My first time watching the channel. I really like that you get right to the "meat" of the video (literally), and your style is great. For some constructive criticism, please share your marinade recipe, and general time guidelines for each side would be appreciated.
Looks delicious on both grills. On the charcoal, turn the grill 180* so the cooler metal is over the coals to render the skin quickly without burning. 🇨🇦👍🏼
I use a similar technique on my Weber but turn off the middle burner completely and don’t use a thermometer. Twenty minutes a side is the perfect amount of time as long as the grill is maintained at 400.
For anyone on the fence on what cheap thermometer to buy, that "Inkbird Instant Read Meat Thermometer" is, my opinion, great. I bought mine last year and have used it probably 30 or 40 times and have zero complaints. I've only charged it twice (it's actually only "ON" 10 or 20 seconds at a time, several times throughout a cook so it doesn't drain much of the rechargeable battery). I got mine from Amazon as well, although it's went up in price a few dollars. That thing really has changed the way I grill.
Great video …. Love how you get right into the video without a long production intro. I must say the sound is top quality. My guess is you have had voice training because your voice smooth and relaxing…at time you sound similar to Casey Kasem. Thank you again for posting your video
You forgot to mention which ingredients you used for your marinade. Also think trimming the extra skin is optional. I mean that's the best part. I want all the skin. You can wrap it around the thigh with tongs. Delicious
A lot of factors go into how long chicken thighs take to cook. You'll want to go by temperature to know it's done, but around 20 minutes a side is a good estimate.
Thighs are hands down, the most tastiest part of the chicken & in most cases the cheapest part; Secondly buy the cheapest grill you can find, been through approx. 5 or 6 Weber Grills @ the tender age of 65, also DCS Grills are another waste of your hard earned money, with that said with the chicken thighs, I found grilling them on the top away from the direct fire & heat & using the grill as an oven to melt the skin, & using the extreme upper heat to bring your meat to the desired temps, works best for me, I season with garlic toasted (Powder) Sea Salt & Pepper, for the ultimate flav!!! As I'm bending my elbow with my Kool-Aid refreshments!!
Thanks, like the low/slow method for cooking through without burning. You mention 400 degrees on the sides - what temperature do you set the middle section? Thanks!
Hey GTE, thanks for the video. Just so we’re on the same page- you’re not saying to not do thighs on indirect heat- you’re just saying to keep the indirect heat a bit higher than 225 for charcoal ?
You can cook it both direct or indirect, but you won't burn it if you cook it indirect. You'll want the temperature to be higher. 325 is a good minimum if you want a shot at crispy skin, but higher is better.
I love the chicken skin - however, my cardiac problems require a low-fat diet so I skin the chicken before I grill it! Not quite as tasty but, much healthier.
Your gas grill looks clean but one thing I have noticed on all these grilling videos is you never see anyone clean their grill before using it. I am pretty sure that most think the grill marks are from grill but I think it is from never cleaning it. I have had people tell me that you shouldn't clean a grill grate because it is like cast iron. I am not sure that is true. Let me know what you think.
I wouldn't take advice from someone who thinks you should cook on something with last week's meal still stuck to it. I give my grates a quick scrub while the grill is hot, both before and after cooking.
@@GrillTopExperience thanks. So if I was to dry brine the chicken thigh for 24hrs and then marinate and then cook it would that be fine? Or should I wait a few hours after marinating before cooking it? I remember I watched a video of yours where you said store marinates are not worth it cause they just add water and burn. Thanks!
I probably wouldn't do both. If you have a marinade you like, it probably has salt in it and will do something similar to the dry brine. Marinades that work well usually have a lot of salt in them.
Great question. 350 - 375F is a good range to help crisp up the skin. If your temps are too low, it might be a little chewy, but you can put directly over the charcoal at the end like I did if the chicken is done, but the skin isn't.
Hi! Can I get a rough estimate for how long I should leave the chicken thighs in the gas grill? I know every grill is different, but I usually like rough estimates to keep track of food.
That's a great question. You usually want the meat done at the same time as the sides. Usually, thighs and drums take 45 minutes to an hour to get up to temp. Boneless thighs are thinner and are about half that.
Great video. I cook mine the same but I spin the grill around to eliminate the skin burn from the hot grill grate. I have the $89 weber and it works great. I do the opposite with steaks though. Keep up the good work.
That's a grate tip! I usually spin the grate for steaks in an effort to get an even sear if I'm reverse searing the steak. Lots of ways to get some good food. The most important tip is to master your pit.
You should cook the thighs until they are done based on temperature. If you are looking for an estimated time, they can take 45 - 75 minutes depending on how big they are and how hot you are cooking.
Yes, if you are looking, you aren't cooking. On the kettle grill, leaving the lid off will give too much oxygen to the coals and you'll probably burn it. Gas grills work better with the lid shut so you can cook more evenly.
Thank you for not calling your grills barbecue grills it seems like most people have been brainwashed into believing there's something called a barbecue grill either have a gas grill or charcoal grill
For what it's worth, I thought that the 175-degree temp seemed high so I checked and the USDA states that the internal temperature of the chicken should reach 165° for food safety. Past that, you run the risk of eating dry chicken. A few chefs have even said to cook the chicken to 160 degrees and then take the chicken off the heat and it will continue to cook for a few more minutes raising the temperature to 165 degrees. I don't know myself but I dislike dry chicken. I'd gladly risk a trip to the Emergency Room than eat dry chicken.
You should try both temps. You'll find that chicken thighs are not done at 165 deg. Thighs are actually more tender at 175 to 180 than at 165. Cook hot and fast and they don't dry out.
You must be in Hawaii or lived there before. When you said shoyu chicken and said to use Aloha shoyu, that's a local thing in Hawaii. I live in Hawaii.
Hi Bryan! I lived in Hawaii for a couple of years. I've tried making shoyu chicken with other soy sauce, but it isn't the same and most of the time it isn't even good. Luckily there's a sizable group of Polynesians in Utah and I can still get Aloha Shoyu.
Thanks! The temperature isn't about food safety, which is a 165F according to the USDA. It's about getting the best end product and you need to push past 165F to get there.
I should have watched this before grilling. Ended up charring the outside and the inside never went past 125 degrees. I'm still unbelievably pissed off, but I have myself to blame.
You probably need to cook it a little hotter. If you are using the thermometer on the grill as a guide, it might be off. For example, the weber kettle will read 100F too hot if it is directly over the coals vs the indirect side.
I've been grilling for years but I still love watching these beginner videos. It's always good to remind yourself of the basics. Wonderful video sir
Always learning. Always improving. That's a great attitude. Thanks for the support.
If you need a temperature gauge for chicken thighs, you're not grilling. Might as well bake them in the oven..
@@bobbyfeathers2279 I agree.
I like your calmness
Thanks! Most of TH-cam seems REALLY excited.
chicken thighs ain't the only thing he's smoking 😉
I didn't learn jack from watching this video
@@marty.warner what do u mean by that😳
@Zillaman you weren't supposed to learn about jack... you were supposed to learn about grilling chicken thighs
An excellent video. No "in yo face " bravado, just straight & clear advice.
I try to make videos I would like and I'm not a fan of the long ramble! Thanks for the supportive comment.
You’re such a calm person. God bless you
Fantastic video! Simple, to the point. The value of TH-cam lies in videos like this. Thank you!
Your voice, but more so your manner, is undeniably soothing.
It gives me Bob Ross vibes haha.
Happy little chicken thighs! 😂
My first time watching the channel. I really like that you get right to the "meat" of the video (literally), and your style is great. For some constructive criticism, please share your marinade recipe, and general time guidelines for each side would be appreciated.
When you removed that fat and said, “you wouldn’t want this for your first bite”, I thought to myself, oh yes I would!
🤢🤮
🤢🤮
Seriously. That's the whole reason to eat chicken thighs.
Yes the fat is best when its crispy
Beginner here. If anyone can screwed it up it'll be me. Thanks for sharing this video. Definitely very informative.
Chicken thighs are pretty forgiving. You've got this.
Looks delicious on both grills. On the charcoal, turn the grill 180* so the cooler metal is over the coals to render the skin quickly without burning. 🇨🇦👍🏼
Your voice is calming. great video man
I appreciate that! BBQ is supposed to be relaxing.
Agreed!
Very well explained without wasting time. Great points. I'm a fan! Thanks!
Love this video. I slather my thighs in Greek yogurt that I spice with garlic, etc. and marinade for an hour at least.
That's a great tip! The yogurt helps tenderize the meat.
Chicken thighs don't get the respect they need. 😁 Great info as always. I hope you and your family are healthy as well as safe. God bless.
They are really inexpensive too. We haven't been buying chicken breasts for a while.
Correct...we doing some as i type
I use a similar technique on my Weber but turn off the middle burner completely and don’t use a thermometer. Twenty minutes a side is the perfect amount of time as long as the grill is maintained at 400.
For anyone on the fence on what cheap thermometer to buy, that "Inkbird Instant Read Meat Thermometer" is, my opinion, great. I bought mine last year and have used it probably 30 or 40 times and have zero complaints. I've only charged it twice (it's actually only "ON" 10 or 20 seconds at a time, several times throughout a cook so it doesn't drain much of the rechargeable battery). I got mine from Amazon as well, although it's went up in price a few dollars. That thing really has changed the way I grill.
Inkbird sent me mine, but it's still my go-to thermometer.
I have one too, works great 👍
From one weber griller to another. Thank you, sir.
No, thank you and keep grilling.
Looks like an SnS kettle, not Weber
Great video concise and not rushed thanks
You just gave me the courage to try grilling. Thank you!
You can do it! It's pretty hard to mess up chicken thighs. The skin might be burnt or soggy, but the meat can still be great.
Great video …. Love how you get right into the video without a long production intro. I must say the sound is top quality. My guess is you have had voice training because your voice smooth and relaxing…at time you sound similar to Casey Kasem. Thank you again for posting your video
Much appreciated! I haven't had any voice training other than listening to myself over and over for TH-cam.
amazing video! very soothing vibes as well
Thank you for giving the approx. time on the charcoal grill. About how much total time on the gas grill?
Like that SNS grill. Thanks for the tips.
Thanks! I'm still getting it dialed in, but I love the temperature probe port.
Thanks so much ! Sad to see all the negative comments from “experts” !
You did a great job on this video. Kudos
Thanks, David. Keep grilling.
Thanks, great, simple video!
Great grill work
You forgot to mention which ingredients you used for your marinade. Also think trimming the extra skin is optional. I mean that's the best part. I want all the skin. You can wrap it around the thigh with tongs. Delicious
You sir have earned a subscriber. Lol good stuff. Thanks.
Thanks, Raul! I hope there are many awesome cooks in your future.
😎🤘
incredibly informative and simultaneously zen
Awesome video
Hi, quick questions. Cook indirect for 45 mins, and how long on direct heat?
How many minutes each side when grilling on gas grill corn and chicken thighs? Great video :-) thank you
A lot of factors go into how long chicken thighs take to cook. You'll want to go by temperature to know it's done, but around 20 minutes a side is a good estimate.
I am stoked thank you very very much
Thighs are hands down, the most tastiest part of the chicken & in most cases the cheapest part; Secondly buy the cheapest grill you can find, been through approx. 5 or 6 Weber Grills @ the tender age of 65, also DCS Grills are another waste of your hard earned money, with that said with the chicken thighs, I found grilling them on the top away from the direct fire & heat & using the grill as an oven to melt the skin, & using the extreme upper heat to bring your meat to the desired temps, works best for me, I season with garlic toasted (Powder) Sea Salt & Pepper, for the ultimate flav!!! As I'm bending my elbow with my Kool-Aid refreshments!!
Great tips. Thank you.
Great video.
Thanks, like the low/slow method for cooking through without burning. You mention 400 degrees on the sides - what temperature do you set the middle section? Thanks!
400F is the temperature of the grill. You adjust the burners to get to that temp.
So many helpful tips. Thanks for sharing
Thanks for the support. Good luck.
Leave the dome open? How do you know when to close and open it during a cook?
How hot should the thermometer read for the kettle? You said over 225 but I didn't catch what it should be
Very helpful!
Great content
How often do you flip it? That’s where I’m kind of confused (without a thermometer)
Hey GTE, thanks for the video.
Just so we’re on the same page- you’re not saying to not do thighs on indirect heat- you’re just saying to keep the indirect heat a bit higher than 225 for charcoal ?
You can cook it both direct or indirect, but you won't burn it if you cook it indirect. You'll want the temperature to be higher. 325 is a good minimum if you want a shot at crispy skin, but higher is better.
Can you marinate thigh chicken? And will it come out just as good?
Absolutely! It might even come out better depending on how you like it. My favorite is Hawaiian style Shoyu Chicken. That takes 12 hours to marinade.
Excellent
Perfect
On a gas grill now long should they cook for “generally”? I know each piece will take a different amount of time.
I love the chicken skin - however, my cardiac problems require a low-fat diet so I skin the chicken before I grill it! Not quite as tasty but, much healthier.
Your gas grill looks clean but one thing I have noticed on all these grilling videos is you never see anyone clean their grill before using it. I am pretty sure that most think the grill marks are from grill but I think it is from never cleaning it. I have had people tell me that you shouldn't clean a grill grate because it is like cast iron. I am not sure that is true. Let me know what you think.
I wouldn't take advice from someone who thinks you should cook on something with last week's meal still stuck to it. I give my grates a quick scrub while the grill is hot, both before and after cooking.
I pull the skin back and shake the spices directly on the meat. i then put the skin back on to protect the meat from the fire and hold the spices on.
Would dry brining chicken thigh improve juices?
Dry brining is great for chicken. It really enhances the flavor.
@@GrillTopExperience thanks. So if I was to dry brine the chicken thigh for 24hrs and then marinate and then cook it would that be fine? Or should I wait a few hours after marinating before cooking it? I remember I watched a video of yours where you said store marinates are not worth it cause they just add water and burn. Thanks!
I probably wouldn't do both. If you have a marinade you like, it probably has salt in it and will do something similar to the dry brine. Marinades that work well usually have a lot of salt in them.
Yes, yes I do want that as my first bite
Thanks
Hello I was wondering what temperature did you have your charcoal grill at or between?
Great question. 350 - 375F is a good range to help crisp up the skin. If your temps are too low, it might be a little chewy, but you can put directly over the charcoal at the end like I did if the chicken is done, but the skin isn't.
SO HOW LONG DID IT TAKE
I see so many videos where they pull chicken thighs at 165 deg. Chicken thighs are not done at 165, 175 to 180 is the best temp for them.
Brah! You had me at Aloha Shoyu lol
Once you go Aloha, you can't go back.
Hi! Can I get a rough estimate for how long I should leave the chicken thighs in the gas grill? I know every grill is different, but I usually like rough estimates to keep track of food.
That's a great question. You usually want the meat done at the same time as the sides. Usually, thighs and drums take 45 minutes to an hour to get up to temp. Boneless thighs are thinner and are about half that.
@@GrillTopExperience Alright, thank you so much!
Thank you
Great video. I cook mine the same but I spin the grill around to eliminate the skin burn from the hot grill grate. I have the $89 weber and it works great. I do the opposite with steaks though.
Keep up the good work.
That's a grate tip! I usually spin the grate for steaks in an effort to get an even sear if I'm reverse searing the steak. Lots of ways to get some good food. The most important tip is to master your pit.
How long on each side?
Do you cook it skin down more or meat side down
It depends on how the cook is going. I usually spend more time meat side down. The skin side is easy to burn or tear up with the tongs.
@@GrillTopExperience the skin side is the meat side right. I call one side the meat side and one side the bone side.
He didn’t mention how long they typically take to cook or how long to cook them on each side on the bbq :/
About how long did you cook the chicken on the gas grill?
You should cook the thighs until they are done based on temperature. If you are looking for an estimated time, they can take 45 - 75 minutes depending on how big they are and how hot you are cooking.
Simple
Need to start the grilling of these SKIN SIDE DOWN.
I love Aloha Shoyu!
I assume you close the lid to the grill while they cook?
Yes, if you are looking, you aren't cooking. On the kettle grill, leaving the lid off will give too much oxygen to the coals and you'll probably burn it. Gas grills work better with the lid shut so you can cook more evenly.
Did you star in 'Friends'?
I have the same grill AND thermometer lol. I'm not gonna mess this up!
Youve got the tools and knowledge. Good luck!
@@GrillTopExperience Came out PERFECT!
Yes!!!! Nice job.
Wow these need over an hour to cook!? Looks great though I just assumed they would be dry after that long.
It depends on the size of the thighs, but they have a lot of fat to render and keeps them from drying out. Don't try that with chicken breasts. 😃
Why do you cook the chicken to 175 instead of 165ish. Just curious
Good question. Chicken is safe at 165, but dark meat has a lot of connective tissue that breaks down at higher temperatures and makes it extra yummy.
@@GrillTopExperience Good to know, I'll try it out
Thank you for not calling your grills barbecue grills it seems like most people have been brainwashed into believing there's something called a barbecue grill either have a gas grill or charcoal grill
Yes! There is a difference between BBQ'ing ang GRILLing.
For what it's worth, I thought that the 175-degree temp seemed high so I checked and the USDA states that the internal temperature of the chicken should reach 165° for food safety. Past that, you run the risk of eating dry chicken. A few chefs have even said to cook the chicken to 160 degrees and then take the chicken off the heat and it will continue to cook for a few more minutes raising the temperature to 165 degrees. I don't know myself but I dislike dry chicken. I'd gladly risk a trip to the Emergency Room than eat dry chicken.
Dark meat with a bone is a different story. The connective tissue breaks down as it gets hotter. A chicken thigh at 175F will be tender and not dry.
You should try both temps. You'll find that chicken thighs are not done at 165 deg. Thighs are actually more tender at 175 to 180 than at 165. Cook hot and fast and they don't dry out.
Trimming chicken is got to be the most suburban yankee thing I have ever herd of
Selling your rub lol😅 now way would I buy that 😂. My advice to you
I can't get my thighs to 170 for the life of me...idk why it's taking forever. Grill is at about 350-400 too
Why do you not sear it first?
Conspiracy theory- Lock Picking Lawyer, Practical Engineering, and now Grill Top Experience are all the same person.
Some people say Jerry Rig Everything, but I don't have a bunker or a Cybertruck!
What about the entire leg?
Aloha soyu is onolicious.
❤👏🏿👏🏿👏🏿
Mans cutting off best part of the chicken 😭💀
You must be in Hawaii or lived there before. When you said shoyu chicken and said to use Aloha shoyu, that's a local thing in Hawaii. I live in Hawaii.
Hi Bryan! I lived in Hawaii for a couple of years. I've tried making shoyu chicken with other soy sauce, but it isn't the same and most of the time it isn't even good. Luckily there's a sizable group of Polynesians in Utah and I can still get Aloha Shoyu.
@@GrillTopExperience Yes, that's what most of the locals use here in Hawaii. I use the low salt Aloha shoyu. Aloha!
With a gas grill you can control the heat, but not with wood and coal.
165 not 175. Great tutorial though, thanks
Thanks! The temperature isn't about food safety, which is a 165F according to the USDA. It's about getting the best end product and you need to push past 165F to get there.
@GrillTopExperience oh ok. I actually didn't know about that. Still learning here. Thanks again.
165 for chicken, unless you want it dry. 😋
You sound like a professional announcer
SUNDAY SUNDAY SUNDAY! Monster truck racing at the arena! OK, maybe not that kind of announcer. Thank you for the compliment.
This guy knows how to bbq he uses aloha shoyu that is the best for marinating and adobo teriyaki skewers even fish
Never trim your chicken
Nothing but flavor
I choke mine
😂@@jamieroumbanis327
😋
I should have watched this before grilling. Ended up charring the outside and the inside never went past 125 degrees. I'm still unbelievably pissed off, but I have myself to blame.
Don't feel bad. Everybody does that at some point. Now you are armed with experience and knowledge and will rock it.
@@GrillTopExperience Thank you. I'll be sure not to give up ✌have a good one.
Omg his voice is so nice what the hell 😭
Cutting off skin and fat?? That is blasphemy!
He sounds just like the guy that tears apart smart phones.
If only I had the patience for that! 9/10 would crack the screen.
@@GrillTopExperience haha. I like your channel dude keep up the good work.
While I am trying to get my grill temperature down I read this and concur with you! Need a bit of levity with all the nonsense.
Why does my chicken take 3 hrs to cook??
You probably need to cook it a little hotter. If you are using the thermometer on the grill as a guide, it might be off. For example, the weber kettle will read 100F too hot if it is directly over the coals vs the indirect side.
Cook to 175 degrees F to eat
I can't hear you over the music
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