Comments on: How To Grill BBQ Chicken Thighs (On Weber Spirit II)

By: @gregoryhoward5811

@gregoryhoward5811 — Sun, 10 Mar 2024 08:38:46 +0000

Looks good!

By: @vitaliypro8441

@vitaliypro8441 — Sun, 10 Mar 2024 08:38:46 +0000

With the amount of time you recommend meat should dry up too much

By: @loyaltyparker.1659

@loyaltyparker.1659 — Sun, 10 Mar 2024 08:38:46 +0000

So helpful. Thank you

By: @alfredrodriguez5879

@alfredrodriguez5879 — Sun, 10 Mar 2024 08:38:46 +0000

Nice video. I found out the hard way today why you need to move the chicken thighs to indirect heat lol those flare ups are crazy.

If you do ever get a bad flare up, the best thing to do is to try to move the food off of the area to indirect heat and close the grill to cut off the oxygen for the flame.

By: @gregm841

@gregm841 — Sun, 10 Mar 2024 08:38:46 +0000

Your grates are on upside down

By: @williamprokopfjr.1432

@williamprokopfjr.1432 — Sun, 10 Mar 2024 08:38:46 +0000

You didn’t season or put bbq under the skin? Guess we all learn how to start somewhere

By: @barrybebenek8691

@barrybebenek8691 — Sun, 10 Mar 2024 08:38:46 +0000

You’re the only video I’ve seen mentioning the 165 that I always thought is correct. So many suggest thighs should go to 180-ish. Not sure why they say that. Yours look great. 🇨🇦

By: @barrygill4376

@barrygill4376 — Sun, 10 Mar 2024 08:38:46 +0000

Straight to the point video. Will try that tonight!

By: @Yardbird68

@Yardbird68 — Sun, 10 Mar 2024 08:38:46 +0000

It's been almost 30 yrs since I tried to BBQ chicken; it was a disaster 😆! So, I had some thighs ( my favorite piece of chicken ), so I thought, why not. I looked up and reviewed probably about 5 other "how to BBQ chicken" videos before finding yours. I thought yours seemed the most easiest and straight forward. So, I gave it a shot. My first four pieces, I made the mistake of going into the house to do something. When i came back, it was flareup city. But, nothing like my first experience. They were not too burnt; they tasted good, but the presentation wasn't the prettiest. 😆 The next three, I stayed put and guarded against any flareups. Those looked and tasted excellent. The only thing different I did was to increased the time to 7 mins, when it was on the fire and then 15 mins, when off the flame. I only did this because my grille is old.

So, I would like to thank you for your exceptional and straight to the point instructions and advice. I will be doing this more and NOT wait another 30 yrs to do so. 🙂

By: @ramblinman7153

@ramblinman7153 — Sun, 10 Mar 2024 08:38:46 +0000

How do you keep the chicken from sticking? Mine sticks and then the skin rips off.