Food that treats you well.
Chicken cooked slow, in its own moisture. No added oil. Spices ground fresh, from ingredients we source ourselves. Here's how the Infus'd approach shows up on the plate -- and what it means for what you're eating.
The Infus'd technique settles the fight between taste and health.
Most kitchens pick a side. Deep-fry it and you get flavor at the cost of grease. Skinless and dry, you get lean at the cost of eating something you actually want. Infus'd finds the third way -- 24 hours of marinade, then a slow cook in the bird's own moisture. Juicy, full-flavored, no added oil.
Cooked in its own moisture. No added oil.
Once a bird has spent its 24 hours in the marinade, we don't drop it into an oil bath and we don't blast it with aggressive char. It cooks slow, in the moisture and fat already in the meat, until it finishes itself.
That's what holds 95%+ of the juice in the bird at the end. Most cooked chicken loses a third of its weight to the pan. Ours doesn't. What stays in stays flavor, and it stays without a splash of oil going on top.
What the technique earns you.
Fresh in. Fresh out.
The spice blends aren't sitting in a jar waiting. Chillies come from the local market. Whole spices get roasted in-house. Everything is ground and mixed fresh for each marinade profile.
Garlic worked deep for Garlic Rush. Cayenne and Nashville heat for Nashville Afterburn. Sweet mango and habanero for Mango Mafia. Cumin, chili and lime for Mexican Fiesta. Real ingredients, matched to the flavor, made new.
Four things we hold to.
Not a claim, not a trend. Just the rules we cook by.
Zero added oil
The bird cooks in its own moisture and fat. No oil bath, no butter finish -- the fat you're eating is the fat that was already in the chicken.
Whole, fresh spice
No premade powders sitting on a shelf. Chillies picked, spices roasted, blends ground in-house and mixed to match each flavor.
Full moisture
The slow cook holds 95%+ of the bird's juice inside. Nothing gets rendered off, nothing gets replaced with added fat.
Made to order
Wings finished when they come off the heat. Burgers built when you ask. Nothing sits under a heat lamp waiting to be reheated for you.
Every plate at Den 10 gets built from ingredients we can point to and a technique we can explain. If we can't say where it came from or how it was made, it doesn't go on the plate.
A menu with range.
Different tables want different things. The menu is built so a full group can eat well together without anyone having to pick around their plate.
Four Infus'd flavors
The Half Chicken Dinner in Garlic Rush, Nashville Afterburn, Mango Mafia or Mexican Fiesta. Savory to fiery, sweet to bright.
Black Bean Burger & Garden Veggie Pizza
A vegan Black Bean Burger on the Handhelds menu, and a Garden Veggie Pizza loaded with mushrooms, peppers, onions and olives.
Garlic Rush
For guests who want the Infus'd flavor without the heat, Garlic Rush stays savory and mild across the menu -- soup, pizza and the Half Chicken Dinner alike.
Nutrition, answered.
How is Infus'd Chicken healthier than fried chicken?
Two ways. First, there's no added oil -- the chicken cooks in its own moisture and fat, so no oil bath goes into the meat. Second, the technique holds 95%+ of the bird's natural juice inside instead of letting it render off. You get juicy, full-flavored chicken without the grease that a fryer adds.
What does "no added oil" actually mean?
Exactly what it sounds like. During the cook, we don't add cooking oil, butter, or extra fat to the bird. The fat you taste in the meat is the fat that was already there -- pulled through by 24 hours in the marinade and then held in by the slow-cook technique.
Are the spices fresh, or premade?
Fresh. Chillies come from the local market. Whole spices are roasted in-house. Blends are ground and mixed fresh for each flavor -- garlic for Garlic Rush, cayenne for Nashville Afterburn, mango and habanero for Mango Mafia, cumin and chili for Mexican Fiesta. No premade powders sitting on a shelf.
Are there vegetarian options on the menu?
Yes. The Handhelds menu carries a vegan Black Bean Burger, and the Pizza menu has a Garden Veggie Pizza with mushrooms, bell peppers, red onions, fresh basil, black olives and mozzarella. Both are built with the same care as the rest of the menu -- not an afterthought.
Can you accommodate dietary needs?
Tell your server. The kitchen builds plates to order, so most dishes can be adjusted -- sauces on the side, dips swapped, heat dialed down. For specific allergies or restrictions, ask when you order so the team can walk you through what fits.
Is Infus'd Chicken always spicy?
Not at all. Infusion is the technique, not the heat level. Nashville Afterburn leans hot. Mango Mafia brings sweetness alongside its heat. Garlic Rush stays savory and mild. Mexican Fiesta sits bright and fresh in the middle.