Classic BBQ Chicken Thighs

Here's a recipe for classic take on BBQ chicken thighs.

[@johnwatz4955]

Great video! Dry chicken sucks, and I have a Pitts & Spitts pellet cooker, still learning it so your video is very timely. Thank you Jeremy.

[@livebig247]

Gotta have 195-200 for myself. I like the texture of chicken at that internal temp, shreds off the bone, not too moist, but definitely not dry

[@RobertS122]

I like a higher temp for thighs too. They can take it

[@MrMrsregor]

yes, softens them up and losses the rubbery texture

[@pimpfasho11]

I agree here too. Higher tempts for thighs are much better, and still juicy!

[@chadwhitmire6183]

Great info, nice grill, and I'm very envious of the property. U r one blessed man.

[@peteranderson5283]

My wife is Caribbean and S&P don’t cut it for seasoning.

[@senraq6332]

Why is the mad scientist on this channel?

[@GrimmMeaning]

Great video! Informative, professional, and mostly accurate. This chicken rocks.

[@Shaunpjohn]

Love this video

[@joneclegg]

I just tried this, though I let them come up to 180, WOW! Best chicken thighs I've made yet. I've been experimenting with techniques and timing for weeks now. The skin side down in the game changer for bit through skin. That said, it wasn't exactly crispy, but very tender. I will work on crisping up the skin a bit more. Maybe the broiler?

[@Zeke-bt1iy]

thank you this recipe works great thank you so much Charlie

[@cookdoctor]

Dude! You nailed this. OMG! The salt and pepper - kosher, ground spot on, sauced on opposite side, set at 300 degrees, rest a bit. Man, like yo pappy said, you caint beat that with a stick! The whole profile was very flavorful. I agree with you, this is the ticket for cheap, quick, awesome bbg. Thank you Jeremy.

[@richm.258]

How many hours did it take from start to finish?

[@bhhacker]

How long does this take approximately? I am trying to smoke ribs chicken thighs and have them come out at about the same time

[@reecebrennan7456]

How did this turn out? I came to the comments for the same question

[@bhhacker]

@@reecebrennan7456 I think it's like 45 minutes and then 30 minutes. But that is off the top of my head. Always temp check

[@alfredodaniel7473]

The skin doesn't stick to the grates when you place them skin side down?

[@halfmanhalfamazing191]

Thighs at 225 usually takes a couple of hours for me. But I like mine a 200F.

[@bonzo1928]

Wow. those look gooood!!

[@letsgobrandon1298]

I believe boneless are way more moist

[@Ostar713]

Did u flip the chicken at any point during the cook?

[@RustyBotStudios]

This look amazing but did you just put the cooked thighs back into the dirty tray you had the raw chicken in?!

[@charlesbasteyns4994]

How long did this recipe take?

[@Smunk85]

Hello, buce video ! I hesitate to buy one, do you really feel the smoke flavour on this type of bbq ?

[@thomashasler2686]

What kind of pellets do you recommend?

[@jfunk8628]

Do you always cook on the bottom rack?

[@pittsandspitts1983]

Just preference.

[@xxshiftlockxx]

Completely different steps and instructions on this video than the most recent chicken thigh video you put out.

[@whysoserious6997]

I bet it taste like trash

[@Charles.Wright]

@@whysoserious6997 - which one though?

[@OlyviaLoren]

I’m assuming it’s because the technique differs when you’re using a pellet smoker, I think it tends to cook hotter so cooking skin/fat side down is supposed to protect the meat from drying out because the heat source is below.

[@davis8720]

Jeremy re-makes his videos every so often because he still learns. After all these cooks he still learns. I'm thankful for him passing his know-how on to us. BTW he states this in other videos.

[@LakeHuron]

Is Jeremy Yoder connected to Yoder grills?

[@pittsandspitts1983]

Nope.

[@silvermediastudio]

Only when they're feeling kinky and bring out the handcuffs.

[@richm.258]

Total time?

[@barbru3598]

An approximate time would be nice.

[@chasewolfe3452]

Can you do a Video on smoked venison jerky?
I can supply you the venison, I'm in FW TX! Love to meat you, big fan!

[@bob.bobman]

How exactly does smoke penetrate the skin and unrendered fat so that it can get into the meat? 🤔

[@richardgyde8374]

How do you decide if the skin goes down or up? Another video he puts the skin up but it was on an offset not a pellet smoker.

[@pittsandspitts1983]

We usually go skin up so the fat drips down over the meat. And if you're cooking on the grate, you don't want the skin to stick.

[@RyanLowdermilk]

Sorry. So which one is it? Skin side up or down on a pellet smoker?

[@silvermediastudio]

@@RyanLowdermilk Skin towards the highest heat.

[@Charles.Wright]

@@silvermediastudio - which means skingdown for all three pellet smokers I've used

[@tangrockb531]

Hey Jeremy why are you in this channel?

[@wendygerrish4964]

Farenheit ?

[@silvermediastudio]

This guy's sentence structure and word choices are truly bizarre.