4th of july

For the Ultimate Barbecued Chicken, Tyler Florence first grills the bird, then bastes it in his homemade sauce from Food Network.

The Ultimate Barbecued Chicken

water

salt

brown sugar

garlic cloves, smashed

thyme

chicken

bacon

olive oil

onion, chopped

garlic cloves, chopped

ketchup

molasses

wine vinegar

dry mustard

cumin

paprika paprika

black pepper

For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.

Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.

Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

Tyler Florence is the man!!! I have never been the biggest bbq chicken fan and Ive never found a bbq sauce I really liked. Store bought sauce to me is the devil! This sauce is my new go to sauce period! The flavor is amazing. The brine makes a difference as well and this can be easily changed around by adding Jalapeños, chipotle, honey, roasted garlic etc. MAKE THIS!

I did brine it for 2 hours - and that for me was the problem. The BBQ sauce is quite a bit of work, but tasty. But the chicken, after the brine, didn't taste like chicken, nor anything else desireable.

This is by far the best homemade BBQ sauce recipe I have ever tried. Perfect balance between smoky, tangy and sweet. The thyme adds such a lovely flavor with the bacon. I blended mine smooth (due to finicky children) but otherwise followed the recipe exactly. The chicken was amazing and juicy and flavorful. I cooked mine on the outdoor grill and switched it to indirect heat to finish it up. So good. Looking forward to making this for friends over the summer. 

Wow.  Grossly sugary.  We added 1/2 the sugar (just the molasses) and we found it sickeningly, horribly, nastily, sweet.  If you like chicken candy, perhaps this is for you, but we hated it, despite normally loving Tyler’s recipes. Never again on this one. 

Wow. Just WOW. This recipe is everything and more. Was looking for a 
made from scratch BBQ sauce recipe for chicken and this one stood out 
the most so I tried it. Whoa.  Best BBQ chicken I've ever had AND I made
 it by MYSELF. With the help of Tyler F. of course. All the rave reviews
 here are correct. Believe the hype and try it yourself. You will not be
 disappointed. 

Just made this last night and it was delicious! I mainly followed the directions except used ground thyme as I didn't have any fresh. I used refrigerated bacon fat instead of the olive oil and chopped the bacon (2 slices)  into small pieces before frying. Added the ground thyme and then followed the rest of the recipe exactly as written. The chicken was very moist and the bbq sauce was out of this world. The bacon pieces added a lot of flavor and just sort of melted into the sauce. I will definitely be making this again. Thanks Tyler!

Excellent Recipe!! Big hit with my kids!!

Love this sauce! Chicken has a lot of flavor. 

This chicken was AWESOME! Super juicy and flavorful! My new “go to” bbq chicken recipe!

https://www.foodnetwork.com/videos/tylers-bbq-chicken-5661539

Tyler Florence shares one of his favorite ways to prepare BBQ chicken.

Tyler's BBQ Chicken

A recipe for a lightened-up version of classic broccoli slaw, which can be made ahead and serves a crowd. 

Light & Easy Broccoli Salad

currants

mayonnaise

lemon juice

rice vinegar

sugar

kosher salt,

pepper

broccoli (about 1 large head), cut into large florets

red onion (1/2 small onion), finely chopped

almonds,

Place the currants in a small heatproof bowl. Pour the boiling water over the currants and set aside for 5 minutes. Drain off the water. Meanwhile, place the mayonnaise, lemon juice, vinegar, sugar, salt, and a generous amount of pepper in a large bowl and whisk to combine.

Using the shredding disk on a food processor, shred the broccoli stalks and florets. Add to the bowl of dressing. Add the currants, red onion, and almonds and toss to combine. Taste and season with more salt or pepper as needed. Let sit 30 minutes at room temperature or 1 hour in the refrigerator so the flavors can mingle before serving.

A recipe for pasta salad filled with broccoli, feta, and Kalamata olives, which can be made ahead.

Broccoli and Feta Pasta Salad

rotini

olive oil, divided

head broccoli, cut into 1/2-inch florets

red wine vinegar

feta cheese

Kalamata olives, coarsely chopped

Kosher salt

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Meanwhile, place 3 tablespoons of the oil, vinegar, and a few grinds of pepper in a small bowl and whisk to combine; set aside. 

Drain the pasta and run briefly under cool water to cool it down. Drain well again. Place in a large bowl and set aside.

Heat the remaining 1 tablespoon oil in a large, deep sauté pan over medium heat until shimmering. Add the broccoli and cook until crisp-tender, 5 to 7 minutes. Transfer to the bowl with the pasta. 

Crumble the feta cheese into the pasta, add the olives, and gently stir to combine. Add the dressing and toss to combine; Taste and season with salt and pepper as needed. Refrigerate until serving or overnight.

We'll show you how to make juicy, totally tender burgers on the stove top, start to finish. No need to go out - stay in tonight and have a homemade burger!

How To Make Burgers on the Stovetop

beef (80% to 85% lean)

hamburger buns, split

Butter

Burger toppings: sliced tomatoes, sliced onions, lettuce, ketchup, mustard, BBQ sauce, pickles, relish

Divide the ground beef. Divide the ground beef into 4 or 6 portions, depending on the number of burgers you would like to make.

Shape the patties. Gently press each portion of ground beef into a disk about 1-inch thick. Press the middle to create a shallow &quot;dimple&quot; and pat the edges into a round — the patty should look like a frisbee and be slightly larger than your burger buns. Don&#x27;t worry if there are some cracks in the edges; try not to mash the beef too much as you shape the patties. 

Warm the pan. Heat a pat of butter or a teaspoon of oil in a griddle or large skillet over medium heat.

Toast the buns. Working in batches if needed, place the bun halves cut-side down in the warm butter or oil. Toast until the surface is golden-brown. Transfer the toasted buns to a serving plate.

Increase the heat to medium-high. Increase the heat to medium-high, and keep a careful eye on the pan. When you see the first wisp of smoke, you&#x27;re ready to cook the burgers.

Cook the burgers for 3 to 5 minutes. Place the burger patties in the hot pan, leaving a little space between each one. Work in batches if necessary. The burgers should sizzle on contact — if they don&#x27;t, nudge the heat up a little. Generously season with salt and pepper, and cook for 3 to 4 minutes.

Flip the burgers and cook another 3 to 5 minutes. Quickly slide a spatula under the burgers and flip to the other side. You should see a dark brown sear on the underside — if not, increase your heat next time. Season the other side generously with salt and pepper, and cook for another 3 to 5 minutes to your preferred doneness. If the burger falls apart when you flip, just press the edges together and carry on — your burger will still be great!

To make cheeseburgers. If making cheeseburgers, top the burgers with cheese as soon as you flip them. If the cheese isn&#x27;t melting fast enough, cover the pan with a lid or other dome to encourage the cheese to melt.

Finish the burgers. When the burgers have finished cooking, transfer them to the toasted buns and finish with your favorite burger toppings.

We love the simplicity of these buns, which are ideal for serving a crowd of hungry burger fans. It's the perfect bun for our Blue Cheese Stuffed Burgers.

Hamburger Potato Buns

(361 grams) King Arthur Unbleached All-Purpose Flour

(43 grams) potato flour potato

(25 grams) sugar

instant yeast

unsalted butter

(227 grams) lukewarm water

(14 grams) unsalted butter

Southern Smashed Potato Salad

petite red potatoes,

dry mustard powder

yellow mustard

celery

shallots

scallions,

Bring the potatoes to a boil in a large pot of salted water. Cook until tender and easily pierced with a knife, 20 to 25 minutes total. Drain potatoes and return to the pot.

Add the mayonnaise, dry mustard powder, yellow mustard, celery, shallots, salt, and a generous amount of pepper. Smash using a potato masher until desired texture is reached. (I like small chunks of potatoes throughout.)

Refrigerate until chilled. Adjust seasonings to personal preference upon serving; the flavors will have married and become a bit less pungent.

The following recipe created quite a stir when "Moomie" first posted it on our online community. Baker after baker tried these buns and declared them THE BEST. Soft, vaguely sweet and golden-yellow from the butter and egg, these simple buns are perfect for burgers, but also fine for any kind of sandwich.

Beautiful Burger Buns

(28 grams) butter

(418 grams) King Arthur Unbleached All-Purpose Flour

(50 grams) sugar

butter

These classic rolls, with their straight-up, white sides, golden-crust tops and bottoms, and soft texture, have been filled with everything from hotdogs to lobster salad in these parts. Now you can have them fresh and warm from your own oven!
 

New England Hot Dog Buns

(25 grams) granulated sugar

(14 grams) Cake Enhancer optional for enhanced freshness

(28 grams) soft butter

Juicy grilled chicken with the help of the Southern favorite: buttermilk! 

Buttermilk Grilled Chicken

well-shaken buttermilk

dark brown sugar

garlic,

smoked paprika

red pepper flakes

chicken (preferably 4 thighs and 4 drumsticks, about 2 pounds total)

Whisk the buttermilk, sugar, garlic, lemon juice, paprika, salt, pepper, and red pepper flakes together in a large bowl or resealable plastic container.

Add the chicken, making sure each piece is submerged. Cover and refrigerate for at least 8 hours or up to overnight.

Light one half of a gas grill to medium-high heat (about 375°F). Alternatively, prepare a chimney&#x27;s worth of charcoal and fill one half of a charcoal grill with lit charcoal. Cover the grill and heat for 20 minutes while you prepare the chicken.

Remove the chicken from the marinade and pat dry with paper towels. When the grills is ready, place the chicken on the unlit side of the grill. Cover and cook for 20 minutes. Flip the chicken, cover, and cook for 20 minutes more. Check the chicken for doneness; it should register at least 165°F in the thickest piece. Grill for 10 minutes more if needed.

Move the cooked chicken to the lit section of the grill and grill until the skin is crisp and charred, 4 to 5 minutes more. Transfer to a serving platter and let cool for 5 minutes before serving.

For a taste of seaside Spain, serve Tyler Florence's The Ultimate Paella recipe, an authentic rice dish studded with chicken, chorizo, clams, shrimp and lobster.

The Ultimate Paella

Chicken:

sweet or smoked paprika

oregano

(3 pound) frying chicken,

Paella:

sausages,

salt and pepper

Spanish onion, diced

garlic cloves, crushed

Bunch flat-leaf parsley leaves, chopped, reserve some for garnish

tomatoes,

Spanish rice

water, warm

saffron

clams,

shrimp,

lobster tails

peas,

Lemon wedges,

Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator. 

Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve. 

In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect. 

Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

Don't use water to cook your rice. Bloom your saffron in lobster stock. This will add amazing flavor to the rice.  I also love to add Stone Crab claws when in season.  This does make a ton of paella. I use a 36 inch pan so I invite all my friends when cooking this dish.  Always a favorite.

2 cups of rice is way more than adequate.  Really, 4 cups, and this is not a typo?  Also, dude, you tell us to salt and pepper the chicken, but nothing else????  This recipe is half baked.

I should have read the reviews more carefully. This was WAY too much rice and underseasoned. The cook time was fine. We had six healthy eaters and tons left over, mostly the rice.

I've made this dish many times before.  I've never been disappointed.  For those who find it bland, I would recommend a 50-50 mix of water and chicken stock, or even straight chicken stock or broth and maybe a little more salt.  I would also suggest adding the clams, shrimp, and lobster while there is still a good deal of liquid in the pan. 

I followed the recipe to the letter including buying a paella pan.  The only part I changed was 3 cups of rice versus 4 based on reviews I had read, and it came out beautifully.  I made it for friends and it was quite the presentation bring the pan to the table.  What a wonderful thing to share.  Thank you Tyler Florence, love your recipes!!!

Flavors are outstanding! But a whole chicken and rice amount are a little much, who has a pan this large?? For 2 of us, I used 1 chicken breast, shrimp and a couple lobster tails.. also reduced the rice to 1.5c and needed much more liquid. I used chicken broth and added a red pepper to the sofrito. I think it’s close to the best paella I’ve ever had. 

I made a few substitutions and the outcome was excellent! 6 boneless chicken thighs rather than a whole chicken; 2.5# mixed frozen seafood from Costco; add more large shrimp &amp; scallops on top. Fresh tomatoes rather than canned. Added strips of roasted bell pepper on the top for color. It's a beautiful and tasty dish.

Definitely the "ultimate".   Used paella pan on outdoor grill - mussels, clams, shrimp, scallops, lobster tail, chorizo and chicken.   SPECTACULAR.  I think marinating the chicken and using authentic Valencia rice made the dish.  Truly delicious.  A spectacular one pot meal.

EDITORS! PLEASE EDIT THIS RECIPE.  Expensive and time consuming and the ratio of water to rice is way off.  Far too little water and too much rice. 

My experience was similar to Ann Pasek. I tracked down bomba rice for this and while I made some seafood substitutions, I stuck to the recipe proportions and learned the hard way that one of the properties of bomba rice is its ability to absorb and stand up to considerably more liquid than other varieties. My dish started out in a fairly deep 12" saute pan and part way through, had to be divided and migrated to a second 12" saute pan to support the added liquid the rice was demanding. The recipe is otherwise quite good but it needs to provide a footnote/caveat on "spanish rice". If you're using paella rice, stick to two cups or you'll be eating this for days...

https://www.foodnetwork.com/videos/the-ultimate-paella-5368523

Tyler stops by Food Network Kitchen to make his Ultimate Paella.

This margarita recipe is three parts tequila, two parts good triple sec, and one part lime juice. On the rocks and with salt, of course.

The Classic 3-2-1 Margarita

Diamond Crystal kosher salt

lime wedge

silver (blanco), 100 percent agave tequila

orange

lime juice (from about 1 lime)

lime

Learn to make Rice Krispie Treats with Double Marshmallows, the classic childhood treat with extra marshmallows folded in. Chowhound&#39;s recipe uses just three...

Rice Krispie Treats with Double Marshmallows

marshmallows

unsalted butter (1 stick),

puffed rice cereal,

How To Make Buttermilk Biscuits

(10 ounces) all-purpose flour,

baking powder

baking soda

(4 ounces) unsalted butter, frozen

buttermilk

Heat the oven: Arrange a rack in the middle of the oven and heat to 450°F.

Mix the dry ingredients: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl; set aside.

Grate the butter: Place a box grater over a small piece of parchment paper. Grate the frozen butter on the large holes of a box grater. When you get down to a small nub of butter, chop that nub into 5 to 6 small pieces.

Add the butter to the dry ingredients: Use the piece of parchment paper to transfer the butter to the dry ingredients. Use your fingers to sift the butter into the flour and break up any clumps of grated butter.

Mix in the buttermilk: Pour in the buttermilk and beat it in with a wooden spoon until the dough comes together and pulls away from the sides of the bowl.

Fold the biscuits: Transfer the dough to a lightly floured cutting board. Pat the dough into a 1-inch-thick rough rectangle. Sprinkle the dough with a little more flour, if needed. Fold the dough in half from top to bottom, then pat it back down into its original shape. Repeat with the folding and patting, alternating folding from each side, the bottom, and the top until you have completed a total of 8 folds. At the end, the dough should be a little springy to the touch.

Cut the biscuits: Pat the dough into a 1-inch thickness. Use a 3-inch round cutter to cut the dough into 6 biscuits. If you don&#x27;t get 6 the first time around, refold and pat down the excess dough and cut more as needed. Discard the scraps of leftover dough.

Bake: Arrange the biscuits in a 10-inch cast iron skillet so that the biscuits touch each other, but not the sides of the pan. Put the skillet in the oven and increase the oven temperature to 500°F. Bake until the biscuits are golden-brown, 15 to 18 minutes.

Serve: Remove the skillet from the oven and immediately remove the biscuits from the pan to a clean tea towel.

This lemony chicken marinade will leave you with juicy chicken hot off the grill. 

How To Make the Ultimate Marinade for Juicy Chicken

honey

chicken thighs

Make the marinade. Place the olive oil, lemon juice, water, garlic, honey, salt, and pepper in a gallon zip-top bag and stir to combine. If using drumsticks or thighs, place in the marinade.

Pound any chicken breasts. If using chicken breasts, place 1 or 2 in another gallon zip-top bag. Press out extra air, seal the bag, and use the flat side of a meat mallet or rolling pin to pound the thickest part of the breast so that it is the same thickness as the rest of the breast. 

Marinate the chicken. Add the chicken breasts to the bag of marinade. Seal the bag and massage the chicken to coat in the marinade. Place on a rimmed baking sheet and position it so that the bag sits flat. Refrigerate at least 1 hour or up to overnight. 

Remove the chicken from the marinade and pat dry. Remove the chicken from the marinade and pat dry with paper towels. Place on the baking sheet for easy transport to the grill.

Grill the chicken. Heat an outdoor grill for both high direct and indirect heat. Scrape any debris from the grill grates and oil well. Place the chicken on the grill over direct heat, cover, and cook for 3 minutes. Flip the chicken, cover, and cook for 3 minutes more. Move the chicken to indirect heat and cook, covered, until the thickest piece registers 165°F on a instant-read thermometer, 12 to 15 minutes. Transfer to a clean serving platter.

This quick and easy Instant Pot pulled pork is ultra-tender and infused with the rich smoky, sweet flavors of BBQ sauce.

Instant Pot Pulled Pork

pork shoulder or pork butt

vegetable oil

barbecue sauce

Trim off any large pieces of fat from the surface of the pork. Cut the pork into 4 pieces. Sprinkle the salt, sugar, and pepper evenly over all sides of the pork, then pat the seasonings into the meat.

Turn an electric pressure cooker on to sauté. Once heated, add the oil. Working in 2 batches, add the pork and sear on all sides, 1 to 2 minutes per side. Transfer the pork to a plate. Turn off the sauté function, then pour in the water and use a wooden spoon to scrape any browned bits from the bottom of the pot. Stir in the barbecue sauce, then return the pork to the pot.

Top 40 4th of july recipes from across the web

The most viewed 4th of july recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Ultimate Barbecued Chicken

Light & Easy Broccoli Salad

Broccoli and Feta Pasta Salad

How To Make Burgers on the Stovetop

Hamburger Potato Buns

Southern Smashed Potato Salad

Beautiful Burger Buns

New England Hot Dog Buns

Buttermilk Grilled Chicken

The Ultimate Paella

The Classic 3-2-1 Margarita

Rice Krispie Treats with Double Mar...

How To Make Buttermilk Biscuits

How To Make the Ultimate Marinade f...

Instant Pot Pulled Pork

How To Make Sweet Tea

How To Make Crispy, Juicy Fried Chi...

John Torode'S Big Burger

Mexican Chile Marinade And Sauce

Easy Slow Cooker Chili

Grilled Salmon

Chocolate-Dipped Cookies-and-Cream ...

How To Make the Easiest Pasta Salad

How To Make 3 Easy Coleslaw Dressin...

3-2-1 Pitcher Margaritas

How to Make Dill Pickles

How To Make Crispy Corn Fritters

Fast and Fancy Lemon Biscuits

Fried Chicken

How To Make Pulled Pork in the Slow...

Stuffed Poblano Peppers with Black ...

How To Make Any Fruit Galette

Baked Corn Pudding Casserole

Blueberry Hand Pies

Grilled Stuffed Poblanos

Strawberry Mascarpone Tea Cake

Greek Farro Salad

How To Grill Juicy, Flavorful Shrim...

Easy Chili Dogs

Fresh Spinach Dip

The most viewed 4th of july recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine