What I like best from a chicken is the thigh filet. When you separate the drumstick from the thigh, remove that 1 bone that is going through the thigh. Put a wooden stick through and through the thigh filet (or use a rotisserie). Make sure you use some spicy herbs to spicen up the thigh filet. Leave the skin on and grill it till its nice and crispy! Will share this soon on my channel :-) I worked at a chicken stall for 14 years and can confirm this video is spot on. 5 easy steps to make a very nice grilled chicken. Always make sure you buy your chicken from an expert and not in a grocery store. They are filled up with water to make them heavier which will dry out you meat during your cook. Great video Roel!
Barbecue chicken is simple. Joint, apply dry rub of spice, whack over hot coals and turn regularly till crispy, then when nearly done approx 70c internal hit with fave bbq sauce and baste turn regularly till crisp again and 80c inside
Looks so good. I will try your method. The tastiest that I have ever made was a Chinese method told to me by a real Chinese. Mince several cloves of garlic and put into a container and then use a whole bottle of low sodium soy sauce and put all over the chicken. Put a lid on the tupperware and put it into the fridge over night and rotate once in awhile. The next day take the chicken out and pat dry. Use a seasoning with no salt because the soy sauce (brine) already salted it. Grill as usual. ps wrapping in foil with butter as this video shows would make it even better!
I’ve decided to make chicken for dinner now, gonna make stuffed breast. I’ll stuff it with red and yellow peppers, cheese and onion, then I’ll wrap each breast in thick cut smoked bacon. Your video made my taste buds very demanding today, it’s all your fault 😂
Tried it today and turned out really great. Family and kids loved it. Very juicy and the butter added this sweet flavour. I wonder though if I can keep them crispier if I let them rest without covering them in foil and then just mix the juices and some melted butter together and drizzle it over or serve as a side. Any thoughts? Will try that next time.
Going to have to try this!!! I splay my chickens and then BBQ them. Very tasty!!! Take care and stay safe!!! From Winnipeg, Manitoba , Canada. Where it is -46C with the windchill. Just got back from ice fishing. I got 6 eating size Walleyes!!
Mostly with you, but dry brine overnight is the way to go. Also, while the basic rub you describe is always great, chicken takes well to more herb-based rubs like It's Incredible and Tango Spice Porchetta Rub (yeah, great on pork, but also great on chicken). Nit-picking aside, your BBQ chicken looks amazing!
I have another trick. Marinade the chicken overnight in your favourite marinade. Add chicken with marinade into a microwaveable bowl (preferably glass). Cover with a lid or cling wrap with a prick or two to keep it from building up too much pressure and microwave on high for 12~15 minutes per kg. I then just finish it on the grill, usually after the steak and other meats, to give it that charcoal flavour and crisp on the skin. Easy, quick and works wonderfully.
I remember when chickens in America had yellow fat and some color...…..shows my age, all we have now is 6 week, hyper grown with hormones......no flavor
I remember that too. If you can find a nearby Family Owned Farm that raises their Chickens Open Range and Organic Feed, they will be that same tasty Yardbird you remember from your youth. I bet you can find one if you look... 👍
@@Izaiah3333 It’s true all the chickens that are born in the farmhouse where they feed them hormone steroids and growth crap our bleach after their slaughtered that’s why the skin is A very pale color in comparison to a free range chickens that is extremely yellow
I have found that Teriyaki sauce with ground garlic, ground pepper and a baste of Soya Sauce works wonders especially if I smoke the chicken first and then BBQ it after 45 mins to 1 hour on the Komado....cheers, Roel and Crew❤️
Hmmm, looks great, another winner! Post Note: I tried this today, the family got back form the beach after a day in the sun and all very hungry after an active day. This recipe IS a winner. The chicken was imparted with a great depth of flavour which runs into all of the chicken not just the outside skin, it also makes the chicken very juicy, normally chicken breast can be a bit dry, by this chicken was very juicy and very tender. I will definately be using a brine more often for chicken. Thank you Pitmaster! Can you do Skewered Pork Shashlik Russian Style. I make this frequently but it is a recipe well worth sharing. Use pork shoulder for asuperior taste and tenderness.
We didn't need any more than "MMM" for the review - we had Denice's happy chicken dance :D My favorite way to do chicken is to brine in beer (best for me is to just use Budweiser - NOT light) for 24 hours, and in the brine I'll put Morton's season salt, fresh rosemary and thyme, and when grilling will use some fruit wood for flavor (typically Cherry is my go-to, but have tried with apple as well).
Add it to your noodle soup, Ho Ho Ho Ho, it's the best thing you ever had. You are right man! Use every part of that damn chicken, it's delicious and cost efficient and did I say delicious?
Most times I cook your recipe I have it at 380 to 400 Fahrenheit. 3 out of 5 burners on high and set the meat on the non lit burner side. Smoke box in middle. Want that crazy tasty flavor all the way through this chicken
I just love what the French say about the "Oyster" :-" In French, this part of the bird is called sot-l'y-laisse which translates, roughly, to "the fool leaves it there",". Now THAT is a good name for the Oyster!
I love your videos. I know from your passed videos that you are building a new building. I do have a question about the ceiling on your current video. I saw that on the ceiling you have rebar (German Eisengitter, Dutch ijzeren leuningen??). I assume that the room in which you are filming is your new building. How do you plan as well as in the Netherlands finish your ceiling? Wood? Sheetrock? As a construction worker I would like to know. I know that different areas build differently. I live in southern Germany and we build different than those who live in northern Germany. Thanks. PS Your English is great.
It can be hard to obtain farm raised chicken for most people. Your local butcher doesn’t exist in many cities in North America. Here we only eat chicken raised fast, processed early and sold with a salt brine (lots of water content). Step one will be a fail for almost everybody.
Pitmaster X you can, I know there is one shop in Toronto that carries it. Right now in North America many grocery stores don’t have a butcher or meat cutter only selling processed meat packed in nitrogen to allow it to last longer. Even in stores with organic or farm raised meats it’s every expensive and not even 1/2 the quality of the chicken you have. I lived in the Middle East and Asia and the chicken is totally different, so much better tasting. Too buy real farm raised chicken may be a hour or two drive outside the city.
I'd rather spatchcock the chicken and cook it whole. It allows you to apply rub and flavour on all sides and it still comes out more juicy than if you devide it in filets, thights and drummies. Love the video though!
For everyone without a thermometer, it takes about 50 minutes at 160°C for the chicken to reach 75°C inside temp. LE: at 75°C the chicken was uneatable. Had to put it back in the oven. Was not cooked.
![[ TEASER ] เงาะป่า - วงL.กฮ. | TMG RECORD](http://i.ytimg.com/vi/M4ObdFfcPww/mqdefault.jpg)
The best evaluation of that chicken was Denise gnawing on that leg, getting to all the good bits, while you kept talking. Good job Roel!
What I like best from a chicken is the thigh filet. When you separate the drumstick from the thigh, remove that 1 bone that is going through the thigh. Put a wooden stick through and through the thigh filet (or use a rotisserie). Make sure you use some spicy herbs to spicen up the thigh filet. Leave the skin on and grill it till its nice and crispy! Will share this soon on my channel :-)
I worked at a chicken stall for 14 years and can confirm this video is spot on. 5 easy steps to make a very nice grilled chicken. Always make sure you buy your chicken from an expert and not in a grocery store. They are filled up with water to make them heavier which will dry out you meat during your cook. Great video Roel!
Barbecue chicken is simple. Joint, apply dry rub of spice, whack over hot coals and turn regularly till crispy, then when nearly done approx 70c internal hit with fave bbq sauce and baste turn regularly till crisp again and 80c inside
Brother you continually impressed me you are a true pitmaster. You are true to the craft of BBQ.I am a huge fan keep smoking TNT barbecue
7:23 and now ladies and gentlemen, I'm going to do my world famous "disappearing glove" trick
Lmfaooo!
Looks so good. I will try your method. The tastiest that I have ever made was a Chinese method told to me by a real Chinese. Mince several cloves of garlic and put into a container and then use a whole bottle of low sodium soy sauce and put all over the chicken. Put a lid on the tupperware and put it into the fridge over night and rotate once in awhile. The next day take the chicken out and pat dry. Use a seasoning with no salt because the soy sauce (brine) already salted it. Grill as usual. ps wrapping in foil with butter as this video shows would make it even better!
At FIRST I INITIALLY read this wrong, I THOUGHT it said 10 X SPICY🌶 🥵 Chicken🍗, which I’m sure we’ll ALL REALLY love to see… #SpicyChicken
Pitmaster is back ...Denise is back happy for everyone 🤪 great subscriber & viewer from northeast India ...love it
You are a very good chef, you taste and knowledge of chicken was on point 👌 it speaks knowledge.. Cook on chef!!!!
Every video you post, I go from hungry to starving, great video, I love chicken 🐔 🍗
yes.. mission accomplished
Oh and absolutely love your recipes
Dutch and proud to bbq. Even today, no storm stops me 👍 great video!
Most underrated channel
This is a great one to try. Will have to go pick up a couple free range chickens from a local farmer for this video.
Great video! Going to try brining next time i grill chicken.
clever, the farmers give the chicken weed and then it gets the munchies and eats a shit load of grain to grow fat.
I’ve decided to make chicken for dinner now, gonna make stuffed breast. I’ll stuff it with red and yellow peppers, cheese and onion, then I’ll wrap each breast in thick cut smoked bacon. Your video made my taste buds very demanding today, it’s all your fault 😂
THAT SOUNDS FABULOUS...!
OMG, Brother! That's chicken looks FANTASTIC! I've always made decent chicken, but now I can step up my game!
I like the bloggy type videos, but missed this format. Great video 🙌🏼
Excellent
Great video loved it as usual
Tried it today and turned out really great. Family and kids loved it. Very juicy and the butter added this sweet flavour. I wonder though if I can keep them crispier if I let them rest without covering them in foil and then just mix the juices and some melted butter together and drizzle it over or serve as a side. Any thoughts? Will try that next time.
Sounds good, I like crispy skin
Great video. I'll going to try it
Going to have to try this!!! I splay my chickens and then BBQ them. Very tasty!!! Take care and stay safe!!! From Winnipeg, Manitoba , Canada. Where it is -46C with the windchill. Just got back from ice fishing. I got 6 eating size Walleyes!!
Walleyes are my favorite eating fish !!!
@@brianconner2101 I can make Northern that you couldn't tell the difference.
My Dad ate alot of Northerns growing up. Pretty good I guess. Never tried them myself. Gonna have to 👍
Bruhh!! You deserve millions of subs ♥️♥️
Aaaaaaahhhhh!! Nice video Roel
My patients has been rewarded 😍😋😋😋😋thanks pitmaster x and your team of course 🤘👍for a good and nice chickenreceipt
Mostly with you, but dry brine overnight is the way to go. Also, while the basic rub you describe is always great, chicken takes well to more herb-based rubs like It's Incredible and Tango Spice Porchetta Rub (yeah, great on pork, but also great on chicken). Nit-picking aside, your BBQ chicken looks amazing!
Well explained. Have to save this for reference.
Excellent
I have another trick. Marinade the chicken overnight in your favourite marinade. Add chicken with marinade into a microwaveable bowl (preferably glass). Cover with a lid or cling wrap with a prick or two to keep it from building up too much pressure and microwave on high for 12~15 minutes per kg. I then just finish it on the grill, usually after the steak and other meats, to give it that charcoal flavour and crisp on the skin. Easy, quick and works wonderfully.
I remember when chickens in America had yellow fat and some color...…..shows my age, all we have now is 6 week, hyper grown with hormones......no flavor
I remember that too. If you can find a nearby Family Owned Farm that raises their Chickens Open Range and Organic Feed, they will be that same tasty Yardbird you remember from your youth. I bet you can find one if you look... 👍
you forgot bleaching of the skin
@@robinhoodlum7180 tf
@@Izaiah3333 It’s true all the chickens that are born in the farmhouse where they feed them hormone steroids and growth crap our bleach after their slaughtered that’s why the skin is A very pale color in comparison to a free range chickens that is extremely yellow
Love you guys
Mesquite chips for incredible smoke flavor! - The butter on the chicken as it rests is the best tip.
Definitely gonna try this one, thanks!
Great tips Pitmaster Thankyou! I use a Bbq rub as well but as an addition I also love to baste my chicken pieces in ketchup Manis 👍
Haven’t even got into the vid yet and I’m already saving it 😂
Awesome!!
Haha i did exactly the same.
I saw the title.. BAM! Save to bbq map. And after 4 seconds i saw your commend 😄
🙄 Didn't I see this already? Or I'm going a lil crazy here? 😂😂 Happy Valentine!
I have found that Teriyaki sauce with ground garlic, ground pepper and a baste of Soya Sauce works wonders especially if I smoke the chicken first and then BBQ it after 45 mins to 1 hour on the Komado....cheers, Roel and Crew❤️
I brined my chicken and it was great. Thanks Pitmaster! 🐓🔥
My mouth is watering watching that! Another excellent video guys, love all your videos, keep up the great work 🤙
I totally love watching your cooking videos, not just for the food but for your uber performance 😬
Hmmm, looks great, another winner!
Post Note: I tried this today, the family got back form the beach after a day in the sun and all very hungry after an active day. This recipe IS a winner.
The chicken was imparted with a great depth of flavour which runs into all of the chicken not just the outside skin, it also makes the chicken very juicy, normally chicken breast can be a bit dry, by this chicken was very juicy and very tender. I will definately be using a brine more often for chicken. Thank you Pitmaster!
Can you do Skewered Pork Shashlik Russian Style. I make this frequently but it is a recipe well worth sharing. Use pork shoulder for asuperior taste and tenderness.
waited for this. thanks roel!
I love it - Greetings from Germany!!
We didn't need any more than "MMM" for the review - we had Denice's happy chicken dance :D
My favorite way to do chicken is to brine in beer (best for me is to just use Budweiser - NOT light) for 24 hours, and in the brine I'll put Morton's season salt, fresh rosemary and thyme, and when grilling will use some fruit wood for flavor (typically Cherry is my go-to, but have tried with apple as well).
That chicken must have been awesome. Denise was devouring it like crazy. LOL! 🐔
That thumbnail is insane
The best part of the BBQ is when the family sits around the table and the silence is broken by chorus’s of uuummm-- l tend to add a healthy OMG
Denise ate it all....Poor girl was hungry...,ROTFLMAO
Chicken is good 99% of the time when it's seasoned and not overcooked. Baked, fried, grilled, don't matter. GOOD!!!
Add it to your noodle soup, Ho Ho Ho Ho, it's the best thing you ever had. You are right man! Use every part of that damn chicken, it's delicious and cost efficient and did I say delicious?
Most times I cook your recipe I have it at 380 to 400 Fahrenheit. 3 out of 5 burners on high and set the meat on the non lit burner side. Smoke box in middle. Want that crazy tasty flavor all the way through this chicken
Amazing looks so Good
Wow thanks for the video. I can’t wait to try you’re method. Also what BBQ Apron is that?
Can’t wait to try it this way 🤤🤤🤤🤤
Looking good glad too see it from around world. I tent too knaaw on the chicken tips tho
Chicken is a pleasant change every now and then.
Looks amazing you should have 1million subs at least very professional videos 👍
Thanks Boss.. it will happen one day
Excelent.. Pitmaster from Bolivia a big.. Hello.. l am your follower..
De qué parte de usa eres tú.?
. Y name is Luis.. l from. Bolivia.. Santa cruz
I just love what the French say about the "Oyster" :-" In French, this part of the bird is called sot-l'y-laisse which translates, roughly, to "the fool leaves it there",". Now THAT is a good name for the Oyster!
Trying this tomorrow
Chicken is done at 165°F, true. But unlike some other meats, it doesn't dry out much if cooked to higher temps and it actually gets even more tender.
Yes!!! CHICKIES FOR VALENTINES!
YESSS
Awesome video, your the best dude!
Loving this so much
Awesome
LOOK'D GOOD!!!!!
You know when the girl is saying MMmMmmmMMMMM during the entire time she's eating, you know its good
Chicken or shrimp marinated in Zesty Italian dressing then grilled. OH! MY!
Do you prefer salted or unsalted butter when resting the chicken?
This vid was so good that i had to watch it for the second time :D
This looked great! I see Denise did not enjoy this! LOL We are lucky, to have some of the best chicken raised close by! Thanks for sharing!
When you put the finished chicken in the foil with the butter does it make the crispy chicken skin soft?
*Those wings look so good* 👍
..and it's not even midnight yet
I love your videos. I know from your passed videos that you are building a new building. I do have a question about the ceiling on your current video. I saw that on the ceiling you have rebar (German Eisengitter, Dutch ijzeren leuningen??). I assume that the room in which you are filming is your new building. How do you plan as well as in the Netherlands finish your ceiling? Wood? Sheetrock? As a construction worker I would like to know. I know that different areas build differently. I live in southern Germany and we build different than those who live in northern Germany. Thanks. PS Your English is great.
Did you cook the chicken with indirect heat? If not how did you prevent flame ups from the fat dripping into the flames? Looks great!
The oyster is NOT the butt!Its around the middle of the chicken on the back above the thigh joint..
Super tender and tasty!!
HEY, FTW, she's back, where have you been all that time :P xD
i like your work, you all keep on grilling !!
It can be hard to obtain farm raised chicken for most people. Your local butcher doesn’t exist in many cities in North America. Here we only eat chicken raised fast, processed early and sold with a salt brine (lots of water content). Step one will be a fail for almost everybody.
This is true.wal-mart chicken is terrible
That's a shame. Is there no way to buy locally fared chicken? Maybe a farmers market?
Pitmaster X you can, I know there is one shop in Toronto that carries it. Right now in North America many grocery stores don’t have a butcher or meat cutter only selling processed meat packed in nitrogen to allow it to last longer. Even in stores with organic or farm raised meats it’s every expensive and not even 1/2 the quality of the chicken you have. I lived in the Middle East and Asia and the chicken is totally different, so much better tasting. Too buy real farm raised chicken may be a hour or two drive outside the city.
Next time prepare fish barbeque I think you didn't try before please try recipe😊
Just have to ask why you do not use briquettes
1:33 me with my quarantaine stoner mind little bit of grain little bit of wiet😂😂
That’s how I like my chicken 🍗 Cheers, mate!
Watch that nithril glove magically disappear at 7:24 🤣
Maybe do another Chicken bbq but with a sauce? Some use vanilla rum, vinegar with their sweet and spicy ingredients in their sauce
All chicken need heat too, chipotle powder provide mild heat and great flavor. I add cayenne too for extra heat.
Great Video, close to native German Krottenkopf chicken.
I'd rather spatchcock the chicken and cook it whole. It allows you to apply rub and flavour on all sides and it still comes out more juicy than if you devide it in filets, thights and drummies. Love the video though!
For everyone without a thermometer, it takes about 50 minutes at 160°C for the chicken to reach 75°C inside temp.
LE: at 75°C the chicken was uneatable.
Had to put it back in the oven.
Was not cooked.
Smeagle loves its chickensrs
Great Video, I wasn't a fan of the font used for "Steps"
Great video. What is your first language? Love your accent. Almost like Gru from Despicable Me.
What about also adding some sugar to the brine.
Weed for the chicken. Happy chicken :D
That looks soooo d Good!
Sounds great 👍 😂
Thanks
Did you try white Alabama sauce?
martha,we have a winner winner chicken dinner....tonight...☝😂😂😉 happy weekend☝👌😉
Onion works well to clean a hot grill
love it!
7:12 you don't even sell the Superlicious rub anymore. which is truly unfortunate!
I'm 100% sure I watched this episode already yesterday.
Could verywell be.
The one from yesterday had issues . I could not even open it. Glad he re upload it .
見てるだけでわかる。絶対に旨いやつやん