How To Make Grippo's Chicken Recipe: Besuretocook

Be sure to cook! Today we're going to be doing meatball subs. But we're going to do everything homemade. Now I'm going to add a little Creole seasoning inside of there. I'm going to give this a great stir. Look at that guys. I am good to go. I hear you meat. Yes. Oh my god. That is wonderful. So, that was about four to five minutes. Come back. Bye. Welcome back to another episode of Be Sure to Cook. Today we're going to be making something totally different. Well, on my show it's totally different. We're going to be making baked grippo chicken. So stay tuned and let's do this. Okay, we've got some legs, thighs, and wings. That's what we have. You can do breast, you can do skin on, skin off, boneless, bone in. Whatever you like in your chicken or how you want your chicken. Okay, a half teaspoon of white pepper. Half teaspoon of paprika. We're going to do all half teaspoons. Onion powder. I like onion powder. It's really good. And garlic powder. I like that. And wonderful Mrs. Dash blend. I like that too. Do a little black pepper. Also, chunky black pepper, but you can do any type of pepper that you want. If you want to double this mix, just double it. You know, use a whole tablespoon of everything. And then we're using one third cup of brown sugar. We got that in there. Let's mix all of this down. There's my brown sugar. There's all my good stuff. We're going to just mix this around before we start putting the other main ingredients in here. Okay, as I'm mixing this good, this is going to be a nice rub. If you don't want that much sugar, you don't have to put that in there. You can use half of that one third cup. Just use half of that. Now we're going to be using a full cup. I'm doing a whole full cup. Maybe the whole thing. This is some new stuff, guys. This is the Grippo seasoning mix. And I'm just going to mix this all with the brown sugar and all the seasonings that I put in there. And like I said, you know, if you want a little bit more seasonings, you can double it if you want. But this is kind of good and spicy. So the only thing that I'm going to do now, I'm going to add another do a whole teaspoon of garlic powder. Because we want it. So I'm doing another half teaspoon of garlic powder. I'm getting this mixed. I use a half teaspoon of garlic powder, but use a whole tablespoon. That makes it two half teaspoons. So use a whole tablespoon. And because, you know, you want that flavor in there. I know I do. For this, I'm putting one third cup of parsley. You know, you want that color. So just mix that up in there. That's what you want. Mix all that up in there. The only reason why I put an extra half tablespoon of garlic powder in there is because it didn't have enough garlic powder. So you want to taste if you want. Just put a little on your hand. And taste it. Oh my God, that's delicious. That is good guys. Oh yeah. That is delicious. Okay, I'm going to get about a teaspoon of olive oil. I put it in here and I got my little brush because I'm going to start brushing that chicken with oil. But I'm, here's the pan that I'm going to use. I'm just going to be using a good old roasting pan here. Let me turn this roasting pan. I'm going to use a good old roasting pan. But in the bottom of my roasting pan here, guess what? I'm going to be putting, it's still wet from where I rinsed it and washed it off. The roasting pan that I'm going to be putting in here inside of it is going to be some liquid because we want to let a little steam come up and we want to cook it at the same time. So let's get that. After I wipe my pan out, I'm going to add some chicken broth. And I'm going to say I'm going to add about a cup or a cup and a half of chicken broth. So I'm going to use a cup and a half because I really want it to be moist. And I'm going to pour my chicken broth in the bottom of my pan. And you might want to just keep adding chicken broth. And let me give you the half. Okay. So that is going to make that moist and I'm going to put this on top. But I'm going to spray my pan. I really don't like using it because it does leave a film. But I don't want my chicken to stick so I'm going to spray this with non-stick spray. And I sprayed this pan. I noticed I was thinking, well it has nothing to do with anything, but on my pans here when I use that non-stick spray it seems like it's taking the finish off the non-stick spray. That's why I don't really like it. But it's good to use it so your chicken won't stick. If you can, you can use olive oil or whatever, but that's why I did that. Okay. So I kind of like drenched. Let me get a spoon. So I'm just going to take my spoon and I'm just going to cover this over. Shaking it out. Make sure every piece is covered. And I'm going to shake it and I'm going to lay it down on my pan. And I'm going to continue to do all the pieces like that. I'm taking a spoon and see how that's going to be on there. That's so good because you're going to have all kind of, you know, you're going to have the parsley and all the other stuff on there. And you want to coat this and make sure it's completely covered. It's like shake and bake, guys. You're making your own shake and bake. Okay. So now I'm going to tell you. Now some people would have took it and said, you know, I'm just going to dump it the chicken. I'm going to dump all this inside of the chicken and just mix it up with my hands. Well if you did, you would have got these. See these clumps? This is me working with this chicken and look, I barely got anything on my fingers or hands. Just where I'm picking it up. But if you would have rubbed it in there, you would have had all the seasoning on your hands. Barely nothing on the chicken and it would have been a disaster. So on your wings, what you do is you want to fold your wings up. Make sure you fold them up underneath there and keep them closed. Dip it into the sauce. I mean, well it's not a sauce it's a dry rub that we made. And then you just want to make sure. Now see, look, I have still enough to do more pieces. And I have maybe at least 10 pieces of chicken here. You know, you could do breast, you could do whatever you want. This is really good. Now you could like if you think that's too powerful you can take the seasoning and mine is probably a little bit too strong powerful. You know, a lot of flavor in it because the salt, I mean the gripo sauce itself or the gripo powder itself I'm being honest with you, it is pretty basically strong. So you could just use that or you could use just a tiny bit of what I use with my, with all the seasonings that I put in here. It gives it more flavor and more kick. So what we're going to do is we're just going to sprinkle a little bit more of the seasoning mix in places that we feel like it didn't get covered or needed more covering. So you have extra. And with the brown sugar in there. So I just really want these pieces to sit. Sit and sweat like this. See, that's what I wanted to do. I wanted to sweat because I really wanted to dissolve into the chicken. I'm going to clean up and then we're going to brush these with a little olive oil to give it just a little bit of wetness, a little bit of sweat so I can keep it juicy. Okay, so I've cleaned up and I've got my little olive oil. I'm taking my little brush and I'm just going to like kind of sprinkle just a little olive oil on it. I'm trying to, I want it to be moist. So you can see me pat this down but it's still giving nice rich color to the, to the chicken. Just going to pat this down. I don't want to lose any flavor. And I know that chicken has its own oil. This is olive oil. I don't, you don't really need it but I'm trying to keep the chicken looking moist and great. And don't forget, you're going to keep out that more chicken broth because as you're watching your chicken, you want to make sure that the broth don't evaporate because that's what it's going to do. It's going to evaporate up underneath this pan. And that's okay. You're just going to add more. You're going to add more to it. Going to make sure that, see, that little tablespoon really went. And it is just doing perfectly. Look at that. It really went, it really went its distance. One little tablespoon. I've got that and I just, and that's all. Because it's going to make its own juices anyway. And look at that. Nice and shiny. Nice and wonderful. And I love these little things that my husband, he always buys me the cutest little things. Things that I don't know nothing about. But he knows all about everything. So he buys me these and I use them and I love them. He buys me half of my dishes anyway. Don't forget when, look at it every 20 minutes to make sure that you still have that juice. And if you don't feel like you do, see these little holes in between here? You can just take a cup of and just pour it down in there. Do a cup. Always do a cup. Make sure. You don't want to fill it up until it's coming, touching your chicken. But you want to make sure your pan is good and covered with liquid. And if you don't have chicken broth, water is fine. 335 degrees. We're going to cook this for about maybe an hour. So we're going to be looking at this. So chicken might take an hour. Just keep watching it. Alright. We've taken our chicken out of the oven. And here it is. Oh my God. Roasted in the oven. Great flavor. Wonderful smell. It is delicious. Alright. Here it is. Baked Grippo chicken. So we're going to take this chicken and it's still hot. Very much hot. Came right out of the oven. And I'm going to take it and I'm going to start putting it on the plate here. Give a great presentation. Alrighty. Look at there. These wings are so big. Look at those wings. Really big fat wings. And this is good right now guys. Because baked is really good. But you don't have to bake it. You can do it. You can do this. You can season this chicken up. You can put it in a Ziploc bag. You can put it overnight. Let it really, all those flavors really soak in. And we're going to talk about it. Because it was two different ways that you can actually do this. I was going to grill this chicken on a grill outside. Giving you some ideas. You can do the same thing. But instead it was raining outside and the day was really not a good day to grill at all. So I decided to do it baked. But I was actually going to do this grilled and show you all how to grill it. And actually you can do it with smoke. So I was going to smoke it. You can smoke it with an apple if you want it. You can smoke it with hickory or mesquite wood. Or you can just plain grill it like you always grill it. But I was going to grill it. But since it was raining outside. It wasn't a good place to grill. I decided to bake it. So here it is. Grippo Chicken. Coming to you. Hey guys. I just want to remind you. When you do do this in the oven at home. Make sure you do put some kind of moisten in the bottom of your pan. You want it to elevate. You don't want it to be submerged in any liquid such as water or chicken broth or even vegetable broth or whatever. You want it to elevate. So you want that to be at the bottom. And you want your chicken to be elevated. So the steam of the chicken and the steam of any of the juices you come in can make your chicken moist. So here it is. Baked Grippo Chicken. Hey guys. Please like, share and subscribe to my YouTube channel. I appreciate that. Hey. Guess what? I didn't bake this chicken and I didn't do this chicken alone. You did it with me. We did this together. You and me. We did this together. And I hope you all come back so we can do many many more great dishes. Hey. See you all guys next time. Bye.