Using that baking rack and sheet pan has been a staple in almost all my cooks since seeing it in some of your older videos. Makes things alot easier. Simple but effective trick
I just used this recipe along with brining the thighs overnight, then marinated them for 2 hours, and the chicken couldn't have been better. The butter/salt baste goes perfectly with the thyme/lemon combo and, such a *great idea* using a baking rack like that. I love getting new, helpful tips like that. Thanks!
Recently got into grilling. I got a Weber kettle from my brother-in-law for free(he won it in a raffle). You’ve been such a big help and I’m now obsessed with grilling now. Even picked up a gas grill for grilling when I don’t have the time to wait for charcoal. I just wanted you thank you 🙏 for all your tutorials there amazing.
Just made these for the family! They came out amazing!!! I used a dry rub of my own instead of a marinade. But followed your technique of cooking and basting!! Came out delicious and juicy!! Thank you!
Glad you liked it! Yeah, I got excited about finally getting sponsors. I won't be doing that this year. Maybe one or two per video. I think just banners this year and keep the speaking parts to the recipe. Take care Larry, I hope you stick around.
@@Viewtoagrill A good marinade Johnny, very juicy. The charred bits and the marinade flavour pushed it over the top. We did chicken street tacos. We tried some extra hot honey on a couple bites, oh ya! The only problem, it's not a dad bod friendly move. Thanks for the recipe.
Your mom is probably amazed how you learned to cook like that. I usually do my thighs with the Vortex. This looks really really good with that butter basting. I'll try it. Thank you.
@@Viewtoagrill Hello Johnny, I finally had a chance to try this recipe you shared with us. It came out great. I ended up cooking a whole chicken that was quartered. It took 90 minutes to get chicken to temperature. I started off the cook with around 70 briquettes. After around 40 minutes or so when I started loosing temp, I added around 15 more coals to get me through the cook. The marinade and basting is the way to go. I am new to a Weber Kettle and this was the best chicken yet on this grill. Thanks Again!
Thanks Bryan. I enjoy using the slow 'n sear, it just does a great job and easy to setup. I love this knife! The one in the video is 25% off right now. I pinned a link. Take care Bryan, thank you for watching.
Nice man , I love chicken and prefer it over fajitas , that’s exactly how I cook everything on the grill and everyone loves my food , slow cook with smoke yum yum
Looks delicious! Gonna try this chicken thigh recipe/marinade this weekend *other than when you put them on the direct heat side to sear, seems like you never flip the chicken at all. Just cook 99% of the time on the flesh side down correct?
Yes. When you flip them skinside down over the direct heat. It only takes a few seconds. If you’ve never done that before just try to get the feel of it and then you’ll be able to do the rest after you see what happens.
Tried this today and WOW!! The thighs came out perfect! The marinade, seasoning, basting….. So flavorful!! Best chicken-thighs I’ve probably ever had! Wife loved it also! Thanks for the great videos! Keep pumping them out!
these look lovely. we get some very small thighs here in the UK. do you always recommend on the bone? im very new to charcoal BBQ so trying to learn all I can!
@@Viewtoagrill Making it on my Weber Summit. I had a fit and finish problem - the lid was probably slightly out of round and leaking smoke and the Kamado would not hold temp. I called Weber, they sent me a new gasket. Put it on. No dice. Called again: they are sending me a NEW LID! GOOD SERVICE!
The temperature over the coals was 600. The cook was using indirect heat. I only moved them over to direct during the sear portion of the cook. Also, I showed very close close ups, and you could see the results were incredible.
Hello Andrew. Notice that the lid thermometer is directly above the fire. The indirect side where the chicken is will be around 200 c or a just a bit hotter but not much.
LOL... Chicken caulk... too funny. it currled because that particular piece rendered too fast. A lower temperature up front would have prevented that from happening. Take care Daniel.
Pour boiling water over the chicken before seasoning..it will tighten the skin to the meat..as well will render the fatty part of the skin down some helping get a crispier skin when cooked
@@Viewtoagrill yes learned this from my grandfather who worked for a Asian cuisine restaurant many years ago..been using it ever since on my competition cooks..pairs well with letting the chicken rest in fridge for 24 hours after the bath for supper crispy skin..
Well… there aren’t 20. People ask me all the time what I use in my videos, so I like to mention the items that I use. Hopefully your day gets better so you don’t have to lash out at people providing you free videos. Take care!
Hey Dan! My mom and I were addicted to the food network when I was younger and I loved helping her in the kitchen learning how to do things. The slow n sear really is the best kettle accessory. Take care Dan.
Daaaaamn!! When he did that close up on that thigh I almost reached out for a bite!! Man that looks good! I love me some chicken thighs. Gonna have to fire up the Weber this weekend!
Made these today using your suggested Marinade and cooking method. Best tasting/smoked chicken thighs I have had. My wife and kids said they were extremely flavorful. Glad I came across your channel.
@@eduardodiaz9354 oh I see. Yeah, I do mention my products. I do that because I get a lot of questions about the products I use, I don’t really get those questions anymore… not mad.
I grilled thighs the way you did with cutting the x on the meat and it worked for the most part, only had one spot that had red and I was very happy, thanks for the Tip,
Using that baking rack and sheet pan has been a staple in almost all my cooks since seeing it in some of your older videos. Makes things alot easier. Simple but effective trick
The rack and sheet pan really is a great combo for bbq.
I just used this recipe along with brining the thighs overnight, then marinated them for 2 hours, and the chicken couldn't have been better. The butter/salt baste goes perfectly with the thyme/lemon combo and, such a *great idea* using a baking rack like that. I love getting new, helpful tips like that. Thanks!
Hey CB. Great to hear! For the money… probably nothing beats chicken thighs.
Recently got into grilling. I got a Weber kettle from my brother-in-law for free(he won it in a raffle). You’ve been such a big help and I’m now obsessed with grilling now. Even picked up a gas grill for grilling when I don’t have the time to wait for charcoal. I just wanted you thank you 🙏 for all your tutorials there amazing.
Awesome! Let me know how you do on your cooks.
Just made these for the family! They came out amazing!!! I used a dry rub of my own instead of a marinade. But followed your technique of cooking and basting!! Came out delicious and juicy!! Thank you!
That butter basting is money.
Bro, great video. I’ve never seen so many plugs for so many products in a 10 min video! Geezlaweez
Glad you liked it! Yeah, I got excited about finally getting sponsors. I won't be doing that this year. Maybe one or two per video. I think just banners this year and keep the speaking parts to the recipe. Take care Larry, I hope you stick around.
Grilled thighs are always a favorite. We are going to give your marinade a try real soon. Thanks Johnny, have a great weekend.
The marinade is delicious. Let me know what you think.
@@Viewtoagrill A good marinade Johnny, very juicy. The charred bits and the marinade flavour pushed it over the top. We did chicken street tacos. We tried some extra hot honey on a couple bites, oh ya! The only problem, it's not a dad bod friendly move. Thanks for the recipe.
@@brianveestrom6784 I am glad you enjoyed it! Don’t worry about the dad bod… all the cool chicks love it!
@@Viewtoagrill Well pass the potatoes Brother!!! =D
great video.... I just got my Weber 22" kettle grill and your vids have been a geat tool for me...thx again... Grill On...
Thanks!
Thank you for your easy to follow step by step directions, and amazing recipes sir! Can’t wait to try this tonight!
Let me know what you think!
Cutting the x in the backside is a great tip! Thanks👍😊
That X worked out well. Better on some than others but there was a difference.
I followed your recipe and they turned out incredible. Thanks for all your advise and videos!!
Yes sir! Good stuff. I need to do another chicken thigh video, they make such a great inexpensive meal.
Great cook and impressive results - thanks Johnny!
Thanks for watching Michael.
Your mom is probably amazed how you learned to cook like that. I usually do my thighs with the Vortex. This looks really really good with that butter basting. I'll try it. Thank you.
Hey John. I think you’re gonna love the butter basting.
I will try this method this weekend. I like the marinade, the drip basting method and the reverse sear from the tray. Thanks!
Hello Arthur. Let me know how they come out!
@@Viewtoagrill Hello Johnny, I finally had a chance to try this recipe you shared with us. It came out great. I ended up cooking a whole chicken that was quartered. It took 90 minutes to get chicken to temperature. I started off the cook with around 70 briquettes. After around 40 minutes or so when I started loosing temp, I added around 15 more coals to get me through the cook. The marinade and basting is the way to go. I am new to a Weber Kettle and this was the best chicken yet on this grill. Thanks Again!
@@arthurcatalanotto1151 Awesome! I'll take best chicken yet!
Excellent video, Johnny. Thank you for all the valuable tips.
Glad you enjoyed it!
Wow! Great job! Perfectly cooked and explained!
Thanks!
Thanks, Johnny. Another informative video. I like your easy-going, mello style. Best wishes. -Tim
Thanks Tim. I have had other folks say I have no personality!🤔
@@Viewtoagrill Not true. Keep up the good work.
Great video. Love my Weber and Slow N' Sear. Great tips in this video. I will check out those knives.
Thanks Bryan. I enjoy using the slow 'n sear, it just does a great job and easy to setup. I love this knife! The one in the video is 25% off right now. I pinned a link. Take care Bryan, thank you for watching.
Awesome!
Thanks!
The knife shown in this video. Thank you!
Click here: tinyurl.com/35svjwns
Chicken thighs are my favorite, and these look perfectly cooked, Johnny! The X test seemed to work! 😋👍
Hey Kevin! It seemed to work out well. Overall there was less red stuff from the bone… results varied but all were less
Nice man , I love chicken and prefer it over fajitas , that’s exactly how I cook everything on the grill and everyone loves my food , slow cook with smoke yum yum
Hey Hey! when they come out like that... I think everyone would love them.
Another great recipe!
Thanks Rusty!
This man is pure scientist of the grilling arts ❤
🤗🤗
Looks delicious! Gonna try this chicken thigh recipe/marinade this weekend *other than when you put them on the direct heat side to sear, seems like you never flip the chicken at all. Just cook 99% of the time on the flesh side down correct?
Yes. When you flip them skinside down over the direct heat. It only takes a few seconds. If you’ve never done that before just try to get the feel of it and then you’ll be able to do the rest after you see what happens.
Tried this today and WOW!! The thighs came out perfect! The marinade, seasoning, basting….. So flavorful!! Best chicken-thighs I’ve probably ever had! Wife loved it also! Thanks for the great videos! Keep pumping them out!
@@davidluna5280 these are so good. I’m glad you liked them.
Im digging your t shirt. Wondering if they have my state?
They Don't. I designed this shirt for myself. I have a USA one... it is in my TeeSpring store, check my video description for the link.
Great video-thanks!
Glad you liked it!
Great video! About how many briquets total were used?
That ended up being about 1 full large Weber chimney starter.
Nice twist on a Cornell chicken marinade
I had to look that up. Different for sure, I’ll take it as a compliment!! Thanks.
these look lovely. we get some very small thighs here in the UK. do you always recommend on the bone? im very new to charcoal BBQ so trying to learn all I can!
Thank you! These are really nice as boneless skinless thighs as well. This cut is typically a little less on my wallet.
Making this tonight, Johnnie! Thanks.
Nice. Be sure to baste it with the melted butter… very important.
@@Viewtoagrill Making it on my Weber Summit. I had a fit and finish problem - the lid was probably slightly out of round and leaking smoke and the Kamado would not hold temp. I called Weber, they sent me a new gasket. Put it on. No dice. Called again: they are sending me a NEW LID! GOOD SERVICE!
@@surfingonmars8979 nice.
@@surfingonmars8979 Do me a favor and go to my about page and send me an email... I have a question for you... about the lid.
@@Viewtoagrill done!
Just curious, why did it take over 35 minutes to cook those at 600 degrees? Seems like they should be very overcooked with that temp/time
The temperature over the coals was 600. The cook was using indirect heat. I only moved them over to direct during the sear portion of the cook. Also, I showed very close close ups, and you could see the results were incredible.
Looks good. Thighs rule!
Thanks Howard!
Chicken thighs for the win!!! great cook bro!
Thanks Louis.
Cool name for a channel 💯🔥
Thanks Fazz!
Well done my good man 😊
Thank you!
nice vid
Thanks!
Isn´t that a bit too hot? I thought 200 degrees Celcius is good for BBQ. Of course takes longer.. I need to test it.
Hello Andrew. Notice that the lid thermometer is directly above the fire. The indirect side where the chicken is will be around 200 c or a just a bit hotter but not much.
@@Viewtoagrill thx. That makes sense
Ha! Way to go Mom! Moms are the best. 😎
Mom!
Those look gr8 Johnny!!! 😋😋😋😋😋
Thanks Chris.
Johhhhnyyyyyy!!!!!!!!
Hey hey
I always put time into preparing my meat first:)
Hi Jan! Makes things easier down the line.
The red stuff on the bone is an indication that the chicken has been frozen. Nice 10 minute ad.
Interesting about the red stuff. Yeah, I did squeeze too much into this video.
Damnit that chicken looks good Johnny. Maybe some chicken caulk will keep the skin from curling up?
LOL... Chicken caulk... too funny. it currled because that particular piece rendered too fast. A lower temperature up front would have prevented that from happening. Take care Daniel.
Pour boiling water over the chicken before seasoning..it will tighten the skin to the meat..as well will render the fatty part of the skin down some helping get a crispier skin when cooked
@@carlreichelt8724 is that a competition trick? Very interesting… first time I have heard of this.
@@Viewtoagrill yes learned this from my grandfather who worked for a Asian cuisine restaurant many years ago..been using it ever since on my competition cooks..pairs well with letting the chicken rest in fridge for 24 hours after the bath for supper crispy skin..
@@carlreichelt8724 mind if I try it in a video?
Hold up 🤔
😤
How many adds can you put in this video. I came to watch someone grilling not be hit with 20 adds. Come on man !
Well… there aren’t 20. People ask me all the time what I use in my videos, so I like to mention the items that I use. Hopefully your day gets better so you don’t have to lash out at people providing you free videos. Take care!
@@ViewtoagrillI mean he’s not wrong, also I feel like no one is asking you what kind of tongs you’re rocking. Good looking thighs though.
What ads??
I like the suggestions and how thorough the videos are
Always enjoy your videos Johnny!… Do you have a cooking background?
I love my weber kettle with the slow and sear… Best thing I ever bought.
Hey Dan! My mom and I were addicted to the food network when I was younger and I loved helping her in the kitchen learning how to do things. The slow n sear really is the best kettle accessory. Take care Dan.
Those look great. What was the final internal temp? I like to take my chicken thighs to a minimum 180 degrees F.
Hello Ryan. I typically pull thighs off @175. The carry over heat will get them to around 180.
Daaaaamn!! When he did that close up on that thigh I almost reached out for a bite!! Man that looks good! I love me some chicken thighs. Gonna have to fire up the Weber this weekend!
I will have to admit it was a lot better in person!
Made these today using your suggested Marinade and cooking method. Best tasting/smoked chicken thighs I have had. My wife and kids said they were extremely flavorful. Glad I came across your channel.
Thanks Gilbert! Spread the word brother... spread the word.
Soo many “ads” in the video
I don’t control that. I have all my videos set to the default… UA-cam decides how many to put.
@@Viewtoagrill Not those I’m talking about the items you advertise during the video otherwise great content 😬 don’t get upset bud is freedom of speech
@@eduardodiaz9354 oh I see. Yeah, I do mention my products. I do that because I get a lot of questions about the products I use, I don’t really get those questions anymore… not mad.
Just found your channel. Your vids have some very good practical advice and tips. Keep it up.
Thanks!
I grilled thighs the way you did with cutting the x on the meat and it worked for the most part, only had one spot that had red and I was very happy, thanks for the Tip,
Yep, it does actually work… not 100% but you can see a difference.
🍗👌Great vid as always and superb looking chicken!
Hello Dean6571. Thanks!
Perfectly done, Johnny! 👍
Thanks Daymon!