Grilled Chicken Thighs Recipe Using the Cold Grate Technique. Reverse Seared
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- Опубліковано 13 кві 2017
- This recipe teaches you how to reverse sear grilled chicken thighs using our cold grate technique.
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and our Slow 'N Sear UA-cam video here:
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Thighs are my favorite cook! This video covered all the important topics a noob like me needs! Charcoal amount, pit temp, protein temp, approximate times, flip/no flip, front vs reverse sear. THANK YOU for quality content that covers all the bases!
Thank you. We make a point to hit all the bases on all these cooks so it means a lot to hear that it's helpful to you.
Great video guys; very informative with easy to follow step-by-step instructions! Just subscribed to your site and will be grilling-up some thighs today. Thanks!!
Excellent technique I'll try. Thanks for the tips
That method for searing is really great! Thanks for explaining the reason for flipping it on the colder side of the grill. You guys are crushing it and can't wait to see what you come out with next.!
Thanks PB! We really appreciate it.
Excellent presentation! Thank you!
I've been doing thighs like this for years, even without a SnS. I had no idea the technique had a name. keep up the good work guys. love my slow and sear in my Weber.
Thanks! Much appreciated.
Great video, Thx!
Everyone loved the thighs moving around like jumping beans at the end of the cook!
Thx again for a easy meal from my Weber kettle!
👍😍You guys deserve millions of subscribers. 💞
Great Demo Video Guys ! Thank You !
I've never thought of reverse seared chicken I will have to try this! thanks guys
Thanks ,looks great and will try this for sure.
Oh that color on the reverse seared ones! Wow!
I know right! perfect!
I've been grilling for a long time, but have always had a problem with the thighs. After watching & learning from this video, they are the best we've ever had. I have confidence now that I can cook thighs for our friends without worry. This is my go to channel for grilling helps and tips.
Thank you Sir! Made our day!
This method works awesome with the slow n sear THANKS
Glad you like, and thanks for the feedback!
Amazing looking chicken, and great video work! 👍
Awesome recipe! Thanks!
Great video Dave. Glad I talked to you yesterday and am anxious to cook with it immediately. Keep up the great work. Will email you after first cook. Bill S.,Festus, Mo
Thanks Bill I enjoyed talking to you as well. Keep us posted!
Awesome technique. Will have to try this...
Thanks. Glad you like!
Awesome looking chicken thighs, also what a great informative video. Thanks!
Thanks for watching!
will be trying this techne. thanks for sharing.
Thanks! Let us know how they turn out.
Hey guys just wanted to give you a Big Shout I tried this out yesterday and I can say that it (they) chicken breast turned out great definitely crispy skin and very juicy the best to date thanks again for the videos keep them coming!!!!
Awesome! Thanks for the shout out.
Hey Justin, did this recipe last night using my new Smoke thermometer. Now I cook like this on my gas grill all the time, but I have to say the the chicken thighs were moist cooked beautifully. And yes, I do love my Smoke Thermometer as you said I would. PS. Love that both the top & bottom vent setting were mentioned, and I realize that they are aprox. settings but still great info. for beginners on a kettle. I used lump charcoal.
Thanks Victor!
Any other video on grilling chicken thighs can safely be deleted. This is 100 % perfect. Even with a wet marinade (tandoori style with yogurt), the skin crimped perfectly with a succulent inner thigh. Keep it up. 🙏🏻
I'm not going to lie, I've never much cared for chicken thighs BUT it may just be because I've never had good chicken thighs. I will be trying this soon. Thanks for sharing and as always great video!
Thank you! Yes give this a try. If you don't like thighs this way, you just don't like chicken thighs...
Thanks for the upload
No problem!
You guys are turning into my favorite go to for smoking and cooking on the Weber Grill. I have a slow and seer and have been trying to wear it out this Summer.........it is holding up well. I love chicken and am going to bookmark this and give it a try asap. Cant wait to get your new grate to fit the SNS. Do you ever brine your chicken before grilling? I have tried that a few times and it makes for some tasty yard bird. I have never mastered the crispy skin but I think this is doable. Thanks guys, keep up the great work!
We dry brine Vs wet brine. Works the same. Less fuss. and THANKS!
hard to beat some properly grilled chicken thighs! Great cook guys.
Thanks! Much appreciated.
Damn guys!!! That's art. Looks great!
Looks good! I'll have to try that.
Thanks Jim! You've done em just about every other way so let us know how you think this method compares.
Another great video guys, please keep them coming. Is there any chance you could show a foolproof way to use the weber kettle rotisserie attachment with the SnS & DnG? Thanks guys
Thanks Jason! Right now we have no plans to do a video using the rotisserie, but perhaps one day.
Great video guys! You betcha! haha - Love that crispy chicken skin.
Thanks! Yeah not sure where that came from.
Great looking chicken guys. I love my slow n sear.
Thanks Eric!
Lloyd Bonafide, why are you promoting Lowe’s? Do you work there? I prefer Home Depot hands down, as they carry better products and I like the service better.
I caution you on promoting the place you work. You’ll have all the loyalty in the world to them, as well as being a great employee, yet they won’t blink an eye when it’s time to let you go.
This channel rocks. Thanks!
Thanks Alex!
Chicken thighs are the bomb with the SnS, but I have to say...I tried wrapping my bottom grate in foil like you guys do - added about 30 minutes to my cook and I didn't get the same layer of smoke on the thighs that they usually have. Going back to an unwrapped grate.
Great video. And I never heard of the Cold Grate technique. Will have to give it a try...
We're pretty sure we invented it. ;). and THANKS!
Either way, y'all convinced me what's for dinner. Slap Ya Mama Chicken Thighs...
i1378.photobucket.com/albums/ah114/THoey1963/20170504%20-%20WSCG%20Slap%20Ya%20Mama%20Chicken%20Thighs/IMG_8784_zpsopg0tli1.jpg
Beautiful! We have the Slow 'N Sear LP now for the Weber Summit. You should check it out!
Nearly ready for syndication! Keep it up guys. Would love a video on sides!
Thanks Michael! What kind of sides?
Whatever you guys enjoy. There are so many BBQ videos about cooking meat but very few about what to put alongside it. Maybe for your other channel, but it would also be great to see the planning hat goes into a BBQ party. Today i smoked a chicken, and cooked sweet corn, sweet potato, and some whole onions alongside. We make a Dijon mustard coleslaw too. Then I'm out of ideas :-)
Well we did to cookies and beans in the pork butt video;) But yeah, they were just cameos.
I've been cooking chicken like this for years. It is so easy. Once I put the lid on I don't touch it for at least 50-55 minutes. It always comes out good. Really an easy way to BBQ chicken. I've always seen it called indirect grilling.
We'd call it indirect grilling too, well until we get to the sear. Thanks for watching!
Great vid guys
Great looking chicken! Looks like you are getting more comfortable on camera Dave!
lol, yes maybe one day it'll even be FUN!
? When cooking with your weber kettles the master touch line do the lids get in the way since they are kept higher with the newer side lid holder. I'm about to make my purchase on my first charcoal grill since our sears gas grill finally died. I will soon be purchasing the slow n sear when more money becomes available. Ps I love your videos I'm learning so much. Thank you
You're gonna love cooking with charcoal and the SnS! I'd recommend getting the One Touch Premium and saving a little money. It has everything you need. The Master Touch comes with the gourmet barbecue system, which we dislike because the circle in the middle is always falling out and we think the accessories are mostly gimmicks.
Just made this yesterday, after my Slow 'N Sear came in. The chicken came out amazing. Great video! One question. What was used in the sweet rub?
Here ya go! snsgrills.com/collections/salt-free-rubs/products/rockys-rub?variant=31976704999460
1:45 *Justin :* what kind of "RUB" do you recommend ?
*Dave* ...I ain't telling yah ...LOL 😂🤣👍 (find your own canvas to play with)
Lol. Thanks for watching!
Worth the wait! Great job! How about some fish now? Smoked Lasagna?
Thanks! Hmm both ideas worth making it on the list. ;)
Josh Thalheimer 0
Doing this tomorrow!!
Another great video! Love some chicken thighs!
Thanks! Much appreciated.
How did I miss this vid, that's all I cook is chicken thighs for me self....great vid guys, me thighs looks like this when done too.....
The Real JoeyB Dallas Fort Worth Texas USA
Thanks Joey!
Can you point to suggestions on what rub to use for chicken?
Reproduced it. 'Twas amazin. Your instructions were perfect.
Sry missed this comment. Thank you!
Nice looking chickens there Dave
Thanks!
Great vid...I'm going to be trying this method with some chicken quarters tonight. Wish me luck on the crispy skin. Cold grate searing...who knew!??!
Keep us posted!
Adrenaline Barbecue Company the chicken turned out great! The wife doesn't usually eat the skin of smoked chicken but she scarfed it down tonight. Kudos all around...thanks guys.
Favorite thing to grill when I want hands-off grilling....chimney full of charcoal...dumped to one side,....thighs (any piece of chicken with bone and skin will work) seasoned with lawrys seasoned salt and pepper skin up for indirect cooking.....vents full open with lid vent over the chicken.....let sit for 1 hour...move them over to the coals for a quick sear for a couple of minutes and boom....some of the best chicken you will ever have. I do find the reverse sear method works the best for this cook since the charcoal has burned down for about an hour and is not as screaming hot and more forgiving to the very unforgiving chicken skin.
Just ordered my Slow N Sear 5 Min. ago this will be the first thing I cook with it Mamma don't know it yet Lol , wish me luck.
oreo8918 How did it go
"lip smackin, bib wearing, get it on you anyway chicken". lol
LOL yep! Tasty chicken indeed.
now thats some nice crispy skin. have to try this.
What rub/seasoning did you use ??
Very cool you didn’t sear the sugar rub. I have done that and seen the sour faces at the table.
Can you advise when the best time to bbq sauce whould be? Would it be immediately following the skin side down sear? Sauce at that point and let caramelize for another 5-10 minutes. Am I on the right track?
You may want to skip the sear if you're going to sauce, just cook a little hotter to compensate. Sauce ten minutes before you expect them to be done.
Will try! Thanks for the great videos.
Adrenaline - is one of my more liked bbq people. BUT - Notice in your pan - all the massive amount of juice that ran out under the meat in the pan -
because you didn't start with the skin side down First - All that juice Should be in your meat! You started with the meat side down first which is a big mistake -
Always start with the skin side down First - to let skin fat drip down and let smoke seal in the juices
on top of the meat side up! Also - your seer charred off all your spices on top to Black - Spices don't taste good burned to Black!
Try to Not use high flames to seer so this does not happen!
instead - also rub them into the meat first instead of just covering the meat with them.
I'm a gourmet BBQ chef of 30 yrs. You do a pretty good job compared to most people on you tube. Go watch Malcolm at How to BBQ Right - keep grilling and learning - pretty good job...
Hello I have been trying this method a handful of times and although the chicken taste great, the skin always dries up and shrinks and curls up. This is during the direct part of the cook. What could I be doing wrong? Thanks!
Yum!
Thanks! Yep Yum is about right.
No dry brining for the chicken?
What is wrong with "Youbetcha" ? Around these parts that is normal discourse. LOL!
Great video guys! Chicken looks killer!
LOL just tell us you don't call soda "Pop" and everything will be OK ;)
Oh c'mon! You know I am guilty of that one.......
Youbetcha!
Can I try this recipe on gas grill?
mcheartw, yes! I can’t believe they didn’t f’n reply to you. Idiots like that don’t deserve a Channel!
The answer is yes! I’m cooking 10 juicy Costco thighs (skin on and bone in) on my Weber Gas Grill.
Here’s the recipe:
I’m using these new grill mats from “Cookina”. They’re awesome! No blackening, you can sauté on them, e.g. grilled onions or other veggies. Oh and they’re safe and can be heated to 550 degrees. Bought them at Costco, three for $15. They’re reusable and clean up pretty easy. No flare ups, juices are retained. You also still get grill marks.
- Drizzle olive oil on the thighs either before or after you place on the grill. I prefer after the thighs are on the grill for 5 to 10 minutes, as it seems to adhere better, then when the chicken is cold.
- After drizzling olive oil and while the thighs are on the grill, sprinkle evenly with the following ingredients:
* Montreal Chicken Seasoning
* Penzy’s Northwood Seasoning (or any good spicy paprika based seasoning for a slight kick)
* Garlic Powder
* Fine Black Pepper
- Cook the chicken over low heat 10 minutes skin down, then 10 minutes skin up
- Leave the chicken skin up, then finish cooking indirectly to 190 degrees
I used to pull when the juices ran clear, but that didn’t allow heat and t8me to break down The collagen properly or crisp the skin properly!
Did you season the bottom side?
Yes we seasoned all over. Thanks for watching!
That was some lip smacking good chicken for sure! Looked fantastic!
Thanks Rus! That avatar is new right? Pretty cool!
I've had it for awhile, just recently decided to replace the old avatar.
Man do you guys know bbq. Thanks for the tips!!
Thank you!
I've read & watched a lot & they always say to keep the chicken dry & not oil it. 🤔
What's wrong with "youbetcha?"
If it's good enough for Robert Duvall it's good enough for you!
I tried this once per instructions, wasn't successful. Guess I gotta keep practicing.
So simple. Rotate the whole grate! What have I been doing with my life?
Iknowright?!?!?!
Being making these every few weeks for a while now. Work fine on a propane BBQ,
Someday my memory will kick in and I won't need to come back every other week...
nothing wrong with I bettcha!
Not quite sure the point for turning the grate 180` when you have tongs
"Cold Grate"
$0.97 a pound, those were the days. COVID-19 2020
It wasn't too long ago, brisket and spare ribs were $1 a pound. I miss that too. lol
How the hell did you get 375+ degrees on a kettle with the lower vent half ??? Me: same amount of Kingsford ..... I never got over 280 !!
That's weird. Are you using a Slow 'N Sear?
@@SnSGrills Thanks for reply guys. NO, 3/4 chimney all to one side. Never used S n S ... would that thing increase temp 100 degrees !!! ???
@@dace938 oh yeah, we've measured it as high as 1300 degrees (it's in a video on here somewhere). It's not that it makes the charcoal burn hotter as much as it focuses the heat so you can make better use of it.
@@SnSGrills Thanks again. Too bad the thing is darn expensive. $ 109 on Amazon this a.m. This retired, fixed income dude will have to make due.
@@dace938 less than $60 on our website with free shipping! snsgrills.com/collections/slow-n-sear/products/slow-n-sear
Grilled skinless and boneless chicken thighs
Temperature seems high. Chicken should be 165... why so high on yours?
165 F is the temp many recommend for white meat. Dark meat like legs and thighs can handle much higher temps. In fact, I and many others prefer the texture of dark meat when cooked to higher temps like 175 F to 185 F.
Got it. I'm not a fan of higher temps...but now I understand. Thanks!
You bet. White meat at 175 F is tough and no fun to eat. Dark meat, and wings, is a totally different story ;)
The dark meat can take the slightly higher temp, but I don't think that is the reason. The reason for the higher cook temp, just as with hamburger, is more linked to possible bacterial contamination. Check out a whole, processed chicken. Where do all the innards get dragged out from? From UNDER the white meat portions and OVER and quite possibly ACROSS the dark meat portions. Just as with hamburger meat (which, when processed in bulk, can be tidbits from virtually anywhere on the animal), any punctured or leaking innards will instantly contaminate the meat; making it unsafe to eat until sterilized (or nearly so) by the cooking process. Cooking potentially effected meat a little longer and/or hotter means exponentially less likelihood for a mean case of the pukes. Which is a good thing for eyeryone.
good video but cut the shtick. lame
Awkward. Seems like y'all boys wanted to kiss each other
hello from 2023, all food prices are crazy! still good eats