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Italian Grilled Chicken Thighs

With Garlic Parmesan Polenta

For the chicken thighs

For the garlic parmesan polenta

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 3 cups chicken broth
  • 2 cups polenta
  • 1 cup grated parmesan cheese
  • 2 tablespoons butter

Coat the chicken thighs all over in the Juicy Bird Italian Brine. Set in a single layer on a baking sheet and brine for at least 24 hours in the fridge.


When your chicken is brined, heat a gas or charcoal grill for two-zone medium cooking. Remove the chicken from the fridge and grill skin side down over direct heat until just crispy. Turn the chicken thighs over onto the indirect heat and cook until they reach 160 degrees F, about 15 to 18 minutes.


While the chicken cooks over indirect heat, make the polenta. Heat the oil in a medium saucepan. Add the garlic and cook until fragrant, about a minute. Add the broth and bring to a simmer. Whisk in the polenta and cook until tender and creamy, about 10 minutes. Add the parmesan and butter and whisk again until smooth.


Spread the polenta onto a serving tray and top with the chicken. Season with additional salt and olive oil just before serving.

Tomahawk Ribeye

With Mojo de Ajo Sauce

Cook Time 2 hours

Serves 4

For the Mojo de Ajo sauce

  • 3 heads garlic
  • 1/2 cup plus 3 tablespoons olive oil
  • 2 large limes
  • 2 large oranges
  • 3 tablespoons fresh parsley
  • 1 tablespoon dried oregano
  • Kosher salt, for seasoning

Remove the tomahawk steak from the fridge at least an hour before cooking. Season the steak liberally with Salt Pepper + Chocolate Chile. 


Remove the loose papery skin from the garlic heads, trim off their tops and cover each with about a tablespoon of olive oil. Wrap the garlic in foil.


Set  the smoker/grill to 250 F. Add the garlic bindles and  the steak to the grill and cook for 90 minutes or until the steak  reaches 130 degrees F and the garlic is soft. When it reaches temp, remove the steak from the grill and rest while you make the rest of the mojo de ajo sauce. 


In a small food processor or mortar and pestle, roughly smash the parsley and oregano into a rough paste. Add the juices from both the limes and the orange and mash or pulse to combine. Squeeze the roasted garlic from the heads and add to the processor or pestle. Continue to smash or pulse, adding salt and pepper, until the sauce thickened. Lastly, stream in the 1/2 cup olive oil until you have a thick dressing-like sauce.


Increase the grill to high/500 F and sear the steak for 2 minutes on each side. Transfer steak onto a cutting board and rest 30 minutes. Thickly slice the steak and drizzle with more olive oil, the mojo de ajo sauce and serve with a sprinkle of flaky salt. 

Spatchcock Korean BBQ Chicken

Serves 4 to 6

Cook Time 45 to 55 Minutes

  • 1 (3 to 4 pound) whole frying chicken
  • Kosher salt, for seasoning
  • Cooked rice, optional for serving
  • Toasted sesame seeds, for garnishing
  • 2 green onions, white and light green parts, finely chopped

For the Korean BBQ Sauce

  • 1/2 cup soy sauce
  • 1/4 cup Gochujang paste
  • 3 tablespoons honey
  • 2 teaspoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 6 cloves garlic, minced
  • 6 green onions, white and light green parts finely chopped

Pat dry the chicken dry with paper towels to make it easier to move and spatchcock. Flip the chicken over so it is breast-side down. Use kitchen shears to cut out the back bone: Starting from the tail-end of the chicken, cut along one side of the back bone, then repeat on the other side to remove the backbone. Keep the cuts as close to the spine as possible — this may require a little more pressure above the thigh bone. Flip the chicken so it is now breast-side up. Use the heel of your hands to press down on the breast bone to flatten the chicken. You may hear a crack as you press. Season the chicken inside and out with kosher salt.


Heat a gas or charcoal for two-zone cooking. For a gas grill this may look like turning one or two burners to high and the others to medium low. For a charcoal grill, light the coals in a chimney starter and pour the hot coals into one side of the grill.


Make the Korean BBQ sauce by whisking together the soy sauce, gochujang, honey, sesame oil, ginger, garlic, and green onion in a small bowl.


Grill the chicken breast side down over high heat for 10 minutes, keeping an eye out for flare ups. The skin should get crispy and browned in some areas.


Use two sets of tongs to flip the chicken over onto the cooler area of the grill and adjust the heat to maintain a lower temperature (roughly 350 degrees F). Cook for 25 minutes. When the chicken is golden brown and about 140 degrees in the thickest part of the breast. Begin basting with the sauce every 5 minutes. The sauce should thicken and create a glaze on the chicken’s skin. Cook for 10 to 15 additional minutes until the chicken reaches 165 degrees F.


Rest the chicken for 10 minutes. Serve over rice with sesame seeds and green onions, if desired.

New York City-Style Porterhouse Steak

With Mâitre d’ Hotel Butter

Serves 2

Cook Time 90 Minutes

  • 1 (2-inch) thick porterhouse steak, at least 2 pounds total
  • Kosher salt, for seasoning
  • 1 medium red onion, peeled and halved
  • 2 tablespoons olive oil

For the Mâitre d’ Hotel Butter

  • 4 ounces (1 stick) high-quality butter, at room temperature
  • 1 teaspoon lemon juice
  • 1 tablespoon finely chopped parsley
  • ½ teaspoon kosher salt

Remove the porterhouse steak from the fridge at least an hour before cooking. Season the steak liberally with the salt as soon as it comes out of the fridge. 


You can make the Mâitre d’ Hotel Butter several days in advance. Mix together the butter, lemon juice, parsley, and salt in a medium mixing bowl with a spatula. Cut a piece of parchment paper in half so you have something close to a printer paper sheet (8×11). Spoon the butter across the length of a piece of parchment — make sure you leave about 2 inches between the butter and the end of the paper. Roll the parchment over the butter and pull to round the butter into a log. Tightly wrap around the remaining parchment. Chill this mixture for at least 30 minutes. 


Heat a broiler to high and move an oven rack to about 6-inch under the broiler. Coat the onion halves in olive oil and place them on a baking sheet and set this on another oven rack under the first. Set the steak on the rack directly under the broiler and broil for 2 to 3 minutes per side or until they have a nice burnished sear. Remove the steak from the broiler and set aside to rest for at least 10 minutes.


Preheat a cast iron skillet under the broiler while the steak rests. After resting, slice the steak off the bone and into finger-thick slices (about 1/2 inch). Return the bone and then the steak pieces to the skillet. Top with a few thick slices of the butter and return to the broiler. Broil for 6 to 8 minutes or until cooked to medium rare.


Crispy Colossal

Jalapeño Corndogs

Serves 4

Cook Time 20 Minutes

  • 1 (20 ounce) bag cornbread mix, such as Bob’s Red Mill
  • 1 cup crisp rice cereal, such as Rice Krispies
  • Kosher salt, for seasoning
  • 1 teaspoon baking powder
  • 2 large eggs
  • 2 cups whole milk
  • 1 cup buttermilk
  • 1 stick (4 ounces) salted butter, melted
  • 2 tablespoons olive oil
  • 4 medium jalapenos, finely chopped
  • 4 hot dogs
  • Special equipment: wooden skewers
  • 1/4 cup all-purpose flour
  • 2 quarts peanut oil, for frying

For the Chipotle crema drizzle

  • 1 cup crema, also labeled Mexican Table Cream
  • 2 Chipotles in Adobo
  • 1 tablespoon adobo sauce, from the canned Chipotle
  • 2 tablespoons lime juice

Make the batter for the corn dogs by whisking together the cornbread mix, Rice Krispies, two heavy pinches of salt and the baking powder in a large bowl. In a separate bowl, whisk up the eggs until frothy. Add the milk, buttermilk, and butter to the eggs. Combine the wet with the dry and mix until well combined. Add the olive oil and jalapeno and set aside while you set up for frying and make the crema.

Thread a skewer into each hot dog and roll the hot dogs in a bit of flour (this helps the batter stick). Pour the oil into a large heavy bottomed pan and heat to 375 degrees F over medium high heat.

Make the crema by combining the crema, chipotles, adobo, and lime juice in a small bowl and whisk to combine.

When the oil is hot, work one hotdog at a time to coat the hotdog with the batter (you may need to use clean hands to press the thick batter onto the dog). Gently add the corndog to the hot oil. Cook for 3 to 4 minutes before flipping and cooking for an additional 2 to 3 minutes or until the corndog is deeply browned and the batter is cooked through. Repeat with the remaining hotdogs.

Serve the corn dogs with the Chipotle drizzle and fresh cilantro, if desired

Sichuan Hot Chicken Sandwich

Serves: 4

Cook Time 20 Minutes

Prep time: 6 Hours or Overnight

  • 2 large chicken breasts
  • 2 cups buttermilk
  • 3/4 cup soy sauce
  • 2 tablespoon Red Tuxedo, our seasoning blend from Spiceology, divided
  • 4 cloves garlic, smashed and roughly chopped
  • 1 scallion, chopped
  • 2 cups all-purpose flour
  • 2 quarts oil, for frying
  • 1 (6 ounce jar) Fly By Jing Sichaun Chili Crisp

For the sandwiches

  • 1 small head cabbage, thinly sliced
  • 1 tablespoon lime juice
  • 1 tablespoon safflower oil
  • Kosher salt, for seasoning
  • 4 soft buns
  • 1/2 cup mayo

First, butterfly then brine the chicken breast. Remove the chicken breast from the fridge and pat dry with paper towels. Use a sharp knife to butterfly the breast — place your hand on the breast and slice through it starting at the thickest part to slice it in half horizontally. Mix up the brine by combine the buttermilk, soy sauce, 1 tablespoon Red Tuxedo, garlic, and scallion. Add the chicken breast pieces and brine for at least 6 hours or overnight. 

Before you fry the chicken breasts, make a quick slaw by tossing together the thinly sliced cabbage, lime juice, oil, and salt. Chill while you make the rest of the sandwich.

Combine the flour and remaining 1 tablespoon Red Tuxedo in a large bowl. Drizzle a bit of chicken brine into the flour mix to make some little crunchies! Dip the chicken breast into the flour mixture, then back in the brine and the flour again. Set aside on a cooling rack while you heat the oil.

Heat the oil for frying in a large, deep straight sided pot, such as a dutch oven. When the oil reaches 375 degrees F, add the chicken pieces two at a time and fry until golden and crisp, about 8 minutes total. The chicken should reach an internal temperature of 165 degrees F. Move to a cooling rack to drain.

Combine the Fly By Jing Sichuan Chili Crisp to a heat proof bowl and ladle in 1/2 cup of the hot fry oil (carefully, it might pop a bit!) Add the chicken pieces one at a time to coat and return to the cooling rack to drain.

Build the sandwiches by toasting the buns, smearing with a bit of mayo, adding a chicken breast, and then topping with the slaw and top bun.

Sausage and Peppers Hero

With Calabrian Mayo

Serves 8

Cook Time 20 Minutes

Calabrian Chili Mayo

For the Hero

  • 6 large bell peppers, sliced in strips
  • 2 white onions, thinly sliced
  • Olive oil
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • 8 mild Italian sausages
  • 8 thin slices provolone cheese
  • 8 soft Italian-style hoagie rolls

Make the Calabrian chili mayo by whisking together the mayo, garlic, chilis and their oil. Chill this while you grill the sausages and vegetables.

Heat a large griddle or grill to two-zone medium high heat. If you’re working with a griddle, sauté the peppers and onions directly on the griddle. On the grill, use your largest cast iron skillet. Cook until the onions and peppers start to take on some color, then add a few tablespoons of olive oil and season with salt and pepper. Move over indirect heat to soften. Grill the sausages over direct heat, turning every 3 minutes until golden and cooked through, about 12 minutes total.

Build the heroes by piling a heap of the peppers and onions on each sausage topping with a slice of provolone and then cover to melt the cheese. Add a bun to each heap and use a large flat spatula to remove the heroes from the grill. Top each sandwich with the mayo and serve immediately.

Beef Tenderloin Kushiyaki

  • 1 cup soy sauce
  • 2 tablespoons sake
  • 1 tablespoon mirin
  • 2 tablespoons canola oil
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, mashed
  • 1/2 cup sugar
  • 2 tablespoon sesame seeds
  • green onion, thinly sliced
  • 1 beef tenderloin, cut into 1-inch cubes
  • Cooked rice, optional for serving

Combine the marinade ingredients in a large bowl. Add the beef tenderloin pieces and massage to coat. Chill the beef in the marinade for several hours, up to overnight.

When ready to cook, heat the grill to medium high. Skewer the beef pieces onto metal skewers, about 6 beef piece per skewer. Grill the skewers directly over medium heat for 2 minutes per side. Serve the skewers over rice. Mochi dessert optional but highly recommended!

Grilled Chicken Kiev

Serves 2

Cook Time 20 to 25 Minutes

  • 1 stick (4 ounces) salted butter
  • 4 cloves garlic
  • 1/4 cup finely chopped parsley, plus more for serving
  • Black pepper for seasoning
  • 1 teaspoon lemon juice
  • 2 large chicken breast, about 12 ounces each
  • Kosher salt, for seasoning.
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon cayenne pepper
  • 3 large eggs
  • 1 cup Panko breadcrumbs
  • Olive oil

Make and the chill the garlic butter before even heating the grill. Mash together the butter, garlic, parsley, pepper, and lemon juice until well combined. Form the butter mixture into a rough log shape on a piece of parchment paper and roll into a tight cylinder. Freeze the butter mixture while you butterfly the chicken.

Remove the chicken breast from the fridge and pat dry with paper towels. Use a sharp knife to butterfly the breast — place your hand on the breast and slice through it starting at the thickest part to slice it in half horizontally. Cover the breast with plastic wrap or use a zip-top bag and use a mallet to pound the thickest sections to about ¼ inch thickness. Season the pieces on all sides with salt and pepper. 

Cut a few large pieces off the frozen butter log and place these in the center of the each chicken breast. Fold sides in over the butter, then roll the chicken up starting from the bottom, secure the seam with two toothpicks. Chill the chicken breast while you heat a grill.

Heat a gas or charcoal grill to medium high heat, aiming for about 400 degrees F. While the grill heats, prepare the breading situation for the chicken. Place the flour in a large bowl and season with salt and pepper. Whisk the eggs with salt and pepper in a medium bowl. Season the breadcrumbs with salt and pepper and place in their own medium bowl.

When the grill is good and hot. Remove the chicken from the fridge and coat like this — flour, egg, breadcrumbs. Place the chicken pieces seam side down in a skillet. Roast the chicken keiv for 20 to 25 minutes until golden brown. Top the finished keiv with more of the garlic butter and parsley for serving.


Popcorn Shrimp

with Creamy Spicy Sauce

Serves: 4

Cook Time 20 Minutes

Creamy Spicy Sauce

  • 1 large egg yolk
  • 1 teaspoon vinegar
  • Kosher salt, for seasoning
  • 1/2 teaspoon white pepper
  • 1/2 cup sunflower oil
  • 2 teaspoon Sriracha sauce

Popcorn Shrimp

Get started by making the Creamy Spicy Sauce. Whisk the egg briefly in a large bowl. Add the vinegar and pinch of kosher salt and whisk again until lightened. Add the white pepper and whisk again. Add a few drops of oil and whisk again. Now, stream in the oil a bit at a time while whisking. Whisk again (yes, really) until the sauce doubles in volume and is light and creamy. Add the sriracha and chill until the shrimp is ready.  

Mix together the dredge for the shrimp. Combine the flour, potato starch, and Red Tuxedo in a medium bowl. In a small bowl, whisk together the eggs and Japanese BBQ sauce. Toss the shrimp with the egg mixture and a few tablespoons of the dredge. Set this aside while you heat the oil for frying. 

Heat a quart of oil in a large Dutch oven over medium high heat. Heat the oil to 375 degrees F. Toss the shrimp with the remaining dredge flour and drop one-by-one into the oil. Adjust the heat to maintain 350 degrees F. Fry for 3 to 4 minutes until crispy. Remove the shrimp from the oil and season immediately with more salt. Cool the shrimp for 2 to 3 minutes then toss with the Creamy Spicy Sauce. Garnish with more Japanese BBQ sauce and sesame seeds for serving.