Chicken Recipes - Over The Fire Cooking https://overthefirecooking.com/category/recipes/ingredient/chicken/ Fun and creative open fire and campfire recipes & tutorials. Mon, 10 Nov 2025 21:51:30 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 https://overthefirecooking.com/wp-content/uploads/2021/09/cropped-cropped-cropped-cropped-OTFC_Squarelogo_Black-937x1024-1-4-32x32.png Chicken Recipes - Over The Fire Cooking https://overthefirecooking.com/category/recipes/ingredient/chicken/ 32 32 FYR Grill Recipes https://overthefirecooking.com/fyr-grill-recipes/ https://overthefirecooking.com/fyr-grill-recipes/#respond Wed, 12 Nov 2025 08:00:00 +0000 https://overthefirecooking.com/?p=38859 Derek Wolf hanging a tomahawk steak for cooking

I have had a truly outrageous amount of fun cooking FYR Grill recipes over the last year. We spent so…

The post FYR Grill Recipes appeared first on Over The Fire Cooking.

]]> Derek Wolf hanging a tomahawk steak for cooking

I have had a truly outrageous amount of fun cooking FYR Grill recipes over the last year. We spent so much time brainstorming what we wanted it to look like and all the functions we wanted the FYR Grill to have that it’s still kind of surreal for me to actually see it at work! I’ve put it through the paces with steak, chicken, seafood and everything in between.

Derek Wolf hanging a tomahawk steak for cooking

So, as this grill starts to make its way into backyards around the country, I wanted to share some tips and tricks about how to use it. I’ve also got a roundup of the best recipes our FYR team of grilling badasses has made, so you can easily become a FYR Grill Pro too.

Table of Contents

What Makes the FYR Grill Different

Creating the FYR Grill has truly been a labor of love. FYR may have started with hot sauces, but it quickly grew into more. My friend Pete Taylor at Spiceology and I had cooked on everything, but we hadn’t found a grill that checked all the boxes for versatility, portability and durability. That’s when we decided to take matters into our own hands and began designing a grill that could do it all. Then, the new FYR Grill was born. 

It can be the centerpiece in your backyard, then fold down to the size of a cooler and go virtually anywhere. We’re talking camping, overlanding and RVing, tailgating, beaching — the list goes on. We also went bananas with the accessories so you could have every live-fire cooking experience you could think of. It’s truly a grill capable of it all.

Derek Wolf basting meat skewers over the FYR Grill

​I’ve heard from lots of people how much they love cooking on this machine, which is why we did a round up of all our best FYR Grill recipes. I can’t tell you how happy I am to see this latest version of grilling nirvana out in the world!

​If you want to experience even more of what we like to call FYR-y magic, you can still get our flavorful sauces. They’re great on recipes like Grilled Steak and Shrimp with BLK Garlic Butter, Honey Korean Gochujang Wings and Triple Seared Steak.

How to Use the FYR Grill

​So, how do you make the most of this piece of grilling equipment? I’ll break down my tips according to the three categories we wanted to be first and foremost with the FYR Grill. 

  • Go wild with the attachments. We really didn’t want people spending hundreds of dollars more than they expected for accessories. The FYR Grill has a modular design. It comes with Santa Maria attachment to raise and lower the grates for ultimate temperature control; a cordless rotisserie attachment for the perfect rotisserie chicken, loins, legs and more; and a skewer system to lock in each rotation. So, you’ve got them — cook with some FYR Grill recipes with them!
  • Take it with you. My favorite part of live fire cooking is that you’re outside, making killer food with incredible scenery and awesome people. But camp stoves and fire pits don’t always cut it. Plus, you definitely can’t lug a big grill rig to the parking lot of the big game. The FYR Grill converts into the perfect size to throw in the back of your truck and bust out at your camping trip, your tailgate and everywhere in between.  
  • Don’t be afraid to use it. We tested this thing a million different ways! We know it can stand up to the heavy cooking that comes with these FYR Grill recipes. Just look at the list I’ve made so far! You can be confident this grill will last. 
A prime rib roast on a rotisserie attachment over the FYR Grill

Get stoked for life

Most Anticipated Grill of 2025

WE BUILT THE GRILL WE COULDN’T FIND: VERSATILE, DURABLE, AND ACTUALLY PORTABLE.

304 STAINLESS STEEL • 480 SQ IN COOKING SURFACE • PATENT-PENDING TECHNOLOGY

RESERVE YOURS NOW

​Best Recipes for the FYR Grill

You can make pretty much any grilling recipe on the FYR Grill, but here’s some inspiration to get you started!

Beef, Lamb and Pork

The Carne Asada Baked Potato is a culinary masterpiece.

Carne Asada Baked Potato

My Carne Asada Baked Potato recipe features the tastiest grilled skirt steak and the best toppings, like cheddar cheese, pico de gallo, sour cream, and queso.
View Recipe
The Cowboy Candy Rubbed Grilled Steak with Bacon Jam is cooked, sliced, and ready to devour.

Cowboy Candy Rubbed Grilled Steak with Bacon Jam

Cowboy Candy Rubbed Grilled Steak with Bacon Jam is a next-level grilled steak that delivers big flavor. Featuring my new caramelized jalapeno Cowboy Candy Rub, it’s sweet, smoky, spicy—and guaranteed to impress.
View Recipe
A hanging tomahawk steak over the three zone fire in the FYR Grill

Hanging Tomahawk Steaks

If you’re all about power tools, chopping wood, and dreaming of the perfect steak, then the hanging tomahawk steak is your kind of recipe.
View Recipe
A hand holding a fork pulling raclette cheese from a platter of grilled raclette: steak, sausages, cheese, potatoes, baguette, pickles, pearl onions and red peppers

Grilled Raclette

Our grilled raclette recipe is inspired by our trips to Switzerland, where this freakin' delicious cheese dish makes for a fun, festive meal.
View Recipe
The prime rib turns a dark beautiful brown after roasting over the fire.

Revolver Prime Rib

For your next holiday dinner, choose Revolver Prime Rib for the win! This recipe features tender, marrow-basted prime rib paired with zesty aioli sauce.
View Recipe
Another view of the steak smothered in the zesty chimichurri sauce that is easy to make with simple ingredients.

Grilled Vacio

Grilled Vacio with grilled egg-stuffed peppers is the perfect recipe to pull out when you want to impress a hungry crowd at a dinner party.
View Recipe
Two preparations of pizza sausage skewers: the first with alfredo sauce, bacon bits and Buffalo sauce, and the second on the right with pepperoni slices, mozzarella cheese and marinara sauce

Pizza Sausage Skewers

Italian sausage is the foundation of this freakin' delicious pizza sausage skewers recipe. We're piling on the flavor — literally.
View Recipe
The grilled lamb chops are presented artistically on a plate with the onion salad in the center.

Grilled Lamb Chops

This Grilled Lamb Chops recipe is simple yet epic! Each bite of the tender, juicy meat with a flavorful crust is complemented by a zesty red onion salad and creamy mint yogurt sauce.
View Recipe
grilled meat is skewered.

Meat Skewers Recipe

The Meat Skewers Recipe comes together quickly and easily using the Santa Maria attachments on my new FYR Grill. Steak, pork, and chorizo make a tasty trio for your next summer cookout.
View Recipe

Chicken

The plate of Butterflied drumsticks is ready and smothered in our homemade queso.

Grilled Butterflied Chicken Drumsticks with Queso

Craving the best chicken recipe? Grilled Butterflied Chicken Drumsticks with Queso is ready for it!
View Recipe
The Grilled Chicken Fajita Quesadilla

Grilled Chicken Fajita Quesadilla

The Grilled Chicken Fajita Quesadilla is an easy recipe that packs a punch with fajita flavors and cheesy goodness that are so freakin' delicious.
View Recipe
Perfect Rotisserie Chicken on the FYR Grill.

Rotisserie Chicken

Thanks to my new FYR Grill, cordless rotisserie skewers make preparing the perfect Rotisserie Chicken with a Peruvian green sauce easy.
View Recipe
A Chicken Bacon Ranch Taco being held up to the camera.

Chicken Bacon Ranch Tacos

Chicken Bacon Ranch Tacos are a fun way to elevate Taco Tuesday, using my FYR Grill with some Cowboy Charcoal that delivers a clean smokiness that is never overpowering.
View Recipe
The final dish, serving with dipping sauce on a large plate.

Honey Korean Gochujang Wings

Change whatever plans you had for dinner tonight, because you're going to want to put these honey Korean gochujang wings on the menu.
View Recipe
Dipping a chicken lollipop into the honey BBQ glaze

Honey Bacon BBQ Chicken Lollipops

Better than any child’s candy, today we’re bringing you a Honey Bacon BBQ Chicken Lollipops recipe! Sweet and smoky for the perfect bite!
View Recipe

Seafood

The Grilled Seafood Platter is easy and so satisfying.

Grilled Seafood Platter

The Grilled Seafood Platter with boiled red potatoes and fresh corn is the perfect recipe for kicking off your summer. Get ready for the tastiest blue crabs, lobster tails, shrimp, and oysters smothered in a zesty and spicy lemon herb sauce.
View Recipe
A hand holding a grilled lobster tail with honey Cajun butter and a grill in the background

Grilled Lobster Tails with Honey Cajun Butter

Our grilled lobster tails get a Southern twist with some honey Cajun butter. It's a perfect backyard cook if you're craving sweet and spicy!
View Recipe
A beautiful plate of lobster tails with beer butter is just what summer ordered.

Grilled Lobster Tails with Beer Butter

Grilled Lobstser Tails with Beer Butter is a fun summer meal that is super simple and easy to make. The Sam Adam's Beer Butter dip is insane and complements the whole dish. Add some fries on the side or a fresh salad, and you are in heaven.
View Recipe
Texas fajitas, a massive platter of meats

Texas Fajitas

This massive loaded platter of meat — steak, chicken and shrimp — lives up to its state namesake. Everything's bigger with Texas fajitas.
View Recipe
A plate of chili oil shrimp tostadas in front of the FYR Grill with halved limes

Shrimp Tostadas

Want crispy tortillas, juicy shrimp and and incredible fusion flavors? Then I've got just the meal for you: chili oil shrimp tostadas.
View Recipe
A hand holding a full plate of grilled salmon fillets with cowboy butter, with a sliced lemon half on the side, in front of the FYR Grill

Grilled Salmon Fillets with Cowboy Butter

These grilled salmon fillets with cowboy butter are simple, easy, and absolutely off the charts for a weekday dinner or special occasion.
View Recipe

​

FAQs

What fuel should I use with the FYR Grill? 

I’m a lump hardwood charcoal guy myself, and I haven’t found anything better than Cowboy Charcoal for these FYR Grill recipes. The stuff burns super hot and clean. Plus, that means I can use it in my smoked butter and smoked chimichurri recipes!

Can you use the FYR Grill as a smoker? 

Since the FYR Grill doesn’t have a lid, it doesn’t really work for smoking-specific recipes. But you could cover whatever you’re smoking with a aluminum foil pan if you’re in a pinch!

Where can I get a FYR Grill for my recipes? 

Right here!

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

Shop provisions

The post FYR Grill Recipes appeared first on Over The Fire Cooking.

]]> https://overthefirecooking.com/fyr-grill-recipes/feed/ 0 Derek-Pulling-Tomahawk-from-Grill Cover-Image-6 Revolver-Prime-Rib_Cover-Image FYR GRILL The Carne Asada Baked Potato is a culinary masterpiece. The Cowboy Candy Rubbed Grilled Steak with Bacon Jam is cooked, sliced, and ready to devour. A hanging tomahawk steak over the three zone fire in the FYR Grill A hand holding a fork pulling raclette cheese from a platter of grilled raclette: steak, sausages, cheese, potatoes, baguette, pickles, pearl onions and red peppers The prime rib turns a dark beautiful brown after roasting over the fire. Another view of the steak smothered in the zesty chimichurri sauce that is easy to make with simple ingredients. Two preparations of pizza sausage skewers: the first with alfredo sauce, bacon bits and Buffalo sauce, and the second on the right with pepperoni slices, mozzarella cheese and marinara sauce The grilled lamb chops are presented artistically on a plate with the onion salad in the center. grilled meat is skewered. The plate of Butterflied drumsticks is ready and smothered in our homemade queso. The Grilled Chicken Fajita Quesadilla Perfect Rotisserie Chicken on the FYR Grill. A Chicken Bacon Ranch Taco being held up to the camera. The final dish, serving with dipping sauce on a large plate. Dipping a chicken lollipop into the honey BBQ glaze The Grilled Seafood Platter is easy and so satisfying. A hand holding a grilled lobster tail with honey Cajun butter and a grill in the background A beautiful plate of lobster tails with beer butter is just what summer ordered. Texas fajitas, a massive platter of meats A plate of chili oil shrimp tostadas in front of the FYR Grill with halved limes A hand holding a full plate of grilled salmon fillets with cowboy butter, with a sliced lemon half on the side, in front of the FYR Grill FYR banner post (3) Honey Bacon BBQ Chicken Lollipops https://overthefirecooking.com/honey-bacon-bbq-chicken-lollipops/ https://overthefirecooking.com/honey-bacon-bbq-chicken-lollipops/#comments Fri, 24 Oct 2025 08:00:00 +0000 https://overthefirecooking.com/?p=13815 Dipping a chicken lollipop into the honey BBQ glaze

These honey bacon BBQ chicken lollipops are better than any candy. Bacon, beer and barbecue sauce create the perfect flavor…

The post Honey Bacon BBQ Chicken Lollipops appeared first on Over The Fire Cooking.

]]> Dipping a chicken lollipop into the honey BBQ glaze

These honey bacon BBQ chicken lollipops are better than any candy. Bacon, beer and barbecue sauce create the perfect flavor trifecta for this chicken lollipop recipe. This juicy, tender chicken has quickly become one of my favorite appetizers for any game day or tailgate party, cookout, or dinner for the whole family. You’ll find that this recipe is packed with flavor in every bite!

Dipping a chicken lollipop into the honey BBQ glaze

To create our freakin’ delicious BBQ glaze for these chicken drumstick lollipops, we’re going all in on fall flavors with Jack-O from Samuel Adams. This limited edition beer boasts cinnamon, nutmeg, and autumn spice, making it perfect for cooler nights when you still want to fire up the grill. We’re only using 1/4 cup of Jack-O in the glaze, so you’ll have plenty left to keep you hydrated while you cook!

Post sponsored by Samuel Adams

Table of Contents

Why You’ll Love Honey Bacon BBQ Chicken Lollipops

Drumsticks and lollipops. I can’t help but think of a small child going HAM on a drum set or getting a lollipop after a visit to the bank with Mom and Dad. Who says this joy isn’t for adults to partake in as well?! We’ll be the ones playing with our food a bit as we transform these regular chicken drumsticks into an absolute favorite. 

Two finished honey bacon BBQ chicken lollipops with a glass of Samuel Adams Jack-O in a glass and a bottle of the beer in the background

We’re using bacon to amp up the recipe even further. The flavor on these chicken drumstick lollipops is just insane! I’m using a full cup of my Cowboy Candy Seasoning, then layering on a homemade BBQ glaze. If you run out of time for the glaze, you can keep things simple with my FYR Honey BBQ Sauce. Or, you could even a spicy sauce if you want to kick things up a notch. Whichever route you go, you’ll have a lip-smacking main dish with crisp skin and freakin’ delicious flavors.

Looking for other ideas for a chicken lollipops recipe or another chicken dinner? Check out my Best Chicken Lollipop Recipes, The Best Chicken Leg Recipes and my Best Chicken Wing Recipes.

Chicken Lollipops Ingredients

Better Lollipop Prep, Better Results

I used a rack made for chicken wings or chicken legs for best results in grilling the lollipops. It’s a stand you can place in the smoker and holds the thinner side of the chicken drumettes while they cook.

I found mine on Amazon, but you can find a variety of different types at any grilling store. They’re pretty cheap and are one of the best ways to help the chicken keep a round lollipop shape while cooking. Definitely not something you have to have to cook this recipe, but something I did use. 

Stock Up on Derek’s Newest Spice Blend

Buy Now

How to Make Honey Bacon BBQ Chicken Lollipops 

The Prep

First, let’s form the chicken drumstick lollipop shape for our 8-12 chicken drumsticks. Get a sharp knife and cutting board and start by making a cut about ⅓ of the way down the drumstick, toward the knuckle side. Slice all around the drumstick with a circular motion, then pull off the excess meat and skin until the small bone is the only thing showing. 

Trim off any excess tendons and connective tissue, pull off the skin, and then press the meat down to form your “lollipop.” It’ll look just like a restaurant style chicken lollipop! Repeat this process for the rest of the drumsticks. 

Gloved hands cutting the meat and skin away from the drumstick bone

Next, wrap a single slice of bacon around each drumstick and secure with toothpicks.

Showing a raw chicken drumstick prepared as a lollipop, with small bone exposed, and wrapping the drumstick in slices of bacon

Once they’re bacon-wrapped, pour 1 cup Cowboy Candy Seasoning into a large bowl and thoroughly coat the chicken drumsticks. Set aside until you’re ready to cook.

Seasoning bacon-wrapped chicken lollipops with Cowboy Candy Seasoning in an aluminum foil pan

The Grill

When it’s time to grill, preheat your smoker to 275 degrees Fahrenheit for indirect cooking. For added smoke flavor, throw in some more wood chunks.

Place your chicken lollipops on the smoker (preferably on a smoker rack) and cook for about 2-2.5 hours, until the internal temperature reaches 175 degrees F. An instant-read thermometer is a great way to check!

Raw and smoked chicken lollipops on the grill

Cook the chicken lollipops on medium heat for about 2-2.5 hours until their internal temperature reaches 175 degrees F for tender chicken.

The Glaze

When the chicken is close to being done, place a saucepan on your grill and add in all the ingredients for the BBQ glaze: 1 cup of your favorite sauce, Samuel Adams Jack-O, honey and hot sauce. Warm up for 1-2 minutes.

Pouring Samuel Adams Jack-O beer into a barbecue glaze in a saucepan on the grill

Let the BBQ glaze caramelize until they reach that perfect golden brown color and the honey bacon BBQ chicken lollipops reach an internal temperature of 165 degrees F. Then, pull the prepared chicken lollipops off and rest on a serving platter for 2-3 minutes. Enjoy every delicious bite of your smoked chicken lollipop with your BBQ sauce on the side!

What to Serve with Chicken Lollipops 

​With the sweet and tangy flavors in these honey bacon BBQ chicken lollipops, classic BBQ sides are a great fit. Serve these with grilled corn, tangy coleslaw (maybe with a dash of hot sauce and honey in the dressing) or a simple green salad. 

A plate of smoked honey BBQ bacon chicken lollipops in front of a grill fire

Leftovers and Reheating

Allow any leftover chicken to cool to room temperature before refrigerating it. This step helps prevent condensation, which can lead to bacterial growth. Store the chicken lollipops in an airtight container in the fridge for up to 5 days. To reheat and maintain their crispness, use a grill, oven, or even an air fryer.

More Chicken Lollipops

FAQs

What’s the origin of chicken lollipops? 

Chicken lollipops likely originated in Indian and Chinese cuisines. This dish has since become popular in Indo-Chinese fusion cuisine, often served as a flavorful appetizer with a dipping sauce.

Can I make these chicken lollipops in the oven? 

Sure! If you’re not up for grilling (or don’t have a grill), bake these chicken lollipops at 400 degrees F for 25-30 minutes on a wire rack over a baking sheet. You can also use an air fryer at 375 degrees F for 15-20 minutes, shaking halfway through. Both methods will give you delicious, crispy texture and results.

Where can I find Samuel Adams? 

Samuel Adams has been making freakin’ delicious craft beer since the early 1980s, so it’s basically everywhere in the U.S. Check out the company’s Find a Sam page to buy or order near you.

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

Shop provisions
Dipping a chicken lollipop into the honey BBQ glaze
Print

Honey Bacon BBQ Chicken Lollipops

Better than any child’s candy, today we’re bringing you a Honey Bacon BBQ Chicken Lollipops recipe! Sweet and smoky for the perfect bite!
Course Main Course
Cuisine American
Prep Time 45 minutes
Cook Time 2 hours
Total Time 2 hours 45 minutes
Servings 4 people
Calories 759kcal
Author Derek Wolf

Ingredients

Chicken:

BBQ Glaze:

  • 1 cup Favorite BBQ Sauce
  • ¼ cup Sam Adams Jack-O
  • 1.5 tbsp Honey
  • 1 tsp Hot Sauce

Instructions

  • Start by making a cut about ⅓ of the way done the drumstick towards the knuckle side. Slice all around the drumstick and pull off the excess meat/skin until the bone is the only thing showing.
  • Trim off any excess tendons and pull off the skin, then press the meat down to form your “lollipop.” Repeat this for the rest of the drumsticks.
  • Wrap a single slice of bacon around the chicken lollipop and secure using toothpicks. Then, add the Cowboy Candy Rub into a bowl and thoroughly coat the meat. Set aside until ready to cook.
  • Preheat your smoker for 275F indirect. Add some additional wood chunks or chips for added flavor.
  • Add your chicken to the smoker (preferably on a smoker rack) and cook for about 2-2.5 hours until they reach 175F.
  • When the chicken is close to being done, add a sauce pan with all the ingredients for the BBQ Glaze. Warm up for 1-2 minutes. Once warm, stir the mixture and then pull the saucepan off the smoker.
  • When chicken is done, pull off and rest for 2-3 minutes. Serve with BBQ sauce and enjoy!

Video

Notes

Better Lollipop Prep, Better Results
I used a rack made for chicken wings or chicken legs for best results in grilling the lollipops. It’s a stand you can place in the smoker and holds the thinner side of the chicken drumettes while they cook. I found mine on Amazon, but you can find a variety of different types at any grilling store. They’re pretty cheap and are one of the best ways to help the chicken keep a round lollipop shape while cooking. Definitely not something you have to have to cook this recipe, but something I did use. 

Nutrition

Calories: 759kcal | Carbohydrates: 76g | Protein: 39g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 168mg | Sodium: 1229mg | Potassium: 1005mg | Fiber: 7g | Sugar: 32g | Vitamin A: 1804IU | Vitamin C: 8mg | Calcium: 631mg | Iron: 23mg

The post Honey Bacon BBQ Chicken Lollipops appeared first on Over The Fire Cooking.

]]> https://overthefirecooking.com/honey-bacon-bbq-chicken-lollipops/feed/ 15 Honey Bacon BBQ Chicken Lollipops_Cover Image Chicken Lollipop with Sam Adams Cowboy Candy Banner (1) Cutting Chicken into Lollipops Wrapping Chicken Lollipops with Bacon Seasoning Chicken Lollipops Raw and Smoked Chicken Lollipops Adding Beer to BBQ Sauce A Plate of Chicken Lollipops maple hot chicken lollipops Honey Korean BBQ Chicken Lollipops before being pulled off the grill. Flamin' Hot Chicken Lollipops after they've been covered in Cheetos. Smoked Chicken Lollipops finished and sitting on a serving plate. Butterflied Chicken Drumsticks FYR banner post (3) Dipping a chicken lollipop into the honey BBQ glaze Honey Korean Gochujang Wings  https://overthefirecooking.com/honey-korean-gochujang-wings/ https://overthefirecooking.com/honey-korean-gochujang-wings/#respond Fri, 10 Oct 2025 08:00:00 +0000 https://overthefirecooking.com/?p=37812 The final dish, serving with dipping sauce on a large plate.

Change whatever plans you had for dinner tonight, because you’re going to want to put these honey Korean gochujang wings…

The post Honey Korean Gochujang Wings  appeared first on Over The Fire Cooking.

]]> The final dish, serving with dipping sauce on a large plate.

Change whatever plans you had for dinner tonight, because you’re going to want to put these honey Korean gochujang wings on the menu. This recipe is my take on Korean BBQ wings with some fun little flairs. Overall, it’s a simple recipe that can either feed the whole family or be the centerpiece of your awesome party spread. Nothing too revolutionary here, but a Korean chicken wings recipe done well is insanely delicious. 

The final dish, serving with dipping sauce on a large plate.

Turtlebox brought the jams while I was outside grilling these sticky wings. Did I listen to K pop while I was making the recipe for a proper Korean cooking vibe? Maybe I did, maybe I didn’t. But if I did, the sounds of BTS were absolutely next level fantastic on my rugged outdoor speaker. 

Post sponsored by Turtlebox

Table of Contents

Why You’ll Love Gochujang Wings

I freakin’ love the flavors of these Korean gochujang chicken wings. The spicy and sweet factors are off the charts, thanks to the spicy Korean red pepper paste and honey coating the wings with an intense sauce. The wings get this awesome sticky sweetness for the texture that make them absolutely irresistible. You’ll want to make sure you have a few trays of crispy wings if you’re planning to make this Korean chicken wings recipe for the big game!

A hand holding a grilled chicken wing with the grill fire in the background

Wings are actually really easy to make once you get the hang of it. If you buy party wings, the drumette and the flat are already separated, so it’s super simple to just toss the wings in your crispy coating or wing sauce.

I made two pounds of chicken wings for this recipe, which is enough for a party of four. Since we’re cooking them on the grill, though, you can scale up the recipe easily and not have to worry about an extra baking sheet in the oven. We’re also frying the wings after we smoke them, so you get all the smoke flavor and all the crispiness in one spicy-sweet chicken wing. 

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

Shop provisions

Looking for more gochujang recipes? Check out Maple Gochujang Rotisserie Ribs, Honey Gochujang BBQ Wings and Garlic Gochujang Shrimp Burgers.

Gochujang Wings Ingredients

  • Chicken Wings: We’ll season our Korean wings first with SPG Seasoning (using FYR GLD Sauce as a binder) and then adding the gochujang sauce. You’ll also want some peanut or vegetable oil for the frying step of this recipe.
  • Glaze: ​The base of our glaze is the gochujang paste, which gets an extra kick with honey, soy sauce, rice vinegar, brown sugar, minced garlic and sesame oil. 
  • Garnish: Sliced scallions and sesame seeds round out our Korean chicken wings recipe!
A close up of a platter of honey Korean gochujang wings with sesame seeds and scallions as garnish and dipping sauce in a bowl in the middle

What Is Gochujang? 

If it’s your first time cooking with gochujang, prepare to have your mind blown. This Korean condiment is a thick red chili paste made from dried chilli flakes called gochugaru, glutinous rice, salt and fermented soybeans. You’ve got spice, salt, funkiness and a little bit of sweetness from the fermentation (when the starches in the rice convert to sugars).

In addition to the strong flavors, gochujang has this incredible deep red color. So, all your food will be dressed to impress. Buy a jar for these chicken wings and you’ll be ready to use it next time on pork, ribs, ramen, rice and more. 

Add flavor to everything you’re cooking

shop over the fire spice lines

Shop all of the spices

How to Make Gochujang Wings

To start, season your 2 pounds of chicken wings thoroughly with FYR GLD sauce as a binder. Then add 1 cup of SPG Seasoning and mix. Set chicken aside until ready to use.

Seasoning chicken with SPG Seasoning and tossing in a bowl

Next, preheat your smoker to 250 degrees Fahrenheit for indirect cooking. Add some hickory wood chunks for more smoke flavor if desired. When your smoker reaches temp, place your chicken wings to the smoker and cook for about 1.5-2 hours or until the internal temperature reaches 165 degrees F on a meat thermometer. 

Progress shots of chicken on the smoker

As the wings get close to done, preheat a grill, fire pit or stovetop for direct cooking. Add a Dutch oven to it and *carefully* add your 1 quart of frying oil, leaving at least 2-3” of space from the oil and the top of the pot. Heat up the frying oil for 325-350 degrees F. 

Carefully add wings to frying oil and cook for 2 minutes. Flip and stir occasionally. Once the wings are done, pull them off and let them rest for 2-3 minutes. 

Frying chicken wings in vegetable oil in a skillet on the grill and removing with tongs

As the wings are frying, gently heat up the glaze — 1/2 cup gochujang paste, 1/4 cup honey, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 2 tablespoons minced garlic and 1 teaspoon sesame oil — in a skillet until it begins to simmer. Once the mixture of gochujang is done simmering, pull off and let cool.

Mixing together gochujang glaze with honey, soy sauce and brown sugar and pouring over cooked chicken wings

Pull your wings out of the frying oil, pat dry with a paper towel and add to a tossing bowl. Cover the wings in the glaze and toss thoroughly.

Serve, garnish with scallions, sesame seeds and enjoy!

Tossing chicken with glaze

What to Serve with Gochujang Wings

A large bowl of white rice, some kimchi or a crunchy cucumber salad, and a cold beer would be perfect with this Korean chicken wings recipe. You could also make some crispy roasted Brussels sprouts or broccoli and flavor them with a gochujang-based sauce! 

Honey Korean gochujang wings on a plate with sauce in a bowl in the middle and a Turtlebox speaker in the background

Leftovers and Reheating

If you’ve got leftover gochujang wings, store them in an airtight container in the fridge for up to 3 days.

To reheat, I like the oven best because it maintains that crispy coating from the smoking and frying. Place your wings on a wire rack over a baking sheet for good air circulation. Then, cook at 350 degrees F for about 10-15 minutes until they’re heated through.

You can brush them with some extra glaze in the last few minutes if you’d like! Your air fryer would also be great to keep that crisp texture. 

For More Wings

FAQs

Just how spicy is gochujang? 

I’d say the heat level is pretty moderate! It’s milder than sriracha and a lot milder than jalapeños, if that gives you a reference point for these gochujang wings. The sweetness from the rice and fermentation balances the heat quite a bit and the sauce has a deep umami flavor, so it doesn’t feel as hot as other sauces.

The spice level varies from brand to brand, so try a few and see what works best for your taste buds.

What if I can’t find gochujang? 

You could use a combination of sriracha for heat, miso for fermented umami and brown sugar for sweetness as a substitute for your gochujang wings.

What’s Turtlebox all about?

It’s only the world’s loudest, most rugged outdoor portable speaker! The company’s motto is “Listen loud. Live free.” And it definitely lives up to that with some incredible sound, no matter where you are. The speakers come in three sizes too for all your adventures. 

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Flavor X Fire
Food X Fire
The final dish, serving with dipping sauce on a large plate.
Print

Honey Korean Gochujang Wings

Change whatever plans you had for dinner tonight, because you're going to want to put these honey Korean gochujang wings on the menu.
Course Dinner, Lunch, Main Course
Cuisine Korean
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 4 people
Calories 2508kcal
Author Derek Wolf

Ingredients

Chicken Wings:

  • 2 lbs Chicken Wings
  • 1 cup Salt Pepper Garlic Rub
  • Canola Oil as needed
  • 1 qt Frying Oil peanut or vegetable

Glaze:

  • ½ cup Korean Gochujang
  • ¼ cup Honey
  • 2 tbsp Soy Sauce
  • 2 tbsp Rice Vinegar
  • 2 tbsp Brown Sugar
  • 2 tbsp Minced Garlic
  • 1 tsp Sesame Oil

Garnish:

  • Sliced Scallions
  • Sesame Seeds

Instructions

  • Slather your chicken wings in yellow mustard. Season the chicken thoroughly with SPG rub. Set chicken aside until ready to use.
  • Preheat your smoker to 250F for indirect cooking. Add some hickory wood chunks for added smoke flavor if desired.
  • Add your chicken wings to the smoker and cook for about 1.5-2 hours or until 165F internal.
  • As the wings are close to done, preheat a grill, fire pit or stovetop for direct cooking. Add a dutch oven to it and *carefully* add your frying oil (leaving at least 2-3” of space from the oil and the top of the skillet). Heat up the frying oil for 325-350F.
  • Once the wings are done, pull them off and let them rest for 2-3 minutes. Carefully add wings to frying oil and cook for 2 minutes. Flip and stir occasionally.
  • As wings are frying, gently heat up the glaze in a skillet until it begins to simmer. Once simmering, pull off and let cool.
  • Pull wings out of frying oil, pat dry with a paper towel and add to a tossing bowl. Cover the wings in the glaze and toss thoroughly. Serve, garnish with scallions, sesame seeds and enjoy!

Notes

What is Gochujang? 
If it’s your first time cooking with gochujang, prepare to have your mind blown. This Korean condiment is a thick red chili paste made from dried chilli flakes called gochugaru, glutinous rice, salt and fermented soybeans. You’ve got spice, salt, funkiness and a little bit of sweetness from the fermentation (when the starches in the rice convert to sugars). In addition to the strong flavors, gochujang has this incredible deep red color. So, all your food will be dressed to impress. Buy a jar for these chicken wings and you’ll be ready to use it next time on pork, ribs, ramen, rice and more. 

Nutrition

Calories: 2508kcal | Carbohydrates: 35g | Protein: 25g | Fat: 257g | Saturated Fat: 42g | Polyunsaturated Fat: 140g | Monounsaturated Fat: 62g | Trans Fat: 2g | Cholesterol: 94mg | Sodium: 28896mg | Potassium: 377mg | Fiber: 0.4g | Sugar: 26g | Vitamin A: 248IU | Vitamin C: 8mg | Calcium: 55mg | Iron: 2mg

The post Honey Korean Gochujang Wings  appeared first on Over The Fire Cooking.

]]> https://overthefirecooking.com/honey-korean-gochujang-wings/feed/ 0 Honey Korean BBQ Wings_Cover Image Close Up of Wing FYR banner post (3) Close Up of Wing Platter New-rubs-1026-x-600-1024-×-400-px Seasoning Wings Smoking Wings Frying Chicken Wings Mixing Sauce Tossing Wings Wings with Turtlebox an overhead shot of the wings placed in a circle on the outside of the grill tequila lime wings Smoked and Fried Sticky Wings Baked Chile Lime Wings maple chili bacon wrapped chicken wings honey garlic sriracha fried wings cookbooks The final dish, serving with dipping sauce on a large plate. Teriyaki Chicken Skewers https://overthefirecooking.com/teriyaki-chicken-skewers/ https://overthefirecooking.com/teriyaki-chicken-skewers/#respond Mon, 22 Sep 2025 08:00:00 +0000 https://overthefirecooking.com/?p=38094 A plate of teriyaki chicken skewers garnished with scallions and sesame seeds over a plate of white rice

These teriyaki chicken skewers are my next frontier in skewer deliciousness. I’ve used this method — inspired by Turkish dishes…

The post Teriyaki Chicken Skewers appeared first on Over The Fire Cooking.

]]> A plate of teriyaki chicken skewers garnished with scallions and sesame seeds over a plate of white rice

These teriyaki chicken skewers are my next frontier in skewer deliciousness. I’ve used this method — inspired by Turkish dishes and Salvador Mazzocchi — with steak and bacon, garlic Parmesan chicken, pizza steak and French onion steak; so I knew these teriyaki chicken kabobs were going to be a freakin’ delicious winner. The layering approach, paired with a sweet and spicy teriyaki marinade and bacon, packs a serious flavor punch!

A plate of teriyaki chicken skewers garnished with scallions and sesame seeds over a plate of white rice

Table of Contents

Why You’ll Love Teriyaki Chicken Skewers

We all know that teriyaki chicken is a great go-to easy meal. You’re starting with juicy chicken, a crowd pleaser for even the pickiest eaters. Add in all the salty, sweet and spicy flavors from the teriyaki sauce? No question you’re going to have everyone at the table raising their hands for these chicken teriyaki skewers.

Topping it off with a bacon layer creates an umami flavor bomb that is just unbelievable. I’m betting these grilled chicken skewers will be on regular rotation for an easy weeknight dinner at your house.

Dipping a forkful of chicken in the teriyaki sauce

Don’t Forget to Freeze!

The key to success with these grilled chicken skewers is freezing the meat before you slice it. Don’t skip this step! The time in the freezer makes it easier to slice the meat, plus it stays together better on the grill. Otherwise, everything will be flopping around and will fall apart — not much fun and a skewer recipe’s worst nightmare! The chicken spends at least four hours in the marinade and another hour (at least, ideally you want four hours) in the freezer. So, while it’s an easy recipe, you do need to plan ahead. The grilling portion goes really fast!

Looking for more of my favorite chicken recipes? Check out The Best Chicken Leg Recipes, Best Chicken Lollipop Recipes, and Best Chicken Wing Recipes​

Teriyaki Chicken Skewers Ingredients

  • Skewers: We’re using boneless skinless chicken thighs, which are the perfect cut for these easy teriyaki chicken skewers. You’ll also want slices of bacon, Spiceology’s Salt Pepper Garlic Seasoning, sesame seeds and scallions.
  • Marinade: ​For our teriyaki marinade, grab some soy sauce, brown sugar, rice vinegar, minced garlic and sesame oil. 
  • Teriyaki Sauce: We’ll top off this delicious recipe with a homemade teriyaki sauce. Soy sauce, brown sugar, honey, minced garlic, red chili flakes, grated ginger, cornstarch and kosher salt are what you need here.

​Hawaiian Macaroni Salad

I know Hawaiian macaroni salad might not immediately come to mind when you think of chicken skewers, but hear me out! This salad pairs perfectly with the delicious teriyaki flavor from the chicken skewers. You’ll need 1 pound elbow macaroni, 2 cups mayonnaise, 1/4 cup apple cider vinegar, 2 tablespoons sugar, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 cup finely diced celery, 1/4 cup finely diced yellow onion and 2 large carrots, finely grated.

Cook the macaroni according to the package instructions, then drain and toss with the apple cider vinegar. In a large bowl, mix together your mayo, sugar, salt and spices. Then, toss in the pasta, along with your vegetables. Mix well, season to taste with salt and black pepper, then refrigerate for at least two hours.

Enjoy with your favorite Hawaiian or Asian barbecue meals! I bet this macaroni salad would be freakin’ delicious with my Hawaiian chicken skewers, Huli-Huli ribs or any recipe that calls for Tiki Tiki Sauce.

Get stoked for life

TROPICAL HEAT MEETS BBQ SWEET

NO HIGH FRUCTOSE CORN SYRUP. ALL FLAVOR.

  • SWEET HEAT
  • PINEAPPLE & GINGER
  • SMALL BATCH
TASTE THE TIKI

How to Make Teriyaki Chicken Skewers

Making the Teriyaki Sauce

First up, let’s make the teriyaki sauce. Add all the ingredients – water, soy sauce, brown sugar, honey, minced garlic, red chili flakes, grated ginger, cornstarch slurry (¼ cup water + 3 teaspoons corn starch mixed) and kosher salt to taste – to a small saucepan. Bring to a boil over medium heat and let it simmer for about 3-4 minutes. When the mixture has thickened, pull off and let cool.

Pouring soy sauce, brown sugar, red chili flakes and cornstarch slurry into a pan

Prepping the Chicken

Next is our marinade. Mix together soy sauce, brown sugar, rice vinegar, minced garlic cloves and sesame oil in a bowl. Add boneless skinless chicken thighs to a food safe bowl or bag, then top with the marinade. Place in the fridge to marinade for 4-12 hours.

When the chicken has had enough time to marinate, remove from the marinade and discard the excess. Then, pound the chicken thighs until about ⅛” thick.

Assembling boneless chicken thighs and slices of bacon into a layers on a parchment paper lined baking sheet

Create a base layer of chicken pieces about 2.5 feet long and 1 foot wide. Then, add a layer of bacon slices — you’ll need about a pound total — over the chicken with more chicken over the top. Wrap in foil and place on a tray into the freezer for at least 1 hour but ideally 4 hours.

Grilling the Chicken Skewers

Using a sharp knife to slice the boneless skinless chicken thighs and bacon into 2x2 inch cubes and threading the meat onto metal skewers

Now it’s time to cook! Preheat your fire to medium heat (about 325 degrees Fahrenheit). Remove the meat from the freezer and slice into 2×2 inch cubes and skewer onto small skewers. Season the outside with the salt, pepper, garlic seasoning.

Add the skewers to the grill grates to cook slowly to render the fat and cook the bacon.

Seasoning threaded chicken skewers with Salt Pepper Garlic Seasoning and placing the seasoned skewers on the grill

Cook for about 15-20 minutes total or until they reach an internal temperature of 165 degrees F. Be sure to baste with the teriyaki sauce throughout!

When they’ve reached temp, remove from heat and let rest. Serve with remaining teriyaki sauce, sesame seeds and scallions and enjoy!

Teriyaki sauce simmering in a pot on the grill, with a spoon showing the texture of the sauce, and a hand using a grill brush to baste the grilled chicken skewers with the sauce

What to Serve with Teriyaki Chicken Skewers

If you’re looking for other sides besides the Hawaiian macaroni salad, a pot of white rice and grilled veggies (like green pepper, zucchini, fresh pineapple chunks, red onion or corn) would be great options. You could also serve with a simple green salad, roasted broccoli or lo mein noodles. 

Holding up a finished teriyaki chicken skewer with the fire in the background and pouring extra teriyaki sauce over the skewers and rice

Leftovers and Reheating

Wrap and store any leftover teriyaki chicken in an airtight container for 3-5 days. When you want to reheat, wrap the skewers in aluminum foil and place them back on the grill for a few minutes, or heat them in a large skillet. You can add a little liquid to the aluminum foil boat to keep the meat tender.

For More Teriyaki

FAQs

Can I use boneless skinless chicken breasts in this recipe? 

Definitely! They won’t have as much fat as the chicken thighs, but the bacon should help make up for that. Just keep an eye on the cooking time so it doesn’t dry out. 

Metal skewers, wooden skewers or bamboo skewers? 

Metal skewers for me! Here’s why: you can reuse them, and having a flat surface makes the food more stable so it doesn’t rotate or slide while you’re grilling. 

If you do use wooden skewers or bamboo skewers, make sure they have a smooth finish so they’re less likely to splinter. Soaking them in water helps with splintering and charring too. 

Can I use store-bought teriyaki sauce for these grilled chicken skewers? 

If you’re in a pinch, sure! The delicious homemade teriyaki sauce comes together quickly, though, and gets rave reviews at my house. You can always pull it together when the chicken is marinating or in the freezer. There’s plenty of time to prep during those windows.

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Flavor X Fire
Food X Fire
A plate of teriyaki chicken skewers garnished with scallions and sesame seeds over a plate of white rice
Print

Teriyaki Chicken Skewers

These teriyaki chicken skewers, paired with a sweet and spicy teriyaki marinade and bacon, pack a serious flavor punch!
Course Dinner, Lunch, Main Course
Cuisine Chinese
Prep Time 2 hours
Cook Time 30 minutes
Marinating Time 4 hours
Total Time 6 hours 30 minutes
Servings 4 people
Calories 1744kcal
Author Derek Wolf

Ingredients

Skewers:

  • 4 lbs Chicken Thighs skinless & boneless
  • 1 lbs Bacon Slices
  • 1 cup Salt, Pepper, Garlic Seasoning (SPG) from Spiceology
  • Sesame Seeds garnish
  • Scallions garnish

Marinade:

  • 3 cups Soy Sauce
  • ¼ cup Brown Sugar
  • 2 tbsp Rice Vinegar
  • 2 Minced Garlic
  • 1 tsp Sesame Seed Oil

Teriyaki Sauce:

  • 1.25 cup Water
  • 1 cup Soy Sauce
  • 2 tbsp Brown Sugar
  • 1 tbsp Honey
  • 1 tbsp Minced Garlic
  • 1 tsp Red Chili Flakes
  • 1 tsp Grated Ginger
  • ¼ cup Cornstarch Slurry ¼ cup water + 3 tsp Cornstarch mixed
  • Salt to taste

Instructions

Marinade:

  • In a bowl, mix together the ingredients for the marinade.
  • Add the chicken to a food safe bowl or bag and top with the marinade. Place in the fridge to marinade for 4-12 hours.

Teriyaki Sauce:

  • Add all the ingredients to a pot over medium heat, bring to a boil and let simmer for about 3-4 minutes.
  • Once thickened, pull off and let cool

Chicken:

  • Pull the chicken out and discard excess marinade.
  • Pound the chicken thighs until about ⅛” thick.
  • Add a base layer of chicken about 2.5 feet long and 1 foot wide. Then add a layer of bacon over the chicken with more chicken over the top. Cover in foil and place on a tray into the freezer for at least 1 hour but ideally 4 hours.
  • Preheat your fire to medium heat (about 325F).
  • Pull out your meat and slice into 2×2” cubes and skewer onto small skewers. Season the outside with SPG.
  • Add the skewers to the grill grates to cook slowly, we want to render the fat and cook the bacon. Cook for about 15-20 minutes total or until 165F internal and baste with the Teriyaki Sauce throughout. Then once done, pull off and let rest.
  • Serve with rice, veggies, teriyaki sauce, sesame seeds and scallions. Enjoy!

Notes

Hawaiian Macaroni Salad
I know Hawaiian macaroni salad might not immediately come to mind when you think of chicken skewers, but hear me out! This salad pairs perfectly with the delicious teriyaki flavor from the chicken skewers. You’ll need 1 pound elbow macaroni, 2 cups mayonnaise, 1/4 cup apple cider vinegar, 2 tablespoons sugar, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 cup finely diced celery, 1/4 cup finely diced yellow onion and 2 large carrots, finely grated.
Cook the macaroni according to the package instructions, then drain and toss with the apple cider vinegar. In a large bowl, mix together your mayo, sugar, salt and spices. Then, toss in the pasta, along with your vegetables. Mix well, season to taste with salt and black pepper, then refrigerate for at least two hours. Enjoy with your favorite Hawaiian or Asian barbecue meals! I bet this macaroni salad would be freakin’ delicious with my Hawaiian chicken skewers, Huli-Huli ribs or any recipe that calls for Tiki Tiki Sauce.

Nutrition

Calories: 1744kcal | Carbohydrates: 48g | Protein: 113g | Fat: 122g | Saturated Fat: 36g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 51g | Trans Fat: 1g | Cholesterol: 519mg | Sodium: 42372mg | Potassium: 1707mg | Fiber: 2g | Sugar: 27g | Vitamin A: 544IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 10mg

The post Teriyaki Chicken Skewers appeared first on Over The Fire Cooking.

]]> https://overthefirecooking.com/teriyaki-chicken-skewers/feed/ 0 Teriyaki Chicken Skewers_Cover Image Fork Full of Dipped Chicken FYR TIKI Making Teriyaki Sauce Assembling Chicken and Bacon Slicing and Skewering Chicken Seasoning Chicken and Placing on Grill Basting Chicken Skewers Close up of Skewers Ready to eat the Teriyaki Bourbon Flap Steak Tips teriyaki bourbon steak skewers Smoked Honey Teriyaki Ribs Sweet Pineapple Teriyaki Salmon Teriyaki Pork Belly Burnt Ends Sweet Teriyaki Sake Smoked Ribs cookbooks A plate of teriyaki chicken skewers garnished with scallions and sesame seeds over a plate of white rice Chicken Parmesan https://overthefirecooking.com/chicken-parmesan/ https://overthefirecooking.com/chicken-parmesan/#comments Mon, 08 Sep 2025 08:00:00 +0000 https://overthefirecooking.com/?p=37747 A plate of chicken Parmesan, with breaded chicken topped with marinara tomato sauce, melted browned mozzarella cheese, fresh basil and rigatoni alfredo on the side

Chicken Parmesan is classic for a reason. Juicy chicken, golden brown breadcrumbs, and tons of umami from Parmesan cheese and…

The post Chicken Parmesan appeared first on Over The Fire Cooking.

]]> A plate of chicken Parmesan, with breaded chicken topped with marinara tomato sauce, melted browned mozzarella cheese, fresh basil and rigatoni alfredo on the side

Chicken Parmesan is classic for a reason. Juicy chicken, golden brown breadcrumbs, and tons of umami from Parmesan cheese and marinara sauce? I can’t resist it at any Italian restaurant. And because it’s so freakin’ delicious, I figured the only thing that could make this dish better is cooking it over the fire! Nothing crazy here, just very, very tasty food. 

A plate of chicken Parmesan, with breaded chicken topped with marinara tomato sauce, melted browned mozzarella cheese, fresh basil and rigatoni alfredo on the side

Table of Contents

Why You’ll Love Chicken Parmesan 

This dish has all the traditional flavors of a chicken Parmesan recipe, plus the benefit of a little extra smoke flavor from cooking our chicken cutlets over the fire. Don’t mess too much with a good thing, right? I’m a big believer that everything tastes better when you cook it outside, and this dish doesn’t disappoint. It’s a real fun crowd-pleaser to make for family and friends from your own kitchen (the outdoor one, that is).

A close up of a forkful of rigatoni and breaded chicken

I’m using boneless, skinless chicken breasts to make this recipe, but you could use boneless, chicken thighs if that’s what you have on hand. You could also swap Pecorino cheese for the Parmesan if you want a little extra bite. But, then it would be chicken Pecorino, right? And, if you don’t want to use olive oil to fry your chicken pieces, you can use a different type of neutral oil. I do think olive oil is most traditional, though, so see what feels right for you. Either way, you’ve got a delicious dinner ahead. 

Want more Italian dishes in your life? Check out my recipes for Italian Sliders, Italian Beef Pinwheels, Steak Milanesa Napolitana and Seafood Scampi.

Chicken Parmesan Ingredients

  • Chicken Parmesan: For the chicken portion of this recipe, we’ve got a full list of ingredients: boneless, skinless chicken breasts, SPG Seasoning, Italian breadcrumbs, grated Parmesan cheese, eggs, flour, marinara sauce, mozzarella cheese, olive oil and fresh basil. 
  • Pasta: Because chicken Parmesan isn’t complete without pasta, right? I’m using rigatoni here and mixing with unsalted butter, grated Romano cheese and more Parmesan cheese. The butter is at room temperature, so just plan ahead for that!

Make Your Own Marinara

The jarred stuff from the supermarket will be just fine for this recipe. But, if you’ve got extra time and want something extra delicious, you can make your own!

Heat about a tablespoon of olive oil in a saucepan or skillet over medium-high heat. When the oil shimmers, add 3 minced garlic cloves, a pinch of red pepper flakes and 1/2 teaspoon oregano. You could also use a teaspoon of garlic powder if you don’t have the fresh stuff. Stir until fragrant, about 30-60 seconds.

Then, pour in one 28-ounce can of crushed tomatoes (or whole, peeled tomatoes that you crush by hand before dropping in the pot, if you want to feel like a real Italian nonna). Add in a couple teaspoons kosher salt and let the sauce simmer for about 30 minutes. Enjoy with chicken Parmesan or plenty of other delicious pastas! 

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

Shop provisions

How to Make Chicken Parmesan

​Preparing the Chicken

Let’s start by pounding 2 whole boneless, skinless chicken breasts to ½” thick. Then, season generously with 2 tablespoons of SPG Seasoning. 

Pounding chicken breasts to an even thickness and then dredging in flour

Next, prep your coating on shallow plates: 1/2 cup flour on one, 2 whipped eggs on another, and 1 cup Italian breadcrumbs and 1/2 cup Parmesan on the last plate. Dredge each piece in flour, dip in the egg mixture, then coat in the Parmesan breadcrumb mixture. 

Dipping the flattened chicken breasts in whipped eggs, then dredging in a breadcrumb Parmesan mixture

Cooking the Chicken

Time to grill! Build a medium-high fire (about 350 degrees Fahrenheit) and place a large skillet, preferably cast iron, on the grill grates. Add ½” of olive oil to the skillet to heat up.

Place your breaded chicken in the skillet and cook 3-4 min per side until golden brown and the internal temperature reaches 165 degrees. Move to indirect heat if needed to finish cooking.

Grilling flattened, breaded chicken breasts and showing the progress of the browning

Spoon marinara over each piece of chicken, then top with sliced mozzarella. You’ll need about 1 cup marinara sauce and 4 ounces mozzarella cheese total. Cover loosely with foil or the skillet lid to melt the cheese.

Adding marinara sauce and mozzarella cheese to cooked chicken on the grill

When the cheese has melted, remove the chicken Parmesan from heat. Garnish with fresh basil and extra Parmesan. 

Making the Pasta

Follow the instructions on your 16 ounces of rigatoni pasta to cook until al dente. Make sure to save 2 ounces of pasta water for the sauce. Once the pasta is done, strain and set to the side. 

Heating up rigatoni in a cast iron skillet with butter and grated Romano. Then adding the pasta to the finished plate.

Add 1/2 cup room temperature butter into the middle of your pasta serving plate/bowl and flatten it. Top with the warm cooked pasta and mix around in the butter. Add your 1/2 cup grated Romano and 1/2 cup Parmesan cheese, along with 2 oz of your pasta water. Mix together until silky and creamy.

Serve your chicken Parmesan with the alfredo pasta on the side and extra sauce and enjoy!

​What to Serve with Chicken Parmesan

​This chicken Parmesan recipe would be so freakin’ delicious with a grilled green vegetable, like asparagus or zucchini, roasted broccoli, or sautéed rapini (check out the tip in this pizza steak skewers recipe for ideas). You could also make a simple green salad with Italian dressing or a Caesar salad for the full Italian ristorante experience — don’t forget a glass of red wine!

The finished meal with breadcrumb coating and marinara sauce, mozzarella and fresh basil on top, with alfredo rigatoni on the side

​Leftovers and Reheating

For leftover chicken Parmesan, let it cool completely and then store in an airtight container in the fridge for up to three days. Store the breaded chicken separately from the marinara if you can so the sauce doesn’t make the coating soggy. You can reheat in a 350-degree oven for about 10-15 minutes or your air fryer at the same temp for about five minutes. I’d use these methods and stay away from the microwave so the breading stays nice and crispy. 

For More Parmesan

​FAQs

How do I not make a mess when I pound the chicken breasts? 

​The best way I’ve found is putting the chicken breasts between layers of plastic wrap or parchment paper before pounding to even thickness. That will keep the meat from flying around, if you’re worried about it!

Should I use pre-grated Parmesan cheeses? 

If you’ve got time, freshly grated Parmesan cheese is much better. Pre-shredded Parmesan cheese typically has an anti-caking agent, so it might not melt as well and stick to the chicken the way we want.
Freshly grated Parmesan melts smoothly, has a superior texture and keeps its intense, nutty flavor throughout the cooking process. You’ll especially notice the difference in the pasta portion of this recipe.

How do I keep the breading from falling off? 

Separating the breading ingredients into three separate dishes definitely helps! You could also use one hand for the wet ingredients (the eggs) and the other hand for the dry ingredients (the flour). To help the breadcrumb mixture adhere to the chicken, you can gently press the breadcrumbs into the chicken. And finally, you can let the breaded chicken sit for 15-30 minutes before cooking — this will help everything stick together.

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Flavor X Fire
Food X Fire
A plate of chicken Parmesan, with breaded chicken topped with marinara tomato sauce, melted browned mozzarella cheese, fresh basil and rigatoni alfredo on the side
Print

Chicken Parmesan

An over-the-fire version of classic Chicken Parmesan? Yes please! This recipe is a fun crowd pleaser for your family and friends.
Course Dinner, Lunch, Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 1203kcal
Author Derek Wolf

Ingredients

Chicken Parmesan:

  • 2 Whole Chicken Breasts boneless & skinless
  • 2 tbsp SPG
  • 1 cup Italian Breadcrumbs
  • ½ cup grated Parmesan Cheese
  • 2 Eggs whipped
  • ½ cup Flour
  • 1 cup Marinara Sauce
  • 4 oz Mozzarella Cheese
  • 2 tbsp Olive Oil
  • Fresh Basil garnish

Pasta:

  • 16 oz Rigatoni Pasta cooked
  • ½ cup Unsalted Butter room temp
  • ½ cup Romano Cheese grated
  • ½ cup Parmesan Cheese grated

Instructions

Chicken Parmesan:

  • Start by pounding chicken breasts to ½” thick. Then season generously with salt, pepper and garlic powder
  • Dredge each piece in flour, dip in whipped eggs, then coat in a mixture of breadcrumbs and Parmesan.
  • Build a medium-high fire (about 350F) with a cast iron skillet. Add ½” of olive oil to the skillet to heat up.
  • Place breaded chicken in the skillet and cook 3-4 min per side until golden brown and 165F internal. Move to indirect heat if needed to finish cooking.
  • Spoon marinara over each chicken breast then top with sliced mozzarella. Cover loosely with foil or a skillet lid to melt the cheese.
  • Remove from heat once the cheese is melted. Garnish with fresh basil and extra Parmesan. Serve with the alfredo pasta on the side and enjoy!.

Pasta:

  • Follow the instructions on your pasta to cook until Al Dente. Make sure to save 2 oz of pasta water for the sauce. Once the pasta is done, strain and set to the side.
  • Add your room temperature butter into the middle of your pasta serving plate/bowl and flatten it. Top with the warm cooked pasta and mix around in the butter. Add your grated romano & parmesan cheese along with 2 oz of your pasta water. Mix together until silky and creamy.

Notes

Make Your Own Marinara
The jarred stuff from the supermarket will be just fine for this recipe. But, if you’ve got extra time and want something extra delicious, you can make your own! Heat about a tablespoon of olive oil in a saucepan or skillet over medium-high heat. When the oil shimmers, add 3 minced garlic cloves, a pinch of red pepper flakes and 1/2 teaspoon oregano. You could also use a teaspoon of garlic powder if you don’t have the fresh stuff. Stir until fragrant, about 30-60 seconds. Then, pour in one 28-ounce can of crushed tomatoes (or whole, peeled tomatoes that you crush by hand before dropping in the pot, if you want to feel like a real Italian nonna). Add in a couple teaspoons kosher salt and let the sauce simmer for about 30 minutes. Enjoy with chicken Parmesan or plenty of other delicious pastas! 

Nutrition

Calories: 1203kcal | Carbohydrates: 124g | Protein: 55g | Fat: 54g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 234mg | Sodium: 5033mg | Potassium: 835mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1617IU | Vitamin C: 6mg | Calcium: 648mg | Iron: 5mg

The post Chicken Parmesan appeared first on Over The Fire Cooking.

]]> https://overthefirecooking.com/chicken-parmesan/feed/ 1 Chicken Parmesan_Cover Image Close Up of a Bite FYR banner post (3) Flattening and Dredging Chicken Breading the Chicken Cooking the Chicken Parmesan Adding Marinara and Cheese Making the Pasta Final Shot of Chicken Parmesan Garlic Parmesan Rotisserie Tri-Tip Garlic Parmesan Mussels parmesan herb pork loin skewers Garlic Parmesan and Beer Wings parmesan crusted lobster tails Baked Parmesan Crusted Shrimp cookbooks A plate of chicken Parmesan, with breaded chicken topped with marinara tomato sauce, melted browned mozzarella cheese, fresh basil and rigatoni alfredo on the side Chicken Bacon Ranch Hot Pocket https://overthefirecooking.com/chicken-bacon-ranch-hot-pocket/ https://overthefirecooking.com/chicken-bacon-ranch-hot-pocket/#respond Fri, 15 Aug 2025 08:00:00 +0000 https://overthefirecooking.com/?p=37682 A stack of four chicken bacon ranch hot pockets coated with everything bagel seasoning with a grill fire in the background

Hot pockets are an absolute nostalgia play. But, now that I’m not a kid microwaving them as a lunch snack…

The post Chicken Bacon Ranch Hot Pocket appeared first on Over The Fire Cooking.

]]> A stack of four chicken bacon ranch hot pockets coated with everything bagel seasoning with a grill fire in the background

Hot pockets are an absolute nostalgia play. But, now that I’m not a kid microwaving them as a lunch snack or after school anymore, I decided to go BIG with this chicken bacon ranch hot pocket. And not just big. Absolutely massive. Like can’t-fit-into-the-microwave huge. Perfect for healthy adult appetites (or a crowd of kids at dinner) that love chicken bacon ranch like nobody’s business. 

A stack of four chicken bacon ranch hot pockets coated with everything bagel seasoning with a grill fire in the background

The only fuel that I know can handle this kind of ambition is Cowboy Charcoal. The company is my go-to for charcoal, since it makes a full range of all-natural hardwood charcoals that always deliver an authentic smoky taste. Because it’s made without chemicals or additives, it burns clean and hot and is perfect for adding smoky flavor.

Post sponsored by Cowboy Charcoal 

Table of Contents

Why You’ll Love the Chicken Bacon Ranch Hot Pocket

Hot pockets are beloved by picky eaters, college students, and us grownups who are looking for a little childhood comfort food (pizza rolls, anyone?). Hot pockets are one of the best ways to get a hit of good memories with your dinner. By combining those with smoky flavors from the grill and a classic tender chicken, crispy bacon and ranch combo, we get one of those quick meals that just make everyone happy. 

A close up shot of a massive chicken bacon ranch hot pocket drizzled with ranch dressing and covered with everything bagel seasoning

Also, let’s not forget that this isn’t the hot pocket you would fit on a microwave-safe plate. It’s massive, which (in my opinion) makes it all the more fun. For the filling, you can use homemade ranch dressing or your favorite bottle from the grocery store.

If you make your own, I’ve got a quick recipe in the next section! And, if you’re looking to save even more time, you can use rotisserie chicken from the store rather than the grilled chicken thighs. Finally, the Buffalo sauce isn’t necessary, but I like it for the extra heat.

​Want more chicken bacon ranch? Check out my recipes for Chicken Bacon Ranch Taquitos, Chicken Bacon Ranch Quesadilla, Chicken Bacon Ranch Patty Melt and Chicken Bacon Ranch Sausage Skewers.

Chicken Bacon Ranch Hot Pocket Ingredients

  • Chicken: We’ll season boneless, skinless chicken thighs with my Cowboy Butter Seasoning and canola oil as needed. 
  • Filling: ​To make the hot pocket filling, we’ll combine our chicken with bacon bits, shredded mozzarella cheese, shredded cheddar cheese, cream cheese, ranch dressing and Buffalo sauce. 
  • Hot Pocket: ​Now, for the crispy, flaky, delicious exterior! We’ll use puff pastry dough, egg yolks and everything bagel seasoning to finish off our hot pocket.
Hands holding a sliced open chicken bacon ranch hot pocket to show the filling

Homemade Ranch Dressing

​Here’s my easy, quick recipe for ranch dressing. In a small bowl, mix together 2.5 tablespoons sour cream, 2 tablespoons mayonnaise, 1.5 tablespoons chopped parsley, 1 tablespoon chopped dill weed, 1.5 teaspoons garlic powder, 1 teaspoon black pepper, kosher salt to taste and buttermilk to your desired consistency.

Less buttermilk if you want it on the thicker side for a perfect dip; more buttermilk if you want it thinner as a homemade salad dressing. Pour into a mason jar and let it set in the fridge for 30 minutes so the flavors meld. Serve with everything from this hot pocket to steak, quesadillas, shrimp and even more chicken.

Bring the Flavor Home

Buy Now

How to Make a Chicken Bacon Ranch Hot Pocket

Ready to make this monster hot pocket? Let’s go!

First, slather 6-8 boneless, skinless chicken thighs in canola oil and season generously with 2.5 tablespoons of my Cowboy Butter Seasoning., Next, use Cowboy Charcoal to preheat your smoker/grill for indirect heat at 400 degrees Fahrenheit. Add some wood chips or wood chunks to the smoker for more smoke flavor.

Seasoning boneless, skinless chicken thighs with Cowboy Butter Seasoning and smoking on a grill

To cook the chicken, add the thighs to the smoker to cook for 20-25 minutes until the internal temperature reaches 165 degrees F internal. When they’ve hit temp, pull the chicken off and chop up into bite-sized small cubes. 

Smoking the boneless skinless chicken thighs on the grill and a hand holding a sharp knife to chop the chicken on an Over the Fire Cooking cutting board

To make the filling, combine the chopped chicken, 1 cup bacon bits, 1 cup shredded mozzarella cheese, 1 cup shredded cheddar cheese, 1 block cream cheese, 1/2 cup ranch dressing and 1/4 cup Buffalo sauce in a large bowl. Mix together thoroughly.

Mixing together chopped chicken, cheddar cheese, mozzarella cheese, cream cheese, bacon bits, ranch dressing and Buffalo sauce with a spatula in a large bowl

Now, it’s time to assemble the hot pocket. Lay out a base of puff pastry sheets, top with 1-2 scoops of the filling and cover with another sheet of puff pastry. Seal the sides and square them off. Brush 3-4 egg yolks over the top and season with everything bagel rub. 

Adding chicken bacon ranch filling to puff pastry dough, then sealing the filling in with another sheet of dough to make the hot pocket

To cook the hot pocket, heat your smoker/grill to indirect heat at 400 degrees F. Once again, add some wood chips or wood chunks to the smoker for more smoke flavor. Place your hot pockets on the smoker and let them cook for about 25-30 minutes until golden crispy brown. No deep frying required! 

Progress photos of the chicken bacon ranch hot pocket on the smoker, one where the puff pastry is unbaked and the other where the puff pastry is golden crispy brown

Pull your hot pocket off the grill, serve with ranch for dipping and enjoy!

What to Serve with the Chicken Bacon Ranch Hot Pocket

Since you’ve got a jam-packed hot pocket with this recipe, go easy, fresh and crunchy with the sides. A simple green salad, cucumber salad or slaw would be perfect, or even just some pickles!

A hand holding up a finished hot pocket and a photo of chicken bacon ranch hot pockets drizzled with ranch dressing

Leftovers and Reheating

If you’ve got leftovers of this chicken bacon ranch hot pocket, wrap it in aluminum foil and stash it in the fridge for up to 3 days.

To reheat this giant hot pocket, oven is your best bet. Heat your oven to 325 degrees F, then put the chicken bacon ranch hot pocket on a baking sheet lined with parchment paper or aluminum foil (in case any filling leaks out). Then, cook for 15-20 minutes depending on thickness. Also, wait a few minutes before biting in! Something that hasn’t changed since childhood is that the filling can be as hot as lava right out of the oven. 

More Ranch!

FAQs

How do I make sure the hot pocket stays sealed? 

The egg wash will help a lot with keeping this hot pocket together. For extra insurance, you could also use a fork to crimp the edges after you seal the sides. Just make sure not to overstuff the hot pocket, since too much filling will cause it to open up, leak or burst. 

Can I make this hot pocket ahead of time? 

If you want to get a jump on your meal prep, you can definitely make the filling for the hot pocket ahead of time. The cooked chicken, cheese and sauce mixture will stay good in the fridge for up to 3 days. Then, you can assemble and cook the hot pocket day-of for maximum golden crispiness. 

Where can I find Cowboy Charcoal? 

Pretty much everywhere, since it’s hands-down the best stuff around. Check the company’s store locator for a hardware store or supermarket that carries it near you. You can also order online. 

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Flavor X Fire
Food X Fire
A stack of four chicken bacon ranch hot pockets coated with everything bagel seasoning with a grill fire in the background
Print

Chicken Bacon Ranch Hot Pocket

Hot pockets are absolute nostalgia. But now that I'm not microwaving them after school, I went BIG with this chicken bacon ranch hot pocket.
Course Dinner, Lunch, Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 4 people
Calories 2164kcal
Author Derek Wolf

Ingredients

Chicken:

Filling:

  • Chopped Cooked Chicken
  • 1 cup Bacon Bits
  • 1 cup Shredded Mozzarella Cheese
  • 1 cup Shredded Cheddar Cheese
  • 1 Block Cream Cheese
  • ½ cup Ranch Dressing
  • ¼ cup Buffalo Sauce

Hot Pockets:

  • 4 Puff Pastry Dough Sheets
  • 3-4 Egg Yolks
  • Everything Bagel Seasoning

Instructions

  • Slather the chicken in oil and season generously with my Cowboy Butter Rub.
  • Preheat your smoker/grill to indirect heat at 400F using Cowboy Charcoal. Add some wood chips or wood chunks to the smoker for added smoke flavor.
  • Add the chicken to the smoker to cook for 20-25 minutes until 165F internal. Once done, pull off and chop up into bite small cubes
  • In a bowl, add chicken and all the ingredients for the filling. Mix together thoroughly.
  • Lay out a base of puff pastry, top with 1-2 scoops of the filling and cover with another sheet of pastry. Seal the sides and square them off. Brush an egg yolk over the top and season with everything bagel rub.
  • Heat your smoker/grill to indirect heat at 400F. Add some wood chips or wood chunks to the smoker for added smoke flavor.
  • Add your hot pockets to the smoker and let cook for about 25-30 minutes until golden crispy brown.
  • Pull off and serve with ranch for dipping and enjoy!

Nutrition

Calories: 2164kcal | Carbohydrates: 125g | Protein: 71g | Fat: 153g | Saturated Fat: 43g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 73g | Trans Fat: 0.1g | Cholesterol: 373mg | Sodium: 2236mg | Potassium: 850mg | Fiber: 8g | Sugar: 7g | Vitamin A: 947IU | Vitamin C: 0.2mg | Calcium: 830mg | Iron: 11mg

The post Chicken Bacon Ranch Hot Pocket appeared first on Over The Fire Cooking.

]]> https://overthefirecooking.com/chicken-bacon-ranch-hot-pocket/feed/ 0 CBR Hot Pocket_Cover Image Close up of Chicken Bacon Ranch Hot Pocket Hot Pocket Filling Cowboy Butter Banner Seasoning and Smoking Chicken Chopping the Smoked Chicken Mixing the Filling Assembling the Hot Pocket Hot Pocket on the Smoker Drizzling Ranch on Hot Pocket bbq ranch chicken on the grill BBQ Chicken Bacon Ranch Skewers A mason jar filled with homemade ranch dressing and a spoon covered in dressing Hot Honey Ranch Sliders are laid out on the table, ready to enjoy! Chicken Bacon Ranch Sausage Skewers on the grill next to bright orange coals. The taquitos sitting on the serving plate. cookbooks A stack of four chicken bacon ranch hot pockets coated with everything bagel seasoning with a grill fire in the background Garlic Parmesan Chicken Skewers https://overthefirecooking.com/garlic-parmesan-chicken-skewers/ https://overthefirecooking.com/garlic-parmesan-chicken-skewers/#comments Mon, 28 Jul 2025 08:00:00 +0000 https://overthefirecooking.com/?p=37354 A hand holding a plate of garlic Parmesan chicken skewers on top of fries

Garlic. Parmesan. Chicken. Sounds like the best dinner ever, right? And this garlic Parmesan chicken skewers recipe lives up to…

The post Garlic Parmesan Chicken Skewers appeared first on Over The Fire Cooking.

]]> A hand holding a plate of garlic Parmesan chicken skewers on top of fries

Garlic. Parmesan. Chicken. Sounds like the best dinner ever, right? And this garlic Parmesan chicken skewers recipe lives up to the name. My steak and bacon skewers have been a huge hit with friends every time I make them, so I decided to try the recipe with one of the most popular proteins out there. And I’m glad I did, because it is so freakin’ delicious!

A hand holding a plate of garlic Parmesan chicken skewers on top of fries

I got the inspiration for this unique technique from Salvador Mazzocchi, who makes some epic skewer recipes over live fire. Layering bacon into our pounded boneless skinless chicken thighs creates a tender, juicy bite that will definitely leave you wanting more.

Table of Contents

Why You’ll Love Garlic Parmesan Chicken Skewers

I’ve made quite a few skewers recipes over open fire, and I just keep coming back to chicken and bacon flavors (like in this BBQ chicken and bacon ranch skewers recipe). The layering technique is a really fun way to cook this combination, since the bacon fat renders beautifully on the grill.

Plus, we’re basting the garlic Parmesan chicken skewers with a garlic butter that is off the charts. Not only does it have the zip from the garlic, but we’ve got umami from grated Parmesan and extra kick from red chili flakes and my FYR RED Hot Sauce. Everything in the Parmesan sauce pulls out the flavors of the Cowboy Butter Seasoning — rich butter, garlic, herbs, mustard, smoked paprika, vinegar and just a hint of cayenne — really nicely.

A hand holding a garlic Parmesan chicken skewer for a close up in front of the grill

If you want more chicken skewers in your life, check out my recipes for Hawaiian Chicken Skewers, Chicken Wing Skewers and Cherry Coke Chicken Skewers. I’ve also got a whole roundup of The Best Skewers Recipes.

Garlic Parmesan Chicken Skewers Ingredients 

  • Skewers: We’ll use boneless skinless chicken thighs, sliced bacon and Cowboy Butter Seasoning for our meats.
  • Garlic Parmesan Butter: So much epic flavor here. We’ve got unsalted butter, minced garlic, grated Parmesan cheese, chopped parsley, red chili flakes and FYR RED Hot Sauce in the mix.

Freeze for Ease

You’ll see in the recipe instructions to freeze the chicken and bacon layers in the freezer for at least an hour (ideally four hours). Don’t skip this step! The freezing makes it easier to slice the meat, and it stays together better on the grill. Otherwise, your chicken skewers will be flopping all over the place and will fall apart on the grill! Nothing sadder than watching a juicy chunk of chicken fall through the grates…

On the flip side, don’t forget about your chicken and leave it in there too long! If you do, it’s going to be a pain (literally) to try to get the skewer through the frozen meat.

Add flavor to everything you’re cooking

shop over the fire spice lines

Shop all of the spices

How to Make Garlic Parmesan Chicken Skewers

Out of the gate with this recipe, you can get out any anger you might have! First, set down a base layer of chicken about 2.5 feet long and 1 foot wide. Then, we’ll pound the chicken thighs until they’re about 1/8 inch thick. Next, season the layer of thinned chicken.

Pulling back parchment paper to reveal thinly pounded boneless chicken thighs and seasoning the chicken with Derek Wolf's Cowboy Butter Seasoning

When you’ve done that, add a layer of bacon over the chicken, then place more chicken over the top. Use the parchment paper and mallet to flatten that layer of chicken and season again. Then, wrap everything in foil and place on a tray into the freezer for at least 1 hour but ideally 4 hours.

Pounding boneless chicken thighs with a mallet into a thin layer, inside a foil lined baking sheet with parchment paper on top, then a gloved hand adding a layer of bacon on top of the chicken

Once the chicken is ready to come out of the freezer, preheat your fire to medium heat (about 325 degrees Fahrenheit). Pull out your meat, slice into 2×2” cubes, and skewer onto small skewers. Season the outside more of my Cowboy Butter Seasoning as needed.

Slicing the chicken and bacon into 2x2 inch cubes with a sharp knife, then threading the meat cubes onto metal skewers

Also, let’s make that garlic Parmesan butter. Combine 1.5 cups unsalted butter, 2 tablespoons minced garlic, 2 tablespoons grated Parmesan, 1.5 tablespoons chopped parsley, 1 tablespoon red chili flakes, the juice from half a lemon and 1 tablespoon FYR RED Hot Sauce in a mason jar. Set aside until you’re ready to cook.

Mixing together the garlic Parmesan butter in a mason jar and adding lemon

Add the skewers to the grill grates and cook slowly to render the fat from the bacon. Baste with the butter sauce throughout.

Grilling threaded garlic Parmesan chicken skewers and basting with garlic Parmesan butter using a brush

Cook for about 15-20 minutes total, or until the meat’s internal temperature reaches 165F internal. When the chicken has hit temp, pull the skewers off the grill and let them rest. Serve with the butter on the side and fries. Enjoy!

What to Serve with Garlic Parmesan Chicken Skewers

The fries are so freakin’ delicious with this recipe. I’ve also used ruffled chips with chicken bacon ranch skewers, so feel free to try those too!

If you’re looking for other ideas, you can riff on the classic Italian flavors in the garlic Parmesan butter sauce. You can’t go wrong with sides like grilled zucchini or asparagus, a Caesar salad and crusty bread. All the better for dipping in that butter sauce!

A close up of a plate of garlic Parmesan chicken skewers on top of French fries

Leftovers and Reheating

If you’ve got leftover garlic Parmesan chicken, store the pieces in an airtight container in the fridge for up to 3 days.

Then, when the garlic Parmesan butter sauce craving hits again, simply reheat using a preheated grill or a skillet with just a little bit of olive oil. Heat for about 3-4 minutes, which is just enough to warm up the chicken pieces and crisp the bacon without drying anything out.

For More Skewers

FAQs

​Can I use boneless chicken breasts in this recipe? 

Definitely! Chicken breasts might not be as juicy, since the chicken thighs have more fat on them. I’ve also used chicken drumsticks in my chicken skewers recipes, like for Mojo Chicken Drumstick Skewers Recipe, Cherry Coke Chicken Skewers and Spicy Mezcal Drumstick Skewers. I’ve even used chicken wings! Still, using the boneless chicken breasts for the garlic chicken Parmesan skewers definitely works. 

Should I buy pre-grated Parmesan cheese or grate my own? 

If you’ve got time, freshly grated Parmesan cheese is much better. Pre-shredded Parmesan cheese typically has an anti-caking agent, so it might not melt as well and stick to the chicken the way we want. Freshly grated Parmesan melts more smoothly, has a superior texture and keeps its intense, nutty flavor throughout the cooking process. We’re not using a ton of cheese in this recipe, so it shouldn’t take too long to grate.

Should I use metal or wooden skewers? 

I’m definitely in the metal skewers camp. First off, you can reuse them. Also, having a flat surface makes the food more stable so it doesn’t rotate or slide while you’re grilling. But some cooks say the metal heats up faster than a wooden skewer and cooks the inside of the meat too quickly. I haven’t found this! However, if you want to go with wooden skewers or bamboo skewers, make sure you get products with a smooth finish so they’re less likely to splinter. Soaking them in water helps with splintering and charring issues too. 

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Flavor X Fire
Food X Fire
A hand holding a plate of garlic Parmesan chicken skewers on top of fries
Print

Garlic Parmesan Chicken Skewers

Garlic. Parmesan. Chicken. Sounds like the best dinner ever, right? And this garlic Parmesan chicken skewers recipe lives up to the name.
Course Dinner, Lunch, Main Course
Cuisine American, Italian
Prep Time 1 hour
Cook Time 30 minutes
Freeze Time 1 hour
Total Time 2 hours 30 minutes
Servings 4 people
Calories 2256kcal
Author Derek Wolf

Ingredients

Skewers:

Garlic Parmesan Butter:

  • 1.5 cup Unsalted Butter melted
  • 2 tbsp Minced Garlic
  • 2 tbsp Grated Parmesan
  • 1.5 tbsp Chopped Parsley
  • 1 tbsp Red Chili Flakes
  • 1 tbsp FYR RED Hot Sauce
  • 1 tbs Lemon Juice

Instructions

  • Pound the chicken thighs until about ⅛” thick.
  • Add a base layer of chicken about 2.5 feet long and 1 foot wide. Then add a layer of bacon over the chicken with more chicken over the top. Wrap in foil and place on a tray into the freezer for at least 1 hour but ideally 4 hours.
  • Preheat your fire to medium heat (about 325F).
  • Pull out your meat and slice into 2×2” cubes and skewer onto small skewers. Season the outside with my Cowboy Butter Rub.
  • To make the Parmesan garlic butter, combine your melted butter, minced garlic, grated Parmesan, chopped parsley, red chili flakes, lemon juice and FYR RED Hot Sauce in a mason jar. Set aside until you're ready to cook.
  • Add the skewers to the grill grates to cook slowly to render the fat and cook the bacon. Cook for about 15-20 minutes total or until 165F internal and baste with the butter sauce throughout. Then once done, pull off and let rest.

Notes

Freeze for Ease
You’ll see in the recipe instructions to freeze the chicken and bacon layers in the freezer for at least an hour (ideally four hours). Don’t skip this step! The freezing makes it easier to slice the meat, and it stays together better on the grill. Otherwise, your chicken skewers will be flopping all over the place and will fall apart on the grill! Nothing sadder than watching a juicy chunk of chicken fall through the grates…
On the flip side, don’t forget about your chicken and leave it in there too long! If you do, it’s going to be a pain (literally) to try to get the skewer through the frozen meat.

Nutrition

Calories: 2256kcal | Carbohydrates: 46g | Protein: 95g | Fat: 193g | Saturated Fat: 80g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 70g | Trans Fat: 3g | Cholesterol: 705mg | Sodium: 1288mg | Potassium: 1993mg | Fiber: 26g | Sugar: 3g | Vitamin A: 4276IU | Vitamin C: 7mg | Calcium: 1045mg | Iron: 26mg

The post Garlic Parmesan Chicken Skewers appeared first on Over The Fire Cooking.

]]> https://overthefirecooking.com/garlic-parmesan-chicken-skewers/feed/ 6 Garlic Parm Chicken Skewers_Cover Image Close Up Of One Chicken Skewer New-rubs-1026-x-600-1024-×-400-px Chicken Skewers Prep Adding Bacon and Second Layer of Chicken Slicing Chicken for Skewers Mixing Butter Basting Chicken Skewers Plate of Chicken Skewers A plate of pizza steak skewers on top of fries and in front of a grill teriyaki bourbon steak skewers parmesan herb pork loin skewers spicy mezcal drumstick skewers honey cajun shrimp and sausage skewers skewered flap steak cookbooks A hand holding a plate of garlic Parmesan chicken skewers on top of fries How to Use Maple Bourbon BBQ Rub https://overthefirecooking.com/how-to-use-maple-bourbon-bbq-rub/ https://overthefirecooking.com/how-to-use-maple-bourbon-bbq-rub/#comments Wed, 18 Jun 2025 08:00:00 +0000 https://overthefirecooking.com/?p=36861 Close up of Maple Bourbon Seasoning.

If you’re chasing bold flavor beyond table salt and black pepper, my Maple Bourbon BBQ Rub delivers. This spice mix…

The post How to Use Maple Bourbon BBQ Rub appeared first on Over The Fire Cooking.

]]> Close up of Maple Bourbon Seasoning.

If you’re chasing bold flavor beyond table salt and black pepper, my Maple Bourbon BBQ Rub delivers. This spice mix brings the heat and the sweet in the best way possible. First, real maple sugar delivers a smooth, sweet punch. Then, smoked paprika and a pinch of cayenne are balanced perfectly with vanilla, caramel and bourbon-inspired warmth to tie it all together. This barbecue rub is bold, balanced, and built for serious backyard grilling action.

Close up of Maple Bourbon Seasoning Bottle. Learn how to use this Bourbon BBQ Rub in this article!

Undoubtedly, whether you’re cooking a rack of ribs, beef brisket, pork shoulder roast, or even sweet potatoes, the Maple Bourbon Rub delivers epic flavor. It’s bold, balanced, and built for the flame with layers of flavor. Use it on baby back ribs, pork belly, chicken wings—even smoked salmon. It’s a good dry rub that plays well with classic BBQ flavors and beyond. However, it also brings something extra that you’ve likely never tasted before.

Table of Contents

Why You’ll Love the Maple Bourbon Spice Mix

What started as a homemade maple bourbon BBQ rub turned into a Spiceology signature blend that I use on just about everything. While it nods to Memphis-style ribs, the Maple Bourbon Rub leans into sweet heat with a smoky twist. It’s made for large cuts like pork chops, turkey, and pork ribs.

Even better? It comes in two sizes. A 4.2 ounce shaker jar for your spice cabinet and a 22 ounce food service size, perfect for having right next to your grill when you’re making large batches of ribs.

Maple Bourbon BBQ Rub sitting with raw ribs about to be seasoned.

So, what’s inside? This BBQ rub blends cane sugar, sea salt, and then some real maple sugar with savory notes of onion, garlic, black pepper, and also some paprika. Then come the layers—chili pepper, cayenne, and a touch of mesquite smoke for heat and depth.

Bottom line: when it comes to unique spice blends, this rub belongs by your grill. Because it’s versatile, flavor-packed, and ready for whatever protein you throw at it. To prove it, the recipes below show how to use Maple Bourbon BBQ rub.

Add flavor to everything you’re cooking

shop over the fire spice lines

Shop all of the spices

Looking for more ways to cook with your favorite bourbon? Check out Bourbon Marinated Ribeyes, Bourbon Bacon Pecan Salmon, Sriracha Bourbon Pork Belly, and then my Teriyaki Bourbon Steak Skewers.

The Best BBQ Rub Recipes Round-Up

Maple Bacon Wrapped Salmon Bites

Maple Bacon Bourbon Salmon Bites

If you’re a fan of sweet heat and bite-sized snacks, this one’s for you. These salmon bites get wrapped in crispy bacon, seasoned with Maple Bourbon rub, then glazed with a maple bourbon BBQ sauce for that caramelized finish. Smoke them up until the edges are crispy, and watch them disappear faster than you can say “another round.”
View Recipe
One more shot of the finalized and served dish.

Pork Belly Burnt Ends With Maple And Bourbon

This is pork belly at its peak. We cube it up, hit it with the Maple Bourbon BBQ Rub, smoke it until that bark sets, then glaze with butter, brown sugar, bourbon, and maple syrup. They’re sweet, sticky, smoky, and basically candy with a meat addiction.
View Recipe
Bourbon Bacon Chicken Wings

Bourbon Bacon Chicken Wings

You already know I love wrapping things in bacon, but these wings take it further. The wings get a solid layer of Maple Bourbon rub, then we wrap them in bacon, smoke them up, and baste with a sticky-sweet bourbon glaze that keeps you licking your fingers between bites.
View Recipe
Honey fire party ribs in the crutch on the smoker.

Honey Fire Party Ribs

This is a ribs recipe that bites back—in a good way. Maple Bourbon brings out the caramel notes, while a honey hot sauce glaze dials up the fire. These are crowd-pleasers for backyard parties, game days, or any day ending in “y.”
View Recipe

Whisky Brined Chicken Wings

These wings start off in a smoky whisky brine, then get dried, seasoned with Maple Bourbon rub, and hit the grill until crispy. That brine gives them depth, and the rub brings everything into balance. Pair with a cold drink and call it a day.
View Recipe
The epic Smoked Pulled Pork Sandwich.

Smoked Pulled Pork Sandwich

Classic pulled pork, elevated. The Maple Bourbon seasoning layers right into the bark while the pork smokes low and slow. Pile it high on a toasted bun with slaw and pickles, and you’ve got a sandwich that’s smoky, sweet, and built for summer.
View Recipe
Pork Belly Cinnamon Rolls getting iced before serving.

Pork Belly Cinnamon Rolls

Yes, you read that right. We took soft cinnamon rolls and wrapped them in pork belly seasoned with—you guessed it—Maple Bourbon. Basted with glaze and smoked until golden, these are the wildest breakfast-dessert-dinner crossover you never knew you needed. They went viral for a reason!
View Recipe
Maple Bourbon Spatchcock Turkey Recipe

Spatchcock Turkey

This bird means business. We spatchcock the turkey for even cooking, coat it in Maple Bourbon BBQ Rub, and smoke it until the skin crisps up and the meat is juicy as hell. Perfect for the holidays or any big gathering where you want to show off a little.
View Recipe
Double Smoked Spiral Ham

Double Smoked Ham

Take your store-bought spiral ham, coat it with Maple Bourbon seasoning, and throw it back on the smoker with a bourbon-maple glaze. The result? Sticky, crispy edges and juicy ham that tastes like it’s been cooked by fire gods.
View Recipe
maple bourbon smoked salmon

Smoked Salmon

For this one, we go traditional. A salmon fillet gets a dry brine, then we coat it in Maple Bourbon BBQ rub seasoning and smoke it until it’s flaky and rich. Great on crackers, sandwiches, or just forked right off the board.
View Recipe
BBQ Maple

BBQ Maple Bourbon Ribs

These ribs are the real deal—slow-smoked with a heavy coat of Maple Bourbon seasoning, then glazed with a sticky mix of BBQ sauce, maple syrup, and a splash of bourbon. The bark sets up beautifully, the glaze caramelizes just right, and every bite pulls clean off the bone with smoky, sweet perfection.
View Recipe
Maple Gochujang Rotisserie Ribs Recipe

Maple Gochujang Rotisserie Ribs

Maple Gochujang Rotisserie Ribs for your next grilling night!
View Recipe
Bacon Wrapped Shrimp Skewers ready to serve.

Bacon Wrapped Shrimp Skewers

Bacon Wrapped Shrimp Skewers are deliciousness, wrapped in bacon… Bacon wrapped deliciousness!
View Recipe
Donut Breakfast Sandwich

Donut Breakfast Sandwich

This Donut Breakfast Sandwich is the triple threat of all breakfast meals: sweet, salty and savory!
View Recipe
Pulled Pork BBQ Nacho Table

Pulled Pork BBQ Nacho Table

Pulled Pork BBQ Nacho Table to make all your nacho dreams come true. Smoked two pork shoulders and shredded them a table full of delicious nachos.
View Recipe
Spicy Maple Bourbon Candied Bacon

Candied Bacon

Candied Bacon with a maple bourbon glaze is a tasty treat that is super easy to make in the Oklahoma Joe’s Highland Offset Smoker.
View Recipe

FAQs for How to Use Maple Bourbon BBQ Rub

How should I store the Maple Bourbon BBQ Rub?

To preserve the flavor and shelf life of your maple bourbon rub, store it in a dark, cool, dry place—your spice cabinet is ideal. Keep it away from heat and moisture to protect the dry ingredients and maintain the integrity of this homemade BBQ rub recipe.

How spicy is the Maple Bourbon BBQ rub?

It delivers a mild kick, thanks to ingredients like chili powder, black pepper, and a small tsp of cayenne pepper. The sugar content from real maple sugar and dark brown sugar helps balance the heat, making it approachable for most palates. If you’re used to classic BBQ flavors, expect a little extra excitement—but nothing overpowering.

Why do maple and bourbon taste so good together?

Unlike white sugar, maple sugar, as a main ingredient, brings a caramel-like sweetness with more depth and complexity. Bourbon, with its warm, smoky notes, adds a richness that enhances both sweet and savory dishes. Together, they create a flavor profile that’s bold, balanced, and perfect for grilling, smoking, or high-heat roasting.

This BBQ rub complements everything from rack of ribs to pork shoulder roast, delivering a full-bodied taste that takes your dishes a long way.

More rubs By Derek Wolf

Beer Rub Recipes

My Beer Rub Recipes post highlights some of the very best ways to use my 10 beer rubs created with Spiceology to level up all your foods.

Get stoked for life

Most Anticipated Grill of 2025

WE BUILT THE GRILL WE COULDN’T FIND: VERSATILE, DURABLE, AND ACTUALLY PORTABLE.

304 STAINLESS STEEL • 480 SQ IN COOKING SURFACE • PATENT-PENDING TECHNOLOGY

RESERVE YOURS NOW

The post How to Use Maple Bourbon BBQ Rub appeared first on Over The Fire Cooking.

]]> https://overthefirecooking.com/how-to-use-maple-bourbon-bbq-rub/feed/ 2 A_Maple Bourbon Seasoning A_Maple Bourbon with Raw Ribs New-rubs-1026-x-600-1024-×-400-px Maple Bacon Wrapped Salmon Bites One more shot of the finalized and served dish. Bourbon Bacon Chicken Wings Honey fire party ribs in the crutch on the smoker. The epic Smoked Pulled Pork Sandwich. Pork Belly Cinnamon Rolls getting iced before serving. Maple Bourbon Spatchcock Turkey Recipe Double Smoked Spiral Ham maple bourbon smoked salmon BBQ Maple Maple Gochujang Rotisserie Ribs Recipe Bacon Wrapped Shrimp Skewers ready to serve. Donut Breakfast Sandwich Pulled Pork BBQ Nacho Table Spicy Maple Bourbon Candied Bacon the pulled pork sandwich is a perfect example of how the beer rub recipes can elevate your cooking. FYR GRILL Beer Rub Recipes https://overthefirecooking.com/beer-rub-recipes/ https://overthefirecooking.com/beer-rub-recipes/#respond Fri, 13 Jun 2025 08:00:00 +0000 https://overthefirecooking.com/?p=36692 the pulled pork sandwich is a perfect example of how the beer rub recipes can elevate your cooking.

This isn’t my usual kind of post, but since it features some of my favorite beer rub recipes, let me hold your…

The post Beer Rub Recipes appeared first on Over The Fire Cooking.

]]> the pulled pork sandwich is a perfect example of how the beer rub recipes can elevate your cooking.

This isn’t my usual kind of post, but since it features some of my favorite beer rub recipes, let me hold your beer while you keep scrolling.

When it comes to bold flavor and open-flame cooking, I’ve always believed in keeping it simple, honest, and packed with real taste. That’s why I partnered up with Spiceology to create 10 beer-infused dry rubs made to bring big flavor to whatever you’re grilling, smoking, or baking in the oven.

the pulled pork sandwich is a perfect example of how the beer rub recipes can elevate your cooking.

Each spice rub was born from a basic idea: make your food taste better and have a little fun while doing it. We infused each rub with some of our favorite beer flavors, so it only made sense to put them in a beer can. They look great next to the grill, make an awesome gift, and they speak to what this whole thing’s about: good food, good fire, and a cold beer with friends.

Table of contents

Why You’ll Love My Beer Rub Recipes

First off, don’t let the packaging of each spice mixture fool you—what’s inside is the real deal. Each dry rub blend is packed with serious flavor, built to work with fire. From that sticky brown sugar crust to a warm cayenne kick, these rubs are designed to enhance whatever you’re throwing over the coals.

You’ll find heavy-hitters like black pepper, kosher salt, dry mustard, garlic powder, and chili powder—all mixed to create bold, balanced flavor that clings beautifully to every cut of meat or veggie. No shortcuts. As a result, you’ll just get real ingredients that bring out the best in your cook.

Whether you’re grilling for friends on a Saturday afternoon or just playing around with something new over the coals, my hope is simple—that these blends and beer rub recipes bring a little more flavor, a little more fun, and a whole lot more fire to your cooking. 

Add flavor to everything you’re cooking

shop over the fire spice lines

Shop all of the spices

So let’s break down each one—and talk about what to cook with it, Over the Fire Cooking-style, of course. From spare ribs, to beer can chicken, to making bbq sauce, these spices are gonna be your favorite way to help your food pass the taste test, every single time.  

1. Sticky Bourbon Brown Ale

A Memphis-style rub layered with brown sugar, natural bourbon flavor, and then some brown ale notes. This one creates a sticky, caramelized crust perfect for pork, poultry, or also in a sauce.

Key Ingredients: Brownulated sugar, Worcestershire powder, dried beer extract, onion, garlic.

Close up shot of Sticky Bourbon Brown Ale.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter to add some bourbon-y, caramel-y and savory flavors to whatever you’re making. 

Recipes with Sticky Bourbon Brown Ale

2. Smoked Garlic Jalapeño Lager

This is undoubtedly a bold upgrade to a the classic salt, black pepper, and garlic rub. With added jalapeño powder and mesquite smoke, it’s also perfect for brisket, beef cheek, or thick-cut ribs.

Key Ingredients: Jalapeño, chipotle, vinegar powder, mesquite, dried beer extract.

Close up shot of Smoked Garlic Jalapeño Lager.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter to add garlicky and smoky flavor with a chile and vinegar zing to whatever you’re making. 

More with Smoked Jalapeño Lager

3. Sweet Carolina Blonde

Modeled after classic Carolina mop sauce, this tangy blend fuses apple cider vinegar, white vinegar powder, and then some of my favorite cayenne pepper for a flavorful kick.

Key Ingredients: Vinegar powders, cayenne, brown sugar, dried beer extract.

Close up of Sweet Carolina Blonde.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter to add some of those iconic and sweet-vinegary Carolina sauce flavors (minus the mop) to whatever you’re making.

More with Sweet Carolina Blonde

4. Big Bad BBQ Ale

This is absolutely one of my favorite beer rubs, because it’s an all-purpose rub so can be used on a ton of different recipes. It’s great for meats and vegetables alike. Balanced with sweet, smoky, and savory notes, it’s a reliable go-to when you want to keep things classic.

Key Ingredients: Cinnamon, brown sugar, paprika, onion granules.

Close up of Big Bad BBQ Ale.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter to add those warm, sweet and savory flavors to whatever you’re making. 

More with Big Bad BBQ Ale

5. Cherry Chipotle Ale

I absolutely love this combo on just about anything, because cherry adds so much depth. It’s a sweet-smoky rub pairing chipotle heat with tart cherry powder, perfect for pork chops or grilled chicken.

Key Ingredients: Cherry, chipotle, brown sugar, onion powder, citric acid.

Close up of Cherry Chipotle Ale Rub.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter or pro pantry shelf to add cherry chipotle flavor to whatever you’re making. 

More with Cherry Chipotle Ale

6. Honey Mustard IPA

If you love the honey mustard combo, you’ll absolutely love this rub. It’s sweet, tangy, and sharp because it blends honey granules, mustard seed, and then some golden turmeric. Perfect for standout wings or also roasted vegetables.

Key Ingredients: Mustard seed, turmeric, honey, brown sugar, garlic.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter or pro pantry shelf to add a sweet and zingy flavor to whatever you’re making.

More with Honey Mustard IPA

7. Hickory Peach Porter

You’ll love this one because it combines the sweetness of peaches with the kick of Aleppo peppers. Also, the brown sugar levels up the sweetness just right. This blend matches sweet peach powder with hickory smoke, delivering depth and sweetness that works beautifully on pork.

Key Ingredients: Peach, Aleppo pepper, brown sugar, citric acid, dried beer extract.

Close up of Hickory Peach Porter Rub.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter or pro pantry shelf to add a smoky-malty-sweet flavor to whatever you’re making.

More with Hickory Peach Porter

8. Imperial Coffee Stout

You’ll love this one if you’re into bold flavors because of the cocoa powder. The blend also features coffee and molasses granules. It’s tailor-made for smoked beef. Don’t underestimate this beer rub, the recipes made with it are so freaking delicious!

Key Ingredients: Coffee, cocoa powder, guajillo chile, molasses granules, red chili flakes.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter or pro pantry shelf to add a decadently rich flavor with a kick to whatever you’re making.

More with Imperial Coffee Stout

9. Jalapeño Lime Pilsner

If you love heat, you’ll love this rub because of the jalapenos combined with green chili peppers. Bright and zesty with jalapeño heat and a strong citrus note from lime, this one is perfect for tacos, shrimp, and also chicken recipes.

Key Ingredients: Jalapeño powder, lime, citric acid, green chili pepper, dried beer extract.

Close up of Jalapeño Lime Pilsner.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter or pro pantry shelf to add a chile citrus flavor to whatever you’re making.

More with Jalapeño Lime Pilsner

10. Mesquite Peppercorn Lager

You’ll absolutely love this one because of the deep pepper flavors combined with chipotle. Smoky mesquite and then some bold black peppercorns dominate this blend. It’s excellent for steak or grilled vegetables that can stand up to bold flavors.

Key Ingredients: Black pepper, red/green bell peppers, chipotle powder, chili peppers.

Close up of Mesquite Peppercorn Lager Rub.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter or pro pantry shelf to add a smoky cracked pepper flavor to whatever you’re making.

Mesquite Peppercorn Lager

Shop the Beer Rubs & Master the Flame

These beer rub recipes are an open invitation to cook with fire, explore bold flavors, and make every meal over the flame your own. Whether you’re a weekend griller just getting started or a seasoned fire cook looking to mix things up, this collection was made to help you go deeper into the craft.

First and foremost, each blend was designed with purpose, because your food deserves so much more than salt and pepper. Think of them as your flavor co-pilots, undoubtedly helping you build confidence and creativity every time you light the fire.

To start your beer rub recipes journey, find the full collection of rubs over at Spicelology, which also has a lot of other amazing spices to explore. For more recipes, pairing suggestions, and tips I’ve picked up along the way, also make sure to explore my blog. And, lastly, I hope these rubs bring as much joy to your fire cooking as they brought me in creating them. Cheers! 

For more ways to use these seasonings, check out my Best Marinade Recipes, The Best Grilled Steak Recipes and Cast Iron Skillet Recipes.

Get stoked for life

Most Anticipated Grill of 2025

WE BUILT THE GRILL WE COULDN’T FIND: VERSATILE, DURABLE, AND ACTUALLY PORTABLE.

304 STAINLESS STEEL • 480 SQ IN COOKING SURFACE • PATENT-PENDING TECHNOLOGY

RESERVE YOURS NOW

Beer Rub Recipes FAQs

Can I use these beer rubs for more than just grilling?

Absolutely. While they’re built to thrive over fire, these spice mixtures work just as well in the oven, smoker, or even air fryer. From roasted vegetables to baked chicken thighs, the flavor holds up across all cooking methods, so feel free to experiment beyond the grill.

You can also mix them in with a beer and turn it into a baste or marinade! Get creative, these flavors are awesome!

Do the beer rubs actually contain alcohol?

Nope—no alcohol here. Each blend includes beer-inspired ingredients like dried beer extract or malt notes, but the alcohol content is long gone. That means all the bold flavor without worrying about booze in your food.

What’s the best way to use a dry rub like this?

Start by patting your meat dry with paper towels (this helps the rub stick). Then coat generously with olive oil or mustard, and rub in your spice mixture on all sides. Let it rest for 15–30 minutes before grilling or smoking to lock in the flavor. And don’t forget to check the internal temperature—aim for the thickest part of the thigh or meat for an accurate read.

More Derek Wolf Rubs

The post Beer Rub Recipes appeared first on Over The Fire Cooking.

]]> https://overthefirecooking.com/beer-rub-recipes/feed/ 0 pulled_pork_sandwich New-rubs-1026-x-600-1024-×-400-px Sticky Bourbon Brown Ale Can Smoked Ribs with Bourbon Mop Sauce sliced and served. Smoked Pork Burnt Ends on a plate. A_Smoked Garlic Jalapeno Lager Smoked Garlic Jalapeño Beef Ribs sliced and ready to serve. Garlic butter shrimp with crusty bread Smoked Steak Queso Dip cooked Over the Fire. Screenshot Screenshot Texas fajitas, a massive platter of meats A_Big Bad BBQ Ale Big Bad BBQ Ale rub next to the Pulled Pork BBQ Sandwiches. The BBQ Beef Melt is the ultimate comfort food. A hand holding a single hot honey wing with chili crisp Hawaiian chicken skewers plated in front of the grill with sesame seeds, scallions and Tiki Tiki BBQ Sauce Smoked Turkey Legs glazed and ready to eat. A piece of Hot Honey Garlic Beef Jerky held up close to the camera. Screenshot Screenshot cherry chipotle pineapple BBQ Burnt Ends in a foil container. cherry coke chicken skewers Smoked Bologna plated and ready to eat. two halves of a bbq steak sandwich on a cutting board next to a grill cherry chipotle ham steak and eggs Screenshot Screenshot honey mustard and chili baked salmon The ribs and potatoes assembled and plated. Close up shot of Guinness Pulled Beef Sliders Hickory Peach Porter Finishing the Habanero Peach Smoked Ribs Maple with this Peach Sticky Wings smoked chicken thighs The smoked hot dog burnt ends ready to be pulled from the smoker. Screenshot Screenshot Sliced ribeyes on the platter. The Foil Boat Brisket is tender and juicy with a crisp bark. BBQ brisket melt Poutine Burger assembled so we can start eating! Screenshot Screenshot Texas fajitas, a massive platter of meats The Carne Asada Baked Potato is comfort food at its best. Grilled steak nachos plated and served! Cheesy Gordito Crunch Tacos are lined up and ready to eat. The taquitos sitting on the serving plate. The rotisserie chicken for the chili. Screenshot Screenshot Mesquite Peppercorn Lager Smoked Brisket Shotgun Prime Rib Recipe teriyaki bourbon steak skewers Surf and Turf Jalapeño Poppers with Cilantro Chimichurri plated and served The picanha steak sandwich is assembled and ready to eat! FYR GRILL Close up of Maple Bourbon Seasoning. Grilled Butterflied Chicken Drumsticks with Queso https://overthefirecooking.com/grilled-butterflied-chicken-drumsticks-with-queso/ https://overthefirecooking.com/grilled-butterflied-chicken-drumsticks-with-queso/#respond Fri, 16 May 2025 08:00:00 +0000 https://overthefirecooking.com/?p=36055 The plate of Butterflied drumsticks is ready and smothered in our homemade queso.

Grilled Butterflied Chicken Drumsticks with Queso are my kind of backyard classic. A bigger surface area for the chicken means…

The post Grilled Butterflied Chicken Drumsticks with Queso appeared first on Over The Fire Cooking.

]]> The plate of Butterflied drumsticks is ready and smothered in our homemade queso.

Grilled Butterflied Chicken Drumsticks with Queso are my kind of backyard classic. A bigger surface area for the chicken means a quicker cooking time. And yet, you’ll get a more intense, smoky flavor in every bite. Big shoutout to my buddy Brad Prose from Chiles and Smoke. He brought the butterflied drumstick technique back into the spotlight.

The plate of Butterflied drumsticks is ready and smothered in our homemade queso.

There’s just something about fire, smoke, and a batch of meaty drumsticks that hits right every time. Plus, we’re pairing them up with a skillet of molten queso, because cheese makes everything better.

We’ll get these butterflied drumsticks sizzling over the flames with Cowboy Charcoal. This ensures the nice color, crispy skin, and smoky bite you want when you’re cooking over the fire.

Sponsored by Cowboy Charcoal

Table of Contents

Why You’ll Love Grilled Butterflied Chicken Drumsticks with Queso

Butterflying chicken drumsticks is, unequivocally, a cooking method that you’ll want to try. By slicing along the side of the bone with a really sharp knife, you get a quicker cooking time (and less worry about pink meat).

The tasty chicken legs are dipped in our freakin' delicious homemade queso.

That also means better seasoning coverage and less skin to worry about burning. It lays the chicken flatter against the grill grates for maximum crispy bites and juicy meat without overcooking. You’ll get that nice char without drying anything out.

Plus, queso on the side means every bite can be dipped, drenched, or drizzled. If you’re looking for bold flavors and the perfect excuse to fire up the Cowboy Charcoal, this one’s it.

If you know me, Derek Wolf, you know how much I love me some chicken. Check out another Butterflied Chicken Drumsticks recipe. Then, browse these other recipe round-ups next: The Best Chicken Leg Recipes, Best Chicken Lollipop Recipes, Best Chicken Wing Recipes.

Ingredients Round-up

  • Chicken – You’ll need a big pack of chicken drumsticks, Smoked Garlic Jalapeño Lager, and then some canola oil (to make sure the seasonings stick).
  • Queso – Grab Monterey Jack cheese, cheddar cheese, green chiles, your favorite light beer, unsalted butter, all-purpose flour, heavy cream, cayenne powder, plus a little salt and pepper.

Add flavor to everything you’re cooking

shop over the fire spice lines

Shop all of the spices

Now that you know what to grab from the grocery store, you can skip straight to the full recipe card or stick with me as I walk you through the easy steps. Let’s get that work surface ready and dive into making this tasty chicken recipe!

Pro Tip: Go organic if you can!

If you catch organic or free-range drumsticks on sale, snag them. They come from chickens that were raised a little happier, which usually means better flavor, juicier, and healthier meat, perfect for serving to your friends and family. Plus, they soak up all that spice rub and smoky flavor like a champ, making your fire-cooked chicken that much better. When you’re firing up the best Cowboy Charcoal, you might as well go all out with the best chicken too.

How to Make Butterflied Chicken Drumsticks with Queso

Start by prepping your chicken on a clean cutting board. Using a really sharp knife, slice from the top to the bottom along one side of the bone. Carefully open the drumstick up, pulling the sides of the slice apart so the meat flattens out while still staying connected on the opposite side of the first cut.

Butterflied Chicken Drumsticks with Queso starts with the best chicken drumsticks you can find.

Repeat for all drumsticks, then pat them dry with a paper towel. Toss the drumsticks in a large bowl with canola oil. Then add a heavy coating of Smoked Garlic Jalapeño Lager. Cover with plastic wrap and let them brine in the fridge for at least an hour to lock in that smoky flavor.

The drumsticks are butterflied with a very sharp knife and then seasoned to perfection.

When you’re ready to cook, prepare your grill for direct cooking with Cowboy Charcoal, setting up a medium-high heat fire around 375F. Lay the butterflied drumsticks over the direct heat for about 2-3 minutes per side to get a nice char and crispy edges.

The chicken drumsticks are grilled to perfection on the FYR Grill, designed by Derek Wolf.

Once the outside of the chicken has a deep color, lift the grill grate so that the drumsticks cook more indirectly until they reach an internal temperature of 170F. Always double-check using a good meat thermometer.

The butterflied drumsticks are basted with the best chicken seasonings.

As the drumsticks finish cooking, baste them with some of my FYR Red Sauce. This adds a nice, deep color to the drumsticks while also adding a depth of flavor… And of course bringing some heat. If you don’t have my FYR Red sauce, you can sub it with your favorite hot sauce.

One the chicken reaches the proper internal temp (170F), remove them from the grill. Now, onto the queso.

Assemble the Queso

Now, place a skillet directly over the fire. Melt butter, add flour and Smoked Garlic Jalapeño Lager, and stir into a paste. Slowly whisk in the beer until thickened, then stir in the green chiles, heavy cream, and your cheeses. Keep stirring until it’s smooth and creamy. Thin with a little milk if needed.

The jalapeno seasoning adds the perfect kick to the easy recipe.

Once the drumsticks hit temp, pull them off the grill and let them rest for 1-2 minutes on a baking sheet or plate. Serve with the queso on the side for dipping — it’s the ultimate main dish for any backyard barbecue.

What to Serve with Butterflied Chicken Drumsticks

These butterflied chicken drumsticks with queso go great with grilled veggies, a simple coleslaw, or even roasted corn on the cob brushed with garlic butter. Alabama white sauce, a zesty hot sauce, or your favorite BBQ sauce on the side would also bring even more options and zesty, bold flavors. Don’t forget the crispy potato wedges for soaking up that extra queso!

The grilled wings are ready for the best queso sauce you'll ever taste.

Leftover Suggestions & Reheating Instructions

Store any leftovers in an airtight container lined with parchment paper to help keep the crispy bites intact. Reheat by tossing the chicken on the indirect side of a medium heat grill for 5-7 minutes or popping them in an air fryer for crispy edges in about 5 minutes. Leftover butterflied drumsticks make an epic filling for tacos, quesadillas, or even a quick chicken sandwich loaded up with extra queso and hot sauce. Just pull the meat from the bone and you’re good to go!

More Drumsticks

FAQs

Can I butterfly the drumsticks ahead of time?

Absolutely. You can prep the butterflied chicken drumsticks a day ahead. Just season, cover with plastic wrap, and store in the fridge until you’re ready to grill.

What’s the best way to know when they’re done?

Always use a meat thermometer and aim for 170F internal temperature. It’s the best way to get juicy meat every time without guessing if they’re cooked through.

Can I cook these butterflied drumsticks in the oven or air fryer?

If using an air fryer, set it to 375F and cook the drumsticks for about 20 minutes, flipping halfway for a nice crispy skin. You’ll still get that juicy, fire-cooked vibe, even without the smoke flavor from charcoal.

Get stoked for life

Most Anticipated Grill of 2025

WE BUILT THE GRILL WE COULDN’T FIND: VERSATILE, DURABLE, AND ACTUALLY PORTABLE.

304 STAINLESS STEEL • 480 SQ IN COOKING SURFACE • PATENT-PENDING TECHNOLOGY

RESERVE YOURS NOW
The plate of Butterflied drumsticks is ready and smothered in our homemade queso.
Print

Grilled Butterflied Chicken Drumsticks with Queso

Craving the best chicken recipe? Grilled Butterflied Chicken Drumsticks with Queso is ready for it!
Course Dinner, Lunch, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 647kcal
Author Derek Wolf

Ingredients

Chicken:

Homemade Queso:

  • 1 cup Monterey Jack cheese shredded
  • ½ cup Cheddar Cheese shredded
  • ½ cup Green Chiles drained
  • ½ cup Favorite Light Beer
  • 1 tbsp Unsalted Butter
  • 1 tbsp All Purpose Flour
  • 1/4 cup Heavy Cream
  • 1 tsp Smoked Garlic Jalapeño Lager
  • Salt & Pepper to taste

Instructions

Chicken:

  • Begin prepping your chicken drumsticks. Using a really sharp knife, slice one area on the drumstick from top to bottom all the way down to the bone. Pull apart the two sides of the slice and begin separating the meat from the bone so that the chicken drumstick is flayed open and flat. Make sure to leave some part of the meat, on the opposite side of the first cut, still connected. Repeat this for all of your drumsticks.
  • Slather your chicken with oil then generously season them with Smoked Garlic Jalapeño Lager. Mix together thoroughly, cover and place in the fridge to brine for at least 1 hour.
  • Preheat a medium high heat fire (around 375F) for two zone cooking.
  • Once the fire is ready, place your drumsticks over the direct heat and cook them for 2-3 minutes per side until they have been charred well. Flipping as needed.
  • Cook until they reach 170F internal (about 10-15 minutes). As they get closer hitting that internal temp, baste the wings in some FYR Red Hot Sauce.
  • Once done, pull them off and let them rest for 1-2 minutes.
  • Serve up with queso on the side for dipping!

Queso:

  • Add a skillet to the grill. Add your butter, flour and Smoked Garlic Jalapeño Lager to the skillet to melt and mix for 1-2 minutes.
  • Once thickened into a paste, slowly add your beer in batches to fully integrate it and let the mixture thicken.
  • Once mixed, add your beer, heavy cream, green chiles and all the cheese. Add the cheese in batches if needed. Keep stirring until fully integrated and smooth. Thin out the sauce with more milk if needed.

Video

Notes

Pro Tip: Go organic if you can! 
If you catch organic or free-range drumsticks on sale, snag them. They come from chickens that were raised a little happier, which usually means better flavor, juicier, and healthier meat, perfect for serving your friends and family. Plus, they soak up all that spice rub and smoky flavor like a champ, making your fire-cooked chicken that much better. When you’re firing up the best Cowboy Charcoal, you might as well go all out with the best chicken too.

Nutrition

Calories: 647kcal | Carbohydrates: 26g | Protein: 40g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 203mg | Sodium: 496mg | Potassium: 780mg | Fiber: 13g | Sugar: 3g | Vitamin A: 1446IU | Vitamin C: 3mg | Calcium: 811mg | Iron: 12mg

The post Grilled Butterflied Chicken Drumsticks with Queso appeared first on Over The Fire Cooking.

]]> https://overthefirecooking.com/grilled-butterflied-chicken-drumsticks-with-queso/feed/ 0 Butterfly Chicken Drumsticks_Cover Image Dipped Chicken Wing New-rubs-1026-x-600-1024-×-400-px Butterflying Drumsticks Seasoning Drumsticks Raw and Grilled Chicken Basting Drumsticks Making Rue for Queso Plate of Wings with Queso Butterflied Chicken Drumsticks beer marinated bbq chicken wings Chipotle Garlic Chicken Legs spicy mezcal drumstick skewers FYR GRILL The plate of Butterflied drumsticks is ready and smothered in our homemade queso.