Young Fabulous & Grillin’
We are young food enthusiast cooking our hearts out!


Sweet Curry Chicken

Photos by Chef Brilliant & Chef Grand

Ok now Im sorry but Chef Brilliant eye balled this whole recipe, so this is made based on taste and whether or not your in the mood to experiment.  However, this dish is well balanced in savory and sweet! So here we go, I will give you a quick break down of ingredients.

Boneless chicken breast cut into cubes, sauted with red and green peppers, onions and garlic, black pepper and salt to taste. In a medium mixing bowl, add 2/3 cups of water and beat in 1 tbsp of flour with a fork, curry powder, (we also had 1 packet of curry flavored salad dressing from Burger King), brown sugar, honey, fresh thyme and cayenne pepper. We removed the chicken cubes from the pan and added the sauce mixture to cook on medium. After the sauce thickens up then we readded the chicken cubes. Remember we’re going for savory and sweet so season to your liking and curry can be very strong in flavor so you might end up adding a few good squeezes of honey and/or brown sugar. After everything reduces and is cooked you will have a very nice curry dish with a slight flare or twist. Enjoy!



our creation


A mexican tortilla filled with cook gound beef and seasoned with black pepper, salt, onions, and taco seasoning. Rolled and topped with jalapeno, mexican chedder  cheese (will use more cheese next time 🙂 )and diced tomatoes, then baked for about 30 minutes.  This is a quick and simple meal for anyone.


BBQ Baked Chicken

Photo by Chef Brilliant

This is for the bake chicken lovers, you can have your BBQ and eat it too! Don’t have time nor patience for setting up your grill or standing in front of one? No problem, get a similar effect by baking your chicken in the oven.

3lbs of assorted legs & thighs

1 tbsp black pepper

1 tbsp salt

1 tblsp cayenne pepper

1 1/2 tbsp parsley

1 tsp ginger

1 tbsp lime juice

2 tbsp of vegetable oil

1/2 cup BBQ sauce of choice

1. Wash and clean chicken. 

2. In a large bowl, season/rub chicken with black pepper, salt, cayenne pepper, ginger and parsley. Add lime juice. Place chicken in an air tight freezer bag or container and let marinate in the refrigerator for an hour or over night.

3. Preheat oven to 350 degrees.  Remove chicken from refrigerator and place in a baking dish or baking sheet, drizzle vegetable oil over chicken and bake for 25 minutes. Remove chicken and pour BBq sauce covering all of the chicken. Place back into the oven and broil chicken for 15 minutes depending on your oven. Remove and serve!



Photo by Chef Brilliant

Bubba Gump Shrimp seasoned in butter, lemon, diced onions, minced garlic, minced ginger, parsley, dash of salt and pepper and cayenne pepper. The rice was simply seasoned with salt, a cube of chicken bouillon and frozen spinach. This was a great dish for Good Friday, light and fresh. You can either buy fresh shrimp or frozen precooked shrimp.



2 lbs of Shrimp (Frozen or Fresh)

2 lemons or 1/4 cup lemon juice

Dash of salt

Dash of pepper

1/2 tsp cayenne pepper

1 to 1/2 stick of butter

1 tbsp minced garlic

1 tbsp minced ginger

1/2 onion, diced

Handful of fresh parsley, chopped

1. In a large skillet, saute garlic, ginger and onions in butter.

2. Bring water to a boil in a rice pot, add desired rice, salt, chicken bouillon, butter and frozen spinach. Cook until water starts to go down, then reduce temperature to low and cover until done.

3. In a large bowl, mix shrimp, lemon juice, parsley, black pepper, salt and cayenne pepper together. Then add shrimp to skillet. If using precooked shrimp, cook on medium heat for about 5 minutes. And enjoy!


305 Choppa Chicken

Choppa Chicken- Bacon Rice n Bean & Plantain Dish

305 Choppa Chicken

Photos by Chef Grand & Chef Brilliant

305 Choppa Chickenis your basic well seasoned backyard grilled chicken, great for get togethers and block parties. Chef Grand used about 7 to 8 pounds of leg quarters, salt, black pepper, cayenne pepper, garlic powder, minced garlic, onion powder, sliced onions, chicken bouillon, fresh thyme and lemon juice. Basically he cleaned, washed and seasoned the chicken and let it marinate overnight. Chef Grand and I (Chef Brilliant) usually use the method of eyeballing when seasoning our foods, “Lil bit of this-Lil bit of That“.


2 tsp salt

1 tbsp black pepper

1 tbsp onion powder

1 tbsp garlic powder

1/2 tbsp cayenne pepper

1 1/2 tbsp of thyme

1/4 cup lemon juice

2 tbsp organic olive oil

1 tbsp minced garlic

1 cube chicken bouillion

1/2 of onion sliced

1. Combine all ingredients, coating the chicken well and place in an air tight container in your refrigerator and let marinate overnight.