4 minutes and add in the blended curry sauce.

To finish the recipe, add in some butter, heavy cream and fenugreek leaves. Drop on the grilled chicken cubes and mix everything together.

Sprinkle some freshly chopped cilantro over the aromatic chicken tikka masala, serve with some basmati rice or garlic naan and enjoy!

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Chicken Tikka Masala

This chicken tikka masala recipe was creamy, spicy, savory and aromatic. It's a common Indian recipe that I highly recommend everyone try.

Course Main Course

Cuisine Indian

Keyword chicken tikka masala, indian food, indian cuisine, grilled chicken, chicken recipe, dinner recipes, grilling recipes, grillin with dad recipes, grilling with dad recipes.

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 4 People

Calories 544kcal

Author Maciek Zurawski

Ingredients

Chicken Marinade Ingredients

• 2 large Chicken breasts
• 1 Lemon
• 2 Garlic cloves
• 2 tbsp Yogurt
• 1 tbsp Ginger paste
• 2 tsp Red chili powder
• 2 tsp Salt
• 1.5 tsp Cumin
• 1.5 tsp Turmeric
• 1 tsp Pepper

Curry Sauce Ingredients

• 20 Cashews
• 5 Tomatoes
• 4 Red onions
• 2 Green cardamoms
• 2 Garlic cloves
• 1-2 Green chilies (optional)
• 1 Bay leaf
• 1 Black cardamom
• 1 cup Cilantro
• 1/2 cup Water
• 1/2 cup Heavy cream
• 2 tbsp Ghee
• 2 tbsp Butter
• 2.5 tbsp Red chili powder
• 1 tbsp Oil
• 1 tbsp Sugar
• 1 tbsp Dried fenugreek leaves
• 2 tsp Cumin
• 2 tsp Coriander powder
• 2 tsp Turmeric
• 2 tsp Cumin seeds
• 1 tsp Pepper
• 1 tsp Salt

Instructions

Chicken Marinade Instructions

• Cube up chicken breasts into bite size pieces. Add to a large mixing bowl.
• To the chicken, add 2 tbsp yogurt, freshly squeezed lemon juice, 2 crushed garlic cloves, 1 tbsp minced ginger, 2 tsp red chili powder, 1.5 tsp cumin, 2 tsp salt and 1 tsp black pepper. Mix the marinade ingredients with the chicken cubes.
• Allow the chicken to marinate in the sauce for at least 1 hour. Ideally, this should go in the fridge overnight.
• Melt 1 tbsp ghee or butter to grease up the pan and add the marinated chicken cubes. Cook the chicken until the internal temperature reads 160 degrees. Remove if from the pan.

Curry Sauce Instructions

• Chop 4 tomatoes into quarters and cut 3 thicker slices of red onion. Chop up 1-2 green chilies – this is optional.
• On a clean pan, add some ghee again or oil. Add a bay leaf, 2 green cardamom's pods, a black cardamom pod, and 2 cloves. Toss them around in the pan allowing the aromatics to be released.
• Next add in the chopped onions and sauté until they are nice and soft.
• Add the rest of the veggies which include the chopped tomatoes, chilies, garlic, ginger, a handful of cilantro and cashews. For the spices, add salt, black pepper, cumin, coriander powder, turmeric, 1.5 tsp Kashmiri red chili powder, garam masala and a 1/2 cup of water. Mix it all together and stir occasionally over medium heat. Total cook time is about 5 minutes.
• Once all the veggies are soft and tender, transfer then into a food blender. Make sure to remove the bay leaf and black cardamom pod before blending the ingredients.
• Chop up a red onion and tomato and set aside. Ona clean pan, a 1 tsp ghee again. Add cumin seeds, 1 tsp red chili powder, turmeric, and the chopped veggies. Sauté for 3-4 minutes and add in the blended curry sauce.
• To finish the recipe, add in some butter, heavy cream and fenugreek leaves. Drop on the grilled chicken cubes and mix everything together.
• Sprinkle some freshly chopped cilantro over the aromatic chicken tikka masala, serve with some basmati rice or garlic naan.

Nutrition

Calories: 544kcal | Carbohydrates: 37g | Protein: 34g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 131mg | Sodium: 1741mg | Potassium: 1362mg | Fiber: 8g | Sugar: 17g | Vitamin A: 3845IU | Vitamin C: 34mg | Calcium: 170mg | Iron: 6mg

Chicken quesadilla is the perfect fast and easy snack or dinner solution on a busy weeknight.  This fajita style chicken quesadilla covers all the necessary food groups without breaking the bank or risking flavor.  Grill up some meat, add sour cream or make guacamole, the choice is yours.

Check out my Leftover Chicken Pot Pie Biscuits for another tasty recipe.

Step 1: Prep the chicken and veggies.

This fajita style chicken quesadilla was stuffed with sauteed onions, bell peppers, grilled up chicken and a lot of cheese!

Start by slicing a red and orange bell pepper and a yellow onion. Feel free to use the bell pepper colors you prefer best.

Next, cube up chicken thighs into bite size pieces, drizzle some olive oil and generously season with Dad’s Taco seasoning.

Dad’s Seasonings

Must have grillin seasonings!

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Step 2: Homemade cilantro crema.

This simple cilantro crema adds freshness and creaminess to this dish.

In a blender add equal parts mexican crema or sour crema and mayo, freshly squeezed lime juice, a chipotle pepper in adobo sauce and a handful of cilantro.

Blend the ingredients together.

Step 3: Grill up the chicken quesadilla ingredients.

For this recipe, I used my griddle. If you don’t have one, grill or cook the ingredients in a cast iron skillet for same results.

Preheat the grill to a medium heat and drizzle some olive oil. Once the griddle is heated up, drop the veggies on first. Sprinkle some Dad’s All Purpose seasoning for flavor and allow the veggies to sauté to a soft but crunchy texture.

Next drop in the chicken. Make sure every chicken bite is laying flat on the griddle. After 1-2 minutes flip the pieces over. Continue flipping until the chicken bites reach an internal temperature of 165 degrees.

Mix the chicken and veggies together and remove everything off the grill.

Clean the griddle.

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Step 4: Assemble the chicken quesadilla.

On the same griddle top, place a large flour tortilla followed by a generous layer of shredded chihuahua cheese on one half. Place the grilled chicken pieces and sautéed veggies over the cheese, drizzle some of the cilantro cream and cover with another layer of cheese.  Cover the ingredients with the other half of the tortilla and cook for 2-3 minutes per side until crispy and golden brown. Drizzle more of the homemade cilantro cream or homemade guacamole, sprinkle some freshly chopped cilantro and enjoy!

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Chicken Quesadilla

Chicken quesadilla is the perfect fast and easy snack or dinner solution on a busy weeknight.  Enjoy dinner without breaking the bank.

Course Main Course, Snack

Cuisine Mexican

Keyword chicken quesadilla, quesadilla recipe, grilled chicken, mexican dish, fast and easy meal, fast and easy dinner, grilling recipes, grillin with dad recipes, grilling with dad recipes.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 2 People

Calories 1730kcal

Author Maciek Zurawski

Ingredients

Chicken Quesadilla Ingredients

• 1 lbs Chicken thighs
• 2 cups Chihuahua cheese
• 2 tbsp Dad's taco seasoning
• 1 tbsp Olive oil
• 4 Flour tortillas
• 1 Red bell pepper
• 1 Orange bell pepper
• 1 Yellow onion

Cilantro Cream Ingredients

• 1/4 cup Mexican crema or sour cream
• 1/4 cup Mayo
• 1 Lime
• 1 Chipotle pepper in adobo sauce
• Handful of cilantro

Instructions

• Start by slicing a red, orange bell pepper and a yellow onion.
• Cube up chicken thighs into bite size pieces, drizzle with olive oil and generously season with Dad'sTaco seasoning.
• In a blender add equal parts Mexican crema or sour cream and mayo, freshly squeezed lime juice, a chipotle pepper in adobo sauce and a handful of cilantro. Blend the ingredients together.
• Preheat the grill to a medium heat and drizzle with olive oil. Once the griddle is heated up, drop the veggies on first. Season with Dad's All Purpose seasoning and cook until soft.
• Next drop in the chicken. After 1-2 minutes flip the pieces over. Continue flipping until the chicken reaches an internal temperature of 165 degrees.
• Mix the chicken and veggies together and remove everything off the grill.
• Place a large flour tortilla on the griddle and add a generous layer of shredded chihuahua cheese to one half. 
• Place the grilled chicken pieces and sautéed veggies over the cheese, drizzle with the cilantro crema and cover with another layer of cheese.  Flip the other half of the tortilla over the filling.
• Cook for 2-3 minutes on each side, until crispy and golden brown.

Nutrition

Calories: 1730kcal | Carbohydrates: 56g | Protein: 95g | Fat: 127g | Saturated Fat: 49g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 28g | Trans Fat: 0.2g | Cholesterol: 379mg | Sodium: 2756mg | Potassium: 948mg | Fiber: 6g | Sugar: 11g | Vitamin A: 4152IU | Vitamin C: 166mg | Calcium: 338mg | Iron: 5mg