Chef Joel’s BBQ Chicken

Chef Joel is also known as Joel Cansler – my father – and one very cool Dude.  (As you will see in the video below – shot while in Colorado in August.)  Check out his thoughts on BBQ chicken, my recipe notes on Chef Joel’s BBQ chicken and his favorite BBQ Chicken appetizer, grilled chicken Livers & Gizzards.



Chef Joel’s BBQ Chicken

  • Chicken Parts – Legs, Thighs & Breasts
  • BBQ Sauce – your favorite from the store.  Ideally, should be one a little higher in sugar and lower in vinegar.  A good thick one.  For national brands, Cattlemans KC style or Mauls comes to mind.  (KC masterpiece is national and it works, but it is not a chef grant approved sauce…)
  • Salt & Pepper

Directions –

Heat grill to medium high heat.  No need to be scorching.

Lightly season chicken parts with salt & pepper.

When grill is hot, lightly oil grill grates and place chicken on grill, turning the heat down just a bit.  (Call this low & slow grilling.)  Grill chicken, turing twice, for about 20 minutes until grill marks show on chicken pieces.

After 20 minutes, begin basting with your favorite BBQ sauce.  For the next 40 minutes – in 10 minute cycles – Baste the chicken with sauce, grill, turn chicken, baste with more sauce and grill.  After about one hour total on the grill the chicken is perfect and the sauce should have glazed the chicken.

Let chicken rest about 5 – 10 minutes before serving.

Chef Joel’s Grilled Livers & Gizzards

  • 1lb Chicken Livers
  • 1lb Chicken Gizzards
  • Garlic Powder
  • Salt & Pepper

Directions –

Clean and trim any excess fat from the chicken livers.

With the gizzards, search for any hard stones in the gizzards and also trim any excess, unwanted parts.

Both the Gizzards and Livers can be rinsed as well.

On a cutting board or even a bowl, season the livers and gizzards generously with garlic powder and only lightly season with salt and pepper.

Heat grill to medium heat.

Lightly oil grates prior to grilling the livers and gizzards.

Place livers and gizzards on grill and grill over medium to medium low heat for about 20 minutes or until desired doneness is reached.  Yes, these will be pretty cooked at the 20 minute mark but this is something we do not mind taking that far.









Deep Thoughts with Chef Grant…

I’m not a fan of livers and gizzards either.  I love livers in sneaky things to add a richness to a sauce or dish and to use them in a way you never knew they were there.  The best chicken livers I’ve ever had were during a staff meal at the American Restaurant when the Sous Chef Patrick Williams made the most amazing dirty rice, ever.  Aside from those uses, I personally have a hard time eating chicken livers and gizzards straight up.  To help – I do think they would be pretty awesome with what I am calling a Dirty Cocktail Sauce.

Dirty Cocktail Sauce

  • 1 Jar Sweet Chili Sauce
  • 3 Tablespoons Prepared Wasabi
  • 2 Cups Sour Cream
  • 1 Tablespoon Worchesire Sauce
  • 2 Garlic Cloves, minced
  • 6 Cornichons, thinly sliced
  • 1 Tablespoon Cornichon juice
  • 1 Teaspoon cracked black pepper
  • 1 pinch of Kosher Salt
  • Optional – for added heat – adding ground cayenne one teaspoon at a time would be pretty nice.

Directions –

Mix all ingredients together and refrigerate for 2 hours before serving.  Nothing fancy here…just a spicy twist on cocktail sauce and a sauce served with fried potato wedges in Australia.  (The Australia sauce was Cream cheese and chili sauce essentially, which is delicious on potatoes.)

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