Garlic Herb Grilled Chicken!! Grilled Cheesy Potatoes, Asparagus *Cooking it all on the GRILL*

everyone doing today so welcome back foranother episode here um I’m kind ofexcited about today’s because I lovesummer even though it’s not summer yetbut I love the warmer weather the sunshining because that means grillingseason so today we’re gonna be doingsome grilling and it’s gonna be withsomething a little bit different than Ithink a lot of people use we’re gonna bedoing some chicken thighs today so thiswhole dinner is going to be about doingit all on the grillI hate whenever I’m grilling to have torun back and forth from dirtying up thekitchen I’m dirtying up the grill whenI’m cooking on the grill rather justkeep it to one thing so then it’s onlyone place to clean up so we’re doingchicken thighs today grilled asparagusand some grilled potatoes so firstthings first I have a charcoal grill soI’m gonna go out we’re gonna go aheadget all that lit get it warm get thelighter fluid to burn off and we’regoing to come back and we’re gonna startwith our chicken thighs so let’s gooutside get the girl ready and let’s getsome grilling started okay guys so I’mgonna apologize for any wind noise it’sgonna happen it’s a little bit of awindy day but we’re gonna still try ourbest here so I got my girl out here andI’ve already loaded it up with mycharcoal got a nice amount in thereoh the tease the match light justbecause honestly I think it’s theeasiest way I’m no expert when it comesto charcoal grills I kind of Miss havinga gas grill lot easier you just go I’llturn it on click a button and it’s litso like I said I have the mash light inhere got my side up and up so I can getsome airflow going so basically we’regonna light it and let it go again withcharcoal it’s nice because you’re gonnaget way better flavorbut if you have a gas go at home andthat’s all you have it’s gonna work justthe same so because the wind is being ajerk I’m just gonna say you know I trythis at homeI am definitely a trained professionaltrying to get it to come over the otherone there we go now it should catch theroach the rest of that on fire so that’swhat you’re looking for I know it seemsa little intimidating but I promise Ijust kind of let that burn out for alittle bit and then all of your poolsare gonna get nice and hot I honestlyhope that the neighbors don’t look outbecause they’re going to think that I’ma little bit nuts so we’re getting niceand hot so we’re going to start on ourchicken thighs because I want them tomarinade a little bit I would ideallylike to do this for like you know evenan hour just let them marinade but againone of those where I’m on a time limityou know just getting home from work andI want to make sure that we have dinnertonight so I picked up just a simplegarlic and herb marinade here basicallywhat I’m gonna end up doing is it’sgonna be a grilled like chicken capreseagain we’re using chicken thighs whichis gonna be nice so I know a lot ofpeople don’t like to mess with chickenthighs but honestly they have a lot moreflavor than just chicken breasts they dohave this bone in here and I thinkthat’s one of the reasons that peoplestay away from it but I’m gonna show youhow easy it is to go ahead and take thislittle bit out of here so then we’llhave our boneless thighs so thatwhenever it comes time to eating themyou basically just cut them and peopleand eaten so let me set you up here okayso the bone runs through it as you cansee that it comes out of one side thereso we’re just going to take our knifewe’re gonna run it right down the top ofthe bed nice and slowjust to expose both sides of it so thatI’m gonna come a little bit to the lefta little bit to the right again we’rejust kind of getting it to a point whereonce you can get underneath it if I canget underneath it all right let me takethis top hat though so now that I’munder it I’m just gonna stick close tothe boneand we’re gonna cut it down so we getdown here to the bottom port and cutthat out so you definitely losing alittle bit of meat on it as you can seeyou know there’s something that’s stuckto it if you want you can pull it offand throw it in – girl – I’ll probablycut those off but now we’ve got ourboneless thigh that we can toss on thebowl and it will toss marinade in[Music]so now we have all this cut-up tosser ina bowl that’s gonna take the marinadegive it a nice little coat I’m gonnastir this up with tongs and honestlywe’re just gonna let it sit so like Isaid I want to do some cheesy grilledpotato with this so we’re gonna go aheadand get that ready while that’s sittingand then we’ll cut up some of the otheringredients that I want to use for thisas well so let me get that stirred upguys I’ve showed everybody enough timeshow I cut a potato but again we’re usingsome red potatoes that I’ve just hadhere these are just kind of layingaround as well someone throw them andjust to get them cooked up so we’regonna dice them laid out my foil hereI’m gonna spray this down and I’m justgonna load our potatoes right up in thecenter of it and then we’ll season themfrom there and they’ll be ready to go onthe grill so I did double air thisbecause I don’t have a really thick likegrilling one which if you don’t have iteither and just make it a double layerso I’m gonna go ahead get these cutthrow them in there and we’ll go fromthere[Music]all right all our potatoes are nice andcut we’re going to take our one littleolive oil I’m just gonna drizzle someacross the top garlic powder which Iagain think of a huge staple whichshould be in every kitchen onion powdera little paprika for that smoky flavorthat it gives off I’m actually in thefirst this all this seems to prove superhard and I don’t know why this onecamera so I’m just gonna sprinkle somefresh garlic in here as well then we’regonna go ahead and grab wonderful sharpcheese sprinkle that on topI want to roll this up like a bigburrito basking almost believe that I[Music]both end I porestough way to lunch in there so what istake another piece[Music]so then once the girl gets ready we’rejust going to throw that raid on thegrill and we’re gonna let it cook it’snice because it gets really like nicechari flavor but it also cooks thepotatoes really nicely in there so theyget nice and crispy and then cheesy fromthe cheese so I’m gonna clean up my messhere yeahalways always with the mess and we’llget our experience ready to go okay guyswhen it comes to asparagus you don’twant all of this so the way they say totest it is just to break it in half andthat shows you where you should cut sothe best so you don’t have to do it withall of them take one of them take just anice little stack line them up next toit just cut close so all that otherstuff it’s just too too much of thestockings to woody perfect it’s gonna bea caprese chicken so we have some freshmozzarella here I cheated and hard aboutthe sliced one so I have to cut it Iguess a number of these are big Tomatoeshere so just gonna go ahead and slicethese as well cuz they’re gonna lay ontop and then the cheese is gonna lay ontop of that it melts out however thesechainsall right so let’s go back outside hereand we’ll check on the grill so in truePennsylvania fashion what was nice isnow cloudy I’ve literally been insidefor I don’t know 15 minutes so girlsnice and hot take it over again mine thewindow is and see we are well past 5degrees when you look down in here givethat nice orange will and all of ourcharcoal is nice and white so close niceand white I threw my asparagus on somefoil just because I don’t want to falldown through normally you can get likethe bigger ones from the store which areeasier to grow so I’m just going to letit on the foil I’m gonna throw mypotatoes on the top rack and just letthem go but I don’t feel like people dotoo much talking so I’m gonna kind ofset you guys up and just let you watchthese wonderful chickens get nice andtoasty[Music]so the weather is not cooperating as Ifigured my girl cooled down really quickhe saw it was over 500 an hour we’reclimbing back up there againI love charcoal it’s got like a little I[Music]don’t know if that’s all so one thing Iforgot to mention is starting them skinside downI want that skin to get nice and crispyso we want that to be our starting sidefor cooking make sure that skin gets thefat cooked out of it and it’s gettingcrispy and then we’ll get them flippedhere in a second so sorry about the windguys I’m just really excited about thisvideo so we’re gonna have to see what wecan work with here I’m not sure how theediting is gonna go but you’re stillgonna get the gist and it’s still goingto be a good recipe again you don’t haveto use chicken thighs if you don’t wantchicken thighs use chicken tenderschicken breastssame concept I just like the chickenthighs before the fact that they’re alittle bit cheaper and again I feel theyhave way more flavor so when you goahead and pull this up and see how willlook in but starting to get a niceto our skin down there so I’m gonna movethese around and see how the skins lookand make sure I’m not burning it[Music]so off-camera I ended up moving these ontop because I don’t want to burn due tothe painters down so I pull this back soyou see that they’re getting nice andeasy and cooked cuz they’re almost thereI tasted one again we’ve got ourasparagus over here we’re gonna go aheadand grab our other ingredients here tomake this the crazy part so this isgonna get super nice and melted anddelicious it’s nice and fresh it’ssummary again that’s what I’m workingwith and as you’ll see in the beginningof it I was in the Sun so I’m just goingto take lay my tomato cut these down ifyou’d likeprobably got them a little thinner ourchicken thighs are nice and cookedshrunk up just a little bit but I’mgonna go ahead and get all these off andthen we’re going to add our cheese andlet it meltI sellfinished product we got a cheese melt ontop these are potatoes nice easy slowcooks the whole time so I’m gonna takethis stuff inside grab a bite to eat asalways really hope that you guys enjoyedthis one I can’t wait for the weather toget a little bit nicer because grillingis my favorite it’s where I got my startwhen I was 13 I’d love to grill and justplay it around with it so hoping to getto do some more of them again hope thisweather cooperatesbut for now again if you liked it pleasegive me a big thumbs up make sure topress the subscribe button share it witha friend co-worker or buddy anyone checkit outas always hope you got a chef and goodtime take care and have a nice day