Hey there, what is up you guys? I am Jerry, and
welcome back to the channel "The Chicago Griller!" This is the show where I share my favorite tips,
tricks and recipes for the Weber Q! If you think that I can help you out, hit that like button
and subscribe! Would you look at all the green out here? I think spring has finally arrived here
for good, and summer is right around the corner! And you know? Weather like this really puts
me in the mood for some great barbecue, and there's nothing greater than the classics! So
today on the channel, I think I'm going to fire up my grill and cook up some grilled chicken
with some barbecue sauce. Let's do this! You can use any part of the chicken for this
recipe, but today I'm going to be grilling up one and a half pounds of bone-in, skin on,
chicken thighs. To begin I've placed them all in the steel bowl. Prep is super easy. The first
step is to grab your favorite barbecue rub. Today I'm using Kinder's mild barbecue rub. This is
nothing special, I happen to find this rub on sale at Jewel. Anyways, liberally sprinkle the
rub over your chicken, then with your clean hands, mix and make sure the rub is on all surfaces of
your chicken. Once you're satisfied it's time to prepare the barbecue sauce. And once again nothing
special here. I have three to four tablespoons of bottled barbecue sauce, that I picked up at my
grocery store. The first thing I'm going to add to it, is about one tablespoon of worcestershire
sauce. Try to say that three times fast! Next I am also going to add about one tablespoon
of apple cider vinegar. Now the reason why I'm adding these to the sauce, is because
store-bought sauce tends to be quite thick. So these ingredients really help thin it out.
Anyways take a fork and whisk it all together, and when you're ready, we're
ready to head on out to the grill. I'm going to be demonstrating this cook today
on my Weber Char Q, but this can be done on a regular gas Q, of course. I'm setting up my grill
today for a two zone cook, with the hot zone and charcoal on the left, and the cool zone on the
right. I'm not sure how hot this CharQ gets, so I'm going to install a temperature probe on
the cool side of the grill. Then I'm going to set my dampers to about halfway open, which is
about a medium heat on a gas grill, and let this preheat. And as you can see the temperature
inside the grill is slowly creeping up. And after a few minutes, your grill
should be up to a medium heat. My Char Q is now registering
above 300 degrees Fahrenheit, so the first step is I'm going to lay all of
my chicken thighs directly over the charcoal. If you're using a gas Q, anywhere on the grates
will be fine. What we're doing here is we are giving the chicken a nice sear on both sides.
So once all your chicken is on board the grill, shut the lid and let it cook for
about two minutes on that first side. And after a very quick two minutes it's time to
check on our chicken thighs. So let's open the lid and take a peek. You should find pretty good sear
even after just two minutes on that first side. And in today's cook, I didn't add any additional
wood chips to my coals, but I can already tell, just the coals by themselves are going to impart
quite a bit more smokiness than my regular gas cooks. Anyways give these thighs another two
minutes for a total of four minutes direct grilling time. And once that time is up,
it's time to shift all these chicken thighs over to the cool zone. Now of course I know the
standard gas Weber Q don't have a cool zone, but you could replicate that by laying down an
aluminum foil heat shield. With a roasting rack on top of it, place your chicken thighs on the
roasting rack and the air will circulate around the foil and around the chicken, and chicken
will cook as if it's in a convection oven. Click the link above if you want to see the method
of this cook in more detail. And now back to my Char Q. Looks like I have to rescue this last
chicken thigh from a flare-up! And now that all my thighs are off the charcoal, I'm going to roast
these chicken thighs for about 40 to 45 minutes. That said after about 20 minutes, I am going to
open the lid and check on these chicken thighs. The skin is crisping and crackling up nicely, but
I'm going to give all of these thighs a turn and rotate them a little bit on the grill, so that
they cook evenly. Once I have flipped them all over and rearranged them a little bit, it's time
to shut the lid and let these finish roasting. Here I am at the 30 minute mark. As you see
I've inserted an ink bird probe into one of my chicken thighs, just so I can actively monitor the
temperature. But since I have the space and time, I figure I'd lay down some asparagus directly
over the charcoal. This should pair very nicely with my chicken thighs. At this point in the cook,
I think I am going to go ahead and start saucing these chicken thighs as well. So grab that
barbecue sauce that you prepped earlier, and spoon a little bit on the surface of each chicken
thigh. We're only saucing one side for now. Once I finish that step, I'm gonna shut the
lid and let the asparagus and the thighs cook for about three minutes. Here and after three
minutes, I'm opening up the lid and turning all my asparagus, giving them the toss, so that
they cook evenly over the coals. I'm also going to turn over my chicken thighs, and sauce the
second side, now that the first side has set. There we go! And once that's done, once again,
I'm going to shut the lid and let that cook. My asparagus has been on for about six minutes,
so I'm going to go ahead and pull these off the grill. They feel nice and done and tender! One of
the very first videos that I made on YouTube was a grilled asparagus video. If you want to check that
out click the link above. Anyways at this point my chicken should be just about done. I'm going to
give them a temperature check, just to make sure. Our target temperature is 165 degrees T or
74 degrees C, but unfortunately you see, I am a little bit below that, so I'm going
to let these go for about 10 more minutes. So fast forward 10 minutes later, just over 45
minutes of total roasting time, and there we are 165. So it is time to pull all of
these chicken thighs off of the grill. So there you go guys, no matter what
version of barbecue you're using, that's how you can cook up grilled chicken
with barbecue sauce! And if you want to see what one of these pieces look like on the inside
when done to juicy perfection... there you go! And now one final view with my side of grilled
asparagus... looks delicious right? So who's coming over for dinner? Let me know how this
cook goes for you! Thanks again for watching! Don't forget to like and subscribe,
and I will see you all again next week! Bye!
