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Firebird Chicken – Food Wishes ctm magazine

Usually when I steal someone else’s dish, I take the name, and the recipe, but this time I only took the name, which I thought sounded just perfect for this lightly coated, extra spicy, pan-fried, boneless-skinless chicken breast. By the way, there’s not a lot going on here, which is why it came out so good. Enjoy!

For the fully formatted, printable, written recipe, follow this link:

To become a Member of Food Wishes, and read Chef John’s in-depth article about Firebird Chicken, follow this link:

You can also find more of Chef John’s content on Allrecipes:



  • Adam Churvis on September 25, 2020

    1:50 To give you an idea of how poorly we have progressed as a human race, this ridiculous question about which came first, the chicken or the egg, has only vacillated between those two options in the feeble minds of most people. But there is a third option, and as it turns out, this option is THE answer: the CHEGG. A chegg is a hybrid chicken that had not fully formed from its original embryonic egg-like state, yet had developed rudimentary appendages, albeit stumpy little ones, and a barely-functional head possessing only a lower brain. With only the most basic locomotion available to it, the chegg mainly rolled this way and that with a few pushes from its tiny limbs or a slow peck-like movement from the beak. Cheggs mated with great difficulty, which is one reason why this chicken-form died out early on in favor of its more-developed cousin — the Chicken — for which reproduction was easier to both understand and accomplish. One distinct advantage to the chegg, though, was its ability to entertain: placing two dozen of them inside a circle of stones and yelling at them while pounding the ground with feet caused the cheggs to twitch and scurry in little circles in ways that were comical to Early Man. Fully-formed chickens could only entertain by running around post-decapitation.

    And so the answer to the question, "Which came first, the chicken or the egg?" is neither the chicken nor the egg; it is the chegg.

  • MrHerrJacobsen on September 26, 2020

    2 habanero and a squeezy of sriracha Oo..

  • Akaash Nayak on September 26, 2020

    @Chef John, I live in India for the moment and don’t have access to habañero peppers. Are there any alternatives I can use to that?

  • Michael Frazier on September 26, 2020

    What on earth is with the way you’re syllabizing the way you’re speaking. Holy shit. Lmao

  • Garlic Girl on September 27, 2020

    Did I mention I made this and it was delightful. Make it!

  • Ellie G on October 3, 2020

    seeing this while eating your tomato soup & grilled cheese recipe, which became a favourite. if you lack Italian-msg just use a little bit Worcestershire sauce and fish sauce (half a teaspoon each + chopped basil) for the umami. (go watch it, tomatoes are cheap since the modern era)

  • mario v on October 8, 2020

    Wow that looks good!

  • reesiibabe on October 23, 2020

    Can you do this with wings and bake it?

  • nucemgd on November 10, 2020

    Was going to make this but became frightened at the "extremely dangerous" pepper pummeling. Thank you for putting safety first chef John…I'm going back to hiding under my bed

  • Rory Mag on November 15, 2020

    I couldn't believe how flavourful the chicken was, I am in love with this recipe. Although I'm a little confused as to why my chicken comes out a more yellow colour than red.

  • S.E Metcalf on November 19, 2020

    This would be delicious as a wrap 🤪🤤

  • Nichole B57 on December 17, 2020

    I love super spicy food and this is right up my alley! Can’t wait to make this!

  • James K on February 7, 2021

    Holy shit that looks amazing

  • Gravesnear on February 13, 2021

    Habanero and Scotch Bonnett are actually different cultivars. Granted they are almost identical in flavor, heat, and texture; and are completely interchangeable in most recipes in my opinion.

  • Lets Gossip on February 18, 2021

    The smartest thing All Recipes ever did, was to sponsor Chef John.

  • Edmund Pankau on February 25, 2021

    A little Stravinsky at the beginning instead of the usual jazz piano would have been a nice touch.

  • Proverbs 31:25 on March 2, 2021

    I would never cook or eat that. He is scarfing it down. I can't eat spicy food.

  • Austin Bell on March 2, 2021

    After making this a few times, I've found my favorite hot sauce to use is Trader Joe's habanero sauce for an awesome habanero/scotch bonnet flavor (you definitely need sour cream or something on hand to eat it though)

  • James barbato on March 3, 2021

    🙋‍♂️ chef 👨‍🍳 can you please do more seafood recipes!!! 🎣🐟 🐠 f🎣 🐠🐟🐠🐟🐠🐟 Love your videos!! 😃

  • David florijn on March 20, 2021

    Dear chef john, recent studies have shown that pan frying(temperatures higher than 110 celsius) with olive oil results in carcinogenic chemicals in your food! Spread the word folks, stop pan frying with olive oil!

    Firebird chicken tasted great btw!

  • Kurt Smithson on March 20, 2021

    I'd like to see your take on cheese buldak

  • Nathan Martin on March 23, 2021

    “That oddly shaped piece is starting to grow on me,” 4:45

  • Tyler K Fisher on March 23, 2021


  • Paul Doherty on March 29, 2021

    Just prepped this and its in my fridge marinating until tomorrow. Im planning to serve it on some onion fried rice. I can't wait. I didn't have habanero so I used birds eye chillies and added 3 spoons of scotch bonnet sauce.

  • Eric Perry on April 10, 2021

    Stravinsky approved.

  • Jason Taylor on April 10, 2021

    let me tell you what I think…I think that chicken looks might good. so good I want some right now …if only I can make it (in your voice) hahahaha

  • passportspider on April 12, 2021


  • Lawrence Taylor on April 17, 2021

    I usually drink a glass of Scotch whiskey when I use Scotch Bonnet peppers. That way if it gets in your eyes, you don't care. I think they call that herd immunity.

  • Hezza on April 19, 2021

    Habanero and Scotch Bonnet are not the same pepper

  • Clyde Blair on April 20, 2021

    Since I can't eat hot stuff, I'd substitute turmeric, cinnamon, allspice, garlic and a little sweet paprika.

  • siddhant jandial on April 21, 2021

    That sunglass pun was lit🤣🤣

  • Jon Lava on April 23, 2021

    Chef John: Sunglasses both protect your eyeballs and make you look cool. 😎

  • DirtBiker Guy on April 25, 2021

    Chef John eats ALMOST as fast as I do. My mother used to tell me I eat like someone is standing behind me getting ready to take it away from me.

  • Heide Carrion on April 25, 2021

    That looks spectacular! I would pair that dish with some creamy veggies! Yum!

  • Andrea Folda on April 25, 2021

    Wow, this was spicy but so good. Made a few times already!👍

  • Rajeshwari Chakraborty on April 26, 2021

    Caption: Firebird Chicken

    Me reading it without my glasses: Forbidden Chicken

  • Brian Mitchell on April 26, 2021

    "Everyone knows there's no cooler look than wearing sunglasses indoors, I mean, you are after all the Jack Nicholson of not getting your eyes burned by this chicken"

  • Geeksmithing on April 27, 2021

    I prefer smashing my peppers into a paste while wearing a snorkel mask.

  • Abram Ring on April 27, 2021

    Ah, this reminds me of a recipe of mine… I call it Firebird chicken, and it's totally mine now… I mean, um..

  • The sinner Jim Whitney on April 27, 2021

    I made this with only one chocolate habanero and three habanadas (all the flavor of habaneros and none of the heat) and it was AWESOME. I love hot peppers and I’m sure I could handle it with all habaneros, but I was also cooking for my girlfriend and a few of our friends who may or may not have been able to tolerate that heat level. I made it with boneless, skinless thighs since dark meat=truth and served it over some sorta bastardized vegetable Thai fried rice. I took your suggestion and served it with sweet chili sauce for dipping, I didn’t find it necessary or even preferable, but my girlfriend and a couple others thought it made it even more delicious. I think I’ll add oil to the marinade and make it again over a charcoal/peach wood fire and see how that works, too. Great idea, thanks!

  • Angel Keith on April 30, 2021

    Habanero and Scotch bonnet peppers are not the same, sir.

  • DStray Cat on May 1, 2021

    I just did a search of your Channel and couldn't see any videos of Blackened Chicken, Blackened Catfish or anything else… It would be great if you'd do one or several 🙂

  • Ralph Hooker on May 3, 2021

    Love your videos. Thanks. (Amazing that you don't weigh 500 pounds).

  • Simi Enn on May 5, 2021

    No sour cream on the final plate.
    Whats goin on chef?

  • Brandi H on May 10, 2021

    As someone who developed wheat and corn allergies, thank you for doing a recipe I dont have to modify.

  • azdezrider1 on May 21, 2021

    The answer to that age old question is– The Rooster that greedy so and so.

  • Konrad Maciak on November 23, 2021

    Firebird French toast?

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