Back To The Basics BBQ Series: BBQ Chicken Thighs

this is exactly what barbecue is supposed to be beautiful summer day family and friends over there on the deck and a cooler full of beer well today on my back to the basics barbecue series we are going to be doing barbecue chicken thighs one of my favorite one of the cheapest and one of the easiest things that you can do in your backyard this summer it's so easy I'm wearing my Crocs I'm going to show you how to prepare the chicken I'm going to show you how to get the kettle grill started and I'm going to show you exactly how to make some banging barbecue chicken thighs now let's get started when it comes to Backyard Barbecue Basics there is nothing more nostalgic than a charcoal Kettle Grill so that is what we're going to be using today and that's what we're going to be using in this back to the basics barbecue Series this summer now one of the most controversial things that people are going to talk about when it comes to charcoal grills that is charcoal I'm not going to go and do a ton of detail right now I did that in the previous video but when it comes to charcoal grilling one thing that I do most often is use briquette charcoal when I purchase a bag of briquette charcoal it's the most consistent and that is really what I'm going for when it comes to flavor I can add in a little bit of wood but honestly these Kingsford professional briquettes do the job and they do the job wonderfully so that's what we're going to be using today when it comes to lighting the charcoal there is nothing easier than using a Chimney Starter we're going to load this thing up with charcoal put a few Tumbleweed starters underneath and it's going to get the job done in about 10 minutes or so your charcoal is hot and ready and it is super easy to do so let's go ahead and do it now when it comes to lighting the charcoal these Tumbleweed starters are nice there's no petroleum products we're not using any lighter fluid or anything of that nature set this down right on the grill grate we're going to set this right over top of it we're going to fill the chimney full of charcoal and I'll use my torch lighter here to get this Tumbleweed Fire Starter going and we just set this right on top just like so now I mentioned about petroleum products when I am cooking with charcoal or a live fire of any kind we never use lighter fluid we never use matchlet charcoal a Chimney Starter is the most effective way to do so without using any of those harsh petroleum products because we really don't want that stuff in our food you could see this is starting to smoke we're going to give it about 10 minutes I'll show you how to tell when your charcoal is ready but let's go get the chicken prepared like I said when it comes to Backyard Barbecue there's nothing simpler and cheaper than some bone-in chicken thighs today that's what we're going to be cooking I marinated these a couple hours in advance in cheap Italian dressing that I got from the grocery store I used about two bottles in this bag and I got about 15 or 16 chicken thighs to go with it when it comes to marinating this you want to give it at least two to four hours or so that's going to help soak in that chicken and give you that extra good flavor now we're not trimming for competition here so we are looking for or chicken thighs that have what I like to call hangers that one looks pretty good but I can see one right here this one right here look at that skin hanging off got chunks of meat hanging off flesh hanging off we want to take that we want to square that up and just set that skin off to the side things like that especially on a charcoal grill are going to get stuck down in the grates they're going to burn and it's not going to make for a great experience so I like to keep those trimmed in general looking at that one looks good we're going to go ahead and continue going through here look there's another one with some hangers trim this up got another one you guys get the picture let me finish these up then I'm going to show you how we're going to season them now it's time to season them up you can see I've got the chicken thighs laid out on the back side we're going to be using the Camp Chef something Southern today and I lay them nice and tight so that I'm not wasting a lot if I go over it's just right on to the next one get a nice coating on there for chicken thighs I like to use something a little on the sweet and savory side and this rub here something Southern is a perfect blend of that now I didn't Pat these dry you know we're going to be cooking these over some heat today and we've still got a lot of that Italian dressing on now I'm going to turn all of these over right in place [Music] we're going to hit it again with this something Southern give these chicken thighs a moment here to sweat we'll get them over to the grill now the charcoal is starting to Ash as you can see here and it is time to get it down into the slow and sear I'm going to go ahead and pour that down in here spread it out evenly now for this cook I want to add a little bit of extra smoke so I'm going to throw a piece of Hickory off to the side just on a little bit of the bed of coals we're going to get the grate back on this and we want to get this at about the 350 to 375 degrees I'm gonna show you how to do it get the lid on it here and I want to keep this thermometer on the back side where the meat's going to be away from the coals but to show you here we're going to adjust the air intake here and right now it's going to be super hot because we just put that in we're going to set this at about a quarter of the way so that this fire can start to choke down the vent on the bottom is completely open we're going to do our best to control the heat from right here on top now I'm going to spin this back towards the cool side of the grill because this is the temperature that we're monitoring by putting it right above the coals we're not going to get an accurate reading we're going to let this temperature come down and settle at about 350 to 375 degrees then we're going to get this chicken on we got this Grill running about 350 degrees we've got these chicken thighs seasoned and ready to go now we're going to set these away from the coals indirect Heat we're going to do our best to get all of these in here and give them a little bit of space now there is a lot of chicken on this Grill in fact this is about the max we could have done without maybe one or two of these just to spread them out a little bit more but we want this thing running at about 350 to 375 degrees that's what we were before we put this chicken on we're going to monitor this we want this indirect heat we may move them around a little bit but we're also going to use the coals a little bit later in the cook we'll check in then as you can see these barbecued chicken thighs are looking great great color temperatures reading about 165 when these hit about 170 175 we're going to be hitting them with some barbecue sauce and getting that caked on when it comes to chicken thighs we're looking for about 185 degrees internal temperature now you're thinking wait chicken's 165 that's for white meat for dark meat we want to push that further it's going to make it more tender and juicier and honestly we could go 185 190 if we wanted to get yourself a good instant read thermometer check the temperatures here we've got about 172. about 178. I checked all of these we're all running about the same now it's time to Sauce them today I'm using some of my favorite barbecue sauce at some sticky fingers Carolina sweet got it here in a bowl with my silicone brush and I'm going to start brushing that onto these chicken thighs I want to be a little generous with it but we will have the opportunity to coat them a few different times dang do those look good now that I've got them sauce what I'm going to do is I'm actually going to spin these above the coals like this and I'm gonna start flipping them give them a little bit of time over those direct heat that's the nice thing about using a slow and sear or about putting all your coals on one side of the grill it's going to help us caramelize that sauce a little bit it's going to help finish them a little nicely all right now that we got them like that I'm going to slowly turn them get them back over to the indirect heat side we're going to Sauce up this side start flipping these over we'll give this just a little spin over the coals I'm not going to give it too much time we don't want that sauce to burn just going to put a little bit more on these we're going to check the temperature here we'll get the lid on for just a few moments we'll let this get up to the final temperature of about 185 degrees and they will be done now it looks like some of these chicken thighs are done nice thing about the thermometer is we're going to check them whichever ones are done we're going to get off whichever one needs a little bit more time we're going to leave those on let's get started done done done done done all right we'll just start with these get these off first like I said we're looking for that like 185 to 190. needs a little bit more time needs a few more minutes this one is done no sense in boring you with taking chicken thighs off the grill we showed you the idea it's time to shut this thing down we're going to close this vent all the way I'm going to come over here close this vent what that's going to do is choke out the fire and over some time it's going to basically choke it down to nothing but it's going to take hours for this thing to cool down so be sure to leave it in a place where it's safe no one's going to touch it and also make sure that you keep it away from any structures we're going to let these chicken thighs cool for a few minutes we're going to give them a try now as you could see these barbecue chicken thighs were super simple and doing it on that charcoal grill makes for an awesome experience and honestly pretty trouble free running that thing consistently at about 350 degrees it didn't take us any longer than an hour and that was prep and moving things around and everything now tell me how good does that chicken thigh look but none of this work means anything until we give it a try now running these to 185 should produce a nice juicy tender bite let's find out how we did now one thing I can tell you about these chicken thighs is the first bite I noticed that charcoal that smokiness that we get from running it on a kettle Grill the second thing that I notice flavor wise is going to be that Italian dressing that makes for a good base of Flavor now that Carolina sweet barbecue sauce paired really well with that and the zestiness of the Italian dressing gives it a little zing and it calms it down with the sweetness of that barbecue sauce these are super tender and super delicious if you're looking for more of this back to the basics barbecue series we're going to be doing a ton of cooks on the s s Kettle it's all going to be live fire all going to be controlling temperature all charcoal on the kettle this entire series all summer it's going to be awesome now these chicken thighs were great and so is this video right here [Music]

Channel: Andersons Smoke Show

Views: 54,851

Keywords: Andersons SmokeShow, Andersons Smoke Show, andersons smoke show, bbq chicken thighs, bbq chicken thighs on grill, bbq chicken thighs recipe, bbq chicken thighs on charcoal grill, charcoal grill, charcoal grill chicken, charcoal grill chicken thighs, sns kettle, sns grills kettle, sns deluxe kettle grill, ketlle grill, kettle grilling, sns kettle grill, how to bbq chicken thighs, charcoal grilling for beginners, sns grills, slow n sear kettle, grilled bbq chicken thighs

Id: es-yKVNnDUk

Length: 12min 6sec (726 seconds)

Published: Fri Jun 02 2023