Hot Butter Lollipop Chicken

This recipe is extremely easy and has just a few ingredients!  Your guests would never expect such a big awesome flavor comes from a 4 ingredient recipe.

It’s absolutely delicious and easy to eat!  Removing that extra skin and tendon gives us a clean handle to hold on to while we mow down and our hands stay gorgeous and grease free!  The only napkins you’ll need are for your drool when you smell these babies cooking!

Next stop:  Flavor Country!

Hot Butter Lollipop Chicken:

Ingredients:

• Chicken Drums
• 2 Sticks of Butter
• 1 Cup of Louisiana Hot Sauce
• 1/4 Cup of Soy Sauce

Directions:

The hardest part of this recipe is to lollipop the chicken.  Once you figure out the first one, the rest are easy!  About 2-3 inches down the leg bone, take a sharp knife and cut around it.  You’ll start to see the meat, skin, and tendons separate.  Keep going in a circle until you can see that the skin, meat, and tendons have all separated from the part that you’re keeping.  Take your thumb and push up from the cut to the top of the bone.  Once you reach the top of the bone, take your thumb and push the skin up and over!  It’ll look like this.

Take your butter, hot sauce, soy sauce and put them in a microwave safe bowl.  Nuke it until the butter is melted.  Yes – of course you could melt it on the stove top, but we’re all about making this easy!  Boom – this is your sauce and marinade.

Put your chicken in a Ziploc bag, pour in half of your sauce, seal, and place in the fridge for 4 hours or so.  We’re keeping the other half to use as a baste when our chicken is cooking.

Setup your grill for classic indirect heat.  We only want heat on one side of our grill.  We’re going to place our chicken on the opposite end and close the lid.  That indirect heat will slowly cook our chicken to juicy heaven!

Once your coals are mostly grey and you’re holding a temp of around 350, place your chicken on the grill.  The marinade will have clumped by now because of the cold temperature in the fridge solidifying the fat in the butter.

Close your grill lid and let the chicken cook.  Take your leftover sauce that hasn’t touched the chicken and baste your chicken every 10 minutes or so.  We really want this flavor to cook in!  After about 50 minutes or so, your chicken should be done.  It’s pretty hard to screw this one up!  To be certain, an instant read thermometer is good to have on hand.  Make sure your chicken has hit 165 degrees and you’re golden!

Wow!  Look at this!  Buttery, spicy, salty, goodness!  It’s so juicy, packed with flavor, and easy to do!  Check this one out!

Crispy Buttery Grilled Potatoes

If you’re looking for a fast and simple side to add that additional “wow factor” to a steak or some BBQ chicken, this is the PERFECT go-to!  With just a few ingredients, simple preparation, and BIG FLAVOR – you cannot go wrong here!

Crispy Buttery Grilled Potatoes

Ingredients:

• 5 Yellow/Gold Potatoes
• 1/2 Cup Italian Dressing
• 1/2 Cup Melted Butter
• 1/4 Cup Louisiana Hot Sauce

Directions:

The sauce here goes perfect with our potatoes.  We get the nice garlic flavor with sweet notes from our Italian Dressing, the creamyness of the butter, and the vinegary zing from our hot sauce.  When this sauce is cooked onto our potatoes, it is a match made in heaven!

To make your simple sauce, thoroughly mix the Italian Dressing, melted butter, and Louisiana Hot Sauce.  Set aside.

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We use yellow/gold potatoes because the skin is light and pleasing to eat and the potato itself is very creamy which is a perfect vessel for these flavors!

Par boil your potatoes on the stove.  We do this because cooking a raw potato on the grill can take quite a bit of time and this just ensures a perfectly cooked potato with all of the right balance of flavors.  This will take about 20 minutes.  Take a knife and it should slide easily in and out of your potato.  Once done – slice your potatoes in half after allowing them to cool a bit.

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Start your coals and let the grill get hot.  Take your sauce and brush it heavily over the cut side of the potatoes.  Place your cut side of the potatoes over the hot grill first.  While cooking, heavily baste the exposed side of the potatoes.

Let them cook for about 5 minutes or so.  We want these potatoes to get a good brown color on them.  Once you’ve achieved that beautiful brown char, flip your potatoes over and cook the other side.  Baste them again.  We really want this sauce to cook into the potatoes as much as possible!

Once done – pull these bad mamma jammas off and baste once more!

Serve and bask in the pool of hugs and kisses you’ll get from your guests!