Crispy Chicken Thighs on a charcoal grill
Вставка
- Опубліковано 26 вер 2024
- Description
Charcoal Grilled Crispy Chicken Thighs. Check out the full video for some of the BEST TIPS to help you cook juicy tender chicken thighs on a charcoal grill in 2020.
Follow us on social media
/ bluffcitygrub
/ bluffcitygrub
/ bluffcitygrub
pin.it.58QA51c
RECIPE
Ingredients
6 chicken thighs (similar size if possible)
1 cup of your favorite BBQ rub or Bluff City Rub (see below)
2 cups of your favorite hot sauce or bbq sauce
Bluff City Rub
½ cup brown sugar
½ cup paprika
2 Tbsp salt
2 Tbsp garlic powder
2 Tbsp onion powder
1 Tbsp sugar
Instructions
Following instructions from the video
Trim excess fat from chicken thigh.
Pat thighs dry with a paper towel (front and back)
Apply an even amount of rub to both sides of the chicken thigh.
Let chicken thighs rest for 30 min - 1 hour at room temperature prior to cooking.
Set up your charcoal grill for indirect cooking by placing only coals on one side
of the grill.
Heat Grill to ~375F
Place chicken thighs skin side down on grill away from the heat (opposite side
of coals)
Cook chicken thighs for 40 min or until an internal temp of ~185F and juices run
clear
Move chicken thighs directly over coals skin side down to crisp skin and cook
for 3-5 min watching closely to prevent burning.
Flip chicken thighs skin side up and cook for an additional 3 min directly over
coals.
Remove from the grill and season again or apply a bbq glaze.
Return only bbq glazed chicken back to the grill for 5-10 min on the indirect
cooking side of the grill then remove.
After removing chicken from the grill let it rest for 5-10 minutes prior to serving.
excellent tutorial. Go higher than 165 degrees to render. Crisp up at the end. I will do this. Thank you!
i guess im asking randomly but does any of you know of a method to log back into an instagram account?
I was stupid forgot the account password. I love any tricks you can give me.
@Orion Jonas i really appreciate your reply. I got to the site on google and Im trying it out atm.
Takes a while so I will get back to you later with my results.
@Orion Jonas It did the trick and I now got access to my account again. I'm so happy:D
Thanks so much you saved my ass !
@Oakley Braylen Glad I could help :D
Sorry so late, but yep! Chicken thighs can reach a much higher internal temp and still be juicy.
Yum trying these tomorrow 😊
Hope you enjoy💥👍
Love they way you work together and explain how you cook step-by-step
Wonderful! Thank you for the awesome feedback 😀. We are currently coming up with new content. Do you have anything that you would like to see in a video? Also do you have hard critiques about this video and or any of our others?
Thanks again
@@bluffcitygrub Well I made the chicken and it turned out great.
I only cook with charcoal so any tips on cooking with charcoal is very much appreciated. Again I thought you were very good with the steps and was easy to follow along. I never had luck cooking chicken with flair ups and wouldn't be cooked through.
But this time after watching your video, the chicken came out great!
Thank you
Thanks for the feedback. We love charcoal. Actually prefer it.
I like that technique elevated my grilling.
Love this!
Looking delicious right there
Thanks so much 💥💥
Yall are ending racism, eating good, and educating people all at the same time
Lmao such a strange comment.
thx guys...I do all the cooking in my home...was wanting a crispy grilled chicken...you got er done...thx
Ur welcome glad it turned out good 👍
Dang the chicken looks amazing. Cheers
Thanks so much for watching!!👍
Great work! Exactly how it’s done right here ✊🏼
Appreciate the love. 😎
Thanks,been wanting to try it that way on my ,PK👍💯
Awesome. The PK cooks like a dream. Let us know it turns out. Thanks for watching!
Thanks for the information.
Thanks so much
Thanks for the great info!!👏👏👏
Your welcome. Thanks for watching 👀
About to grill some chicken, I hate burning them. Never thought about dabbing oil on the grill, thanks guys!
Thanks for taking the time to watch. Good luck with your cook and let us know how it turns out. All grills are different and practice makes perfect.
Pam butter spray works great..just dont go easy on it.. spray it good
Looks really good
Looks yummy! Real good food!
Thanks we appreciate it!
What specifically did you use to oil up the grill before starting? And what type of wood did you use for smoking?
Olive oil is our preference but vegetable oil great.
Peach or hickory are out favorite
@@bluffcitygrub Olive oil burns above 350 degrees F. I use avocado oil.
@@ChristopherMoore1913 Agreed - we changed to Avacado oil about a year ago. You can see it in our latest videos.
@@bluffcitygrub Cool. Great video. I put this to use the other day and they turned out perfect!
The best tip I have for crispy skin is 2 days or so of air drying in the fridge. That way you don’t have to towel dry first, which obviously makes dry brining with kosher salt easier. I just remove any lumps of fat but don’t scrape or remove any skin. Don’t want to since that crispy skin will be the best part! Also check out Chuds BBQ recent video for crispy chicken thigh sandwiches. Almost life changing lol. Haven’t been grilling with my PK long but wow is it a super little grill!
Love it thanks for the tips!
The chicken stalled out, LMAO
Yeah it was really weird!
Great video 💯
Excellent job
Awesome 😎 thanks for sharing this!!!
That's how its done.
Yes sirrr!!
🐔
💥
I’m a year late but nice job guys. The KEY is to dry that chicken as much as possible or else you’re steaming it. I put mine in the fridge for an hour after dabbing it with a paper towel. Then I let the chicken warm up to ALMOST room temp before putting it on the grill. That’s me and it cooks perfectly. Lookin at your chicken, I would eat that with both hands. Looks fantastic!
Thanks for watching. We have good results with this method unless we are smoking the chicken which is our preference and for back yard this is a decent option unless you go comp style and that's a long process
what about if it's marinating? Do I dry that after, before cooking?
@@gwain7179 I would dab the excess off before adding it to the heat. The marinade should have already penetrated the meat, depending on on how long you marinated it for. After the skin has a sear on it, you can baste it with more of the marinade. You can sometimes get away with a wet marinade as long as your temp is hot. Never try to smoke wet marinaded chicken at lower temps, the skin will turn into a rubber like texture. I hope this helps. 😎👍🏻
@@RadarRider226 very nice~ Thank hun
Wowzers
It definitely taste as good as it looks! Thanks for watching!
Great Video .
Thanks alot! What are some of the things you like most about it?
I appreciate this video gentlemen! One question, do you only cook it skin side down the entire time? Thank you!
I believe for this video we did. I dont think it matters until the sear, Definitely skin side down for that. Hope this helps. Thanks for watching!
@@bluffcitygrub I appreciate it sir! I like the way your chicken came out and just wanted to make sure I duplicate it properly! 👍🏽
Y'all are in Memphis
Thank you!
You're welcome
Only 6 pieces. That's the only thing that I didn't like guys. Great video.
A 6 piece and biscuits are all two people need. Thanks for watching.
Which thermometer is that? Or can U please recommend one that’s not gonna break the bank. Something simple but does the job.
Thanks for watching. We use the alpha grillers instant read for under $20. Looks like there are some in stock on Amazon but sold out in the link below. alphagrillers.com/products/original-thermometer
@@bluffcitygrub I’ll look for it. Thnx!
Really enjoyed the video but isn’t 180’ kind of high for chicken
Not for dark meat. With thighs, you want to make sure that it's rendered. If you cook to 165' like chicken breast, it will be chewy and you will question yourself if it's done or not. Hope this helps
Why did you cook to internal temp of 185?
We feel 185F give the thighs the best texture and allows the skin to be crispy with out drying out the chicken.
Interesting too I thought was 165
@@efthimios 165 is the 'safe' temp. 185 is a preference.
👍
Thanks for watching!!
Crispy skin falls off? Doesn’t look like bite thru skin. It does look good anyway.
Thanks for watching. Always room to improve. Maybe we will do a competition style thigh in the future.
Is it worth it to brine thighs before grilling like this?
In my opinion brining any chicken or turkey cut is the way to go if you have time. But thighs definitely have a lot of flavor and dont dry out as easy as other cuts. So brine if you like and let us know how it turns out. Thanks for watching!
@@bluffcitygrub Did a quick 3 hourish brine and they came out great! This was my first time cooking with charcoal though, so I have a lot to improve on lol
@Dan glad it worked out! We will be putting on other video on chicken thighs soon.
Is this real chicken from the egg?
Costco says it comes from their farm in Nebraska. Not sure if its from an egg or 3d food printer. 🤔🤔🤔
Yoo!!! What!!?? Tell us about having to do this n that to get a sear but you're not going to show us? naw man, n ot cool. The sear is the most important part. Who the heck wants slimy soft chicken skin? Sorry, you missed this one.
Pretty sure there was. Chicken was delicious 🤤
Didn’t start by boiling skin. Already know it’s not worth watching
Interesting 🤔
I think this guy is boiling his brain. Doofus
music too loud
Thanks for the feedback.
Frustrated this weekend with chewy Chicken Skin... !!
Thanks for watching. We have had good success with this method,, however, we have had better success with smoking the chicken things. 🐔 🐥 ua-cam.com/video/spvoGHI3JWo/v-deo.html
2 mega cool dudes and a great channel.
We really appreciate that. Thank you for sharing 😎
Damn. Looks nice
Thanks!
Rank amateurs
You don’t want no smoke 💨 😎