Ninja Foodi Smart XL Grill Air Fryer Mustard & Teriyaki + How to Spatchcock + cut Chicken in Half

mustard rubbed chicken one of the most popular recipes of recent there's no doubt everybody's doing it like crazy online and uh we're gonna do the one right out of the ninja foodie smart xl recipe book we're not only going to do that i'm going to do one i'm going to do the mustard rub and a teriyaki i've got two chickens i've cut them in half i'm going to show you how to do that too because it's an excellent way to serve a chicken i don't care how you're cooking it you cut a chicken in half it looks good on a plate we're going to use the smart xl and i'm going to also use the pro grill that i've had for quite a while we're going to compare them see how well they do on a half a chicken i'm john sanders also known as jelly double oh seven let's cook some chicken okay right there are the two chickens that i will drop a video in in a minute from where i i cut those in half and uh show you the how to spatchcock and cut a chicken in half again it's a great way to serve one in fact you can maybe you can make one look like that that's that don't look bad here's the recipe and i'll i'm gonna kind of hold it here in a minute where maybe you can freeze frame it and look at it in case you want to know but like i said i mean like i always say this comes with the xl grille so maybe you don't need to but that's what we're using if you want to know what i'm using there it is so i'm about to get all that mixed together just like they call for right here in a bowl and then we're going to coat these two halves right here and then like i said we're going to put a half of that one in here and a half of that one in there and vice versa here and there so i will get that done and i'll be back here's what i'm working with it is two chickens that come in at uh 9.25 for both of them and i'm about to spatchcock them and then cut them in half okay so here is a an illustration of how it looks when you're done so you can kind of see exactly what happens and all you're doing is removing this backbone and it is some people think it's an intimidating but it is not and it is very simple it's an excellent way to cook a chicken even if you just stop at this point and snip the wishbone where you can make it lay flatter and that's called spatchcocked or butterflied or a lot of people call it different now i'm using these fist cars and i do like them i don't have links on my page but i'm sure you can go online and find those now i cut i usually cut the skin i just take the scissors or the knife or something and run down through the middle of the backbone to where i take where i can kind of get that out of the way i really don't know why it's not that necessary the skin doesn't like to cut that well so sometimes just to get it out of the way but you'll see these fist guards work well although i've got a couple of pair i like i really like these because you're you're going to hit a couple of bones that'll give you a little resistance and you want some power and there was one of them but you saw how easy i went through it so then all you do is the other side and uh that chicken is officially spatchcocked and again now you gotta if you want to split that there if you can see that right there it is now i'm not cutting it because i'm gonna do it as i cut it in half but there's the wishbone you just cut here and here and that'll lay open even flatter like if you're doing a brick you know putting a brick on top of the chicken or something like that or just flash cocking it and putting it on the grill so making this too long i'll be back and i'll show you how to cut it in half okay here is one cut in half and as you can see it really makes a good way to present a chicken i mean it really is even if you don't want to serve a whole half of a chicken it's easy to cut up once it cook once it's cooked but it just works well in a lot of situations everything from like a charcoal grill to the thing we're doing so right here is all you do i'm using an eight inch chef knife you just start in the center and then you just cut is you know common sense just push down and it's that simple right there and there is two halves of a chicken so anyhow all right here are the two i'm going to do the teriyaki in and i always allow as much time as possible for teriyaki and sometimes that's uh 24 hours but quite honestly usually six or so one to nine it's probably gonna get about four hours so i'm gonna put them in here just like this and then i'm using pf chains to that i've actually never used this particular brand for teriyaki but i feel i love pf change so i got a feeling it'll be good now i'm not going to make it swim i'm just going to do about that right there mix it up a little bit spin it around put the lid on it it's going in the refrigerator uh and maybe i shake it every once in a while but i mean it's just this i in fact i was going to wait before i did that but it's just this right here i'm just going to rub them around just like that and then i'm going to put this in the refrigerator like i said and i'll also put those two halves in the refrigerator but the recipe doesn't call for any time to marinate the mustard so we're just going to do it as we're cooking it so you get the idea there it is i got to wipe my hands off where i can turn the camera off but that is really all i think it needs is just you know just coating you don't have to fill it up but now you know okay right here is everything they called for right there i'm about to mix that up real well and rub it on that chicken the the dijon mustard i'm using grey poupon the only thing i changed they asked for canola y'all know my thoughts on canola i just don't have it i would have used it but i'm using avocado if i had canola though i would have used it by the way a half a lemon is about this right here which it calls for two tablespoons of lemon juice and that's about what a half a lemon is or that size lemon i'll put it like that but there is everything that's in there i'm about to mix that up rub it on that chicken get these preheated and we're gonna cook them be back okay so they've both preheated for about five or six minutes and uh they both have thermometers because i have the pro version of the older grill but we're pretty much gonna go buy this i mean i'm going to use that but it'll just be there i'm going to put one of each on each grill to see how they do both of them so let's uh get this started i'm going to put this one on right here i gotta get that right [Music] didn't mean to do that but it didn't hurt anything i hope and then this one right here so i got one of the mustard rubbed and one of the uh teriyakis on that one and man my hands are a mess i'm gonna go ahead and close this grill and uh uh wipe my hands off just a little bit and do the same thing over here and then i gotta plug that probe in usually no hurry i've done it with this one many times i'm gonna drop this one in right here and you can hear the sizzle i mean they both get very hot now that one right there i'm going to have to scoot it because it's not quite as large it is a little smaller but that's one of the reasons i'm doing it to see how well it uh each one of them do and if there's an advantage to have the xl or whatever for say a whole chicken because i've done spatchcock on them before but i've never done a split chicken so we're gonna plug this one in and this one in and i may have to move some stuff so i'm going to do that [Music] right there and get where i can see this plug a little better because all i'm really going to use this for i may not even set it for chicken because all you have to do on this one is hold this down and you can see that the probe temp so it's 61 in fact we'll set it so we'll do preset i think all you have to do is press this i may be wrong i've used this a few times and i thought you could just press that and go to preset we got to go back to manual and we'll do preset and we're going to go to uh chicken and it only leaves you with one option so we're set to that right there but again i'm going to be using my my thermapen i'm not going to lie i'm gonna move this where i can uh get to the front of this one and by the way i have them both set to roast if you notice because that's what this recipe called for was roast so we're going to on this one it really you know i don't know if i'm going to set a temp uh we'll just watch the temp with that and we're going to use this we'll kind of go by this one as this one gets near what we need we'll look at it a little better but anyhow i'll be back in a minute you know i think this one defaults to it either way i went ahead and pressed a temp iq and you get see the the internal temp of the chicken but it doesn't give you a lot of options but 165 is what we want the chicken at so i'm not going to change that it doesn't have presets like this one uh you just set to what you want it to turn off at and it's set at 165 so i'm going to leave it there you can see this chicken is already at 65 up from 61. this one's at 63 so again i'm going to be relying on this i mean i'll be back all right i did forget to start a timer but somewhere around 1 30 is when we started this cook so it'll give you an idea about how long it should take okay i'm a little skeptical or not a little i i know that's wrong and and i looked and here's the problem i'm going to show you because this is fairly large chickens for this device and it just is but here we go to make this short and sweet there's what happened i put the probe in and when it when i set the chicken in it kicked it off to the side so we're going to get the lid back down that's the main thing we want to do now if you want to drop the probe here's what happens if you unplug it it's going to shut down so what we're going to do obviously we're going to this unplug it it says uh plug-in probe best thing to do is just in my opinion is turn it off now we're going to go back to roast or actually you got to hit power go back to roast lower it to 350 hit start now it's going to think it's preheating again but it's got that chicken on top of it nothing's wrong you haven't heard anything all we're going to do is start reading the temp with this so i'll be back in a minute okay so if you notice we're really close to the target temp which is 170 by the smart xl and that's not a bad temp don't get me wrong uh most people would say 165 or whatever but take my word legs and thighs will handle 180 190. the breast where we have it probed if you pull it at 170 that is a there's nothing wrong with that temp now i probed this one while i go since i have uh unplugged this and it was about three degrees behind that now that was about 20 degrees ago so i'm a little edgy but one of the things i noticed is how well now i haven't opened this one whatsoever it has not been opened at all i didn't flip them or anything and if you notice how well that teriyaki chicken looked it looked absolutely fantastic i'm really anxious to see how that one that hasn't been opened and even this one i think it's going to look good now like i said this one's about to give me a tell me to pull it out and then we're going to check temps and there it says and we're fixing to open this one for the first time in fact i'm going to step over here because this one still has three minutes so i got time to do it and if i don't kick the camera well it looks good now you can see it was touching and that's the first time i opened it but it was definitely touching that but maybe the roasting rack would be an answer for that but right now let's get the temp man that is a crispy skin 170 you see it i mean that's what it says it is and uh i'm going all week now that's near the bottom i just shoved it on down but around where that probe was 170. let's get a look at this one just for the fun of it and i'll try and get where you can see it too uh 180 i'm gonna say in the breast right there the lowest temp i'm gonna get is gonna be 185 got a minute and 58 seconds i'm getting these off first thing i'm gonna do because this one like i said was about three degrees behind it maybe four uh that teriyaki although i'm doing a cook on the mustard man that teriyaki looks excellent but so does this i mean it doesn't look bad now i'm not going to say it looks like that that that really does look good but it still looks good and i am sure it is so let's get some temps right here and man it it looks it looks good let's get let's get a temp right here in the breast 172 171 169 there is absolutely that is a perfect temp so we are spot on on temperature so that's all that matters and a lot of people would say you got to pull it at 165 or whatever take my word it it's not that big a deal this right here i would like to have out of there and i may have to find a different way of doing it in fact that worked i'm going to get this one out and like i said in fact let me show you this this is how it's kind of crowded in there but you know it's not a it's not a problem you can do it and those are probably five pound chickens but when you cut them in half like i said not only is it a good way to cook them like this i mean it's just a great way to serve it it's falling it's a great way to serve a chicken and now i'll just say it man it it uh you serve like this like a lot of people do it a lot of restaurants you know they'll you can buy half a chicken at barbecue restaurants and that is a little bit stuck right there and i don't want to tear it up so i'm going to take my time but like barbecue restaurants you can get half chickens and uh if you're doing it you know every how you're cooking a chicken that a half a chicken it's worth doing that's my point i'm gonna get off of that i'm going to uh shut that one down close that uh make some of these youtube pictures i normally do but take my word uh although the mustard i'm anxious to taste it now as far as appearance man that teriyaki is beautiful i don't like that it touched that so next time i will not use grill plate i will use that roasting rack and it'll lower me about a half inch so i'll be back okay so i i went and got both of these this is the roasting rack for this old the older style ninja and this is the roasting rack for the newer style and when you're using roast that kind of makes sense now a lot of people want to use the grill but to me uh you see it touched right here and that's because it looks like a little larger than the rest of them but if you watch a video my unboxed video i call it i prove in there by using uh one of my salt boxes somewhere that the internal height of this one and this one is the same it's not it's not any different so don't let that just you know uh just deter you from buying it because that it did touch it but i think that one did too in this one and that's because a half a five pound chicken is quite a good sized piece of meat and when they start contracting even if they don't touch when they close the lid as they start contracting they kind of might touch that and so but this right here if you ask me is if it worked for this video i probably would have used these i just most people don't have them so i don't want to use things that people don't have but these are like special order things you have to get from ninja but that will give you another half inch that wouldn't have happened is my point so anyhow we're letting this cool down i'll show you this too uh if you want to know the internal temp of that probe right now because we're letting these rest i'm not in a hurry to eat them and i'm sure there's still plenty warm but if you want to know the internal temp of what that right there is reading or the internal temp of that chicken or whichever one you have probed you just hold down the manual button for two seconds and there it is 171 now i checked it four or five times after i pulled them out the highest i saw it was 181 and take my word a chicken breast like this or especially the thighs and the legs they'll definitely handle 180. so does a breast i mean it's not hurt that is a perfect temp i think it's a great way to cook a chicken again i think it's a great way to serve one but i'll be back in a second we'll cut it up all right there is four beautiful halves of chicken that anybody would love to have on their plate but if you can't eat that much then it's just as simple as this but i'll say this before i cut them if you look at that teriyaki it that made a beautiful piece of chicken but so is the mustard the the mustard rub and i'm anxious to see uh how well that tastes and how different it tastes but again if you were not wanting to serve someone a whole half a chicken like a lot of people do it a lot of restaurants you pretty much just got to pick it up and just kind of go to town with it and i'm using uh i'm using a eight inch chef knife but there you go you can see it is completely done i'm going to let that drip just a second that is excellently cooked moist nothing wrong with chicken i i'll double i'll double guarantee that and then same way well we'll do this one this is the one from the uh in fact you don't need a knife it just broke off that leg broke off and uh you can see it's done also and it is really really pretty chicken and uh i'm hungry i'm going to cut off a piece right here just just to taste it and just and also to show you but the mustard rub is something i was really dying to try i know i love teriyaki i already know that so i'm going to cut off a little piece right here and uh hmm i do taste that oregano and stuff it it's a that's really good i kind of leave it at that i got to find something to wipe my hands off with very good chicken i'd also like to try let's be honest with you this teriyaki i'm gonna cut it which i'll show you the bread we'll cut it right here in the middle of the breast and you can see and i'm gonna let it drip just a second too that that is my excellent cooked chicken it just is and uh that the grill does that all the time that's the way it always does it and uh as long as you watch your temps you can make some perfect chicken i'll just leave it at that and uh that is perfect chicken and it's excellent all right we got some bonus footage this is the next day and i reheated the chicken i'm going to tell you a little bit about how it did but mainly there it is from last night and i'm going to uh show y'all how i clean my ninja grills now the chicken it reheated excellent i used my smaller ninja oven the one that flips up the only one i have at this time uh 175 for about an hour and it was perfect it was this the chicken was moist there was nothing wrong with it it all was fantastic now well and i put i did use some different sauces i actually put teriyaki on some of it but the rest of it i just put barbecue sauce and some loaf bread it was it was really good made an excellent lunch but i want to say i just didn't pick up the mustard flavor and maybe it's not supposed to be there or not supposed to be real strong but it wasn't to me now i could taste some of those other flavors maybe the oregano or something but the mustard if it was there it was just barely now i'm gonna have copper uh have it about in a minute and maybe he'll tell us but he's sitting there waiting and the other dog ain't far he's right around here somewhere so anyhow i'm fixing to take y'all outside that is part of my procedure and show y'all what i do to get that kind of stuff off and it's going to be tricky we'll see hey y'all hang on we're doing it okay so i kind of came away from the house a little bit this time because these are a little more uh dirtier than uh than normal and i don't want to cause bugs up near my house quite honestly so i come out here and i'll say this to a lot of times i knock a lot of this off with a paper towel in my garbage can but i never want that in my sink so what i do i just set it on the ground because i know what's going in the dishwasher or in the sink this one does have a little bit of oil in the bottom so i'm going to pour it out over here and again this is just my way i think it works it uh it makes it fairly easy but anyhow right here is all i'm going to do is take that and this right here this is nothing but a tire brush it's got this on it which helps a little bit and then this to scrub with and all i'm gonna do with this is put soapy water and let it sit for a little while and then gonna come back with that brush but this right here helps a bunch but again if i were in the house you just take a paper towel and a lot of times the brush that came with it it has those two grooves on the bottom you just use those to shove the paper towel down and just kind of clean in the grooves with the paper towel so anyhow you get the idea all right it's been like 30 minutes or so so all i'm going to do is kind of knock these off a little bit then i'm going to take them to the sink and just finish them you know i'll show you when i get them out of here but this is all i'm going to do is just kind of go around with this and it'll knock off some of the high spots which is what i'm going to do to keep out of my sink or out of my uh plumbing it's more of my plumbing than it is my sink because you don't want uh or i don't you know so i'm gonna i'll show you this one right quick and you can see i think it come once it soaks it helped a lot yeah and you can see right there that's that's fairly clean but you can see how easy it comes off now that it's soaked and the other brush i have will go under that handle but this is the one i just recently bought and i do like it so i'm going to learn how to make it work but that to me is the best way to do it now a lot of people may just put in their dishwasher and i do too sometimes but not with all that on there so let's drop that right here for now and i'll show you this one and in fact i'll just take it out to do this because you you really can't tell when we're doing it under that water but of course it would do a little better under the water but i think this this type brush right here or some type is definitely the way to go and helps keep your pipes clean if you if you're like me i do my own plumbing i don't like to do it i just have to when i when i do dumb stuff and some of your drains get full of grease so i'm going to finish these up we'll take them inside and just see what they need i'll rinse it off right now so you can see but this coating that ninja uses oh well if you got one or if you've ever used it you know what i mean it is uh it's really nice i mean it really is and there you go i mean that's that is really clean i mean there's still a few pieces that i'm going to get with a paper towel or whatever and then wash it one more time in the sink and i'll be done let's go inside all right as you can see uh jelly didn't have time to put all i got the dishes washed last night i just didn't get them put up but that's pretty much the end that's that's all there is to it i mean in fact i'll show you this one right here all i'm gonna do is run a little water in common sense and some soap and in this one again right here although i'll be honest with you i'm doing it just kind of because it's out of habit uh there's only there's very little stuff on here now so i mean i am going to get a few more things off but all i'll do is let this sit for a little while then i take this brush and this brush right here that handle or actually i have another one somewhere this is another new one this is the one i was using on it and that handle will clear that or it did on this one and that means a lot because it kind of keeps you from uh you know getting hung and it'll just clear that that thing in fact we see right here yeah it does this one so see you can do that and that is very handy and uh luckily they they fit in my sink i assume all sinks are similar but you can see both these all fit in there so it works really really well here's the one that comes with it and that's the thing that's talking about if you're doing it in the house sometimes i'll take this with some paper towels and just push that stuff off and it comes off fairly easy but you say it's very much worth doing the way i do it you could even do it in here i just my opinion there's no way i would let that go down in my drains and that's just you know my thoughts but anyhow there you go i'll put you back to the end of the other video and uh y'all have a good night bye-bye so anyhow hey if y'all learned anything from this or you enjoy it or any above y'all give me one of these hope thumbs up i'm so happy to find that uh found in a discount store believe it or not so i love it and i love y'all so y'all come back to see me cook you some uh no go watch the part where you cut the chicken in half that's the most important part or it's one of the most important parts here and uh you can really impress some people hey i love you all come back to see me bye-bye

Channel: John Sanders

Views: 70,326

Keywords: jelly007, in the kitchen with jelly, john sanders, Ninja foodie, Indoor grill

Id: 2R34iYW-2gg

Length: 28min 7sec (1687 seconds)

Published: Fri Sep 04 2020