The Art of Grilling Perfect Chicken: A Step-by-Step Guide

As we sat around the grill, surrounded by the warm scent of smoked chicken and the chatter of our furry friends, I couldn't help but feel a sense of excitement and anticipation. Today, we're going to tackle the ultimate grilling challenge: cooking perfect chicken. And let me tell you, folks, this is not your average, everyday chicken. No, no, no. This is a masterclass in flavor and tenderness.

The first step in our journey was to prepare the marinades for each of our three contestants: chipotle chicken, smoked bird, and grilled Italian-style chicken. We're talking about a whole lot of good stuff here, folks – kerrygold butter, smoky flavors, and a hint of spice. And let me tell you, our little pups are salivating at the mere mention of it.

As we got started, I couldn't help but notice how quickly the smoke drifted away from the chicken. It was like magic, folks. The aroma wafting from the grill was so enticing that even our dogs, Duke and Sadie, were drawn to it. And once they caught a whiff, well, let's just say they were hooked.

Now, I know what you're thinking: "How do we get this perfect tenderness?" Well, folks, it all comes down to the temperature. We need to make sure our chicken reaches an internal temperature of 165 degrees Fahrenheit. And that's where the magic happens – when that smoke and flavor meld together in perfect harmony.

As we cut into each contestant, I couldn't help but feel a sense of awe at the sheer tenderness of it all. The chipotle chicken was smoky and spicy, with just the right amount of kick. The smoked bird, on the other hand, was fall-off-the-bone tender, with a richness that only comes from slow-cooking over low heat.

But what really sets our grilled Italian-style chicken apart is the way it's marinated in Italian dressing. It's like a taste explosion in your mouth, folks – tangy, savory, and utterly delicious. And let's not forget about the rolling pin – yes, you read that right. We flattened each chicken breast with a gentle roll of our trusty rolling pin to ensure even cooking.

As we took our first bites, I couldn't help but feel a sense of pride and accomplishment. These chickens were truly the best of the bunch, and it was all thanks to our careful preparation and attention to detail. And don't even get me started on the puppy pictures – Sadie's adorable little face, Duke's wagging tail, and those beagle eyes looking up at us with hope – it was a moment I'll never forget.

And finally, as we wrapped up our little grilling extravaganza, I wanted to take a moment to acknowledge the many blessings in our lives. We're so grateful for our service men and women who keep that flag flying high over Camp Shan. And we're honored to serve them by sharing our passion for good food and great company.

So there you have it, folks – the art of grilling perfect chicken. It's not just about tossing some chicken on the grill and hoping for the best. No, no – it's about attention to detail, careful preparation, and a whole lot of love. And if you stick around for the outtakes, I promise you'll be treated to some puppy pictures that will make your heart melt.

"WEBVTTKind: captionsLanguage: enfolks there ain't nothing worse than a dry no flavor burnt up chicken that's coming off the grill but you ain't gotta go there i'm gonna show you the perfect way to cook a grilled chicken and it'd be tender and so much flavor and there's three different kinds of marinade so come on i'm gonna pluck the feathers off of it and get it ready to go hey thank y'all for stopping by the backyard on a glorious day and we got big news i'm talking big you know what it is sadie had puppies yep shane she was having to help her she's a pup midwife i was on the road gone and we got seven little babies they like little fat whack cotton balls but even the puppies get hungry and sadie and all the little hounds needing groceries and what are we talking about this week grilled chicken how to get the most flavor out of it keep it tender we're going to show you three different marinades that we put on it but also we're going to show you how to cook it and what you need to do whether it be direct heat indirect heat or on the smoker so let's get the cock-a-doodle-doo and get after it so let's talk about this chicken that we're gonna cook and i'm using chicken breasts today and they are pretty big and a lot of the time when people get a big old honking chicken breast like that they just season it up and throw it right on the grill i love to take this chicken and put him right in this little plastic bag but i want you to look see the thickness there shannon as we get in there that is a big chicken breast now put him in this little bag and i'm going to tell you what it's been a mean little chicken it is and what do you do with a mean chicken you beat it now it don't take much when you take that chicken and you make it this size and you break this membrane down he's going to accept seasoning and marinade a whole lot better but your cook time is going to be quicker also but your marinade time is going to be quicker because you need to let all that soak in there and just let it stay and when it's this shape with it broke down and you can see how it split this breast on the bottom it's going to let all them flavors get in there a whole lot better so really we're speeding the process up i'm going to give you three different kind of marinades that all are going to bring out a different flavor but when we're talking marinade and we're talking chicken we gotta have it acid in there that's gonna help that break down some and we sort of changed these up as we went through there but the first one is what i call so good it's got balsamic vinegar in there and a little honey and it just makes things break down and you get that sweetness but you get that bitterness there sort of out of that acid there but when you put that all together put it in a baggie it needs to set at least four hours now i've done them overnight and they're even better but you gotta let them set at least four so that is contestant number one let's go to number two and this is probably my classical favorite right here and you can see that good red color in there guess what that's got in it shannon just just just you're not a lion this is what i call my little mexican spicy chicken and it's got that adobo sauce in there and then it's got some honey to bring it all together some chili powder some oregano it is so good so that is number two number three i went back to the first chicken i ever cooked on the grill and brought this one out let me see how i could freak it is italian okay shannon yes italiano yes italiano i like to take me just some italian dressing but in this one to create the acid we're going to get some red wine vinegar and we're going to pour in there and let it all settle but then we're mixing up some good spices some red pepper flakes some brown sugar back in there we all got to have a little sweet to combat the bitterness there so it all ties together and when you get that sweetness the caramelization is going to help give that just a really glistening shiny effect right here behind me i have a hasty bake and folks we got a discount code going on here so you can look down on that link and get that but we also got the pit barrel fired up we're going to cook them two different ways here so i put me some oak in there to start with from the good folks at fogo and then i got me some what alderwood now folks if you got chicken or you got fish i do love me some of that alderwood but guess what else goes with it some good applewood got to have some apple if you're doing chicken so they're already got some smoke in there grills is clean hot and old and ready to go so i'll meet y'all at the fire the first method i'm going to show you and this is the one with the balsamic vinegar is going to go right here in the pit barrel get her spread out there and then i just like to take that and just let it just drip back right on there that is looking some of that good now to that we're gonna add just a little bit of the original who's saying that song smoke gets in my eyes i don't know but it definitely is so we got him seasoned up guess what it's time to put the lid on there and let the smoky goodness begin so why would you be wanting to do it this way you ask yourself cowboy camp what is happening well okay in this pit barrel the fire is way down here and we got this good smoking action that's just going over there and creating that wonderful smoke bath and we're going to let it cook at about 205 or 10 degrees and we're just going to let it smother it and go all around till we reach that temperature of about 165 and then we're going to what take the lid off and then we're just going to let it get some good color and a little more of them grill marks on there and we'll be good to go well this be my chipotle pepper my favorite chicken of all kinds and i got me some tinfoil out here and two little pats of kerrygold butter yes you gotta have them this is mark murphy one time told me on chop when i'd wrap some meat this is sort of a french way of cooking cuisine like meals and i'm thinking what did you die what did he say french i don't know nothing about the french or cooking but when you can wrap this with foil keep you some butter in there for that moisture you're actually having a steaming effect and you can put it on the hottest side of the fire you got anywhere and we're gonna let it go about five to seven minutes so let me get it wrapped up and when you pull that out of that marinade don't pour that out because we're gonna need it right here in a minute so save it so a hasty bait says what it's on that temperature that says whoo i am hot so it don't matter where you put it we're gonna set it right there i'm gonna crank the fire up even closer to it because i want some things to happen and let's go back to method number three behind door number one was a pit barrel and that chicken is just smoking oh so well behind door number two there is a steaming little chicken breast and guess what number three folks this is the one that you're going to have to pay attention on and not walk off and leave it is the italiano chicken aidan shannon hear that sound that is a marvelous sound and guess what it's going to get some of that red river ranch mesquite sprinkled right there on top now like i say we'll have to keep an eye on him in a minute and flip him over we're just going to let him sit and not bother nobody after a bit we'll check that temperature on that one over there to see where he's at but folks we just going around the hen house right now was about six minutes on that one side and we've been about five on this other and guess what it is time to take the luggage rack off of it so let's get that boil off there and folks there'd be some steam coming out of there and things be getting hot so looky there i mean that is tenderness right there don't be wasting none of that there marinade just put him on there and we gonna pour some more on there out of that sack here in a minute but things is happening now i can smell the goodness well there you have it you do unos dos and tres three little chickens that all come off a different method there one smoked this one wrapped in tinfoil got that kerrygold butter and just bathing all in there and this one just grilled in italian dressing but remember all of them was flattened with that rolling pin just a little and let me see they're all cool now if you was to be wanting to do all three of these at the same time start the smoked bird about 25 minutes before you put them on there because he too has to reach that temperature of 165. let's go ahead and cut the first contestant which is the chipotle chicken it is and we're going to get in here and look at that flavor oh wow i mean it is some juice so let's cut the sm the smoked bird and he is oh so tender he is pull him out of there and there we go that's what i want to see goodness and the little pups be wanting a bite of each one because remember when oftentimes you be grilling that chicken and chicken come out dry folks this is not dry chicken this is what you call just right chicken so my pups is wanting a little sample and they preferred the smoked method so one two three four pup bites where did duke go did he quit his again already he went back to bed he went back to bed so let me be thinking about the beagle sadie mage were you ikea there's the mage and here is the sadie yes ever everybody's had a bite and duke quit early he did so i'm gonna have a bite of each one there is so much flavor coming out of that chipotle marinade i mean it is so good kentucky fried chicken say finger looking good kent said hey you better just lick your paws off and go on because what are we going to do sadie ain't into all this dancing and look who has showed up it is the duker so sorry about that folks we danced slow you're not used to the happy dance look they're coming out from under the house shannon anytime you get food ready what happens sadie quit people show up well folks i told you as always when you got food they even crawl out my other house to find it that's my good friend bones that guy is so entertaining i'm telling him he is good to go everything that we used in this video will be listed right down there below as it always will all the marinades everything you need to know to grill the perfect chicken or smoke that yard bird it is so good remember our last video that just come out last week what you didn't see it well rewind there we ask y'all to pray for ruthie a little child who's got leukemia and is fighting that battle and y'all have reached out so much folks we've got so many emails already that say we're praying for ruthie we're praying for ruthie but we've also got a lot of emails from parents that their child was sick or they had lost a child so folks they were one thing to do and i just think we need to lift them all up and i thank you for praying for them and listening to them so oh heavenly father we just lift up all them little children lord and just bring them to you and all the parents lord that are fighting that battle too and we just ask you to be with them be with all the caretakers that are watching over them lord and just keep them safe and thank you again for the many blessings lord because you are the miracle-maker thank you again for all that we have forgive us woofilians in jesus christ's name i ask these things amen and guess what if you stick around to the outtakes i think there's going to be some puppy pictures from sadie as always i tip my hat to all our service men and women and all the veterans who have kept that old flag flying over camp there we salute you we are proud of you and we're always going to have that flag in camp shan andy appreciate y'all one when all we do thank you so much and god bless each and every one and i'll see you down the perfect grilled chicken trail oh my gosh fly that bug let me clean that upfolks there ain't nothing worse than a dry no flavor burnt up chicken that's coming off the grill but you ain't gotta go there i'm gonna show you the perfect way to cook a grilled chicken and it'd be tender and so much flavor and there's three different kinds of marinade so come on i'm gonna pluck the feathers off of it and get it ready to go hey thank y'all for stopping by the backyard on a glorious day and we got big news i'm talking big you know what it is sadie had puppies yep shane she was having to help her she's a pup midwife i was on the road gone and we got seven little babies they like little fat whack cotton balls but even the puppies get hungry and sadie and all the little hounds needing groceries and what are we talking about this week grilled chicken how to get the most flavor out of it keep it tender we're going to show you three different marinades that we put on it but also we're going to show you how to cook it and what you need to do whether it be direct heat indirect heat or on the smoker so let's get the cock-a-doodle-doo and get after it so let's talk about this chicken that we're gonna cook and i'm using chicken breasts today and they are pretty big and a lot of the time when people get a big old honking chicken breast like that they just season it up and throw it right on the grill i love to take this chicken and put him right in this little plastic bag but i want you to look see the thickness there shannon as we get in there that is a big chicken breast now put him in this little bag and i'm going to tell you what it's been a mean little chicken it is and what do you do with a mean chicken you beat it now it don't take much when you take that chicken and you make it this size and you break this membrane down he's going to accept seasoning and marinade a whole lot better but your cook time is going to be quicker also but your marinade time is going to be quicker because you need to let all that soak in there and just let it stay and when it's this shape with it broke down and you can see how it split this breast on the bottom it's going to let all them flavors get in there a whole lot better so really we're speeding the process up i'm going to give you three different kind of marinades that all are going to bring out a different flavor but when we're talking marinade and we're talking chicken we gotta have it acid in there that's gonna help that break down some and we sort of changed these up as we went through there but the first one is what i call so good it's got balsamic vinegar in there and a little honey and it just makes things break down and you get that sweetness but you get that bitterness there sort of out of that acid there but when you put that all together put it in a baggie it needs to set at least four hours now i've done them overnight and they're even better but you gotta let them set at least four so that is contestant number one let's go to number two and this is probably my classical favorite right here and you can see that good red color in there guess what that's got in it shannon just just just you're not a lion this is what i call my little mexican spicy chicken and it's got that adobo sauce in there and then it's got some honey to bring it all together some chili powder some oregano it is so good so that is number two number three i went back to the first chicken i ever cooked on the grill and brought this one out let me see how i could freak it is italian okay shannon yes italiano yes italiano i like to take me just some italian dressing but in this one to create the acid we're going to get some red wine vinegar and we're going to pour in there and let it all settle but then we're mixing up some good spices some red pepper flakes some brown sugar back in there we all got to have a little sweet to combat the bitterness there so it all ties together and when you get that sweetness the caramelization is going to help give that just a really glistening shiny effect right here behind me i have a hasty bake and folks we got a discount code going on here so you can look down on that link and get that but we also got the pit barrel fired up we're going to cook them two different ways here so i put me some oak in there to start with from the good folks at fogo and then i got me some what alderwood now folks if you got chicken or you got fish i do love me some of that alderwood but guess what else goes with it some good applewood got to have some apple if you're doing chicken so they're already got some smoke in there grills is clean hot and old and ready to go so i'll meet y'all at the fire the first method i'm going to show you and this is the one with the balsamic vinegar is going to go right here in the pit barrel get her spread out there and then i just like to take that and just let it just drip back right on there that is looking some of that good now to that we're gonna add just a little bit of the original who's saying that song smoke gets in my eyes i don't know but it definitely is so we got him seasoned up guess what it's time to put the lid on there and let the smoky goodness begin so why would you be wanting to do it this way you ask yourself cowboy camp what is happening well okay in this pit barrel the fire is way down here and we got this good smoking action that's just going over there and creating that wonderful smoke bath and we're going to let it cook at about 205 or 10 degrees and we're just going to let it smother it and go all around till we reach that temperature of about 165 and then we're going to what take the lid off and then we're just going to let it get some good color and a little more of them grill marks on there and we'll be good to go well this be my chipotle pepper my favorite chicken of all kinds and i got me some tinfoil out here and two little pats of kerrygold butter yes you gotta have them this is mark murphy one time told me on chop when i'd wrap some meat this is sort of a french way of cooking cuisine like meals and i'm thinking what did you die what did he say french i don't know nothing about the french or cooking but when you can wrap this with foil keep you some butter in there for that moisture you're actually having a steaming effect and you can put it on the hottest side of the fire you got anywhere and we're gonna let it go about five to seven minutes so let me get it wrapped up and when you pull that out of that marinade don't pour that out because we're gonna need it right here in a minute so save it so a hasty bait says what it's on that temperature that says whoo i am hot so it don't matter where you put it we're gonna set it right there i'm gonna crank the fire up even closer to it because i want some things to happen and let's go back to method number three behind door number one was a pit barrel and that chicken is just smoking oh so well behind door number two there is a steaming little chicken breast and guess what number three folks this is the one that you're going to have to pay attention on and not walk off and leave it is the italiano chicken aidan shannon hear that sound that is a marvelous sound and guess what it's going to get some of that red river ranch mesquite sprinkled right there on top now like i say we'll have to keep an eye on him in a minute and flip him over we're just going to let him sit and not bother nobody after a bit we'll check that temperature on that one over there to see where he's at but folks we just going around the hen house right now was about six minutes on that one side and we've been about five on this other and guess what it is time to take the luggage rack off of it so let's get that boil off there and folks there'd be some steam coming out of there and things be getting hot so looky there i mean that is tenderness right there don't be wasting none of that there marinade just put him on there and we gonna pour some more on there out of that sack here in a minute but things is happening now i can smell the goodness well there you have it you do unos dos and tres three little chickens that all come off a different method there one smoked this one wrapped in tinfoil got that kerrygold butter and just bathing all in there and this one just grilled in italian dressing but remember all of them was flattened with that rolling pin just a little and let me see they're all cool now if you was to be wanting to do all three of these at the same time start the smoked bird about 25 minutes before you put them on there because he too has to reach that temperature of 165. let's go ahead and cut the first contestant which is the chipotle chicken it is and we're going to get in here and look at that flavor oh wow i mean it is some juice so let's cut the sm the smoked bird and he is oh so tender he is pull him out of there and there we go that's what i want to see goodness and the little pups be wanting a bite of each one because remember when oftentimes you be grilling that chicken and chicken come out dry folks this is not dry chicken this is what you call just right chicken so my pups is wanting a little sample and they preferred the smoked method so one two three four pup bites where did duke go did he quit his again already he went back to bed he went back to bed so let me be thinking about the beagle sadie mage were you ikea there's the mage and here is the sadie yes ever everybody's had a bite and duke quit early he did so i'm gonna have a bite of each one there is so much flavor coming out of that chipotle marinade i mean it is so good kentucky fried chicken say finger looking good kent said hey you better just lick your paws off and go on because what are we going to do sadie ain't into all this dancing and look who has showed up it is the duker so sorry about that folks we danced slow you're not used to the happy dance look they're coming out from under the house shannon anytime you get food ready what happens sadie quit people show up well folks i told you as always when you got food they even crawl out my other house to find it that's my good friend bones that guy is so entertaining i'm telling him he is good to go everything that we used in this video will be listed right down there below as it always will all the marinades everything you need to know to grill the perfect chicken or smoke that yard bird it is so good remember our last video that just come out last week what you didn't see it well rewind there we ask y'all to pray for ruthie a little child who's got leukemia and is fighting that battle and y'all have reached out so much folks we've got so many emails already that say we're praying for ruthie we're praying for ruthie but we've also got a lot of emails from parents that their child was sick or they had lost a child so folks they were one thing to do and i just think we need to lift them all up and i thank you for praying for them and listening to them so oh heavenly father we just lift up all them little children lord and just bring them to you and all the parents lord that are fighting that battle too and we just ask you to be with them be with all the caretakers that are watching over them lord and just keep them safe and thank you again for the many blessings lord because you are the miracle-maker thank you again for all that we have forgive us woofilians in jesus christ's name i ask these things amen and guess what if you stick around to the outtakes i think there's going to be some puppy pictures from sadie as always i tip my hat to all our service men and women and all the veterans who have kept that old flag flying over camp there we salute you we are proud of you and we're always going to have that flag in camp shan andy appreciate y'all one when all we do thank you so much and god bless each and every one and i'll see you down the perfect grilled chicken trail oh my gosh fly that bug let me clean that upfolks there ain't nothing worse than a dry no flavor burnt up chicken that's coming off the grill but you ain't gotta go there i'm gonna show you the perfect way to cook a grilled chicken and it'd be tender and so much flavor and there's three different kinds of marinade so come on i'm gonna pluck the feathers off of it and get it ready to go hey thank y'all for stopping by the backyard on a glorious day and we got big news i'm talking big you know what it is sadie had puppies yep shane she was having to help her she's a pup midwife i was on the road gone and we got seven little babies they like little fat whack cotton balls but even the puppies get hungry and sadie and all the little hounds needing groceries and what are we talking about this week grilled chicken how to get the most flavor out of it keep it tender we're going to show you three different marinades that we put on it but also we're going to show you how to cook it and what you need to do whether it be direct heat indirect heat or on the smoker so let's get the cock-a-doodle-doo and get after it so let's talk about this chicken that we're gonna cook and i'm using chicken breasts today and they are pretty big and a lot of the time when people get a big old honking chicken breast like that they just season it up and throw it right on the grill i love to take this chicken and put him right in this little plastic bag but i want you to look see the thickness there shannon as we get in there that is a big chicken breast now put him in this little bag and i'm going to tell you what it's been a mean little chicken it is and what do you do with a mean chicken you beat it now it don't take much when you take that chicken and you make it this size and you break this membrane down he's going to accept seasoning and marinade a whole lot better but your cook time is going to be quicker also but your marinade time is going to be quicker because you need to let all that soak in there and just let it stay and when it's this shape with it broke down and you can see how it split this breast on the bottom it's going to let all them flavors get in there a whole lot better so really we're speeding the process up i'm going to give you three different kind of marinades that all are going to bring out a different flavor but when we're talking marinade and we're talking chicken we gotta have it acid in there that's gonna help that break down some and we sort of changed these up as we went through there but the first one is what i call so good it's got balsamic vinegar in there and a little honey and it just makes things break down and you get that sweetness but you get that bitterness there sort of out of that acid there but when you put that all together put it in a baggie it needs to set at least four hours now i've done them overnight and they're even better but you gotta let them set at least four so that is contestant number one let's go to number two and this is probably my classical favorite right here and you can see that good red color in there guess what that's got in it shannon just just just you're not a lion this is what i call my little mexican spicy chicken and it's got that adobo sauce in there and then it's got some honey to bring it all together some chili powder some oregano it is so good so that is number two number three i went back to the first chicken i ever cooked on the grill and brought this one out let me see how i could freak it is italian okay shannon yes italiano yes italiano i like to take me just some italian dressing but in this one to create the acid we're going to get some red wine vinegar and we're going to pour in there and let it all settle but then we're mixing up some good spices some red pepper flakes some brown sugar back in there we all got to have a little sweet to combat the bitterness there so it all ties together and when you get that sweetness the caramelization is going to help give that just a really glistening shiny effect right here behind me i have a hasty bake and folks we got a discount code going on here so you can look down on that link and get that but we also got the pit barrel fired up we're going to cook them two different ways here so i put me some oak in there to start with from the good folks at fogo and then i got me some what alderwood now folks if you got chicken or you got fish i do love me some of that alderwood but guess what else goes with it some good applewood got to have some apple if you're doing chicken so they're already got some smoke in there grills is clean hot and old and ready to go so i'll meet y'all at the fire the first method i'm going to show you and this is the one with the balsamic vinegar is going to go right here in the pit barrel get her spread out there and then i just like to take that and just let it just drip back right on there that is looking some of that good now to that we're gonna add just a little bit of the original who's saying that song smoke gets in my eyes i don't know but it definitely is so we got him seasoned up guess what it's time to put the lid on there and let the smoky goodness begin so why would you be wanting to do it this way you ask yourself cowboy camp what is happening well okay in this pit barrel the fire is way down here and we got this good smoking action that's just going over there and creating that wonderful smoke bath and we're going to let it cook at about 205 or 10 degrees and we're just going to let it smother it and go all around till we reach that temperature of about 165 and then we're going to what take the lid off and then we're just going to let it get some good color and a little more of them grill marks on there and we'll be good to go well this be my chipotle pepper my favorite chicken of all kinds and i got me some tinfoil out here and two little pats of kerrygold butter yes you gotta have them this is mark murphy one time told me on chop when i'd wrap some meat this is sort of a french way of cooking cuisine like meals and i'm thinking what did you die what did he say french i don't know nothing about the french or cooking but when you can wrap this with foil keep you some butter in there for that moisture you're actually having a steaming effect and you can put it on the hottest side of the fire you got anywhere and we're gonna let it go about five to seven minutes so let me get it wrapped up and when you pull that out of that marinade don't pour that out because we're gonna need it right here in a minute so save it so a hasty bait says what it's on that temperature that says whoo i am hot so it don't matter where you put it we're gonna set it right there i'm gonna crank the fire up even closer to it because i want some things to happen and let's go back to method number three behind door number one was a pit barrel and that chicken is just smoking oh so well behind door number two there is a steaming little chicken breast and guess what number three folks this is the one that you're going to have to pay attention on and not walk off and leave it is the italiano chicken aidan shannon hear that sound that is a marvelous sound and guess what it's going to get some of that red river ranch mesquite sprinkled right there on top now like i say we'll have to keep an eye on him in a minute and flip him over we're just going to let him sit and not bother nobody after a bit we'll check that temperature on that one over there to see where he's at but folks we just going around the hen house right now was about six minutes on that one side and we've been about five on this other and guess what it is time to take the luggage rack off of it so let's get that boil off there and folks there'd be some steam coming out of there and things be getting hot so looky there i mean that is tenderness right there don't be wasting none of that there marinade just put him on there and we gonna pour some more on there out of that sack here in a minute but things is happening now i can smell the goodness well there you have it you do unos dos and tres three little chickens that all come off a different method there one smoked this one wrapped in tinfoil got that kerrygold butter and just bathing all in there and this one just grilled in italian dressing but remember all of them was flattened with that rolling pin just a little and let me see they're all cool now if you was to be wanting to do all three of these at the same time start the smoked bird about 25 minutes before you put them on there because he too has to reach that temperature of 165. let's go ahead and cut the first contestant which is the chipotle chicken it is and we're going to get in here and look at that flavor oh wow i mean it is some juice so let's cut the sm the smoked bird and he is oh so tender he is pull him out of there and there we go that's what i want to see goodness and the little pups be wanting a bite of each one because remember when oftentimes you be grilling that chicken and chicken come out dry folks this is not dry chicken this is what you call just right chicken so my pups is wanting a little sample and they preferred the smoked method so one two three four pup bites where did duke go did he quit his again already he went back to bed he went back to bed so let me be thinking about the beagle sadie mage were you ikea there's the mage and here is the sadie yes ever everybody's had a bite and duke quit early he did so i'm gonna have a bite of each one there is so much flavor coming out of that chipotle marinade i mean it is so good kentucky fried chicken say finger looking good kent said hey you better just lick your paws off and go on because what are we going to do sadie ain't into all this dancing and look who has showed up it is the duker so sorry about that folks we danced slow you're not used to the happy dance look they're coming out from under the house shannon anytime you get food ready what happens sadie quit people show up well folks i told you as always when you got food they even crawl out my other house to find it that's my good friend bones that guy is so entertaining i'm telling him he is good to go everything that we used in this video will be listed right down there below as it always will all the marinades everything you need to know to grill the perfect chicken or smoke that yard bird it is so good remember our last video that just come out last week what you didn't see it well rewind there we ask y'all to pray for ruthie a little child who's got leukemia and is fighting that battle and y'all have reached out so much folks we've got so many emails already that say we're praying for ruthie we're praying for ruthie but we've also got a lot of emails from parents that their child was sick or they had lost a child so folks they were one thing to do and i just think we need to lift them all up and i thank you for praying for them and listening to them so oh heavenly father we just lift up all them little children lord and just bring them to you and all the parents lord that are fighting that battle too and we just ask you to be with them be with all the caretakers that are watching over them lord and just keep them safe and thank you again for the many blessings lord because you are the miracle-maker thank you again for all that we have forgive us woofilians in jesus christ's name i ask these things amen and guess what if you stick around to the outtakes i think there's going to be some puppy pictures from sadie as always i tip my hat to all our service men and women and all the veterans who have kept that old flag flying over camp there we salute you we are proud of you and we're always going to have that flag in camp shan andy appreciate y'all one when all we do thank you so much and god bless each and every one and i'll see you down the perfect grilled chicken trail oh my gosh fly that bug let me clean that up\n"