Cook With Kenyon

🇺🇸 Nothing says summer quite like sticky BBQ chicken fresh off the grill. These All-American Sticky BBQ Chicken leg quarters are coated in a savory dry rub, marinated overnight, and finished with layers of sweet, smoky BBQ sauce for a finger-licking Fourth of July favorite. Perfect for backyard cookouts, family gatherings, and celebrating all summer long. 🍗🎆

Ingredients

For the Chicken

* 4 bone-in, skin-on chicken leg quarters
* Your favorite BBQ rub or seasoning blend
* 2 cups BBQ sauce, divided

Optional Garnishes

* Chopped fresh parsley
* Extra BBQ sauce for serving

Directions

1. Pat the chicken leg quarters dry with paper towels and generously season all sides with your favorite BBQ rub.
2. Place the chicken in a large dish or resealable bag and marinate in the refrigerator overnight.
3. Preheat your Kenyon Grill to medium heat and add water to the drip tray according to the owner’s manual.
4. Place the chicken skin-side up on the grill and cook with the lid closed for about 30 minutes, turning occasionally for even cooking.
5. Begin brushing the chicken with BBQ sauce during the final 15 minutes of cooking, turning and basting every few minutes to build up a sticky, caramelized glaze.
6. Continue cooking until the chicken reaches an internal temperature of 165°F and the sauce is deeply caramelized.
7. Remove from the grill, let rest for a few minutes, garnish with parsley if desired, and serve with extra BBQ sauce.

🇺🇸 Fire up the grill and celebrate with a true American classic! 🍗

🇺🇸 Red, white, and stacked high. These fluffy buttermilk pancakes are topped with strawberries, blueberries, whipped cream, and festive sprinkles for a patriotic breakfast that’s sure to become a Fourth of July tradition. 🥞✨

Ingredients

Dry Mix

* 2 cups self-rising flour
* 1 tsp baking soda
* 1/3 cup granulated sugar
* 1/2 tsp sea salt

Wet Mix

* 2 cups buttermilk
* 3 tbsp vegetable oil or melted butter
* 2 large eggs, separated

Optional Toppings

* 1 cup strawberries, sliced
* 1 cup raspberries
* 1 cup blueberries
* Whipped cream
* Maple syrup
* Red, white, and blue sprinkles

Directions

1. Preheat your Kenyon Grill with the griddle attached to medium-high heat. Add 1 cup of water to the drip tray.
2. In a large bowl, combine the flour, baking soda, sugar, and salt. In a separate bowl, whisk together the buttermilk, oil or melted butter, and egg yolks. In a third bowl, whisk the egg whites until soft peaks form.
3. Add the wet ingredients to the dry ingredients and stir until just combined—small lumps are okay. Gently fold in the whipped egg whites.
4. Using a 1/4-cup measure or ice cream scoop, portion the batter onto the preheated griddle, leaving a few inches between each pancake.
5. Close the lid and cook for about 5 minutes, or until bubbles form on the surface and the edges begin to brown. Flip and cook for an additional 2–3 minutes, until golden and cooked through.
6. Transfer to plates and serve topped with fresh berries, whipped cream, maple syrup, and festive sprinkles.

https://www.cookwithkenyon.com/recipes/old-glory-buttermilk-pancakes/

Yesterday's Third Thursday Wine Walk was a great one ⚡ Our G2 grill was front and center, searing up bites for the crowd while we chatted with everyone about flameless cooking and answered all your grill questions.
Big thanks to everyone who stopped by the booth.

The Star-Spangled Summer Sale is live now at cookwithkenyon.com 🇺🇸