Tina Cannon's 80 Clove Garlic Chicken

Hello BBQ enthusiasts and FOGO fam!  Today we've got a special recipe straight from the culinary genius minds of Captain Ron and Netflix BBQ Champion Tina Cannon. And just when you thought 40 cloves of garlic were enough, Captain Ron had the bright idea to double down on the garlic, ensuring every vampire within a hundred miles would steer clear of his backyard!

First off, let’s talk garlic. Tina’s mom, Sherry, bless her soul, originally made this recipe with 40 cloves of garlic. But being the BBQ maverick he is, Captain Ron decided to add even MORE garlic. Hey, if a little is good, a lot is better, right? You’ve got to love the man’s logic – not only are we warding off vampires, but we’re also ensuring a flavor explosion in every bite.

The Big Green Egg was set up for 2-zone cooking, making sure we had the perfect balance of direct and indirect heat. And while the chicken was grilling, we had a blast cracking jokes and sharing BBQ tips. Captain Ron even tried to juggle the fire starters – emphasis on 'tried.'

There’s something magical about cooking outdoors, surrounded by the scent of FOGO Premium Charcoal and the laughter of good friends. As the chicken simmered away in the cast iron pan, we reminisced about past BBQs, shared our love for good food, and maybe even told a dad joke or two (or twelve).

So, if you’re looking to impress at your next BBQ or simply want to try a recipe that’s bursting with flavor and fun, give this 80 Clove Garlic Chicken a go. And remember, when in doubt, add more garlic!

If you love garlic and chicken like we do, you are sure to love this recipe.  It is simple, comes together quickly and is packed with flavor.  Hey, every meal doesn’t have to be crazy involved to be good.  Sometimes, simple is best.  Head over to the FOGO YouTube channel now and enjoy the full video.  It’s not long & it’s entertaining but fair warning, hunger will ensue.  Thanks for joining as we show you how to BBQ the right way with FOGO. Captain Ron and Tina… OUT!

Directions:

1. Peel the chicken skin back without disconnecting it, season under and on top of the skin with salt, pepper, and Tina’s European Blend. Place the chicken on a plate and set in the refrigerator for 30 minutes while preparing the grill.
2. Set up the grill for 2-zone cooking at 350°, one side direct, one indirect. Fill your Grill with FOGO Premium Charcoal and 3 All Natural FOGO Firestarters on the direct side. Light them with the grill torch. Set the cast iron pan on the indirect side to heat while grilling the chicken skin-side down on the direct side.
3. Once the chicken skin has developed color, Using tongs, remove from the grill. Now add the oil and butter to the cast iron pan. Add the chicken, skin-side up, garlic, wine, and enough broth to ¾ cover the chicken. Add the rosemary and thyme, cover, and cook for about 45 minutes.  Pro Tip- Get some rustic, crusty bread to rip and dip in that delicious garlicky sauce!