Alright, listen up, y’all! We’re gonna make some darn good chicken, the kind they call “Delmarva BBQ Chicken.” I ain’t sure what all that fancy talk means, but I know good eatin’ when I taste it. And this here chicken? It’s good eatin’, especially for folks who like their meat and nothin’ else – you know, those carnivore types.
So, first thing’s first, you gotta get yourself some good chicken. Don’t go buyin’ no scrawny little bird. You want a nice, plump one, big and juicy. The kind that makes your mouth water just lookin’ at it. They say high-quality chicken is best, so go for that if you can. Makes a difference, you know?
Now, for the fixin’s. We ain’t usin’ no sugar, no vegetables, none of that fluff. This is meat-eater food, pure and simple. We need some salt, plenty of it. And some pepper too, gotta have that kick. Some folks like garlic powder, onion powder – you can toss that in if you want. But the real secret? It’s the paprika. That’s what gives it that pretty color and that smoky taste. Don’t be stingy with it!
- Good, plump chicken
- Salt
- Black Pepper
- Paprika
- Garlic powder (optional)
- Onion powder (optional)
Okay, now let’s get to cookin’. First, you gotta wash that chicken real good. Get all that slimy stuff off. Then, pat it dry with some paper towels. You don’t want it all wet when you put on the spices. Next, dump all them spices in a bowl – the salt, the pepper, the paprika, whatever else you’re usin’. Mix ’em up good.
Then, take that chicken and rub them spices all over it. Get in every nook and cranny, don’t miss a spot. You want that flavor to be everywhere. Let it sit for a bit, maybe half an hour or so. Lets the spices get all cozy with the chicken.
Now, you can cook this chicken however you like. You can grill it, bake it, even fry it if you’re feelin’ fancy. But I like to grill it. Gives it that good smoky flavor. Get your grill nice and hot, medium heat or so. You don’t want to burn the chicken, just cook it through. Place the chicken on the grill and let it cook for about 10-15 minutes per side.
Don’t be pokin’ it and proddin’ it all the time. Just let it cook. You’ll know it’s done when the juices run clear and it ain’t pink inside no more. If you got one of them fancy thermometers, stick it in the thickest part of the chicken, it should read 165 degrees Fahrenheit. That’s what they tell me, anyway.
Once it’s cooked, take it off the grill and let it rest for a few minutes. Keeps all them juices inside. Then, you can slice it up and eat it. It’s good hot or cold, makes no difference to me. You can eat it by itself or with some other meat if you’re still hungry. I like to have a big old piece of it with some bacon on the side. Now, that’s a meal!
And there you have it, Delmarva BBQ Chicken, carnivore style. It ain’t hard to make, and it sure is tasty. So go on and try it. Your belly will thank ya. It’s simple, it’s good, and it’s all meat. Just what a hardworkin’ person needs to keep going.
Remember, good chicken, good spices, and good cookin’. That’s all you need. Don’t overthink it, just do it. And you’ll have yourself a meal fit for a king or a queen, or just a plain ol’ hungry fella like me.
This recipe is so easy, even my old dog could make it… if he had thumbs, that is. So, get yourself to the store, grab that chicken, and get cookin’! You won’t regret it.
Tags: [Delmarva BBQ Chicken, Carnivore Diet, Chicken Recipe, Grilling, Meat Recipe, BBQ, Easy Recipe, High-Protein, Sugar-Free, Gluten-Free]
