Infus'd Chicken is where patience meets fire.
Twenty-four hours of house-ground spice, then a slow cook in the bird's own moisture. No added oil. No shortcuts. Just chicken worked long enough for the flavor to move past the skin and settle into the meat all the way to the bone.
More than a marinade -- a technique.
Infus'd Chicken isn't food we finish quickly and send out. It's a method. Zero added oil, whole natural ingredients, no premade shortcuts. The kitchen builds each plate around a spice blend tuned to that specific dish, and the bird takes its time.
The result is a plate you can taste the work in. Bone-deep flavor. A juicy bite that holds its moisture. Real food, done right -- the kind of chicken you don't forget.
Slow-cooked in its own moisture.
Infus'd is the right way to cook chicken -- and it's not fast. Every signature bird sits in the marinade for a full 24 hours before it ever meets the fire. That's a full day for the salt, oil and spice to migrate past the skin, through the muscle, and all the way to the bone.
Once the marinade is done, the chicken cooks itself. No added oil goes on top. The moisture and fat already inside the bird do the work, slow and even. The result: over 95% moisture retention, deep color, a bite that stays juicy end to end. It's the tedious road. But it's the one that gets you to the plate that regulars come back for.
Six sweet spots. One juicy bird.
Every finished Infus'd bird has six spots where the marinade settles thickest -- pockets where the flavor pools before the fire seals it in. Poke one and watch the seasoning ooze out. That's the sign the Infus'd went all the way through, not just around.
Fresh spice, matched to the plate.
Chillies come from the local market -- picked for their heat and character, not for what's cheapest in bulk. Whole spices get roasted in-house. Every blend is ground and mixed fresh for the plate it's meant to become.
Chipotle and smoke for the Smokey. Garlic and honey for the Honey Garlic. Cumin and chili for the Mexican Fiesta. Saffron and cream for the Truffle. Cayenne and heat for the Nashville. No premade powders sitting on a shelf. The zing comes from the freshness -- and that's non-negotiable.
What the method earns you.
Infus'd Chicken, explained.
What is Infus'd Chicken?
Infus'd Chicken is Den 10's signature preparation. Every bird sits in a house-ground spice blend for a full 24 hours, then cooks slow in its own moisture and fat -- no added oil. The seasoning threads all the way through the meat, and the finished bird holds better than 95% of its natural juice. It's the plate the whole menu is built around.
How does the moisture-retention technique work?
Once the 24-hour marinade is done, the chicken doesn't get dropped into oil or blasted with high heat. It cooks slow in the moisture and fat already inside the bird. The salt and oil from the marinade act as carriers -- they've pulled the spice past the skin and into the muscle, and they keep the moisture from rendering out during the cook. What stays inside stays flavor. That's the whole trick.
What makes Infus'd Chicken healthier than fried options?
Two things. There's no added oil during the cook -- the bird uses its own moisture and fat, so no oil bath ends up in the meat. And the slow-cook technique holds 95%+ of the natural juice inside, so the plate stays juicy without needing extra fat added on top. You get full-flavored chicken without the grease a fryer adds.
Are there artificial flavors or preservatives in Infus'd Chicken?
No. The spice blends are ground fresh in-house from whole, natural ingredients. Chillies come from the local market. Dried spices are roasted and mixed to order. Nothing premade, nothing added for shelf life. What you taste is the marinade, the meat and the fire -- that's the whole build.
Can Infus'd Chicken fit into a balanced meal?
Yes. The chicken carries a lot of protein and holds its moisture without needing added oil, so it fits well into any meal built around real ingredients. Pair it with pilaf, fresh vegetables, dipping breads, or a side salad -- however the plate is served, the bird itself is the honest part.
Is Infus'd Chicken suitable for kids?
Yes. The kids menu is built around milder Infus'd plates -- all under $6. Infus'd Creamy Corn Chicken with soft dinner roll, Infus'd Honey Glazed Chicken with fries, Infus'd Golden Barbeque mini drumlets with dip, and Infus'd Orange Chesty Chicken breast strips over rice. Same 24-hour method, mild-spice by design. If a kid wants something dialed even softer, just ask when you order.
How is Infus'd different from regular grilled or roasted chicken?
Two ways -- time and technique. Most grilled chicken sits in a marinade for minutes or a couple of hours; Infus'd runs a full 24, so the flavor threads past the skin and into the meat instead of staying on the surface. Most cooked chicken relies on added oil or aggressive char; Infus'd cooks in the moisture already in the bird, holding it juicy end to end. Same protein, different plate.