00:00all right while this cooks we also want to take our sauce oh that's very hot and
00:07it says to brush it on we're gonna use a special brush this is actually some
00:11rosemary and thyme and we're gonna use that to brush this sauce on woo look at
00:17that manja manja bon appetit let's eat it's time for tanks cooks bonja manja
00:28bon appetit let's eat it's time for tanks cooks it's time it's time it's time once again for
00:36tanks cook all right we're back and we are still grilling you know we got a recipe that was sent
00:43to me by uh william barber you know i said if you send me recipes if i like it i'll
00:49make it one day
00:50you know and i got i got a whole bunch of recipes in my folder i just haven't got a
00:54chance to make
00:54them yet but this one i like this one this one i saw i went i'm gonna fucking make this
00:59one it's
01:00called garlic parmesan chicken skewers so we're gonna cut up some chicken breast
01:12we're gonna cube them up and get ready to put them in a marinade
01:19you know this knife cuts things so fast we we look at that look out look at this look at
01:28this
01:29it's like it cuts it like it's a butter of course this is the same knife that uh yeah almost
01:35uh
01:38uh took off my thumb while i was washing it take off some of this fat i don't need
01:51so we have nice even like thin and cut them into cubes and try to make them about the same
01:57size
01:58so here's the cubes you're going to be making told me to toss them in a bowl
02:09chicken skewers
02:16see these nice little cheese little bite size little pieces we're going to be skewering them up
02:23after we do a marinade on them
02:34yes yes yes
02:49wow okay
02:53we cuts like a knife
02:57my knife skills
03:02so we're going to need to squeeze some lemon juice we need about a quarter cup
03:09squeeze some lemon juice
03:10squeeze some lemon juice
03:11i mean this is amazing look at that
03:18you get every bit of horse out of this thing
03:28all right we're going to need another lemon
03:39lemon lemon lemon
03:49there we go we got some nice fresh squeezed lemon
03:54all right now to start our marinade we have the fresh squeezed lemon we're going to use to add that
03:58later but
03:59we're going to put in about three tablespoons of olive oil
04:07more or less
04:12then we're going to add in about a teaspoon of paprika
04:15paprika or more or less
04:20paprika
04:27all right there we go
04:29we got paprika
04:31Then we're going to add in some garlic powder, we're going to add in some onion powder, we're
04:54going to add lemon pepper, lemon pepper, and of course, you know, to wake up those food
05:04flavors, we're going to add in our accent because I put that shit in everything.
05:13And then we'll put a little bit of salt.
05:22A little bit of pepper.
05:32And then of course, we're going to add in about a quarter cup of lemon juice.
05:38So it says four ounces.
05:42So I guess that will probably be about half of that.
05:47There it is.
05:50And we'll put just a little bit more just for the hell of it.
05:54All right.
05:54Now we've got to mix this up.
05:58Mixing up the marinade.
06:01We've got a home of the marinade.
06:06All right.
06:08There's our marinade nicely mixed.
06:12And now we'll add in our chicken chunks into the bowl.
06:20All right.
06:21Now we've got to mix that bowl up so it coats that chicken breast.
06:30So let's shake it this way.
06:42We got this nicely shaken up.
06:50We're going to stick this in the fridge for about four hours or so, maybe a little bit more.
06:55And then we'll take this out, put on some skewers, and cook this bitch up.
07:05All right.
07:06Before we hit the grill, we've got to prepare our sauce.
07:10And for our sauce, we're going to be using some fresh parsley.
07:15So we've got to chop the parsley.
07:17I'm chopping parsley.
07:19Chop, chop, chop the parsley.
07:22Fresh parsley chopped.
07:25Hopefully the wind doesn't blow it too far away.
07:29Chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop,
07:40chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop,
07:41chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop,
07:43chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop,
07:44chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop,
07:44chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop
08:06yeah i keep my finger away from the bottom there
08:11all right now it's time to skewer the chickens that's right the uh the chicken that we uh cut
08:17up and been marinating for uh about five six hours by the time i finally got out here it's so
08:25we skewer the chickens using these wooden bamboo sticks
08:30oh
08:32oh
08:37oh
08:44oh
08:45oh
08:45oh
08:47oh
08:48oh
08:48oh
08:50oh
08:50oh
08:51oh
08:51oh
08:52oh
08:52oh
08:54oh
09:16Alright, now we have to skewer another couple of them, skewer this all up.
09:34Alright, you can see me skewing these chickens so we get the last chicken into the bacon.
09:42Skew, skew, doo-doo-doo-doo, there it is, skew me, don't skew me, alright there we go.
09:59You think these chickens got the point?
10:02We'll get these ready for the grill but first we got to make our little sauce too.
10:06So let's get our hands wiped out with a nice little sink out here and get ready to put these
10:12on the grill.
10:13Alright, we got our heat a little bit of a flare up here on the potatoes as we roast the
10:19potatoes.
10:20But we're going to be taking some butter, we're going to melt down about half a stick of butter for
10:28our little sauce here.
10:32Let that melt a little bit.
10:36Alright, as this butter melts we got to get ready for our next ingredient.
10:40We're going to take some fresh chopped garlic, we're going to be making a garlic butter sauce so let's toss
10:46that in here.
10:47Woo, fuck.
10:51That kind of sucks.
10:57A little spillage but, oh well.
11:03It will keep Dracula away from our grill.
11:11So we're going to stir in that garlic, into our garlic butter.
11:20Then we'll take some of that lemon juice, remember you talked about that lemon juice we saved up.
11:24Throw some lemon juice in there.
11:29Also we're going to put in some Parmesan or as I prefer Pecorino Romano because my grandmother taught me that
11:38Pecorino Romano is the true Italian cheese and that Parmesan is actually kind of Fugazi.
11:45So let's throw in some Pecorino Romano cheese in here.
11:54And then we'll get that fresh parsley we just chopped up.
11:58Parsley in.
12:00Hopefully we don't spill too much of it like we had with the garlic.
12:09Alright, now we mix this up.
12:15Alright, yeah there we go.
12:18See there it is, look at that nice little.
12:26So we'll let that heat up and then we'll get ready to put our chicken on.
12:32Alright, our sauce looks like it's percolating so you can take that off.
12:37Be careful not to get burnt.
12:41Stir it around, now we'll put our chicken on.
12:46bock bock bock bock bock.
13:06Tate is looking good, corn looking good, I should probably turn the corn actually.
13:17Okay, we'll close the grill and then we have to flip in about two or three minutes.
13:22We brush on our sauce.
13:36It's not for the faint of heart, is it?
13:39Alright, our corn looks like it's just about done, so I'm gonna take the corn off.
13:52Let's move our chicken over a little bit, give it a little more space to breathe in here.
14:19See that tiny rosemary that we're brushing on here too, it's kind of like an organic brush.
14:24A little way to get a little more zing and zest in there.
14:29Alright, let's see how it's looking.
14:31Hey, our potatoes look like they're just about done.
14:35They're waiting for the chicken to cook.
14:37I probably should have put the chicken on a little bit sooner.
14:40But let's flip them.
14:42So it's time to flip the bird.
14:45Turn the bird around.
14:47Turn the bird around.
14:50Cook on the other side now.
14:53Yeah, that's right, I'm flipping the bird.
14:56Turn it upside down.
14:58Oh yeah, there it is.
14:59Look at that.
15:00That's nice coloring here.
15:05There it is.
15:06And of course, we'll do a little more brushing of our sauce here.
15:30All right, let's take another peek inside, let's see how it's progressing.
15:37Ooh, look at that.
15:44Our skewers are burning up a little bit, but our chicken's looking pretty good.
15:52Probably another minute or so before we had to take this off.
15:59Make sure it cooks all the way through.
16:05Put just a little bit more of this sauce on here.
16:08Do another little basing or organic basing.
16:24Pour a little bit on too.
16:26Here we go.
16:29You gotta be careful when you're based on a grill.
16:31It could flare up.
16:34All right, I think we're just about done.
16:37Ooh, yeah.
16:42Let's take our chicken skewers off the grill.
16:48The wood in here is kind of a little charred up, but the chicken looks very good.
16:53Look at this.
16:58Chicken skewers.
17:00Another day for the skewers.
17:06I think someone's trying to get away, but nope, I'm catching it.
17:10All right, there we go.
17:12And here we are.
17:14Our garlic parmesan chicken skewers.
17:18We'll let this cool off for about five minutes, rest, get the juices inside, and then we'll
17:25get ready to dig in because it's time to plate the meal.
17:28Time to plate the meal.
17:34Time to plate the meal.
17:38All right, let's see how our chicken skewers came out.
17:40You know, they burnt up a little bit with the skewers, but the chicken looks fine.
17:45We'll toss a little salt on here.
17:47Of course, we got our potatoes here.
17:50Our roasted potatoes came out very nice.
17:52Look at that.
17:52Mm-hmm.
17:55Mm-hmm .
17:57Our roasted corn always comes out good.
18:03Let's see how our goodness skewers came out.
18:04Now let's see how these skewers came out.
18:10It's quite juicy.
18:19excellent
18:22got a little bit of charring on the outside
18:26tender juicy chicken inside excellent excellent dish and i want to thank
18:34william barber for sending it and you see you could be just like him send a recipe
18:40to me njtank99 at gmail.com i might cook it next who knows you know grilling season is
18:47going to be ending soon we're going to be doing soups and anything you can name so next
18:53time manja manja bon appetit
18:59let's eat
19:17you
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