We’re back for round two of our summer grilling series—Chefs on Deck! Today, we’re tackling one of my cookout favorites, barbecue chicken. Watch our video to learn how to grill a delicious (and spicy) version and as a bonus, enjoy some tips on the best way to grill corn on the cob.
For those of you just joining us, all month long, leading up to the July 4 holiday—we’re sharing video tutorials courtesy of our chefs at the Williamsburg Lodge and Huzzah! BBQ Grille. Last week, Executive Chef Anthony Frank showed us the best way to light a charcoal grill/smoker and Chef Sean showed us how to smoke an apple (yes, an apple). By the time we get to your holiday weekend, you’ll have five delicious recipes to test out for yourself.
The next Chef on Deck—Keith Nickerson! He’ll be baking this delicious BBQ chicken to serve at the the Lodge during their holiday buffet (more information here) but he’s also going to show us how to make it at home, using our own grills. Watch the video to learn the answer to these three important grilling questions: How do you know how much rub to use when you’re grilling meats? What do you need to keep in mind if you’re using a sweeter BBQ sauce as a marinade? And what’s the trick to peeling corn husks cooked on the grill?
- ¾ cup salt
- ½ cup brown sugar
- ½ tsp coriander (toasted and ground)
- ½ tsp ground fennel seeds
- ½ tsp cardamom
- ½ tsp cinnamon
- ½ tsp ground ginger
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp paprika
- ½ tsp crushed red pepper
- ½ tsp ground thyme
- ½ tsp ground oregeno
- pinch of cayenne pepper
- Combine all ingredients thoroughly and reserve in a covered container until needed
What do you think? Will you try Chef Keith’s recipe for Fiery Spiced Grilled Chicken? Did you already know his tricks for peeling corn on the cob?
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