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Yum’s the word when your family tastes this yum yum chicken!
Yum Yum Chicken Is Brined
Really great chicken begins with brining!
If you have the time to do it, you’ll end up with juicy chicken that won’t become dry.
You really don’t need anything special to make a brine. Most of us have salt and sugar on hand and we all have water!
Buttermilk is a great option. In fact, it’s the method I prefer now if I remember to buy buttermilk. With this method, you don’t have to worry about brining too long because the meat will never get too salty.
I had a disastrous experience a few years ago when I used the salt and sugar method. I popped the chicken wings in the fridge but totally forgot about them! The result was pure salt that only looked like a chicken wing. So I always caution that if you do use the salt/sugar/water method, only do it for up to 4 hours. With buttermilk, there is no time factor.
BBQ With An Unusual Sauce
Lately I’ve been into using some unusual sauces for BBQ instead of the regular tomato-based varieties.
I really liked the Alabama BBQ sauce that I tried recently, so I decided I’d branch out a bit.
Not that Yum Yum sauce in itself is unusual. I understand it’s a sauce served with shrimp in Japanese restaurants. I wanted to try it not only as a dipping sauce but a BBQ sauce.
Homemade Or Store Bought
While most supermarkets carry commercially made yum yum sauce, I prefer to make my own. This way, I can control seasonings and any “heat” added.
Frankly, I’ve never found any commercial variety all that good either, but if you have one you like, feel free to substitute it here for my homemade recipe.
Watch The Video
Yum Yum Chicken
- 10 assorted chicken parts I used thighs and drums
- 1/2 cup kosher salt
- 1/2 cup sugar
- 2 qts water
YUM YUM SAUCE
- 1 tsp tomato paste
- 1 tbsp melted butter
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1 cup mayonnaise
- 1 tsp sugar
- 1/8 tsp cayenne pepper
- 1/4 cup water
- Mix the water, kosher salt and sugar in a large non-reactive container.
- Place chicken in the brine and refrigerate for at least 2 hours but no more than 6 hours.
- Mix all yum yum sauce ingredients in a small bowl; set aside.
- Preheat your grill to medium-high (about 350℉).
- Place chicken on the grill skin side down and cook for 15 minutes, watching so the skin does not burn. Turn skin side up and cook for 15 minutes.
- Brush with yum yum sauce and grill each side for an additional 5 minutes.
- Serve with additional sauce for dipping.
- Make in the oven--Preheat oven to 400℉. Place chicken on a lightly greased baking sheet skin side down. Bake for 15 minutes then turn skin side up and bake for an additional 15 minutes. Proceed as in grill method.
Penny @ Tiny Health Benefits says
This chicken recipe looks incredibly delicious. I definitely would try this one out.
Penny @ Tiny Health Benefits recently posted…19 Fruits, Vegetables and Herbs For Your Hydroponics Systems and Gardens
Dumb question I’m sure. With the buttermilk version, it’s taking place of the water? Two quarts as well?
Judith Hanneman says
Yep, the buttermilk replaces the water, salt & sugar. I usually use a quart when I do that method, depending on how much chicken you have.