I brine chicken with salt, sugar, and smoked paprika for 12 hours. The smoke flavor penetrates through all the meat, and it is perfectly seasoned right through.
Nice. I started brining everything after cooking my first thanks giving turkey. It is worth the trouble but like they day, a good bird is where you start. Free range or wild.
for the people who dont know the pepper: Madame Jeanette, also known as the "Suriname yellow", is a chili pepper cultivar, originally from Suriname. its like a habanero but with more fruity flavour
I just cooked two chickens from your video. I wish I could attach a picture because they came out delicious. I’ve always wanted to do this, thanks for the step by step. Totally worth it, from the other side of the world, this Soldier’s family loved it!!
As Canadian with multiple different BBQ’s (like a lot) -it’s great to see you Dutch guys rocking the grill 👌 Wish I could post a picture of my Satay (Shawarma style) I did recently. It was a huge hit with the extended Dutch family.
Ich habe schon so einige Hühnchen gemacht aber eine SO saftige Hühnerbrust hatte ich noch nie!!! Vielen Dank für das super Rezept!! Best wishes from good old Germany
Okay, Roel I did this tonight almost to your instructions. Just a bit lower and slower. No pepper sauce, but grilled peppers. My lovely partner said she "would eat it again if I made her" . That's the top of the scale here. Excellent video. Keep it up fellas.
Glad to see more chicken recipes. It’s nice to see them I need more chicken instead off steak all the time. I think you should make one with scorpion and Carolina reaper and ghost pepper the trinity
I made chicken for my family using thi recipe and they loved it! When they tasted the sauce they threw a fork at me coz it was flaming hot :/ HAHA love from Australia bro
ik heb me kip met citroen gras hooi gerookt voor 6 uur man man man dit heb ik geleerd van een oom van mij in de amazon jungle echt helemaal top probeer het en je gaat echt helemaal gek worden zo zo goed
Great vid. Watched it yesterday which got me wanting to do the same (just without the sauce) using my Weber. For anyone wondering about the temperature probe, it’s a Meater. It’s great for cooking especially for when I use my rotisserie attachment on the Weber.
I grew some 'Lemon Hot' peppers this year which look just like your 'Madame Chinette" peppers. From the reaction, I believe they are the same thing🤣...and I can't wait to try a similar sauce. The chicken looked perfect, guys.
I made yesterday "beer can" chicken on a cast iron sitter. I too brined but for 2 days and did an 8 hour marinade injection too and pulled off at 75c. Chicken was so tender and juicy and the bones came right out of it.
I agree with you, you cannot do it wrong: quality chicken and prepared like 'roadkill chicken' or Italian name 'pollo piatto' will always be juicy, because all the meat is flat in thickness and it is all done at the same time in quite little time. So even the breast ist supertender but crispy on the outside.
2 decades back in Kenya there was a chips spot called KENCHICK . Minus the spice rub, this is EXACTLY what they used to serve. God I miss that, thanks for heading me back there, I def try this out.
Ha... finally I have been ahead of you for years. This is the way I have been cooking my chickens for years. I never brine and it still comes out juicy. I also use real wood and lump charcoal. Not an easy bake pellet oven. Now where you shine through is the pepper sauce.
I’ve been grilling a lot of jalapeño poppers lately. I love them when they’re going down. Quite a bit of heat but bearable. I always pay for it about 2 hours later though when they come out angry! I have a feeling you guys had the same experience a little while after eating that sauce!
7 pot douglah peppers are consistently hotter than most Carolina reapers and scorpion peppers. Reapers roll in slow with the heat and stay mellow. A 7 pot douglah is like a kick to throat. It hits really hard really fast.
Please, cook more with Weber kettle and other cheaper options. I understand the sponsorship that goes with using all sorts of grill. I would asume more of your viewers have some sort of kettle grill.
Grappig effect, als je de kip eerst in zout water legt, smaakt prima. Moet eerlijk zeggen dat ik normaal de kip van het spit doe. De borst wordt dan absoluut droger terwijl de rest sappig is. Nu was alles lekker sappig. Thx voor sharing. Groet Johan
They call that a spatchcock chicken in the states. I’ve been doing that since the 80s. It works very well since none of the white meat fibers are cut, so fluids don’t leak out as the proteins tighten.
I do a brined and spatchcocked bird once a week for my family. Brining is key, but add more aromatics to it: honey, peppercorns, fresh herbs, red pepper flakes, bay leaves, and lemon. Boil it for a minute, and let it come to room temp before adding bird, then refrigerate overnight. Also, that skin was rubbery, and if you want it crispy you need to finish at a really high heat! Don’t get me wrong I love your content and watch every one of your vids! If you get a chance check out the Spatchcock chicken video on my channel. Would love to hear what you think and maybe collabo someday! 👊🏼🔥💨
Also, air dry it in the fridge for a day after brining. And put some potato/corn starch on the skin before applying rub. Then temp of about 180 should be fine for getting crispy skin when you're cooking for that long.
Santa just got me a ninja smoker grill. Can u do some videos on it. I want to see u using it so I can get stuck in myself 💪🏽🎅🏼. Merry Christmas from Belfast 🥳🥳🍻
Big fan of your channel. This chicken looks awesome, but I'd recommend trying to put 4 cubes of butter under the skin on top of the chicken breast. Also inject liquid butter mixed with whatever seasoning you placed on the outside. You should try it. But over all love your videos. Keep it up
If you don't use a brine, you're wasting your time... I like to use apple juice instead of water to add a touch of sweetness and some acidity instead of just water. Southern fried chicken is usually brined in buttermilk which is also acidic and will make the chicken more tender and it helps the batter stick better.
I brine chicken with salt, sugar, and smoked paprika for 12 hours. The smoke flavor penetrates through all the meat, and it is perfectly seasoned right through.
Sounds delicious! I have to try this.
Nice. I started brining everything after cooking my first thanks giving turkey. It is worth the trouble but like they day, a good bird is where you start. Free range or wild.
Rub a thin layer of mayo over the skin before rubbing it, holmes.. locks in the juice and gives a crispy skin... thats my shared secret.
Ok, I officially want to see the both of you on an episode of Hot Ones 🌶 🍗
Hahahaha, that would be brutal
i actually thought the same thing :D
omg im like dying of laughing at the facial expressions after eating that sauce 😂🤣
hahahhas it was gold, the pleasure on PMX"S face just watching.
for the people who dont know the pepper: Madame Jeanette, also known as the "Suriname yellow", is a chili pepper cultivar, originally from Suriname. its like a habanero but with more fruity flavour
Right on! This video is perfect, and exactly what I was looking for. Excellent presentation and advice as always 👌🏼🍻
I love spicy food ❤️ Delicious recipe. You guys inspire me to make my content better 👍🏼 thank you. Have a great weekend everyone 🥂
Nice work Ro Kitchen. Good content. I like ASMR videos.
@@poku2186 thanks a lot for your nice words ❤️
This works so well!!! My wife and I tried this our with our pellet smoker. 2hour brine and dry rub. Came out fantastic!!! Great video!!
I just cooked two chickens from your video. I wish I could attach a picture because they came out delicious. I’ve always wanted to do this, thanks for the step by step. Totally worth it, from the other side of the world, this Soldier’s family loved it!!
It’s 9am but all of a sudden I want chicken and beer! Easy on the hot sauce man! Haaa great video! Cheers from Maine!
Chikn & Beer ANYTIME!!
It’s midnight here in the states, but after watching this. I am bloody hungry. You guys are awesome. Cheers.
Looks delicious. I always salt brine (dry) for the same reasons. Good work as always, cheers
You dry brine? Just salt heavily and put it in the fridge for how long?
Never heard of someone dry brine chicken before?
Good to see you guys explaining more stuff again! Now I need this chicken!
Love it, thanks guys. This made me chuckle 🤭
Your videos are fantastic. As always 👍🏻
As Canadian with multiple different BBQ’s (like a lot) -it’s great to see you Dutch guys rocking the grill 👌
Wish I could post a picture of my Satay (Shawarma style) I did recently. It was a huge hit with the extended Dutch family.
Italian dressing! All the prep you need for juicy chicken and crispy skin!👍
Ich habe schon so einige Hühnchen gemacht aber eine SO saftige Hühnerbrust hatte ich noch nie!!! Vielen Dank für das super Rezept!! Best wishes from good old Germany
Okay, Roel I did this tonight almost to your instructions. Just a bit lower and slower. No pepper sauce, but grilled peppers. My lovely partner said she "would eat it again if I made her" . That's the top of the scale here. Excellent video. Keep it up fellas.
Thanks Peter
Watching the two of you "flame-on" was too much FUN! 🤣
Glad to see more chicken recipes. It’s nice to see them I need more chicken instead off steak all the time. I think you should make one with scorpion and Carolina reaper and ghost pepper the trinity
I made chicken for my family using thi recipe and they loved it! When they tasted the sauce they threw a fork at me coz it was flaming hot :/
HAHA love from Australia bro
Charles T 😂😂😂😂I have to give this recipe a try. My family is to love this chicken. ✅✅✅you guys take care. Cheers from Arkansas
Love the show. Appreciate the shout out to many other cultures proof that BBQ is international. Thank you guys.
Great video guys I'm definitely going to try this out. Keep up the good work and big hello all the way from Mexico!
ik heb me kip met citroen gras hooi gerookt voor 6 uur man man man dit heb ik geleerd van een oom van mij in de amazon jungle echt helemaal top probeer het en je gaat echt helemaal gek worden zo zo goed
Oh these episodes with the hot peppers are priceless. Especially when Marshawn is surprised by the intense heat. Great video.
I’ve been watching you for years and I don’t know why I haven’t subscribed yet. Done!
I’m surprised there aren’t a load of comments freaking out about him giving the backbones to the dog.
And I was thinking of doing ribs n chicken tomorrow. Here you are.
Asks for a beer, gets a Grolsch... Morrisson you're fired! 😉
That totally depends on who stocked the fridge; you get what you pay for 😋
Duval! Get the Belgian or German beer.. sorry but I'd prefer a Heineken and I ditest it but at least it's not water.
So moist! Those look so good.
the best peace he give to the dog
I am so going to make this. Thanks for the tips
I have watched so many of your videos.. this was not the most informative but definitely the most entertaining! Cheers from Carolina!!!
Awsome vid guys!! Im gonna make this one tomorrow.
LOL! Enjoy your beers! I must make time to brine my chicken. Great demonstration.
My old dog Blue was the chicken back king, raw diet fiend. He loved it!
I have never seen a wild animal cook its prey. I frequently give my dog raw meat.
Raw diet is best for carnivores.
My dog is called Blue! He’s a golden retriever & we got him in Somerset. He’s 12 now but still going strong, he still acts like a baby!
My girl gets my wing tips every time I cook hot wings.
Best grilled chicken of youtube
I’ve never been more entertained than by seeing a dude sweat from eating some hot sauce. I can’t wait to try it!!
Great vid. Watched it yesterday which got me wanting to do the same (just without the sauce) using my Weber. For anyone wondering about the temperature probe, it’s a Meater. It’s great for cooking especially for when I use my rotisserie attachment on the Weber.
I usually pull the skin back and hit the meat with rub, then pull the skin back on the meat! Awesome cool man!
Loved the video and had to laugh at Pitmaster suffering more than Morrison after eating the hot sauce! Great videos guys keep them coming!!
Burn baby Burn! Great looking chicken.Rio de Janeiro.Brasil.
He’s right about the brine finally tried it on Christmas and it was amazing.
I grew some 'Lemon Hot' peppers this year which look just like your 'Madame Chinette" peppers. From the reaction, I believe they are the same thing🤣...and I can't wait to try a similar sauce. The chicken looked perfect, guys.
Absolutely love your channel!!! Thank you. The commentary is great as well, keep going guys...
Pitmaster x chasing the heat!!!!!
I made yesterday "beer can" chicken on a cast iron sitter. I too brined but for 2 days and did an 8 hour marinade injection too and pulled off at 75c. Chicken was so tender and juicy and the bones came right out of it.
I agree with you, you cannot do it wrong: quality chicken and prepared like 'roadkill chicken' or Italian name 'pollo piatto' will always be juicy, because all the meat is flat in thickness and it is all done at the same time in quite little time. So even the breast ist supertender but crispy on the outside.
Spatchcock chicken in UK
@@KM-pq7jk Spatchcock - I will take that to my collection. thx!
2 decades back in Kenya there was a chips spot called KENCHICK . Minus the spice rub, this is EXACTLY what they used to serve. God I miss that, thanks for heading me back there, I def try this out.
Looks jammie, btw, how is Morrison doing with his Pellet grill you gifted him Roel?
soumynonA Reverse yes we need an episode with him cooking something on it.
Ha... finally I have been ahead of you for years. This is the way I have been cooking my chickens for years. I never brine and it still comes out juicy.
I also use real wood and lump charcoal. Not an easy bake pellet oven.
Now where you shine through is the pepper sauce.
It looks great 👍🏼
Don't forget the Ice Cream for later.
So glad I watched this
I’ve been grilling a lot of jalapeño poppers lately. I love them when they’re going down. Quite a bit of heat but bearable. I always pay for it about 2 hours later though when they come out angry! I have a feeling you guys had the same experience a little while after eating that sauce!
jalapeños aren't even spicy. Try a Trinidad scorpion or Carolina Reaper.
7 pot douglah peppers are consistently hotter than most Carolina reapers and scorpion peppers. Reapers roll in slow with the heat and stay mellow. A 7 pot douglah is like a kick to throat. It hits really hard really fast.
Please, cook more with Weber kettle and other cheaper options. I understand the sponsorship that goes with using all sorts of grill. I would asume more of your viewers have some sort of kettle grill.
Omg yes!
Grappig effect, als je de kip eerst in zout water legt, smaakt prima. Moet eerlijk zeggen dat ik normaal de kip van het spit doe. De borst wordt dan absoluut droger terwijl de rest sappig is. Nu was alles lekker sappig. Thx voor sharing. Groet Johan
They call that a spatchcock chicken in the states. I’ve been doing that since the 80s. It works very well since none of the white meat fibers are cut, so fluids don’t leak out as the proteins tighten.
Oh my god. So mouth watering
Wahahahaha.... Goed bezig Roel... beetje scherp... ben zelf net met een Rendang bezig met hetzelfde effect! Heerlijk....
The belly side in first? Does that mean back side down or with the drums towards the back?
doesnt matter where direction the legs are pointing, you just always want the skin side up, if you spatchcock it
Good to see the meater block getting a work out, my favourite meat thermometer
Now I know Vikings can cook chicken to the perfection! well done and keep it up and thank you for sharing.
Vikings? 😋
Ik ga die saus echt maken ziet er geweldig uit😂👌🏻 als het zweet je uitbreekt is het net heet genoeg
3 van die jongens er in Roel, meer dan genoeg dan is het nog "eetbaar" ;-)
Great video thanks for sharing
Omg 😨 zoveel peper eet ik zelf niet als Surinaamse 🥵🥵🥵
Bedankt voor het recept 👍
I do a brined and spatchcocked bird once a week for my family. Brining is key, but add more aromatics to it: honey, peppercorns, fresh herbs, red pepper flakes, bay leaves, and lemon. Boil it for a minute, and let it come to room temp before adding bird, then refrigerate overnight. Also, that skin was rubbery, and if you want it crispy you need to finish at a really high heat! Don’t get me wrong I love your content and watch every one of your vids! If you get a chance check out the Spatchcock chicken video on my channel. Would love to hear what you think and maybe collabo someday! 👊🏼🔥💨
Also, air dry it in the fridge for a day after brining. And put some potato/corn starch on the skin before applying rub. Then temp of about 180 should be fine for getting crispy skin when you're cooking for that long.
Dennis Heijnemans agreed on the air dry!
MK82 pickle juice is a great brine. The vinegar imparts so much flavor to every bite!
Hey, PitmasterX !!! 👋😎🇮🇹
Is the recipe in your book ?
(😏😏😏) waiting for it translated into Italian language
👋😂😂😂👍
Great looking chicken! I really like spicy foods and this was making my mouth water just looking at you guys burn up! 🤣 👍
I feed all my birds coconut oil, and always brine👍... Fat & salt, yum
Mate I grow those chillies (devils tongue chilli) and I was like whaaaaaat when you added those many of them haha 🤪😂
he looks like the father from 'dog with a blog' from some angles
Santa just got me a ninja smoker grill. Can u do some videos on it. I want to see u using it so I can get stuck in myself 💪🏽🎅🏼. Merry Christmas from Belfast 🥳🥳🍻
Thanks again for this amazing recipe god bless you and your family
Lucky dog!! 😊
Thanks for sharing this method Roel!:)
That's Raw af
Kip is hip........... Ay, chihuahua!
That is some good looking chicken
Hello, for how long it was cooked?
The one you made with mustard and rub on a spit is way juicier, because mustard maintains the juiciness in the chicken.
…..I’m doing fine….. 😂 love your videos. Amazing food and amazing personality. Thanks for doing what you do!
Looks great
Secret alert that smoker made the chicken perfect....
What happened to that wood fire bell tower grill? Just wondering how many birds you would be able to hang in it. Cool content as always.
It's amazing to me the lengths that people will go to to make chicken edible. : )
😆 🤣 😂 this is hilarious
"I am not suffering..." 😎
Big fan of your channel. This chicken looks awesome, but I'd recommend trying to put 4 cubes of butter under the skin on top of the chicken breast. Also inject liquid butter mixed with whatever seasoning you placed on the outside. You should try it. But over all love your videos. Keep it up
Nice job from Canada@
Also you get all the cool grills and smokers not available in the states
1:25 You can use those for soup AND make someone's day too. Just use them to make the soup and then give them to the dog. So simple :)
That chicken looks real good.
I just saw a Satti recipe from The Cooking Teacher chanel it looked so yummy this is also great.
Looks delicious
If you don't use a brine, you're wasting your time... I like to use apple juice instead of water to add a touch of sweetness and some acidity instead of just water. Southern fried chicken is usually brined in buttermilk which is also acidic and will make the chicken more tender and it helps the batter stick better.
😅😂🤣 you guys are great. I love your videos.
Hi , is the book available in the UK ?
How do you get the skin crisp at such a low temperature?
Yup needs to finish at a high heat for that crispy skin!