Grilling Fundamentals: Cooking Chicken Over Live Fire

Zakary Pelaccio, Chef/Owner, Fish & Game Restaurant

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11 Videos (54m)
    • Introduction

    • Building Your Fire

    • Prepping Your Chicken

    • Spatchcocking

    • Seasoning

    • Grilling Your Chicken

    • Prepping Your Veggies

    • Grilling Your Veggies

    • Assembling Your Salad

    • Finishing Touches

    • Hungry for More?


About This Class

Learn the secrets of cooking over live fire! Join Zakary Pelaccio — 2016 James Beard Winner for "Best Chef in the Northeast" — to master fire, cook chicken, and plate a delicious meal for your next gathering.

This 50-minute class is a visual stunner that's packed with insights for every culinary level. Even if you're already cooking chicken on a regular basis, you'll learn some new ways to make the most of this humble meat, plus ways of bringing the great outdoors into your current cooking skills.

Key lessons cover:

  • Building your fire 
  • Separating your chicken 
  • Seasoning your chicken for the grill 
  • Timings and techniques for grilling your chicken 
  • Preparing a flame-kissed veggie salad on the side 

Plus, for those who want to go out and actually build a fire, you’ll learn best practices for which types of wood are best and other cooking safety tips. 

You’ll walk away from this class with the confidence you need to tackle a whole bird over the grill, and hopefully light a spark of your own to go out and cook! 

Still hungry? Find more popular food and beverage classes here

11 of 11 students recommendSee All

cool but little too slow
Brilliant....Sir! You are a scholar and a gentleman:)! You have mastered open flame cooking and have taught me a lot about it in an entertaining and informative format!
That's a huge cooker. Nice videos





Zakary Pelaccio

Chef/Owner, Fish & Game Restaurant

"Of all ridiculous things the most ridiculous seems to me, to be busy -- to be a man who is brisk about his food and his work."

Zakary Pelaccio is the Chef and Partner of Fish & Game restaurant, and started New York City's acclaimed Fatty Crab, Pig & Khao, and Fatty 'Cue (named by Zagat as one of the top 6 barbecue restaurants in the city).

Now found in pastoral settings, this always bearded and one time urban dweller has taken his talents to the fertile Hudson Valley. Famed fo...

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