My MOST REQUESTED Chicken Thighs BBQ Recipe
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Filmed and edited by Erica Yoder
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whats the brand of the black gloves you use?
Is this process possible on a standard gas BBQ?
Quarters are really cheap near me. Should they work also?
Looks amazing 🤩
Dark chicken is so forgiving. Glad to see you show over 200° on few those. White meat never go above 160° it will creep up to 165°
I recently received a Zgrill smoker/grill and put it together yesterday. Today I did the initial burn in, including 45-mintues with it on High to burn off any oils or other contaminants from manufacture. It's a wooden pellet smoker/grill and it got up to 475° and then back and forth from 470° to 475°. After letting it cool off I lit it up again and following your directions cooked the chicken thighs for 45-minutes at 225°. Then I flipped them over putting the "show side" down and raised the heat to 375° for the next 45 minutes. 375° is the highest that I can set it for and have it hold at that temp. If I set it on high, it will go up to the 470° range, so I ran it at 375°. I seasoned it with salt, pepper, and garlic salt. At the end of that 45-minutes temps were in the 190° to 200°. It turned out amazingly good! Skin was crispy and chicken was really moist. I never would have cooked it to that temperature if I hadn't seen you do that on this video. I would have stopped it when it reached 165 ° and it certainly wouldn't have been as crispy. I would have expected that cooking to the 200° range would have really dried it out. But nope! It was great!
I couldn't stop myself from adding the granulated garlic to it because I grew up in Santa Maria and we not only put that on Tri-Tip, we put it on virtually every kind of meat we cook. I'll have to try it again and restrain myself from adding the garlic just to see which way I like it best. Meanwhile, my oldest son is visiting from England and I think we are going to go shopping for a Brisket for my next attempt. Thanks so much for this video!
WASH Them FIRST
This has been a staple of my BBQ for several years now. Little bit of smoke on indirect heat, then right on the fire to finish it off. My children love it too, and that's hard to do lol.
I’ve been making these since your first video, it’s always a big hit at parties and I can feed so many people on the cheap. Thanks bro!
What kind of gloves were you using to move the grates ?
Thighs are underrated
Chicken thighs have been our go-to at home for ever … absolute best part of the chicken.
You lost me on how you pronounce pecan 😂
You have to be a good griller. You are using the stupid black gloves 😅😅😅
You can achieve similar results on a ::gasp:: gas grill. At least the juicyness and crispiness. The wood chips on a foil tray give an essence of smoke but far from the deep flavor of a true smoker
Sitting on the Gilla grill now, I missed the diamond Kosher part,dang used course kosher,
Just made this today… Very good and kiddos like it. Perfect combo, cheap and good.
Thank you for sharing. This is definitely the sweet spot. I literally was doing yard work while this smoked. So good.
Skip the 1st 5min..rambling
The more I smoke meats, the more I believe that simple seasoning is the best, salt, pepper, and smoke. Done
Soooo juicy!!!!!!!!! Definitely the KISS method, I do it almost daily.
I do the same thing when I'm in charge of the grill/BBQ for little get-togethers(less than 100) when you have no clue how many people will show up. Can't afford to get too much beef these days which means if you show up late to my party you're probably eating a thigh or drumstick. After the grilling is done I shut all the vents and let the chicken soak up the bbq sauce and meat juice smoke. Dark meat will stay juicy all night.
Did a ton of thighs on the weber, pan for drippings, baskets on both sides, chunk of cherry wood; cold beer and go!..
Looks awesome! Competition chicken isn’t crispy at all though, so no worries on that! 👍🏼
took half the video to start, GeeZus!
I add one more step, I pour hot water over the skin to tighten it up before I throw it on the grill. It still needs a higher heat at the end but it does crisp up easier.
This is just like a recipe website. Got get 10 minutes of some back story no body cares about.
10 pound bag of chicken leg quarters for like 5.49 here where I'm at and when they go on sale like 4.89 for the bag. Definitely cooking them thighs and legs this way 😋😋
I do mine just like this except I marinated them in Jerk seasoning and also jerk rub!! Dats Good Mon!!
He said FABULOUS
Smoker for only $25? Wow, great price!
You dont need surgical gloves! Its weird
15 minute video for basically salt, pepper, garlic season the chicken and grill indirect heat then sear. 🤦
I miss the old school Bad Scientist BBQ vids when he would state he uses a 50/50 salt and pepper mix by volume but wouldn't just stop there he'd add "because pepper weighs a lot more than salt." You go, girl!
Why is it that folks always brand drop the salt but never the pepper? Salt is salt but pepper has far more variables!
I need to know where to get those shorts. Those bad Larry's add 1776% skill
I use the Weber Grill alot but my chicken that i cooked in my conventional oven always comes out more evenly cooked and much more consistent than cooking on any outdoor grill or smoker. I only use my Weber for steaks and ribs.
That looks so good!!
I have to try this.
I'm definitely going to try this method… But, try brining the chicken prior to cooking. I've heard a 5% salt solution is normal (1oz Kosher Salt to 20oz water, by weight) , but I found that a 6.5% solution suits me and my family better, 1oz Salt to 15 oz water. Boil the salt/water solution on the stove, add some herbs and spices, make a 'Tea'. Throw in Rosemary, onion, garlic, whatever you like… Let it cool to room temp then place with the thighs in a zip-top bag, remove any air pocket and refrigerate overnight. The next day, discard the brine and cook as you like. I usually by a couple of 'family packs' of thighs on sale, $0.99 a pound. I'll brine all of them, drain, pat dry then bag in pairs and freeze. When I want chicken, I just pull out and thaw, they're already brined… Give it a try!!
That's perfect chicken right there!!! Thighs are the best!!!!!
Thanks for the update. Since my wife and I saw your original video on chicken thighs that’s basically all we cook on the smoker. Lol.
Only just come across your channel but at 6 minutes of storytelling nonsense you're the YouTube equivalent of an internet recipe!
Action starts ~5:30 min.
Chicken thighs are my favorite. Way more flavor and a lot more forgiving while cooking. You can get the internal temp a little, but they are always still juicy and flavorful.
The boneless-skinless ones are also perfect for stir fry, chow mein and making chicken nuggets.
Thanks for sharing this outstanding recipe! You can guess what the family is having for dinner tonight 😊❤
Chicken thighs are my go to for unexpected guests in the summer. Time for a beer or two while the chicken cooks!
Smoker at 175 before adding wood while the food is on….that's not how I'd suggest you start but you do you
skipped 5 minutes into the video and the chickens still in the package and the dude is still yappin.