Shop the Grill Dads

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.

Buffalo Leg Quarters

With Blue Cheese Dipping Sauce

Serves 4

Cook Time 45 to 50 Minutes

  • 4 chicken leg quarters, about 3 pounds total
  • Kosher salt, for seasoning
  • 2 tablespoons potato starch
  • 1 tablespoon baking soda
  • 1 stick (4 ounces) butter
  • 1 cup Buffalo Hot sauce, such as Frank’s Red Hot
  • Green onions, thinly sliced, optional for garnish

Blue Cheese Dipping Sauce

  • 1 cup sour cream
  • 1 cup mayo
  • 8 ounces blue cheese crumbs
  • 1/4 cup buttermilk
  • Kosher salt, for seasoning
  • Black pepper, for seasoning

Season the chicken leg quarters generously with kosher salt. Combine the potato starch and baking soda in a fine mesh strainer and dust the leg quarters on each side with this mixture. Set aside for 30 minutes to crisp the skin.

Heat a grill for medium heat. Melt the butter in a medium saute pan over direct heat. Add the hot sauce and stir to combine well. Let this mixture hang out off heat while you grill chicken.

Make the blue cheese sauce by mixing together the sour cream, mayo, blue cheese, kosher salt and pepper. Chill while the chicken cooks.

Cook the chicken leg quarters over direct medium heat for  35 to 40  minutes, turning often, or until they reach 165 degrees F. When they reach this temp, use tongs to swath them through the buffalo sauce on both sides, even spooning over some of the sauce. Then return to the grill until they are caramelized and reach 170 degrees, and additional 10 to 15 minutes. Serve the leg quarters with a sprinkling of green onion and the blue cheese sauce.

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.

Pesto Chicken Caprese Sandwiches

Serves 4

Cook Time 30 Minutes

Cook Time 30 Minutes

  • 4 roma tomatoes, halved and seeded
  • 2 tablespoons olive oil, divided
  • Kosher salt, for seasoning
  • 1 large chicken breasts, about 1 pound
  • Black pepper, for seasoning
  • 1 medium red onions
  • 4 ounces fresh mozzarella, sliced
  • 4 Ciabatta buns
  • 1 cup prepared pesto
  • Handful of arugula

Prepare a grill for medium high heat cooking. 


Toss the tomatoes with 1 tablespoon olive oil and season with salt. Arrange the tomatoes cut side up on a foil lined baking sheet and set on the grill. Cook the tomatoes until the skin is charred and they are soft and juicy, about 10 minutes. 


While the tomatoes cook, butterfly 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. 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 and the remaining tablespoon of olive oil. 


Grill the chicken over direct heat. After two minutes, rotate the chicken 45 degrees. After two more minutes flip and repeat. Remove the chicken from the grill, it should reach 165 ºF. Halve each half to give you 4 pieces. 


Build the sandwiches by toasting the ciabatta buns for 1-2 minutes. Spread each bun half with a spoonful of pesto, then top with a piece of grilled chicken, mozzarella slices, blistered tomatoes, arugula, red onion and a top bun for closure.

Grilled Chicken Fajitas

Serves 4 to 6

Cook Time 30 Minutes

Cook Time 20 Minutes

  • 2 pounds boneless skinless chicken thighs, about 8 total
  • 1 ½ tablespoons Fajita Seasoning
  • 1 large bell peppers, yellow or orange, sliced into strips
  • 1 large jalapeno or poblano pepper, sliced into strips
  • 1 large white onion, cut into lyonnaise style strips
  • 1 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ cup crumbled Cojita cheese
  • ½ cup Crema
  • 12 (8-inch) flour tortillas
  • 2 large limes, cut into wedges, for serving
  • Our Pico De Gallo, for serving

Measure out about 1 ½ tablespoons of the seasoning and sprinkle this onto the chicken thighs. Set the chicken thighs aside for 30 minutes at room temperature. 


Heat a grill for medium-high direct heat. Toss the peppers and onions with olive oil and season with salt. Pile these into a grill pan – we love @madein Cookware grilling pan and cook the vegetables over medium high heat until they reduce by half in volume and begin to char, about 10 minutes. Remove from the heat. 


Grill the chicken thighs over direct heat, flipping every 2 to 3 minutes until they are charred and reach 165 degrees F, about 18 minutes total cook time. Remove from the heat, cool for 5 minutes. Cut into bite sized pieces. 


Heat a large skillet on the grill until sizzling. Remove from the heat and pile in the peppers and onions, followed by the chicken, a sprinkle of cotija, a drizzle of crema. Serve immediately with toasted tortillas, pico de gallo and lime for squeezing.