Grilled Honey Balsamic Chicken

[Music]hello everyone I hope you’re doing wellI hope you’re having a good week hopeeveryone can hear me if you were herelast week we had a little technicaldifficulty that I’m so sorry but I thinkwe figured everything out last word soBob yeah anyway so glad you’re heretoday I hope you’ve all had a great weekit is already Wednesday I cannot believethat we’ve had actually really goodweather here in Birmingham has beenbeautiful in the mid 70s yesterday wasalmost 80 degrees and then today we haverain so I’m not gonna complain about therain and I’m very happy that we do haverain but hope you’re all staying healthyand well I think we’re all weak what arewe guys we weeks week seven now I thinkweek seven or eight of the quarantine sowe’re still trying to stay indoors asmuch as we can and not going stir-crazyagain we home score boys so this is notmuch of a change for us but if you haveany questions about what I’m cooking aday anything about the Vocal Band feelfree to ask those I’m gonna get startedright now as you know I’ve I’ve madesome recipes that are not so healthy thepast few weeks but today I’m makingsomething that is very healthy and it’svery very good it’s actually one of thethings that my boys request quite oftenand I love it because it’s a grilledchicken and usually you think grilledchicken you think uh I usually think atleast in the past I thought dried outflavorless tough well this chicken isthe complete opposite that is amazing soif you have a nonstick skillet if youhave a cast-iron skillet if you have agriddle even better I also I’m gonna usechicken tenderloins today that I’vesliced really really thinly not no morethan like a quarter of an inch thickhalf an inch too thick it’s actuallystill too thick if you’re gonna do theseoutdoors on a grill I would suggestusing chicken breasts and keeping thosechicken breasts about an inch or sothick okay you want to sear them reallyreally hot and then kind of move themoff to the side so that they cancontinue cooking with indirect heatthese if you get too much direct heat onthese chicken at once all the sugar inthis marinadeis gonna burn and it will not taste goodwhich are bitter so I fingers crossedthis little overhead camera we havewe’ve been having some software glitchesso if it goes out where’s Kate scenariobeer it will grab this camera and hewill bring it over here to the griddleso you can see what I’m doing so Barrettlet’s squish the overhead camera I havethis griddle here that is at 350 degreesis it workingcan you see my hands awesome okay I havesome chicken I let marinate overnightokay this is just a sampling i marinatedthree pounds of chicken tenderloins okayas you can see these are sliced prettythin about a quarter of an inch thickokay this griddle is preheated I’ve notoil oiled it at all the marinade hasplenty of olive oil in it’s what I’mgonna do again three and fifty degreesthat’s our tea you can hear that goodsizzle and what’s great about this isonce you have this marinated these cooksso quickly I’m talking maybe threeminutes you know that was a little bitthat us us a little over a quarter of aninch so some bees might take a littlelonger than the other you see they’revery very thin and slide there you haveany questions while these are cookingNo what do you eat with it I love a wildrice wild rice is great actuallywhat we’ve been doing to get respect foryou Cameron what we do to a lot issalads I’ve never been a big saladperson but when you have chicken likethis that’s so full of flavor itactually makes a salad prettyinteresting I get some I like romainehearts of romaine and really really coolfries butter lettuce it’s a very tendervery mild lettuce it’s not real crunchyI put some some dried cranberries inthat I’ll roast some pecans with alittle brown sugar and cinnamon a tinybit of salt roasted those put those onthere I love those little those littlechow mein noodles you know what I’mtalking about a little Chinese noodlesthat come in the big gold packagesprinkle some of those on there and thenget any kind of dressing that you wantit really works well okay this chickenas you can see let’s go back nobodycamera this chicken now as you can seeyou know it’s time to flip it you seehow about all that white it’s comingaround the edges that means it’sstarting to actually cook over the topof it so let’s take a look oh that’sreally perfect that’s exactly whatshould go back you should have some goodgood caramelization spirit go ahead androll that marinade video I did amarinade for this so Barrett gonna rollthat video you see what I did all rightthe first thing you want to do is get aquarter cup of light brown sugar throwthat in the bowl followed by half a cupof balsamic vinegar next get 1/4 cup ofextra virgin olive oil and then followup with a quarter cup of honey the coolthing about doing the oil before thehoney is that the oil should keep thehoney from sticking to the inside of thecup cool little trick next a quarter cupof soy sauce next you want to put in 2teaspoons of garlic powder and 2teaspoons of onion powder if you do nothave garlic powder you can use 4 to 5fresh garlic cloves as well next add 2teaspoons of kosher salt followed by ahalf a teaspoon of black pepperwhisk that together until it’s nice andemulsified yes I just said emulsifiedI’m sorry mix that together until it issmooth look at that beautiful alrightlet’s go to a camera I hope you can hearthat can you hear that video okay nowthough our instructional video that’s alittle test a little test it is so lookyou see as you can see right here I’vealready done three of these they’realready totally cooked okay look at thisif you can’t tell if it’s cooked or notget the tongs okay and twist up look atthat see that that’s still a tiny bitpink okay that way you’re not cuttingthe chicken in half you’re just kind oftwisting it up and seeing this probablyneeds about another 30 to 45 seconds andthat’s it again these cooks so quicklylet’s check this one out that oneactually needs a little more time aswell so these three in factthen we’re gonna test this one righthere this is one I’ve already pull itoff and you can see right here when youtwist that that’s completely done seeingthat mean that even fell apart it’s sotender so again I kind of move thataround there kind of soak up some ofthat caramelize me right now you can seelike it’s really browning beautifullywhat you want to make sure you do isafter you cook a batch of these ifyou’re using a skillet go ahead andactually run that skillet under hotwater and kind of rub that skillet outbecause what’s gonna happen if you don’tall the sugars are going to start toreally scorch and they’re gonna burn thechicken and it will be awful so what Ido I have this little bench scraper andI think this chicken let me set thisvideo script right here on the side ifyou don’t have a bench scraper they aresuper cheap okay look at that thatchicken is done done my word that is sotender so a bench scraper again is sucha cheap tool to have in a kitchen but Iuse it all the time I use it when I’mobviously making this chicken I use itto make biscuits I use it to make piedough I use it to make pasta it’s such agreat thing all pizza I use it all timefor pizza okay I’m not sure about thisand so I’m going to twist up againtotally done okay you’re gonna let thisrest for about 15 minutes before you eatit okay and this is my favorite part Ihave some marinade right here and againthe recipe it’ll tell you I set aside alittle more than a half a cup of thisokay and this has been sitting in thefridge I let it sit out for about anhour and all that is that’s the setmarinade this the balsamic the honeybrown sugar and I’m report let me showyou this chicken I’m gonna pour just alittle of this because again I have alot more to do tonight pour just a tinybit of that over there okay that’s allI’m gonna do for this and then you kindof toss that around and then typicallywhat I would do is cover this with foilis our overhead camera still workinggreat so what I do I cover this withfoil let it sit for about 10 minutes orso and that is it again wild rice asalad tonight I’m gonna do I’m gonnaroast some sweet potatoes so Andrew andI will do sweet potatoes I’m not surewhat else I’m gonna do the boys areprobably like a homemade mac and cheesecouscous some type of rice I’m not I’mnot ashamed to cook rice a roni let metell you okay rice irani is of the loreokay I love that stuff so we do a lot ofrice a roni a Walmart actually I wentthe other day with my mask they had notone box of rice-a-roni so you know wejust we do what we can right now heysteady camera buddy I need a littletaste tester said he’s going to comeover and help me taste test this heybuddy your hair so pretty look at thatpretty hairI’m actually I’m actually giving themhaircuts today this is actually thisrecipe is in the old cookbook okay thisis in the see that you don’t see thatchicken againthis recipe is in my current cookbookthat’s out right now but it is it’sreally kind of my go-to marinade I makethis probably at least once a week Ilove it we have a new chicken guys inthat chicken guy we’re trying to decidewhat to call itor call it maybe like a pan fried sweetchicken because the the breading on ithas a little sweetness to it but it’sit’s so good okay study tell meis that good is it good okay good goodeven that’s not good just lying to sayit’s oh it’s it’s just this amazing thatokay any questions before we sign offthis is a really quick one today I wantto do something that was easy easy yeahthat’s just amazing um my sweet potatoesI cleaned themI get the oven to 350 which is fairlylow for potatoes and then what I doI poked them several times with the forkif you have never done that before ifyou never roasted potato and you havenot poked it with the fork guess whathappens typically it will explode inyour oven you don’t want that to happenokay so get a fork pierce the potatoseveral times okay you know five sixtimes I put a sheet of aluminum foilunder the rack that the potatoes aregoing to be on okay he says the potatoesroast they’re gonna start to release allthose natural sugars which would driponto the foil if you don’t have oilthey’re they’re just gonna burn and thenthey foam up these big black it lookslike almost like a lava rock the fishit’s a messso roast those for gosh an hour hour and15 even an hour and a half and the moreyou roast it the more the flavor isgonna concentrate the inside potato isgonna shrink and it’s going to getreally really great what’s funny sotypically typically I eat stuff likethis grilled grilled stuff lots ofveggies lots of whole grain so that’stypically what I do Sundays I have stufflike chicken waffles and he strolls whatelse guys pizza biscuits with honeycamera place speaking of we hope to havehoney caramel glaze shipping out in thenext two weeks we’re very excited wehave some new packaging which is reallyreally cute I must say to you thoselittle jars that are kind of have alittle honeycomb on them and they’replastic so that that were really cutdown on all the shipping cost becausewhen we originally started selling itthe shipping was sobecause we use these heavy glass masonjars so any more questions what we signoff do not wrap its potatoes in foil noyou do not I know that’s kind of beenthe the typical way to do them but no Idon’t wrap them in foilpoke poke in the holes Pokemon holesyou’re gonna poke them on holes you’regonna poke holes in the potatoes setthem right on the rack not on a sheetpan nothing just right on the oven rackand again make sure you put foilunderneath the potatoes it’s gonna catchall those sugars any more questionsbefore we sign off family Fest this yearhas not been cancelled it has beenpostponed until I believe it’s Labor Dayweekend and September so hey carnie it’sbeen postponed I think until Labor Dayin September for right now any otherquestions we’re goodokay y’all thank you so much forwatching please leave any kind ofcomments you want as far as what whatelse you’d like me to fix again I wantto do something healthy this week butsomeone even suggested us maybe do acouple of different sauces like abolognese sauce or pomodoro sauce Iwould love to do thatso holler at me and let me know what youwant to see so I will see you next week[Music]you