Printable Recipe: smokinandgrillinwitab.com/mouthwatering-grilled-chicken/ Check out my Amazon store for the products I use in this video! www.amazon.com/shop/smokingrillinwitab Zip Quicker - zipquicker.com/ Discount Code: ABFIRE10
@DanielJulaton create an email outside of your personal email. It'll get spammed and unnecessary emails, but all you need is your contact person to respond
Man!! I didn't do thighs, I cooked chicken breast, but I'm so happy I did. I've been cooking chicken for 15+ years and my chicken has never tasted this good. I marinated for 1hr and cooked it on a cast iron skillet. I wish I could show you what it looks like. I'm just so proud right now. Thank you. 🤤😋
I don't like cooking shows, but this guy knows what he's doing. Simple, wholesome, practical, with charcoal, and straight to the point. He keeps it about the food, and that's why I watch. The dude is perfect.
@@danielburris3932 Sometimes there is no time to smoke. Especially on an impromptu get-together. Perhaps a lump of hickory? Maybe but still....damn good.
Thank you for always uploading amazing videos. Though I am Japanese, I would like to offer some helpful advice for you. I will introduce a method that makes cheap cuts of meat surprisingly tender and taste like high-quality meat, even without using expensive cuts. This is a technique I frequently use myself, so I hope you find it useful. 1. Place the meat in a ziplock bag and pour in some yogurt. 2. After about 30 minutes, you will notice the meat becoming tender. 3. Let it marinate for about 2 hours, and then you can season it in various ways to enjoy the taste of inexpensive meat turning into a high-quality one. Please continue to strive for uploading great videos. I am cheering for you from afar.
Trying your chicken today... Built my own grill/smoker. Former Texas comp team owner. Living in AZ. Retired. Combo Gas, Charcoal and wood cooker. Will let you know tonight. 4pm here right now. Will cook at 180. Will check internal temp when close.. Champion cookoff team leader...
Just grilled some chicken with your recipe and method. It was fire! My family said it’s the best grilled chicken they’ve tasted. I’ve been to many BBQ joints and their chicken is always dry. Your method makes it extremely juicy. I’ve been following your channel for years. Thanks AB!
That RUclips money bought you a really nice house with an awesome backyard cooking spot. I love seeing people succeed. Keep doing ya thing AB. We love your content
@R8NBLZ with 2.5 million subs, he's probably doing alright. Income depends on number of views, how many videos, ads etc. But 2.5 million subs is a really good base by YT standards. I imagine AB has a lot of repeat-views as well because people tend to re-watch videos when they are actually cooking/bbq-ing since they probably don't want to f it up ; )
@R8NBLZeah you definitely have no idea how youtube works. He gets over 100k views a day & has gotten over 5 million views in the last 30 days. Google gives you an estimate of how much money you make per 1k views, but that answer doesn't include your CPM, the niche you're in or having multiple ads on your video. With his views he's making over $1,000 a day and over $20,000 a month EASILY
@R8NBLZ Bro you are wrong simple as that. My brother is a RUclipsr im not arguing with you. I'm telling you the facts, I see the analytics, unless you are a content creator you wouldn't know how it operates. I don't care what you think you saw on Google 🤣
Chef AB, should we wait until the chicken reaches room temperature before placing on the grill? And about how long did it take the thighs to cook? Thank you!!
So yeah, chicken thighs are summer's best friend w/ b-b-q beans! (For oven I marinade in salt water for 30 mins which keeps moisture in). Your pre-grill marinade looks primo. Thnx, great video!
AB, every time I watch one of your videos and it gets to the end when you sample the food...oh man, oh man I get so jealous because I know it's delicious. This chicken will be on my grill at my next cookout in a few weeks. Thanks AB!!!
My man!! Thank you for the recipe. It was truly the best chicken I have grilled to date. The wife rarely eats what I grill but this time she ate it all!! New subscriber for sure.
AB my wife is outside right now cookin some bone in thighs on the ol weber kettle. She has vowed to perfect cooking over charcoal. She normally just uses the Traeger or gas grill. Yeah. She’s a rockstar. Thanks for these types of videos.
Facts Man, i been grillin for 10 years now and Im finally a Pro. I always tell people…you cant just get out and start cookin man. It is an Art and it TAKES WORK AND PRACTICE!
I used this marinade recipe and put the thighs on a gas grill with some cedar planks for smoke. My family and guests just loved it! I never got so many compliments for the flavor.
I run the weber grill wide open (cover on) and place chicken opposit the coals. 15 minutes or so and i put on a heavy dose of Kraft barbacue sauce. Boy i love the skin on best! The skin is the best part!
I love the attention to detail. Every little direction has a purpose which is to have your guests saying how great the chicken tastes. Great tutorial my fellow griller.
I suggest trying thighs (dark meat) at higher final temp (if you foil after pulling, they will continue to rise a few degrees). I find 175-180 final temp to be a much better texture on the dark meat. Still moist and tender.
Thank You Again.. AB , Bruh You have helped me to serve Blessings to my family with your God given talents.. cant thank you enough for making me a better Dad on the Grill... God Bless
TRIED YOUR RECIPE THIS PAST WEEKEND WITH MY FAMILY. SKINLESS CHICKEN THIGHS AND DRUMSTICKS CAME OUT GREAT! AWESOME COMBINATION OF SPICES YIELDED GREAT TASTING CHICKEN. MY ONLY TWEAK-PUT 4 GARLIC CLOVES IN GARLIC PRESS AND ADDED TO THE SAUCE MIXTURE. THANKS FOR SHARING!
Dang AB, I love your how-to videos. Step by step. Also like being taken along for the ride until the ultimate end when you sample and show finished product.
You should try making Cornell style bbq chicken, we do that all over up here in central NY. It has to be bone in with the skin on, preferably half chickens, and never plain chicken breast. Open pit is preferable, but just about as good on a charcoal grill, especially if you add some wood or you're using lump charcoal made from something like mesquite. You want the marinade and juices to drip down on the coals and flare up to give the chicken some nice smoke. My old firehouse still sells thousands of chicken bbq meals every 4th of July with that recipe.
Made my best grilled chicken last week (and more today) grilling on the top rack, or use the cool side of the grill with a cover. Lea and Perrins Worcestershire sauce, salt and pepper under the skin. Pull the skin back up and back at about 400 degrees F. Could be ready in as little as 45 minutes. Tender, juicy and crispy skin!
AB. I'M in a wheelchair and I just like watching you cook. One day I'll be able to try some of your meals. Watching you makes my mouth water. Keep up the good cooking..
My best thighs have always been skin-on boneless (and deboning is no fun) so I’m looking forward to trying it your way. They looked awesome. Cheers! Happy Sunday🙏🏼
I love watching your videos and you have great ideas for recipes. The only thing I'd do differently would be to use avocado oil rather than olive oil due to it (avocado oil) being a neutral oil (not bringing any different flavor) and having a much higher smoke point (500 degrees F) than olive oil (350 degrees F) . Also, once olive oil reaches it's smoke point, it starts to give the food a bitter taste. 😊
Gotta note though that it's extra virgin olive oil with a low smoke point. I think the regular olive oil is over 400, like up to 450 or something like that. He didn't say it was extra virgin, so its probably fine
I used this for a chicken sub, omg it hit so hard. The kick of the chicken was amazing, and with coby cheese, a few pickles, and kewpie Mayo it tasted amazing
This is the first time watching you cook. I am so impressed with the final product. Do you prefer skinless over with the skin? and why? I always scrap what little fat is under the skin and leave it attached. would love to hear your answers. you are truly one hell of a chef
Made some chicken thighs as described in this video today and they were phenomenal. Fantastic instructions. I would have never achieved such delicious chicken without the aid of this video. Being from the Midwest, the way most cook chicken around here is dry, bland, and just in general disappointing. This chicken was the opposite of that: flavorful and juicy. Thanks AB!
Been watching for years . I knew nothing about grilling and cooking before I watched this channel. Thanks for all the knowledge man those recipes r always delicious . Have a safe 4th of July dawg 🇺🇸🤘🏽
After looking at your thumbnail, I had to stop by and check out this amazing and fabulous recipe. Oh my goodness it looks so delicious. Smooches 💋💋💋💋💋.
Just got thru eating my chicken going by what you said. I made Leg Quarters though. Man.. best chicken i ever made in my life! Made me realize ive been messin up chicken for years. Ty
What? No crispy skin? That was awesome, when you said "I am going to be quiet for a minute to pay homage to the color of these". That's passion for what you are doing. Thanks for the vid.
Very nice AB! I found this to be a very easy to follow, step-by-step, instructional video. Definitely gonna try this method next time I make chicken thighs. Thanks for sharing. Cheers from Dave over at Dabomb Smokes!
I made this tonight for a dinner party. Marinated chicken legs and thighs over night. It was absolute perfection. Try this recipe and make sure to add an all purpose seasoning to taste. I live in Canada and couldn’t get the seasoning suggested in the video. I used Lowry’s and it was sublime. 🔥🔥🔥
Was super yummy. Helping control the temperature help Chicken to be perfect. One thing to add --- what I did not think about right away--- If the poultry spice/rub mix has Salt then no need to add to the mix. Thanks.
if going for indirect heat i would leave the skin on but peel it back when seasoning so you get the seasonings on the meat and skin. Put it on the hot side at the end to crisp up that skin. Proper grilled rendered chicken skin is amazing. That chicken does look amazing.
I leave the skins on. The skin is the best part to eat! It also keeps your chicken juicy. From there i only use Mcormich garlic and herb and then put on a heavy layer of Kraft brand kettle simmered barbecue sauce!
When it comes to thighs, wings and drumsticks I take mine to 180-185. They have a lot of fat and connective tissue that needs to render and for me higher temp has never dried them up but the flavor released is much better than 165
Right on brother that Chicken look screaming!! I put Tapatio on mine over night! or sometimes i mix it with teriyaki kikomans & tapatio 60/40 and Garlic salt.. People Love it.. Keep it up!!
Happy wonderful Fourth of July weekend to A.B 💫✨👌🏼🍷😇🥇📺🎥🥰🎇📆💯‼️ I celebrate my birthday this month through August 31st. I take white pepper onion powder garlic powder and then I take grapefruit I take tangerine, and a guava 🥂👌🏼🍷💫👀 after I season the meat thoroughly then I put this on as a glaze and the taste of that honey with the grapefruit and tangerine and the hot hunting is something awesome 😎🥰 I hope you and your family have a blessed weekend please make a mint chocolate chip cream cheese cake soon with the Oreo cookie bottom 🥰.
Printable Recipe: smokinandgrillinwitab.com/mouthwatering-grilled-chicken/
Check out my Amazon store for the products I use in this video!
www.amazon.com/shop/smokingrillinwitab
Zip Quicker - zipquicker.com/
Discount Code: ABFIRE10
I want to send you an 80-yr old chicken and pork marinade. How do we make sure you get it without putting our personal info on blast? Thank you 🤙🏽
But what's that spin grate and the charcoal separator with the trough you're using?
@DanielJulaton create an email outside of your personal email. It'll get spammed and unnecessary emails, but all you need is your contact person to respond
Get on with man ....all that talking
Solid marinade! Next time bring them to 185 you won't regret it...
Just did this today. Marinated some boneless chicken thighs overnight in Japanese BBQ sauce then grilled to perfection.
Bachans?
@@dmsrt8 Yes, that's the one.
From his bottle
❤
Great idea!
Man!! I didn't do thighs, I cooked chicken breast, but I'm so happy I did. I've been cooking chicken for 15+ years and my chicken has never tasted this good. I marinated for 1hr and cooked it on a cast iron skillet. I wish I could show you what it looks like. I'm just so proud right now. Thank you. 🤤😋
I don't think so patna
Any tips on how to get the chicken properly seared in the cast iron skillet? I am never able to get it right 😭
please stop cooking trash chicken breast.
I don't like cooking shows, but this guy knows what he's doing. Simple, wholesome, practical, with charcoal, and straight to the point. He keeps it about the food, and that's why I watch. The dude is perfect.
Agree I totally understand Every Thing Step By Step
What a joke. A real man would be smokin with wood. Not charcoal. That’s gross.
My mouth is watering I want that chicken
@@danielburris3932he’s grilling not smoking on this cook
@@danielburris3932 Sometimes there is no time to smoke. Especially on an impromptu get-together. Perhaps a lump of hickory? Maybe but still....damn good.
Thank you for always uploading amazing videos. Though I am Japanese, I would like to offer some helpful advice for you. I will introduce a method that makes cheap cuts of meat surprisingly tender and taste like high-quality meat, even without using expensive cuts. This is a technique I frequently use myself, so I hope you find it useful.
1. Place the meat in a ziplock bag and pour in some yogurt.
2. After about 30 minutes, you will notice the meat becoming tender.
3. Let it marinate for about 2 hours, and then you can season it in various ways to enjoy the taste of inexpensive meat turning into a high-quality one.
Please continue to strive for uploading great videos. I am cheering for you from afar.
Clear, Concise And To The Point, Food Is Always Good When Folks Put Love Into It.
Trying your chicken today... Built my own grill/smoker. Former Texas comp team owner. Living in AZ. Retired. Combo Gas, Charcoal and wood cooker. Will let you know tonight. 4pm here right now. Will cook at 180. Will check internal temp when close.. Champion cookoff team leader...
Just grilled some chicken with your recipe and method. It was fire! My family said it’s the best grilled chicken they’ve tasted. I’ve been to many BBQ joints and their chicken is always dry. Your method makes it extremely juicy. I’ve been following your channel for years. Thanks AB!
You're welcome fam!
I got the grill heating up now myself lol
AB's tutorials will make a person thicc. Love his channel
@@SmokinandGrillinwithAB...do you do pellet grills as well
Love your cooking.
Do you cook on the pellet grill as well???
I made this for my family in Florida over the weekend. My 80 year old grandma said it was the best thighs shes ever had. Thank you sir!
That RUclips money bought you a really nice house with an awesome backyard cooking spot. I love seeing people succeed. Keep doing ya thing AB. We love your content
@R8NBLZ with 2.5 million subs, he's probably doing alright. Income depends on number of views, how many videos, ads etc. But 2.5 million subs is a really good base by YT standards. I imagine AB has a lot of repeat-views as well because people tend to re-watch videos when they are actually cooking/bbq-ing since they probably don't want to f it up ; )
@R8NBLZ I know people who have way less subs that make good money.. He definately making good money with 2.5 mil subs
@R8NBLZeah you definitely have no idea how youtube works. He gets over 100k views a day & has gotten over 5 million views in the last 30 days. Google gives you an estimate of how much money you make per 1k views, but that answer doesn't include your CPM, the niche you're in or having multiple ads on your video. With his views he's making over $1,000 a day and over $20,000 a month EASILY
@R8NBLZ Bro you are wrong simple as that. My brother is a RUclipsr im not arguing with you. I'm telling you the facts, I see the analytics, unless you are a content creator you wouldn't know how it operates. I don't care what you think you saw on Google 🤣
@R8NBLZ you never said you was wrong not one time in any of these comments 🤣 Only thing you did was try to prove you're right
“If we lookin’ we ain’t cookin’.” Love it! I’m gonna use that. Also good point about the bone conducting heat into the meat.
This man brings perfection to everything he cooks. It looks delicious .
Chef AB, should we wait until the chicken reaches room temperature before placing on the grill? And about how long did it take the thighs to cook? Thank you!!
Keep doing your thing AB. You inspired me to cook a whole lot more....My wife is loving it 👍🏽
That's what's up! Ty and please continue to enjoy :)
@@SmokinandGrillinwithABany change we can get a healthy but good skinless chicken breast recipe for skillet, or oven, or even air fryer
So yeah, chicken thighs are summer's best friend w/ b-b-q beans! (For oven I marinade in salt water for 30 mins which keeps moisture in). Your pre-grill marinade looks primo. Thnx, great video!
Shout out manny from Chicago looks delicious whatever you cook
Your voice and the birds chirping in the background is pure therapy for my ptsd baby!
AB, every time I watch one of your videos and it gets to the end when you sample the food...oh man, oh man I get so jealous because I know it's delicious. This chicken will be on my grill at my next cookout in a few weeks. Thanks AB!!!
My man!! Thank you for the recipe. It was truly the best chicken I have grilled to date. The wife rarely eats what I grill but this time she ate it all!! New subscriber for sure.
Looks great... I like a little sauce on it tooo
AB my wife is outside right now cookin some bone in thighs on the ol weber kettle. She has vowed to perfect cooking over charcoal. She normally just uses the Traeger or gas grill. Yeah. She’s a rockstar. Thanks for these types of videos.
😂🎉
Thank you, Chef. One of the best chickens ever. My family loved it!!
Thanks AB…also want to thank you for taking my cooking to a whole new level. Hope you and yours have a safe 4th of July holiday.
AB, This is is Best Grilled Chicken video EVER !, The water made it great, thank you
Another fabulous recipe. Thanks!
Thank you Linda and enjoy!
Facts Man, i been grillin for 10 years now and Im finally a Pro. I always tell people…you cant just get out and start cookin man. It is an Art and it TAKES WORK AND PRACTICE!
Ooh! that chicken made me want to come through the screen. That looks so delicious!
I used this marinade recipe and put the thighs on a gas grill with some cedar planks for smoke. My family and guests just loved it! I never got so many compliments for the flavor.
I run the weber grill wide open (cover on) and place chicken opposit the coals. 15 minutes or so and i put on a heavy dose of Kraft barbacue sauce. Boy i love the skin on best! The skin is the best part!
I love the attention to detail. Every little direction has a purpose which is to have your guests saying how great the chicken tastes. Great tutorial my fellow griller.
Beautiful!! I REALLY appreciate a recipe without adding sugar! 💞💞 So glad it popped as a suggestion.
Why the hell u make everything about race
Great looking chicken, closer the bone sweater the meat. Love how you keep it simple.
I suggest trying thighs (dark meat) at higher final temp (if you foil after pulling, they will continue to rise a few degrees). I find 175-180 final temp to be a much better texture on the dark meat. Still moist and tender.
Thank You Again.. AB , Bruh You have helped me to serve Blessings to my family with your God given talents.. cant thank you enough for making me a better Dad on the Grill... God Bless
I have learned so much from you. Thank you!!!
Glad to help!
TRIED YOUR RECIPE THIS PAST WEEKEND WITH MY FAMILY. SKINLESS CHICKEN THIGHS AND DRUMSTICKS CAME OUT GREAT! AWESOME COMBINATION OF SPICES YIELDED GREAT TASTING CHICKEN. MY ONLY TWEAK-PUT 4 GARLIC CLOVES IN GARLIC PRESS AND ADDED TO THE SAUCE MIXTURE. THANKS FOR SHARING!
1st timer here. Love that you cut back on the fat and sodium where possible. I just subscribed…keep up the good work!
You all are spreading so much joy. Thank you for being wonderful!
Dang AB, I love your how-to videos. Step by step. Also like being taken along for the ride until the ultimate end when you sample and show finished product.
I love grill chicken a lot, nice and easy recipe. Thanks for sharing.
You should try making Cornell style bbq chicken, we do that all over up here in central NY. It has to be bone in with the skin on, preferably half chickens, and never plain chicken breast. Open pit is preferable, but just about as good on a charcoal grill, especially if you add some wood or you're using lump charcoal made from something like mesquite. You want the marinade and juices to drip down on the coals and flare up to give the chicken some nice smoke. My old firehouse still sells thousands of chicken bbq meals every 4th of July with that recipe.
looks perfect. have the same thermometer. It works to ensure no overcooked meat. I use paprika -lots, garlic & hot sauce -Jamaican style
Made my best grilled chicken last week (and more today) grilling on the top rack, or use the cool side of the grill with a cover. Lea and Perrins Worcestershire sauce, salt and pepper under the skin. Pull the skin back up and back at about 400 degrees F. Could be ready in as little as 45 minutes. Tender, juicy and crispy skin!
I never thought about putting the spices beneath the skin. I'll try it out today!
AB. I'M in a wheelchair and I just like watching you cook. One day I'll be able to try some of your meals. Watching you makes my mouth water. Keep up the good cooking..
Every time I see the thumbnail it's official! Every thing this man makes is fire 🔥 I've tried a few recipes on here and it's always been top notch
My best thighs have always been skin-on boneless (and deboning is no fun) so I’m looking forward to trying it your way. They looked awesome. Cheers! Happy Sunday🙏🏼
Got this on the grill now! Looks and smells so good. Good stuff AB! 👍🏼🤙🏼
U have to hit 165 chicken its important unless u want to risk getting sick as hell its not steak. He knows what he is doing the temp probe dont lie.
@@RICHIE_RICH89not pass 165 though. Nothing worse than dried out chicken.
Hey quick question...wondering
Did u use same all.purpose seasoning like he used?if not what did u use?Thank you
SO FUN WATCHING YOUR BUSINESS GROW GROW GROW! Congrats, the harder you work,the luckier you’ve gotten!
I love watching your videos and you have great ideas for recipes.
The only thing I'd do differently would be to use avocado oil rather than olive oil due to it (avocado oil) being a neutral oil (not bringing any different flavor) and having a much higher smoke point (500 degrees F) than olive oil (350 degrees F) .
Also, once olive oil reaches it's smoke point, it starts to give the food a bitter taste. 😊
That's good info right here .
I know that bitter olive oil taste ,yes, Sir .
Thank you. i got me some avocado oil in the house.
Gotta note though that it's extra virgin olive oil with a low smoke point. I think the regular olive oil is over 400, like up to 450 or something like that. He didn't say it was extra virgin, so its probably fine
Just stumbled across your channel. Had to subscribe!
This man brings perfection to everything he cooks❤
Thanks fam!
Sho u right. Made Gumbo collards yesterday ❤
I used this for a chicken sub, omg it hit so hard. The kick of the chicken was amazing, and with coby cheese, a few pickles, and kewpie Mayo it tasted amazing
Looks delicious!
nice man that bbq chicken thigh looks so yum
Grilled chicken looks delicious! 😋
Thank you 😋
Subscribed! The knowledge combined wit the west coast accent... I'm wit it!!
Really helpful! My chicken hasn’t been good and I’m so excited to try this recipe!!! Thank you
Makin some of these this weekend for the misses and my 28th anniversary! form Frederick Maryland Mountains..........great job & keep'em coming. BUZZ
This is the first time watching you cook. I am so impressed with the final product. Do you prefer skinless over with the skin? and why? I always scrap what little fat is under the skin and leave it attached. would love to hear your answers. you are truly one hell of a chef
Made some chicken thighs as described in this video today and they were phenomenal. Fantastic instructions. I would have never achieved such delicious chicken without the aid of this video. Being from the Midwest, the way most cook chicken around here is dry, bland, and just in general disappointing. This chicken was the opposite of that: flavorful and juicy. Thanks AB!
You can smell this video and it’s goooood.
Best I've ever seen! Thank you for sharing!
Just in time for summer bbq's🔥🔥🤟
Looks awesome!!! Thanks for airing this.
Looks Scrumptious!!🥰😍
U r a thorough teacher who obviously loves to cook. TFS!
Now that's some good ass chicken
best grilled chicken ever thank you for the recipe
I like this channel. Easy to follow recipe. Basic uncomplicated grill, straight forward explanation. Great food without unnecessary complications.
W comment 👍🏿
A B I made your marinade for the thighs this morning and as I write you it’s in the refrigerator for Mondays feast. Many thanks Robert Genco
Been watching for years . I knew nothing about grilling and cooking before I watched this channel. Thanks for all the knowledge man those recipes r always delicious . Have a safe 4th of July dawg 🇺🇸🤘🏽
Hope you enjoy!
One of the best presentations I have seen on RUclips
After looking at your thumbnail, I had to stop by and check out this amazing and fabulous recipe. Oh my goodness it looks so delicious. Smooches 💋💋💋💋💋.
Just got thru eating my chicken going by what you said. I made Leg Quarters though. Man.. best chicken i ever made in my life! Made me realize ive been messin up chicken for years. Ty
I need this secret asap, my neighbor is about to hit the grill again with his dried out, tasteless chicken thighs🤦🏾♀️🤣😅🤪💪🏾
😂😅😂
😂😂😂😂😂
Stay home Felicia
😂😂😂😂
That's a crime in our world.
What? No crispy skin? That was awesome, when you said "I am going to be quiet for a minute to pay homage to the color of these". That's passion for what you are doing. Thanks for the vid.
Looks so good🥰
Thank you 😋
I like to learn things watching video's. And I learned some things with this one and was entertained also. Thanks!
Very nice AB!
I found this to be a very easy to follow, step-by-step, instructional video.
Definitely gonna try this method next time I make chicken thighs. Thanks for sharing.
Cheers from Dave over at Dabomb Smokes!
Thanks big guy!! Greetings from Texas.
HAPPY SUMMER! My son and I have missed you! Cooking these up at the pool this week! Thank you!
"If you're looking you aint Cooking"😂
I made this tonight for a dinner party. Marinated chicken legs and thighs over night. It was absolute perfection. Try this recipe and make sure to add an all purpose seasoning to taste. I live in Canada and couldn’t get the seasoning suggested in the video. I used Lowry’s and it was sublime. 🔥🔥🔥
Magnificent caramelized chicken AB. Looks amazing.👍☘️😎🔥
This man brings perfection to everything he cooks. This man brings perfection to everything he cooks.
Lost me as soon as you removed the skin. Cooked right that crispy skin is by far the best part of the whole chicken.
Some Folks Don't Eat The Skin,He Did Great 👍
The skin is where all the fat is and you are right, some people don't eat it.
@@RonBaker456 The Skin Is Actually The Unhealthy Part Of The Chicken 🍗
@RonBaker456 Don’t listen to the haters. The skin completes the thigh. It ain’t the same without it
Chicken without the skin is worthless to me
Was super yummy. Helping control the temperature help Chicken to be perfect. One thing to add --- what I did not think about right away--- If the poultry spice/rub mix has Salt then no need to add to the mix. Thanks.
Hit the Thumbs up, Subscribe, and Notify buttons, and leave a comment below. Please share this video, too!!
Thanks Bro!
if going for indirect heat i would leave the skin on but peel it back when seasoning so you get the seasonings on the meat and skin. Put it on the hot side at the end to crisp up that skin. Proper grilled rendered chicken skin is amazing. That chicken does look amazing.
Always taking it to the next level !! Thanks A.B.
Always!
I leave the skins on. The skin is the best part to eat! It also keeps your chicken juicy. From there i only use Mcormich garlic and herb and then put on a heavy layer of Kraft brand kettle simmered barbecue sauce!
When it comes to thighs, wings and drumsticks I take mine to 180-185. They have a lot of fat and connective tissue that needs to render and for me higher temp has never dried them up but the flavor released is much better than 165
That chicken looks fantastic, thank you
You're cutting off the best part!!!😂
Thanks to natural cooking. This is how season my food. I don't think we need many sauces to get a good flavor and beautiful color. Thanks ❤
Thank you so much for all this excellent content you’ve been cranking out!
Exactly! I always take the chicken skin off first! Before I soak and grill BBQ chicken. Want the sauce to soak into the chicken meat. Nice looks good.
Yummy!!! 😋😋😋
Right on brother that Chicken look screaming!! I put Tapatio on mine over night! or sometimes i mix it with teriyaki kikomans & tapatio 60/40 and Garlic salt.. People Love it.. Keep it up!!
Happy wonderful Fourth of July weekend to A.B 💫✨👌🏼🍷😇🥇📺🎥🥰🎇📆💯‼️ I celebrate my birthday this month through August 31st. I take white pepper onion powder garlic powder and then I take grapefruit I take tangerine, and a guava 🥂👌🏼🍷💫👀 after I season the meat thoroughly then I put this on as a glaze and the taste of that honey with the grapefruit and tangerine and the hot hunting is something awesome 😎🥰 I hope you and your family have a blessed weekend please make a mint chocolate chip cream cheese cake soon with the Oreo cookie bottom 🥰.
❤️👍❤️👍❤️
🎉🎉🎉🎉😊😊😊....HAPPY BIRTHDAY AND GOOD AND HAPPY LIFE 🎉🎉🎉🎉.😊
Learned a lot from AB over the years. Always got the best tutorials and recipes.
Looking tender and delicious! Nice tutorial!
And the chicken looks good too:-). Thanks for setting up the joke for me. Have a great weekend.