"We're just taking good things and putting them together and making them taste great." That line alone sums up the essence of quality cooking. Another awesome video.
One of the best chicken sandwiches I've ever had. Couldn't eat it all so warmed it all up again the next day. Still one of the best. I will be making this for a long time coming.
First I thought: “A twelve and a half minute video how to do a grilled chicken sandwich- are you kidding me?”… Now I am drooling and have it on loop. Keep it coming and keep on cooking!
I just made a Greek version of this recipe and it came out amazing. Thank you so much for the inspiration even a couple years later. You’re channel is awesome!
I made this for my family tonight and everyone loved it. My daughter said the chicken was on point and perfectly cooked. I love the flavors of the mayo. I didn’t have the jalapeño mustard instead I used banana pepper mustard and it was amazing.
Did something similar this weekend but roasted red peppers and red onions and no avocado and added Dijon mustard and honey was fantastic. Thanks for the inspiration.
I’m subscribed to like a billion bbq channels because I just love bbq so much. But this might be the best on RUclips. Binge watching like crazy. Wish this store was here in Dallas.
What I want to know is when are you doing these cooks? What time and what days? Cuz I am going to show up and eat it. I might be bruised up and in handcuffs but I am eating it!
Hey Chef Tom! Love the channel! Great production value too. Speaking of grilled chicken... ever hear of a Chicken Spiedie? It’s a local dish from Binghamton in upstate NY. Would love to see your take on it!
Love this, I use a Jamaican Jerk marinade for my chicken and a jerk ranch sauce for the buns, everything else is the same; “just good food coming off the grill”
I need to cop those marinades & seasoning fam! BTW, this is the second video I've watched thus far and I've been learning new Technics for BBQN. May I add I love the way ya set up & are detail oriented as far as ingredient measurements and temperatures. Kudos!!! Greetings from a Hood in Los Angeles 😎😁
I thought there were 4 sandwiches, but only 3 survived at the end! Great recipe! Do you have to let the chicken rest a few min after you take them off the grill before slicing?
Love how detailed the videos are an explaining it not just do this do that. However trying to find similar rubs here is hard could u say what's in them roughly or list them somewhere
You're much braver than me to pull the chicken off at that temp. It's obviously fine but I can't bring myself to take it off any sooner than 165. It's a mouth watering sammich though, great vid as always!
I used to be the same way but I got sick of dried out chicken..Now I always pull chicken and turkey at 155..with proper rest, it will come up to temp. That chicken was cooked perfectly.
Hey there. Put a little bit of hot water in a cup and put in 1 tablespoon of salt for each piece of chicken and give it a stir; not quite all the salt will dissolve and that's fine. Go ahead and transfer that to a container, drop in a few ice cubes and stir to chill it down as well as adding a little additional (cold) water. Put your chicken in this solution for a few hours, or even a couple days if you choose to, and keep in the refrigerator. Simply rinse your chicken off and pat dry when you are ready to season and cook. You won't need any salt and you can lay your worries to rest about pulling it at 155°F
Your recipes are amazing. I’ve watched so many of your videos that I’ve lost count. I have also forgot to write down all the rubs you use so I am always a little lost when on your website looking to buy some rubs. I want to stop by on my next trip from Texas to KCMO at Thanksgiving. Maybe you can help me put together a box of your favorites. I know I want the Cattlemans 8 Second ride and the mustard you often use (something gold), but the names of the others escape me. I often cook baby back ribs, pork butts, ribeye steaks, and chicken. What are your top recommendations?
After taking the onion off of the grill, you said "it adds a little bit of color and softens it up a bit"(Or something along those lines) it got me thinking: What does a fully softened onion look like? Is it just mush, or does it still have shape?
That looks so good!!! One question! How do you get your chicken to not stick to the grill?? Even when I put olive oil on the chicken and I oil the grill...it still sticks! Is it just a cheap BBQ that I have with cheap materials?
Great looking sandwich... Does everything have to be about heat? Don't get me wrong I like spicy chicken sandwiches, but it seems like lately it's jalapeno everything.....
id love to see some smoked heirloom different colored tomatoes smoked salt etc for a scratch made ketchup then used as a base sauce for a secondary bbq sauce 😁
Hey Chef Tom. Any chance we could get you to do a whole (baby) hog? Something on the YS640 would be awesome. I am 98% of the way decided on the smoker. Would love to see it cook a little pig.
That's a butt load of marinade for just two breasts. Did you use so much because it's free to you and you are trying to sale product or do you really think it needed that much? Using my YS640 is such a pain to use as a grill. And yes I even have grill grates. Would rather use my Weber gaser or even the 22 inch .
I always hear cars passing by in these videos....all those people passing who can smell all this good ass food cooking and not wreck their cars trying to get over there deserve a medal of honor. Nobel Peace prize, emmy, something
![KSI - Dirty [Official Visualiser]](http://i.ytimg.com/vi/VoDh1h1dPUE/mqdefault.jpg)
"We're just taking good things and putting them together and making them taste great." That line alone sums up the essence of quality cooking. Another awesome video.
One of the best chicken sandwiches I've ever had. Couldn't eat it all so warmed it all up again the next day. Still one of the best. I will be making this for a long time coming.
First I thought: “A twelve and a half minute video how to do a grilled chicken sandwich- are you kidding me?”… Now I am drooling and have it on loop. Keep it coming and keep on cooking!
I like how you’re always surprised by your own cooking.
I just made a Greek version of this recipe and it came out amazing. Thank you so much for the inspiration even a couple years later. You’re channel is awesome!
Allways enjoying your videos. They are keeping the bbq spirit awake.
I made this for my family tonight and everyone loved it. My daughter said the chicken was on point and perfectly cooked. I love the flavors of the mayo. I didn’t have the jalapeño mustard instead I used banana pepper mustard and it was amazing.
Awesome job Tom. That was a kick ass sandwich. Grilled Chicken Sandwhiches are the bomb.
Chef Tom killed it once again. I always look forward to Tuesdays.
Love your way of cooking.
Did something similar this weekend but roasted red peppers and red onions and no avocado and added Dijon mustard and honey was fantastic. Thanks for the inspiration.
I’m subscribed to like a billion bbq channels because I just love bbq so much. But this might be the best on RUclips. Binge watching like crazy. Wish this store was here in Dallas.
Love your videos Chef Tom! Keep up the great recipes and tutorials!
What I want to know is when are you doing these cooks? What time and what days? Cuz I am going to show up and eat it. I might be bruised up and in handcuffs but I am eating it!
DAMN! That looks incredible!
He says he doesnt wanna go too aggressive then proceeds tp beat the wind out the chicken...lol. Great job I made the sandwich and it was GREAT
Simple things done well... That's what BBQ is all about! Great video Tom
God bless you, and thank you for this recipe.
I can appreciate a video like this, since I’m sometimes inconsistent with grilling chicken to perfection. Thanks
i would eat that sandwich 3-9 meals a day for the rest of my life and i would never get tired of it
Top Notch Chicken Sammy....perfection!
Watching this at 1am in bed was a bad idea. So hungry now
Hey Chef Tom! Love the channel! Great production value too.
Speaking of grilled chicken... ever hear of a Chicken Spiedie? It’s a local dish from Binghamton in upstate NY. Would love to see your take on it!
Chef Tom, if you opened up a restaurant I would eat there every day. This looks amazing.
Chef Tom said, "Pound 'em out"...lol
Love this, I use a Jamaican Jerk marinade for my chicken and a jerk ranch sauce for the buns, everything else is the same; “just good food coming off the grill”
Great looking spin on chicken club...
i keep coming back to this video. i just watch the end. maybe i should take a screenshot and make it my wallpaper
Lord. This recipe looks sooooooooo good. But, fuck me, those tomatoes really look amazing!!!!! I cried a little. Love it... Thanks so much!!!
Thanks for another happy video, keep them going!
“Seriously though, I’d pay for this sandwich!” Great line and great looking sandwich 🥪.
I need to cop those marinades & seasoning fam! BTW, this is the second video I've watched thus far and I've been learning new Technics for BBQN. May I add I love the way ya set up & are detail oriented as far as ingredient measurements and temperatures. Kudos!!! Greetings from a Hood in Los Angeles 😎😁
You know it’s gonna be a good sandwich because beard and mechanic gloves
Simple. Easy. Great.
Its always a better sandwich, when someone else makes it. That’s a good chicken sandwich!!
That just made this weeks menu.....Nice Job!
Very nice 👍🏼
I would love to see you cook a beef chili with beans and peppers.
My favorite ! Yum
I thought there were 4 sandwiches, but only 3 survived at the end! Great recipe! Do you have to let the chicken rest a few min after you take them off the grill before slicing?
Yes!
Damn fine looking sandwich!
Looks good perfect for a hot summer day like today😁👍
Smart Chicken is the absolute best.
Looks awesome. I gotta try this. Thanks
MUST.. have.. THAT.. sandwich 🐔 🍔
The spatula is pretty sweet though. Where can I get one?
That looks awesome!!!!!!!
Come on Chef open a couple restaurants in Central Florida, much with too much! Everytime I see this 🎥 you go all-out
Simple but Bad-Ass ;-) Just got my 640 last week, this is on the menu before the weekend
man, I'm hungry! looks delicious.
Living that sandwich
Me and my friends play a drinking game when we watch these. Every time Chef Tom says tender, take a shot. Every time he says juicy, chug a fresh beer.
Oh. We like this game!!! It'll be a new tradition, while shooting maybe. He says it a lot more than you hear ;)
Looking good! Need to try it!
Nicest person I’ve ever seen grill. 👍🏻 lol
That looks AMAZING!!
tom you are the man
You sir deserve more subs
Nice sandwich!
Could you make crisp pork belly, with the skin on?
Love this video. 11:58 says it all 👍
You are right in all you said in this nice video - I will copy this, sure 👍👍👍
Love a good chicken sandwich!
Another great cook Tom!
awesome
Chef Tom knows how to make a sammie!!
how can I get a cap like that. love it.
Simply delicious
Holy shit 💯💯💯💯💯🤘🤘🤘🤘 just subscribed. Making this at my next tailgate.
I'm putting this one together this weekend.
Man ol man I most definitely have to make this this weekend😋😍
Love how detailed the videos are an explaining it not just do this do that. However trying to find similar rubs here is hard could u say what's in them roughly or list them somewhere
Where are you located Richard? If you're in the US we ship all over the country from ATBBQ.com.
Thanks for watching!
Where can one sign up, as a test eater?
Awesome video! I love everything your about Tom! Your my hero! Hey where could I get that big flat griddle pan you put the bacon on?
Thank you, my friend! You can find the griddle here: www.atbbq.com/weber-cast-iron-griddle.html
Do I have to use the whole bottle of marinade?
You're much braver than me to pull the chicken off at that temp. It's obviously fine but I can't bring myself to take it off any sooner than 165. It's a mouth watering sammich though, great vid as always!
I used to be the same way but I got sick of dried out chicken..Now I always pull chicken and turkey at 155..with proper rest, it will come up to temp. That chicken was cooked perfectly.
Hey there. Put a little bit of hot water in a cup and put in 1 tablespoon of salt for each piece of chicken and give it a stir; not quite all the salt will dissolve and that's fine. Go ahead and transfer that to a container, drop in a few ice cubes and stir to chill it down as well as adding a little additional (cold) water. Put your chicken in this solution for a few hours, or even a couple days if you choose to, and keep in the refrigerator. Simply rinse your chicken off and pat dry when you are ready to season and cook. You won't need any salt and you can lay your worries to rest about pulling it at 155°F
Im salivating
How many types of gloves do you go through?
I want a Chef Tom plushy!
Your recipes are amazing. I’ve watched so many of your videos that I’ve lost count. I have also forgot to write down all the rubs you use so I am always a little lost when on your website looking to buy some rubs. I want to stop by on my next trip from Texas to KCMO at Thanksgiving. Maybe you can help me put together a box of your favorites. I know I want the Cattlemans 8 Second ride and the mustard you often use (something gold), but the names of the others escape me. I often cook baby back ribs, pork butts, ribeye steaks, and chicken. What are your top recommendations?
Chef: Takes a bite out of his chicken sandwich,
Me: Head for the kitchen. 👍🏾
Thanks for watching!
After taking the onion off of the grill, you said "it adds a little bit of color and softens it up a bit"(Or something along those lines) it got me thinking: What does a fully softened onion look like? Is it just mush, or does it still have shape?
That looks like restaurant quality food!! Nice job!!
RosieLadyKnits better than restaurant quality.
not as fresh as some restaurants
That looks so good!!!
One question! How do you get your chicken to not stick to the grill?? Even when I put olive oil on the chicken and I oil the grill...it still sticks! Is it just a cheap BBQ that I have with cheap materials?
Not Tom but you might be flipping it too early. If it feels like it's sticking, give it another minute. Also, cooking too hot can be an issue.
What Chip said. Also, make sure your grill preheats a good while before putting proteins on it.
Would a bit of horseradish work with the mayo or would that screw with the final result?...
That looks damn good
Great looking sandwich... Does everything have to be about heat? Don't get me wrong I like spicy chicken sandwiches, but it seems like lately it's jalapeno everything.....
I like your videos.
Would not there be an ocean in between,
I would visit your shop
Beard game on fleekalicious fire.
id love to see some smoked heirloom different colored tomatoes smoked salt etc for a scratch made ketchup then used as a base sauce for a secondary bbq sauce 😁
Any options for Canada shipping off your e store
Did you take out diffuser plate or just door?
Never mind didn’t scroll down far enough saw your reply to same question
Where do you get your black nitrile gloves. I have found XL size but they are too tight to place a glove inside. Does anyone make an XXL Size?
Harbor Freight does IIRC. Got one of those nearby? ATBBQ sells them on their site too, I'm pretty sure.
Thank you. I will check there.
Seriously though... I'd pay for that sandwich!!!
Hey Chef Tom. Any chance we could get you to do a whole (baby) hog? Something on the YS640 would be awesome. I am 98% of the way decided on the smoker. Would love to see it cook a little pig.
+1!
That's a butt load of marinade for just two breasts. Did you use so much because it's free to you and you are trying to sale product or do you really think it needed that much? Using my YS640 is such a pain to use as a grill. And yes I even have grill grates. Would rather use my Weber gaser or even the 22 inch .
George Reid It might be personal preference. I don’t like too much marinade honestly.
what skillet is that? Is there one that would fit the Yoder Smokers YS480?
It's made by Weber, but fits the YS480 & YS640 perfectly! You can find it here: www.atbbq.com/weber-cast-iron-griddle.html
Where did the 4th one go? 🤔
Question - Why avo in sauce and not sliced in sandwich? Please advise...
Both actually sounds good LOL. Avocados are very good for giving any sauce some added creamines
Awesome man:)
I always hear cars passing by in these videos....all those people passing who can smell all this good ass food cooking and not wreck their cars trying to get over there deserve a medal of honor. Nobel Peace prize, emmy, something
LOL, Yeah parking is actually a bitch at ATBBQ unless you park in the back. There are some great places to eat around there also.
It's 2 in the morning here and I am watching this!💔