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Balsamic Herb Chicken Skewers

Balsamic Herb Chicken Skewers

By Anthony Serrano

I’ve always loved the simple yet elegant flavors of Italy. One of my favorite recipes to make on my Bull Grill is inspired by those flavors by combining Balsamic vinegar, olive oil, citrus, and Italian herbs with chicken. The aroma reminds me of the hills of Tuscany and it’s easy to make and quick to cook.

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Using skewers makes for fun presentation but it also means cook time is quicker since you are cooking smaller pieces all at the same time. Wooden skewers can be used but they splinter and you must let them soak for at least 30 minutes before grilling to keep them from burning.

Blood oranges add an amazing flavor to this dish but if they aren’t in season regular oranges will do.

The Bull Mini Signature Stainless Steel Skewers are constructed of high quality 304 stainless steel and sold with a total of 6 in a pack. Don’t forget to use your Pit Mit to remove the skewers from the grill, they will get hot!

Ingredients
  • 1 tbsp garlic salt
  • 1 tsp onion powder
  • 1/4 cup Italian seasoning
  • 1/3 cup balsamic vinegar
  • 2 blood oranges (juiced) regular oranges can be substituted
  • 1/3 cup olive oil
  • 2 pounds chicken thigh cut into 2-inch cubes
Instructions
  1. Combine dry ingredients in a bowl and mix. Add balsamic vinegar, orange juice, and mix until thoroughly mixed. Slowly drizzle olive oil into the liquid mixture while whisking.
  2. Place chicken in a bowl and pour marinade over chicken. Cover with plastic wrap and place in the fridge for 2 hours.
  3. Use Bull Mini Signature Stainless Steel Skewers to skewer chicken
  4. Grill over medium-high heat until grill marks appear on chicken. Turn chicken over using Bull Pit Mit and grill the other side. Grill until the chicken has reached 165 degrees internal.
  5. Remove from heat and rest for 10 minutes and then enjoy

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Grilling Survivor Series: Easy Bacon Kissed Rotisserie Chicken

Grilling Survivor Series: Easy Bacon Kissed Rotisserie Chicken

By Anthony Serrano

Cooking Rotisserie chicken on a Bull Grill is the perfect way to make an awesome dinner with plenty of leftovers to survive the entire week.  Rarely do I pass up the opportunity to buy a whole chicken since it's cheaper and can be customized to make my meal perfect.  Checkout my Pro Tips to make your next adventure using the rotisserie attachment a success!

I love placing my bird in brine before I cook it but if you’re under a time crunch you can skip this step. Always make sure to coat your bird in Bull BBQ Rub for optimal taste.

Chef Anthony Pro Tip – The secret to a perfectly roasted chicken is to tie up your meats (using cooking twine) tightly to create a uniform shape. This will help your chicken cook evenly and lessen the chances of a dry chicken.

Chef Anthony Pro Tip – I normally start the outside burners on medium-high, and the infrared back burner on low.  As it cooks I check it every 30 minutes to see the coloring,  If it gets too dark, I turn the infrared burner off. I also take the center grates out and put a foil ½ pan to catch the drippings. Once the chicken is a golden color check the temperature using an instant-read thermometer. The breast & thigh should both be 165°

Chef Anthony Pro Tip – Use a pair of pliers to tighten the thumbscrews, the act of heating the rotisserie attachment can loosen the screws and cause the item you are cooking to not rotate properly. The rotisserie attachment will be hot, use caution when removing from the grill.

Chef Anthony Pro Tip – Add extra flavor by using a smoking box with chips or better yet wood smoking pellets.

Ingredients
  • 1 qt water
  • 1/3 cup brown sugar
  • ¼ cup kosher salt
  • Variations
  • Lemon Garlic Brine: Add 1 tbsp Bull Steak and Burger Rub, 1 tsp fresh minced garlic, juice and zest from one lemon
  • Teriyaki Brine: Add 3 tbsp soy sauce, 3 tbsp hoisin sauce, 1 tbsp fresh minced ginger, 1 tbsp fresh minced garlic, 1 tbsp sesame oil
  • Chipotle Brine: Add 1 tbsp fresh minced garlic, 1 tbsp minced chipotle peppers in adobo, 1 tbsp cumin, 1 tsp coriander, 1 tbsp Bull Steak and Burger Rub, juice and zest from one lime
Instructions
  1. Place ingredients in a medium-sized saucepot and bring to a boil.
  2. Let cool completely before brining. I usually brine big meats or whole birds overnight, but individual cuts no more than 4-6 hours and 2 hours for fish.

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