Back To The Basics BBQ Series: BBQ Chicken Thighs

I started my BBQ journey with a weber kettle grill, and I'd make an assumption that you did too... or you're just getting started. I'm here with my Back To The Basics BBQ Series to run through some content on a kettle grill. Today we cover how to bbq chicken thighs! Come Check it out!
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BBQ Chicken Thighs are one of my favorites! Super simple, super cheap, and DELICIOUS! For this recipe we keep it simple. Marinade them in Italian dressing for 2-4 hours. Trim off any loose skin, hangers, and anything that looks like it would get burnt. Season with your favorite rub and get them on the grill in some indirect heat. Today I'm running the SNS Deluxe Kettle Grill at 350F. When we reach about 175F internal temp start to sauce them and quickly give them some direct heat. We are looking for a nice caramelized sauce and 185-190F internal temp!
Hope you enjoyed this Back To The Basics BBQ Series! Be sure to subscribe and I'll see you next time at Andersons Smoke Show!
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[@AndersonsSmokeShow]

If you enjoyed this video, I put this list of videos that I think you'd also like! The ONLY Way I Smoke Salmon: kzbin.info/www/bejne/boCwn52amtGtpqc Beer Can Chicken: kzbin.info/www/bejne/q6vElmB9h952rZI BEST Pellet Grill Brisket: kzbin.info/www/bejne/eqKuin6JfLqdftE BEST Smoked Burger: kzbin.info/www/bejne/qn2QmaCijKt2kJI

[@kenhustedde6912]

Great recipe 👍

[@SnSGrills]

Those chicken thighs were bangin!! This is one series that we think EVERYONE needs to watch. There's so much value in this series!

[@joshbrunick6384]

Thank you for commenting my exact thoughts!

[@kennethmoore8413]

I loved this. Simple, direct and to the point. I really dislike when other's go off a rant or unnecessary explanation.

[@AndersonsSmokeShow]

Thanks for watching!

[@28ebdh3udnav]

Pro tip, if you broke or like me, cheap, use cooking oil. Just a paper towel rolled up in a ball with a small spoonful of cooking oil, and you can start a fire

[@AndersonsSmokeShow]

That works great too! I’ve done it in a pinch plenty of times!

[@jerryrivera7704]

Or a cloth and cardboard for clean burn instead of that nasty 🤢 oil smell

[@28ebdh3udnav]

@@jerryrivera7704 you let the oil burn

[@365black2]

@@jerryrivera7704I rather the cooking oil smell versus chemicals in cardboard and cloth. Also the oil burns off leaving no smell or taste of oil

[@CrossCutCreations]

I suppose it's time to add a kettle to my arsenal!

[@sleazydarrell]

Dude, I really enjoyed this simple video. Reminds me of the good old days!

[@carrigster]

Just made these for dinner tonight and they were amazing !! I've been driving my Mrs mad watching KZbin videos trying to raise my bbq game but tonight she tasted these and just said "wow...." so i think we now have approval. Thank you 👍

[@AndersonsSmokeShow]

Heck yeah! Great job!

[@carrigster]

@AndersonsSmokeShow going to give the rotisserie chicken another go next, definitely feel like I've been bitten by the bug. Will be working my way through your older vids to see what else to try. Thanks again for making the vids this one was super easy to follow!

[@joshbrunick6384]

Not only am I happy to see you posting again but going back to the basics is the best! Keep up with videos man! Let me know if you want to do a cook off, Florida boy versus yankee! Haha seriously though!

[@cjski001]

I love everything about this video. You have got a talent for teaching.

[@AndersonsSmokeShow]

Thank you! 😊

[@dwb142]

EXCELLENT! I can taste and smell it through the screen😅. Doesn’t get any better than that!

[@Shookmeister]

Barbecued thighs on the kettles are one of my all time favorites. I love the zesty thighs also. However, I've never combined the two. I will on my next thigh cook! Thanks for sharing.

[@dawsonmckeown4242]

Great video … thanks for posting. We have an SnS kettle and love it. Definitely a back to basics experience. We’d be interested to learn how you do light … between cook cleaning.

[@damonkeele4973]

Really enjoying this series.

[@denverbroncos9612]

Awesome job.

[@AMMOBBQ]

Loving these series bro. I swear we are on the same path lately. Was using the camp chef wwpro for almost a year and now just went back to kettle grilling. keep up the great content buddy.

[@johnklapish6807]

Love the old school kettle cooks, 👍🍻🍻

[@latoyaevans688]

Learned alot. Great explanations and pace for delivery. Thanks so much for sharing.

[@AndersonsSmokeShow]

Glad you enjoyed it!

[@BrisketMedic]

Great cook. Love that SNS grill

[@jessehyatt4334]

I appreciate all the help making me the grill king your the best buddy

[@kiofka]

Dude, I’m always hungry after watchin’ your videos. You got a natural instinct for flavors. You got a new fan. Keep up the good work.

[@jgn2112]

This video was fantastic! Right to the point, informative, and entertaining. Subbed! My only suggestion is to mention about how long it will take for the chicken to come up to temperature. Thanks! Edit: I made chicken thighs just like you did. They were amazing! FYI, it took about 25 minutes to bring the chicken up to temp. I didn't mess with them. I set them and didn't touch them until they were at 180 and ready to be sauced.

[@mikayelcurrim2149]

Thank you so much! I had the same question.

[@bobbicatton]

I'll have to try your method. Looks delicious! I like the idea of marinating first, then trimming the hangers off. Makes good sense👍😊

[@AndersonsSmokeShow]

I’ve used Italian dressing or buttermilk as marinades for years! The dressing just adds a nice 4th dimension to the flavor!

[@davidandrews-lq6vy]

Love doing buffalo thighs on my Weber master touch kettle , glad to see a decent 'basics' series on a kettle grill , BBQ is not all about pellet grills and offsets 👍 will keep watching this series 👍👍

[@LakesideTable]

The combination of spices and seasonings in this recipe is pure perfection. It's a culinary adventure that I can't wait to embark on.

[@AndersonsSmokeShow]

Thanks

[@tyronesmith7979]

Those look amazing I’m trying tonight

[@dpandy01]

Bro, I love the fact that you stated how you can go up to 180-190 with the dark meats. Usually when I see people do 165-170 with leg quarters it’s okay, but I always feel as if they were undercooked. Thanks for confirming something these temps.

[@AndersonsSmokeShow]

For sure!

[@scottw3039]

Great video, thank you!

[@AndersonsSmokeShow]

Thanks! And thanks for watching Scott!

[@richardmulcahy8607]

Looks tasty!

[@GreggK6EGG]

they look really good

[@volt8684]

Different to yours but when I camped I used to boil these first. Take them with us and then bbq - always very moist

[@doublej963]

Very nice work brother 💯👍

[@rodawg25]

Love the new series… but most of all love the crocs bro LOL!

[@FrostedFlake420]

This man taught me how to perfect my winter ribs

[@TheBoath]

You cant go wrong with some Market Garden and BBQ chicken

[@dgblac0]

Great video I really enjoyed watching.

[@AndersonsSmokeShow]

Thanks!

[@69FOSTER]

Learned valuable information about chicken temperature. I've been consistently hearing, "165....165" being the proper temp. Didn't realize dark meat chicken could be grilled at a higher temperature. I grilled a couple chicken leg quarters and got them to around 170 degrees and they came out SO tasty and juicy, but a small section looked like it could've been grilled longer. I won't be afraid to grill to 185.

[@DirtNassty]

We need some more back to the basics bro!! Love your vids man

[@AndersonsSmokeShow]

More to come!

[@robz4825]

Awesome job Brother. Cooking now ! Thanks

[@AndersonsSmokeShow]

Thanks!

[@leighhill9185]

Awesome vid mate, keen to see more B2B kettle cooks! :)

[@AndersonsSmokeShow]

Thanks!

[@mikeannen4458]

I use Italian dressing myself. Try adding a beer or two with that as well or try some balsamic vinaigrette mixed in there, too!!

[@joeysheremeta4771]

SPINNING THE GRATE TO MOVE THEM TO DIRECT!!! This is a game changer for me. I can't believe I haven't thought of that before. THANK YOU!!

[@AndersonsSmokeShow]

💪🏻💪🏻

[@GcD9179]

Legit High IQ move, explains why I never thought of it. Copying this recipe right now, so far so good.

[@petertuckergoettler5720]

"Good Stuff," merci.

[@cliffreeves7234]

Great video

[@AndersonsSmokeShow]

Thanks!

[@michaelclark2458]

interesting series, you earned a sub from me because of the last episode and this one, I hope there is more to come. Good work!

[@AndersonsSmokeShow]

More to come!

[@michaelmurray5578]

I’m a Weber Kettle fan and was very excited when you mentioned the back to basics kettle series! So are you going to follow through on that or is two videos it?

[@AndersonsSmokeShow]

I have some additional videos filmed. It’s just a matter of editing and posting

[@frankcaprino6372]

Great video. Thank you. What are the rub and sauce you used?

[@AndersonsSmokeShow]

Camp Chef Somethin’ Southern rub and Sticky Fingers Carolina Sweet bbq sauce

[@donaldanderson7972]

Hey Andrew, I bought the S&S deluxe slow and sear grill through your link. Just checking to see if you got the credit for it if I did it right lol.

[@AndersonsSmokeShow]

Yup! Thanks!

[@scorpionking4711]

I feel like stan marshes dad after this. lol

[@jacobfoster3944]

I was looking for ball park times on these thighs. Didn't hear anything about houw long it took till temperature of around 165ish

[@donaldanderson7972]

Hey Andrew I’m going to order this S&S grill through your website but I wondered if you could help me with a good stout barbecue sauce that’s not sweet for a Texas style brisket or something salt and pepper-based

[@AndersonsSmokeShow]

Awesome! I appreciate the support! In regards to bbq sauces I’m not one to typically put it on my brisket or beef in general…. I’m a fan of the sauces from PS Seasoning, Hey Grill Hey, Lillie Q’s…. But many of those are known to be sweet

[@donaldanderson7972]

Hey Andrew, Don here again, I’m thinking of buying a kettle grill. Wanna know if you think the SNS grill in your video is the best one or if you like another one better?

[@AndersonsSmokeShow]

It would likely be this one for sure. If I were to go another direction it would be the Weber performer but those close to $200 more than this SNS Deluxe Kettle. If you decide to go with the SNS, consider using my affiliate link as it helps out the channel. snsgrills.com/?afmc=3o

[@donaldanderson7972]

Andrew buddy how do I order pull over sweatshirts from your website with your logo?

[@malachaiward1659]

Hey! Great video! I’m 23 and starting my journey to be the grill-meister😎 One question though - did you, in the process, flip your chicken breasts while cooking them? I’m wondering if I should do that or if it’s even important to do so. I saw you flipped them when you put the sauce on, but I guess i was wondering for the main cooking process. Thank you!!

[@AndersonsSmokeShow]

Yeah a few times to keep them from burning

[@jldlott]

Get some longer tongs to avoid the hot, hot heat when spinning and flipping the chicken.

[@vettechsrule]

I save paper egg cartons. Fill a couple of cells with saved bacon grease. Wrap that in some paper, it's magic in the chimney.

[@AndersonsSmokeShow]

That works! Except my wife would kill me for saving it 🤣

[@uriel-heavensguardian8949]

💯💯💯💯💯💯💯💯💯💯

[@mogulh1986]

Could you please continue this back to basics series whenever is most optimal for you ?

[@AndersonsSmokeShow]

Absolutely! Thats the plan, infant I have one filmed already!

[@SuperDavid60]

never trust a skinny cook ! good video bro.

[@uzo9887]

😂

[@mescnick]

Let's cook

[@drymax1]

Do you realize that the tumbleweed starters are a petroleum product?

[@AndersonsSmokeShow]

They are non-toxic and all natural. It’s made from wood and wax… is wax derived from petroleum? Yeah, but it’s no where near the same as using lighter fluid

[@ascalon132]

Is this the end of the Playlist? 😢

[@AndersonsSmokeShow]

No! I have a few more already filmed!

[@Timotheusism]

Hey what's up Anderson; This is Tim Williams and I'd like to know if you ever BBQ Bone In Chicken Breast? if so If you have time, I would like to request for you to BBQ chicken Breast. please text me back. Thank you and God bless. you Tim Williams 🙏🏾

[@AndersonsSmokeShow]

I’ve actually never done them bone in. I’ll see what I can do, but I’ll definitely be doing some chicken breasts for this series

[@Timotheusism]

Thank you my friend and I love how you give good instructions making BBQ ribs in the oven. Easy demonstrations and I plan to do that for the 4th of July. BTW Anderson I'm hoping that you'll do the bone in Breast on the Weber Kettle Grill. thank you and have a great and wonderful day! Tim Williams 🙏🏾

[@opsman270]

need time for cook

[@AndersonsSmokeShow]

I always recommend to cook to temperature

[@davidmcdaniel3693]

I am fine with what he is doing here, but I do something quite different. I will post at some point. My process is as follows: Charcoal briquettes I. A chimney until glowing. Pour briquettes in center of grill. Place chicken pieces around OUTSIDE of coals. Close lid for 20 minutes. Flip chicken pieces, close lid foe 20 minutes. Make sure all.skin is crispy and all juices run clear, pull chicken thighs when ready. ENJOY!

[@AndersonsSmokeShow]

I’m cool with everything you said except the time part. I’d recommend everyone use an instant read thermometer

[@doonie5396]

Hey man, that cap is on backwards...

[@AndersonsSmokeShow]

It’s a hat, and it can be placed on one’s head in any direction.

[@doonie5396]

@@AndersonsSmokeShow I'm not sure about that. Many adults tell me that only goofballs wear it backwards.

[@polarissucks]

Awesome video

[@AndersonsSmokeShow]

Thanks!

[@jittcrazy1882]

Try b&b briquettes, competition oak is The best. They sponsor the Texas SCA