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Grilled Chicken and Brussels Sprouts Recipe

by Exmark

Virtually everyone loves to gather on a great-looking lawn, especially when they’re grilling in the backyard. In this Prime Cuts episode, host David Bancroft and guest chef Kevin Nashan unveil a chicken recipe you and your guests will love. Follow these steps to re-create Nashan’s grilled chicken with Brussels sprouts, chanterelle mushrooms, egg custard and brown-butter vinaigrette recipe.

Grillin’ Up the Chicken

  1. Start by trimming and cleaning your chicken. Then, brine it for approximately two hours. Doing so will ensure it’s juicy and tender once cooked.
  2. Next, it’s time to heat up the grill—500 degrees for gas/charcoal; 750 if you’re using a wood-burning vessel. (Nashan loves to use his Big Green Egg for this recipe.)
  3. Before placing the chicken on the grill, be sure to pat it dry. Although a small step, it’s one that Nashan says will make a big impact on how well your chicken caramelizes.
  4. Pre-heat an iron skillet on the grill. Next, place the unseasoned chicken into the skillet and cover it with a piece of parchment paper. From there, place another iron skillet—or anything heavy enough—on top. This downward pressure will help create a flatter cooking area, as well as facilitate better caramelization.

Custard, Sprouts and Chanterelles

  1. Begin creating your egg custard by whisking together three egg yolks, three whole eggs, parmesan cheese, cream and salt. Once the ingredients reach a custardy consistency, place them in a double broiler to begin gently steaming them as you move to other ingredients.
  2. Begin preparing your Brussels sprouts by placing half-cut pieces, face-down, in a hot oiled pan. Sprinkle in a dash of salt, and place on a cooktop stove, flipping them once the undersides have begun to caramelize. Add a little butter and place them back on the stove. Once fully cooked, place them in a serving container in preparation for your final dish plate-up.
  3. Flip your chicken. Add a pat of butter, rosemary, and thyme alongside it in the skillet.
  4. In the same pan your Brussels sprouts were cooked in, begin roasting the chanterelle mushrooms. Sprinkle them with salt and cook until only a slight color change has been achieved. And, remember to keep your pan super-hot, as they’ll become limp if you don’t.

Final Plate-Up

  1. Once your eggs are velvety, transfer them from the double broiler into a different vessel to prep for plate-up.
  2. Remove the chicken from the grill—basting it in its own juices as you do—in preparation for your final dish plate-up.
  3. Prepare your brown-butter vinaigrette by combining brown-butter gravy, chicken stock, cream and a little lemon.
  4. Prepare your final dish by first placing two large dollops of egg custard in the center of your plate. Then, place vertical cuts of chicken atop each dollop.
  5. Next, add your Brussels sprouts and chanterelles to the plate.
  6. Finally, drizzle your brown-butter vinaigrette over the entire plate’s contents. (Nashan likes to top things off with a preserved Meyer lemon garnish to add a pop of sweetness and fragrance to the finished dish.)

Your end product will be a dish that’s both delicate and delicious. Want insider access to prep videos and recipe ingredients for this Prime Cuts episode? Then, start your FREE Backyard Life e-news subscription, today! Simply sign up (below) and we’ll notify you when this—and other bonus content—is waiting in your inbox.

Make Nashan’s grilled chicken recipe at home with the recipe, below:

Grilled Chicken, Brussel Sprouts and Chanterelles Recipe

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chicken brine Ingredients

  • 4 quarts water

  • 1/4 cup hot sauce

  • 1/4 cup sugar

  • 1 1/2 cups salt

  • Chopped onion

  • Bay leaves

Mix ingredients thoroughly. Place raw chicken in brine and soak for 1.5 to 2 hours.

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chantrelles Ingredients

  • Fresh chantrelles

  • Thyme

  • Clove garlic (pressed)

  • Salted butter

  1. Wash and trim chanterelle mushrooms. Pat dry.
  2. Melt butter in iron skillet. Mix in thyme and garlic. Sautee chanterelles to taste.
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double-boiler scrambled eggs Ingredients

  • Fresh eggs

  • Cream

  • Fresh-grated parmesan

In a mixing bowl, stir eggs with cream and parmesan. Pour into a heated, cast-iron skillet to scramble.

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brown butter sauce Ingredients

  • Unsalted butter

  • Mushroom trimmings

  • Chicken trimmings

  • Shallots (chopped)

  • Sake

  • Sorghum seeds

  • Vinegar

  1. Cut butter into one-inch slices. Heat skillet to medium and melt butter, continuing to stir. As butter melts and begins to become frothy, look for brown specs in the pan. Remove from heat and pour into a heat-proof bowl. Let stand.
  2. Combine mushroom and chicken trimmings with shallots, sake, sorghum seeds, and vinegar over medium heat. Mix in brown butter and reduce until smooth and creamy.
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brussels sprouts Ingredients

  • Fresh Brussels sprouts

  • Salted butter (melted)

  1. Slice Brussels sprouts in half so that each has a flat side.
  2. Roast flat-side down on grill until browned. Remove from grill and place on baking sheet with grilled sides up.
  3. Baste with melted butter and bake until golden brown.

Watch Prime Cuts:

Want insider access to more prep videos and grilling recipes? Then, start your FREE Backyard Life e-news subscription, today! Simply sign up (below) and we’ll notify you when this—and other bonus content—is waiting in your inbox.

Grilled Wild-Duck Skewers Recipe

by Andy Morgan

Join Andy Morgan for a guide on prepping and cooking the pro fisherman’s grilled wild-duck skewers recipe. Duck is his favorite wild game to eat—and this recipe is one of his favorite ways to prepare it.

Andy Morgan has been hunting, and cooking, duck since he was 13 years old. “A lot of people turn their nose up at duck. But, in my opinion, it’s one of the best pieces of meat you can put on a grill or a stovetop,” says Morgan. “Duck meat is definitely high in protein. It’s a rich, dark meat, and it can hold a lot of flavor if cooked correctly.”

Prepping the Wild Duck with Marinade

Morgan suggests filleting duck into thin slices when cooking it on a grill or smoker, and marinating it for at least 24 hours ahead of time. This will give the marinade time to soak into—and properly flavor—the dark, dense meat. Morgan’s marinade of choice is his infamous “Kentucky sauce” buts Italian dressing with some spices, or any type of store-bought hot sauce will also work just fine.

Once marinated, Morgan then threads his fillets onto the kabob skewers—along with bell peppers, jalapenos, pineapple and bacon. Yet, he encourages you to use whatever veggies you prefer.

Grilling Wild Duck on Skewers

After his duck-and-vegetable skewers have been prepared, Morgan places the kabobs on a 360-degree pre-heated grill. He prefers his duck medium-rare, and warns against overcooking the thin fillets.

Once cooked, he brushes on his infamous “Kentucky sauce.” A recipe handed down from a longtime family friend, Morgan always keeps a big batch in the fridge so it’ll stay fresh and usable for a long time.

Now, all that’s left to do is take them straight from the grill right to your mouth (only stopping occasionally to add some more Kentucky sauce)! Morgan promises this is a dish that’ll quickly become one of your favorites, too.

Andy Morgan's Grilled Wild-Duck Skewers
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Andy Morgan’s Grilled Wild-Duck Skewers

Servings

4

servings
Total time

45

minutes

One duck will make 2 to 3 skewers, depending on duck size. Prep time for the skewers will only take about 15 to 30 minutes, depending on how many duck breasts you have. The overall cook time will be about 45 minutes.

Duck Skewer Ingredients:

  • 2 lbs Duck breast in marinade

  • 3+ skewers (depending on number of ducks)

  • 1-2 slices of bacon per skewer

  • 1-2 bell peppers (or consider adding jalapenos, onions, tomatoes, mushrooms or any veggie of choice)

  • 1 cup chunked pineapple (use more as needed)

  • DUCK MARINADE INGREDIENTS:

  • 1/2-1 cup Italian dressing

  • 1/2-1 cup Allegro hot and spicy (or any marinade of choice)

  • Dash of hot sauce, as desired

  • KENTUCKY SAUCE INGREDIENTS:

  • 1/2 cup butter (1 stick)

  • 4 cups ketchup

  • 4 cups mustard

  • 4 cups vinegar

  • 4 cups sugar

  • 1 tbsp. pepper

  • 1 tbsp. garlic salt

  • 1 tbsp. cayenne pepper (or less if you can’t take the heat)

Duck Skewer COOKING Directions:

  • Preheat grill to 350 degrees.
  • Cut duck breast into thin, long strips.
  • Wash and cut vegetables into 1-inch pieces.
  • Thread ingredients onto skewers. Start with bacon, then duck. Skew both at one end and leave the excess hanging. Then, add a vegetable piece. Thread the hanging duck again, then bacon, and repeat adding a vegetable piece. Thread back and forth to the end of the skewer, adding more duck pieces as needed, layering with bacon, then duck, then pineapple or vegetables. One individual slice of duck should thread 2 to 3 times.
  • Place skewers on grill. Sprinkle with favorite seasoning if desired. Grill one side until bacon starts to crisp. Skewers should cook approximately 5 minutes on each side for a medium cook. But, this will vary depending on the thickness of cut. The skewers are usually done when the bacon is cooked. Duck is best if not overcooked. The temperature should be 170 degrees, but that may be difficult to determine with such small cuts of meat. The meat will continue to cook a little after being removed from the grill. When the duck is almost cooked, brush the Kentucky sauce onto all sides and cook for a few additional minutes to caramelize the sauce.
  • Once the skewers are removed from the grill, let them rest for 5 to 10 minutes before digging in.
  • DUCK MARINADE COOKING DIRECTIONS:
  • Add all ingredients to duck meat and marinade for at least 24 hours to achieve the best flavor.
  • KENTUCKY SAUCE COOKING DIRECTIONS:
  • Melt butter in a large pot over medium-high heat.
  • Mix remaining ingredients together before adding to melted butter in pot. Mix well and stir continuously until the mixture begins to boil. Then, turn the heat down to medium-low and simmer for 15 minutes.
  • The unused sauce can be stored in the fridge for several months.

Chicken Fried Quail Recipe From David Bancroft

by David Bancroft

A mouthwatering fried quail recipe with honey hot suace.
Tasty chicken fried quail

Looking for a traditional Southern spin on a game-bird recipe that’s anything but common to most folks? Then, feast your eyes on acclaimed restaurateur, chef and Prime Cuts host Dave Bancroft’s chicken fried quail recipe with pecan streusel and honey hot sauce.

This Backyard Life recipe will let you say “farm to table” and really mean it. Once you’ve brined your quail overnight, this mouthwatering recipe is super straightforward. And, we can pretty much guarantee that your non-hunting friends’ll want to take up the sport so they can serve it in their backyards, too!

Quail Meat Facts:

Quail meat is a sweet treat that is a favorite among hunters and foodies. And, they’re perfect on the barbeque, baked, fried, or stewed. They have a good ratio of meat to bones, and given tenderness and small size, the bones are usually eaten as well, instead of being removed. Overall, they have a delicate flesh with a taste that’s similar to chicken, but more flavorful.

Quails are small birds. One quail would be an appropriate hors d’oeuvre, whereas at least two would be more appropriate for an entrée.

To make this pan fried quail recipe on the grill, prepare the bird as directed and then place in a cast-iron skillet on your heated grill. Be cautious not to overcook quail meat as it will become dry and tough. The quail is sufficiently cooked when the meat is slightly firm to the touch (similar to the feel of a cooked chicken breast) and juices run clear.

Chicken Fried Quail with Honey Hot Sauce
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Chicken Fried Quail with Honey Hot Sauce

Cuisine: AmericanDifficulty: Medium
Servings

4

servings
Total time

1

hour 

Start by mixing up the brine and then let the quail sit in it overnight. After that, the fried quail prep is pretty straight forward.

Chicken-Fried Quail with Honey Hot Sauce Ingredients

Brine Ingredients

  • 4 whole quail

  • 6 Tbsp. Salt

  • 2 Tbsp. Sugar

  • 2 Tbsp. Garlic powder

  • 1 Gallon Water

  • 3 cups Ice


  • Chicken-Fry Ingredients

  • 1.5 cups All-purpose flour

  • 1 Tsp. Baking powder

  • 2 Tsp. Kosher salt

  • 2 Tsp. Garlic powder

  • 1 Tsp. Black pepper

  • 1 Tsp. Paprika

  • 1/2 Tsp. Thyme

  • Pecan Streusel Ingredients

  • 1.5 Cups Pecans

  • 1 Cup Brown sugar

  • 1/2 Cup Sugar

  • 2 Tbsp. All-purpose flour

  • 2 Tsp. Kosher salt

  • 2 Oz. Butter

  • Honey Hot Sauce Ingredients

  • 1 Cup Local wildflower honey

  • 2 Tbsp. Cyrstals hot sauce

Directions

  • Quail brine: Dissolve all seasonings into 1 gallon of warm water, then add the 3 cups of ice to chill it. Submerge your quail in the brine and refrigerate overnight.
  • To fry the quail: Remove your quail from the brine and place directly into chicken-fry mixture. Fry until golden brown, or until internal temperature reaches 165 degrees. Finish by topping your fried quail with pecan streusel and honey hot sauce.
  • To make the streusel: Pulse all ingredients (except butter) in food processor until they reach a crumble form, making sure not to over mix. Remove ingredients from processor, pour into bowl, and mix butter in by hand. Bake at 350 degrees on a baking sheet for 7 minutes.

Candied butternut squash is a great recipe to replace a typical starchy potato side dish . This recipe is cooked backyard style in a Dutch oven on the grill.

Smoked Creamed Spinach Stuffed Tomatoes are another great side dish for this quail recipe. The homemade creamed spinach that picks up the mesquite wood smoke flavor together with the warm soft tomatoes is really a great pairing. 

Finally, if you are looking for more interesting quail recipes, check out ToTable.com, They are a great resource for home-chefs to source recipes and ingredients for hard-to-find foods.

More Game Bird Recipes:

David Bancroft’s Fried Green Tomatoes

by David Bancroft

These aren’t just any fried green tomatoes, they’re David Bancroft’s fried green tomatoes. If you don’t know; Bancroft is an Auburn-based James Beard semifinalist. With two fantastic restaurants in Alabama, Acre and Bow & Arrow, you can be pretty dang sure he knows what he’s doing. This recipe is a delicious and unbeatable revamp of the classic southern side dish. These are a fantastic option for your next backyard event and it’s the only thing your guests will be more impressed with than your gorgeous lawn.

Fried Green Tomatoes, Like the Movie?

If you think of the silver screen anytime you hear the mouthwatering phrase that seems to be iconic in the South, you’re not alone. It turns out that quite a few people think the same thing. And, it turns out that quite a few people don’t know the real history of the fried green tomato. 

It turns out that the crispy dish wasn’t associated with the South until the ‘90s. Before then, it was a Midwest and Northeast dish. It may have been brought over by Jewish immigrants in the early 1900s.  

So, how did it become a Southern favorite?  

To answer that, you have only to think of that fantastic, beloved, Kathy Bates-led movie, Fried Green Tomatoes. The movie’s setting in Alabama increased the Southern love for the delicious dish; from there, it took off like wildfire.  

And we should all be so glad it is because, without it, we would never have this delectable Bancroft recipe.  

David Bancroft’s Fried Green Tomatoes
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David Bancroft’s Fried Green Tomatoes

Servings

4

servings
Total time

1

hour 

10

minutes

In this recipe, fried green tomatoes are paired with marinated crab and crystal rémoulade. Prepare the Crystal Rémoulade and Marinated Crab first. Pick up store-bought pimento cheese to save time, or prepare your family’s favorite recipe.

Ingredients

  • Peanut oil, for frying

  • 12 slices fresh green tomatoes

  • 1 cup whole buttermilk

  • 2 cups cornmeal, such as Granary Farms

  • Crystal Remoulade (ingredients and steps below)

  • 1 cup pimento cheese

  • Marinated Crab (ingredients and steps below)

  • Garnish: fresh basil leaves

  • Marinated Crab Ingredients

  • 1 pound fresh Gulf crab, picked clean of shells

  • 1 fresh jalapeño, seeded and minced

  • 1 garlic clove, minced

  • zest and juice of 1 lime

  • 1 tbsp. chopped fresh cilantro

  • 1/2 tsp. kosher salt

  • dash of hot sauce, such as Crystal

  • 1 tbsp. extra-virgin olive oil

  • Crystal Rémoulade Ingredients

  • 1 cup mayonnaise

  • 1/3 cup Creole mustard

  • Juice of 1 lemon

  • 1/2 tbsp. hot sauce, such as Crystal

  • 1 tbsp. Creole seasoning

  • 1 finely minced spicy pickle chip, such as Wickle’s

  • 1 tbsp. water

Directions

  • Fried Green Tomatoes
  • In a medium Dutch oven, fill with peanut oil to halfway full. Heat over medium-high heat until a deep-fry thermometer reads 350° F.
  • Dip tomato slices in buttermilk; dredge in cornmeal.
  • Cook in batches until golden brown, approximately two minutes. Let drain on paper towels.
  • Marinated Crab
  • In a medium bowl, combine all ingredients.
  • Gently toss until combined, being careful to avoid breaking up crab. Refrigerate until ready to serve.
  • Crystal Remoulade
  • In a medium bowl, stir together ingredients from the mayonnaise to the water until combined. Refrigerate until ready to serve
  • Serving
  • For each serving, spread 2 tablespoons Crystal Rémoulade on the bottom of 1 plate.
  • Top with 1 tomato slice. Spread tomato with 2 tablespoons pimento cheese.
  • Top with another tomato slice and 2 tablespoons pimento cheese; top with another tomato slice. Place ¼ cup Marinated Crab on top of tomato. Garnish with basil, if desired.

You’ve got a delicious, new take on a Southern classic to try out. You can pair it with our Backyard Bacon Cheeseburger Recipe by Ballistic BBQ. Or maybe our Honey Curry Chicken Kebabs Recipe. Or you can cook up some of these great Easy Snacks: Homemade Potato Chips for a tasty party spread your friends won’t be able to get enough of at your next backyard event. 

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Honey Curry Chicken Kebabs Recipe

by Joe Thomas

Delicious, curry chicken kebabs from Joe Thomas.

There aren’t many meal options better for sharing than kebabs! This scrumptious curry chicken kebabs recipe is the ultimate way to share a beautifully grilled meal. When you’re planning a big, backyard event, two things are crucial: first, that your lawn looks great, and second, that you’ve cooked something to share with everyone. 

Kebabs are designed to be shareable and snackable, which is ideal for backyard events when you’ve got people filtering in and out at different times. Let’s face it, not everyone is ready to eat at the same time. Whether it’s because they’re busy playing football or because they can’t pull themselves away from the TV, not everyone gets to the food quickly enough. And no one wants their delicious food to get cold. More than that, this curry chicken kebabs recipe can be paired with just about anything you want. From potato chips to Joe Thomas’s Grilled Sweet Potato Slices.

Fun Facts About Kebabs

Kebabs might not seem very exciting, but they’ve got quite a history.

Kebabs are from the Middle Eastern region of the world, though they’re eaten all over the world. Not only that, they’ve been cooked for thousands of years. The Homeric Iliad actually mentions meat cooked on skewers by various characters throughout, how cool! 

These fun facts might seem odd, but they’re a great way to get your guests interested in trying something new and delicious like this honey curry chicken kebabs recipe. Not everyone enjoys trying new things, but if those new things come with cool facts and history; who can resist?

Joe Thomas's Honey Curry Chicken Kebabs
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Joe Thomas’s Honey Curry Chicken Kebabs

Servings

4

servings
Total time

1

hour 

20

minutes

Ingredients

  • 4 tbsps. butter, melted

  • 1/2 cup honey

  • 1/4 cup yellow mustard

  • 1 tsp. curry powder

  • 1 tsp. salt

  • 2 lbs. boneless, skinless chicken breasts

  • chopped chives

Directions

  • Preheat gas grill to medium.
  • In a bowl, combine the butter, honey, mustard, curry powder and salt.
  • Cut chicken into pieces, and marinate in sauce for 1 hour.
  • Place chicken on skewers, save remaining sauce to brush on chicken while cooking.
  • Place skewers on grill and cook, turning frequently for approximately 15 minutes or until juices run clear.
  • Sprinkle with chopped chives, if desired.

Now that you’ve got this delicious recipe, you’re ready to host a terrific backyard feast any season with your nearest and dearest.

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Joe Thomas’s Grilled Sweet Potato Slices

by Joe Thomas

Grilled sweet potato slices with rosemary on a skillet.

Not only is Joe Thomas a bass pro, he’s also been known to spend time grilling up some delicious recipes. This grilled sweet potato slices recipe isn’t a tasty slab of meat on the grill. But, it’s going to make that grilled meat sing and add new layers to your backyard party spread. And also, this recipe gives your backyard guests another great option, in case grilled meat isn’t their thing. If you’re aiming to make a spread that appeals to all sorts of palates, we recommend tossing this Pompano and Pickled Peppers Recipe on the grill, too.

Sweet Potatoes vs. Potatoes

Did you know that sweet potatoes aren’t actually potatoes? Technically, they’re a root that comes from the morning glory family. You may not have known that, but chances are, you know about that age-old adage; sweet potatoes are healthier than regular potatoes. It’s hard to imagine given how delicious the average spud is. But believe it or not, it’s not just something parents used to lie about to get us to try something new. It’s true!

While all potatoes are full of nutrients, sweet potatoes tend to have more of the healthier nutrients we’re all looking to add to our diets. On top of that, sweet potatoes are lower in calories and carbohydrates. This makes them a healthier choice for already carb-dense meals. They’re mashable, bakeable, fryable, and grillable, just like the standard tuber. But, the taste they deliver is richer and sweeter.

Joe Thomas's Grilled Sweet Potato Slices
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Joe Thomas’s Grilled Sweet Potato Slices

Servings

4-6

servings
Total time

30

minutes

Ingredients

  • 4 Sweet potatoes, sliced into rounds

  • Olive oil as needed

  • Pepper to taste

  • Garlic salt to taste

  • Smoked paprika, sprinkle on

  • Optional: Add other herbs or spices, such as rosemary or dill

Directions

  • Preheat gas grill to high.
  • Slice washed sweet potatoes into half inch rounds. Try to ensure that each slice is approximately the same thickness.
  • Place sliced sweet potatoes into a bowl and add the remaining ingredients: Olive oil, pepper, garlic salt and smoked paprika. Toss to combine.
  • Lower heat to medium and add the potatoes to the grill. Grill for about 10 minutes on each side or until soft when pierced.
  • Transfer potatoes to a platter for serving. Check the seasonings and add more salt if desired. Enjoy!

You’ve got a delicious grilled sweet potato slices recipe in your back pocket now. That means you’re almost ready to get out there and grill for your loved ones. To take your grill over the top, add this Grilled Chicken and Brussels Sprouts Recipe for the full experience.

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