How To Make Grilled Red Chicken(breast) – [Original 3 Way Skewer]

Oh what’s happening everybody KevanMaddison here for the grilling Sivan nowtoday’s recipe is all about the grilledchicken if your grilled chicken loverthen you might as well get ready to endthis recipe to the top of your go-togrilled chicken recipes in fact thisone’s gonna sit at the top now this isrecipe that I made up all on my own butbefore I decided to share with you Imade it a few times and I got it to thepoint where it’s so hard hidden I didn’teven have a fancy name for it so I’mcalling it red chicken and you’re gonnasee why in just a second ingredients aresimple the only one ingredient that youmay find hard to source it’s called 3bit’s a herb that I got in Greece andit’s off the hook it’s in Oregon Ohfamily it’s very robust herb it’s offthe hook but you could substitute it forwell morgana or any kind of Italianseasoning base or whatever but thisdweeby is on another planet enjoy thisrecipe it’s about to go down I hope youmake this and when you do let me knowhow you enjoy it what’s happeningeverybody alright so on deck I’ve got myoriginal three ways here is I’ve got mygrilling Sivan carbon steel chef’s knifeand I got my more on my pestlenow let’s get the recipe crack and itcomes in two parts for the marinade it’sa dry and there’s a wet we’re gonna do awet first you got some Tuscan olive oilthere you got some honey and you gotsome white wine and about I don’t knowtablespoon of white wine and about atablespoon of minced garlic as you seeright there is what I use I bought a lotof my recipes so I’m sorry for nothaving the exact but right there you seeit’s three different herbs that’s Oregonol 3b and rosemary then I got some freshthyme about four sprigs of that and thenI got my peppercorns and my Himalayanpink salt that’s about a tablespoon ofeach of those and then I got my tomatopaste hence the red chicken and then thestar of the show the chicken breast solet’s go ahead and get all the dryingredients in my mortar that’s the saltthat’s the pepper that’s the Oregon ohthat’s the dweeby that’s the rosemarythat’s the time let’s get all of that inthe mortar and give it a good mix I’mgonna show you how fine you want it injust a second here you just want to giveit a very good mix so it’s fine cuz it’sgonna go all through and mix all throughthat tomato paste mmm it’s time we getthe tomato paste now I’m only using orcooking two chicken breasts you can kindof eyeball what I’m using here but goahead anddump the tomato paste in the bowl and myolive oil my Tuscan olive oil I’ll goahead and add my white wine so that Itake the minced garlic oh I can’t evenhardly talk this is shaping up to be sodoggone good and I add about I don’tknow tablespoon of honey I would supposeagain eyeball it but liberally I takethat dry mixture and I dump it into thebowl because this is what makes theflavor now this is what makes the flavorso I’ll take my whisk give it a goodwhisk now you may need to add a littlebit more olive oil depending on how itis for you you’ll see the consistencythat I feel it needs to be at for thebest cook so go ahead and look at thatthat’s the consistency you want I hope Idid a good enough job of showing youguys from there you take the beautifulstar of the show which is the chickenbreast and you go ahead and you slice itstraight down the middle as you see I’lltake my knife slices straight down themiddle and then I cube it up it’s realsimple but I do understand for someonewho really know doesn’t cook much youknow the simplest tasks can be laboriousso I’m patient that’s why I kind of makethese videos the way that I do so it’sit’s easy for anyone to understand howto you know just make what it is thatyou see me making man cause this stuffis bomb man anyway go ahead and cube thechicken up as you can see nicely I liketo be you know I like to make sure everysingle pieces evenly cut so it cookseven good char marks and every piece useany skewer you like because right nowwhat you see me doing is mixing thatchicken up about to put it on to theoriginal three-way so I can get to thegrill so but but again use any skeweryou like wooden metal it matters to mebut it you know may not matter to youbut to me I’m using the original triggerbecause it’s well mine and I love it butas you see it’s ready for the grill andI’d sprinkle a little bit more that drymix on it before I hit the grill notgive this a listenyou ready for this first turn watchthose charm marks when this first turnhere it comes here it comes here itcomes[Music]let’s go ahead and get it off thethree-way and enjoy this red chick andfolks I hope you enjoyed this recipe seeyou next time alright ladies andgentlemen the moment of truthred chickenmake you wanna stand in place in Marchmake this recipe