How to BBQ Chicken | Kenji's Cooking Show

[@winterssm]

The only real issue with this channel is that now I really want a Weber kettle. And an Ooni. And new cookware. And now I'm really hungry.

[@hawkeyegough8586]

Just that one small problem

[@TheSexikiwi]

Same boat, saw his grilled pizza video and got myself a 22inch Weber within the week.

[@coleslaw3422]

And that table

[@winterssm]

@@coleslaw3422 ok that's a good point. I'm also trying to learn wood working again

[@calebharper5265]

You wouldn't regret getting a weber kettle & starter chimney.

[@imcharming4808]

Kenji is so special because he embodies one of the few times that someone is able to be the ultimate authority on an art / craft, which is to say Kenji and cooking. Also he's super smart, charismatic, has mastered KZbin in a few months, and has a great personality. With all of the BA controversy, thank god Kenji exists.

[@shenshenani5913]

I'm Charming wait what BA controversy

[@imcharming4808]

Dianoshah P it’s too much to cover here but basically the Test Kitchen is on hold indefinitely because of systemic racism within the corporation.

[@justinjacob7621]

The theme song at the end was perfect

[@muphinnp]

I liked the visuals of the recipes on screen, the snap time traveling, and the theme song at the end. Love the evolution of this channel

[@AnhNguyen-hk1kq]

Kenji is back again with the finger snap time travelling technique

[@JohnDoe-xo2yf]

He has the Time Stone

[@J_PhD]

Can we make sure a portion of humanity doesn't get erased each time he does it? Is Coronavirus a huge cover-up for this man's bottomless appetite for human souls?

[@dorkavenger42]

Babu Frik Dormammu I've come to barbecue!

[@JohnDoe-xo2yf]

@@dorkavenger42 the homie is in some weird acid dimension with a Weber grill and a gopro

[@faarezgamieldien8386]

Kingu Crimson no nouryoku

[@Lurrer]

The meditation chef is back. Man how you explain the overall topic makes you to one of my favorite KZbin chefs. Grüße aus Deutschland

[@tadl3394]

Servus, Does kenji speak german? Because i heard he lived im switzerland once.

[@borzica]

@@tadl3394 his father is German

[@elangomat901]

I'm a big fan of the music/montage for the endscreen! Much better than as an intro.

[@jkanelol4397]

Your neighbor’s name is Benji? Benji and Kenji? You guys need a web series together

[@xwright]

Hey Kenji - it'd be awesome if you did more charcoal bbq recipes! I just picked up my first Kettle and I'd love more tips & tricks from you. I'm pretty good at drinking Sierra Nevada so I'd say I'm off to a good start.

[@ethanslafter1802]

Oh man, I'm doing this at dad's for Father's day. Love your book "The Food Lab" so far. Just got it a week ago, and I'm into the eggs section.

[@maxxypayne9606]

Hey, Kenji, I went through a lot of your videos out of curiosity in how long you've been using the phrase "Guys, Gals, and Non-Binary Pals," because it's the sweetest little outro, and makes me smile every single time. I'm happy to say that through my research, this is the first one, and I'm glad it stuck around! Thank you for being a huge support for me, as your recipes and tutorials have made my culinary experience so much more fun, and the dishes come out that much better! Much love!

[@TrolleyMC]

hell yeah!

[@randwacker1593]

LOVE that he starts off with a beer, hometown Sierra Nevada no less. And spinning the whole grate..mind blown!!

[@Pammellam]

Oh, I looove the shot of Shabu getting her reward at the end!

[@zeroone871]

Having that bit as a outro is great!

[@uncletacobones]

This one is one of many instances, but it makes me really happy to hear Kenji acknowledge the distinct definition of what barbecue means to southerners. Especially not being from the south himself.

[@adamczernuszenko8195]

The placement of his beer is making me anxious

[@MightBeCale]

He put it down and I immediately felt a sudden sense of panic

[@Joe_kickass25]

My heart dropped when he just payed it there like a madman 😂

[@dannyp1187]

Hey kenji can we get a episode on your bbq table? Your grill/build material? Would love to make one

[@joelremmo74]

"It's called a rub, not a sprinkle" I'll be using that a lot now. Never a shortage of wisdom in your videos

[@myrddenbebopper3674]

BBQing in my parents'/sister's backyard in a "barrel" charcoal grill, I took advantage of a prolific rosemary bush 20 feet from the BBQ pad. So I'd cut a few fistfuls of branches off the bush and, towards the end of BBQ time, toss them in bunches, two or three times, under the grates into the coals. Close the lid and enjoy the scent of the oily/fragrant smoke roiling out of the grill chamber. The whole back yard smelled fantastic! That smoke infused whatever meats I had going (chicken, beef or pork ribs, etc) as well as "Mediterranean Olive Bread" loaves, halved and brushed with EVOO baking on the upper deck in the grill.

[@denisbelya3079]

jesus christ that sounds good

[@myrddenbebopper3674]

@@denisbelya3079 Oh, it was, Shirley (hehe). Those ribs or chicken halves needed no more than S&P and the incinerated rosemary fronds to taste spectacularly good.

[@kitchenmeditation1686]

You just solved my “what to cook this weekend”, thanks!

[@chilepeulla]

That outro was perfection, works so much better as an outro than as an intro. Also, I missed the second camera angle 😞, would have been great directed at the grill. Awesome video as always Kenji!

[@thankfullynonumbers]

Agreed on the intro/outro. Best of both world's.

[@braeder100]

Love me some Shabu Tippy Taps at the end there.

[@karthiknarayanan5478]

My Kenji like/dislike framework is if Shabu gets a piece I like if Shabu no get a piece I dislike. We've been on a good little run here Kenji, don't fuck this up.

[@aadityavishwanath783]

Yea Kenji's cooking show is great but have you seen Shabu's tippy taps?

[@mattgho89]

The outro is on point!

[@lucianomoena4402]

These edits are getting to good , love this channel

[@man_of_many_pants]

Hi Kenji. I don't bbq or grill often, however; this video created a passion to do so. I dumbed it down a bit just by using Stubbs storebought bbq sauce. I fed a family of six for 4th of july weekend two days in a row with 4 lbs of chicken legs and thighs. We grilled summer squash and had tortellini pasta salad for sides. Your method worked amazingly and I cant thank you more for that.

[@jsaenz42]

For me adding BBQ sauce straight from the fridge or room temp cools the chicken down a bunch and adds more time to the cook, I usually put the sauce in a little saucepan and put it on the direct side for a minute or so with lid down and only add it to the chicken once it starts bubbling up at a comparable temperature so the cooking doesn't slow

[@katmandu2478]

Excellent vid! Love the camera work and the instruction is flawless! Thank you …I’m trying this out for some friends this weekend. 😊

[@J_PhD]

I've been binging all those videos KZbin somehow didn't feel the need to tell me about from the last two months or so (even though I've been subbed a while) and I love how your channel evolved and changed, particularly since lockdown, compared to earlier videos with the horrible, generic music, scripted jokes and (sorry to be so blunt) generally soulless/corporate vibe. These DYI, no fuss, "I'm just cooking what I'll be actually eating later while vaguely chatting" videos feel MUCH MORE compelling and natural and sincere, while still being a gold mine of knowledge, cooking tips, and anecdotes (not to mention snacking dogs). I don't wear a hat but if I were it'd be off.

[@hotpocket5198]

I take half an onion to clean my grill grates. It also helps keep the meat from sticking.

[@roytavares3026]

I like the natural "talk to us" explanations. Very comfortable voice, easy to follow and understand your message. Every thing you say is from the heart, which is indicative of a passionate cook.

[@theqwertypop191]

Your outro is exactly it! Absolutely love it

[@maillardreaction26]

Made this the other night without bbq sauce. Only other changes I made were dry brining the chicken for a couple hours & decreasing the salt in the rub.....best chicken I’ve ever eaten hands down

[@jochenpaulissen]

I'm definitely going to try this bbq sause :-) I always put my wings (or thighs in this case) in a plastic bag. Add spices, inflate bag and shake!

[@sundawg911]

Kenji with showing all love to all people.

[@hounddog5]

My headcanon is that the extra B in BBBQ is for "badass"

[@Arcturus5]

Doesn't it stand for BYOBB?

[@austinpruyne8337]

JPol What’s THAT extra b for??

[@JKenjiLopezAlt]

That's a typo.

[@vibelucid]

🎶 You don’t win friends with salad 🎶

[@gojenson]

GO BACK TO RUSSIA!

[@shxxty9344]

You, Babish and Joshua Weiss are my all time favorites when it comes to cooking, oh! And Juns kitchen!

[@esalenchik]

Dominic Y Those cats 😼😺😻

[@rowserm]

Love you Kenji! You make my day so much better. Your science chef thing is intoxicating. Stay well and safe.

[@Mintpepperoni]

Kenji, despite a wire brush's ability to clear grill grates the best, there's always the danger of a wire bristle or two sticking to the grill and then getting on the food you are grilling. A good reason to either switch to a non-wire brush or to rub down the grill with a paper towel right after you've cleaned it with the wire brush.

[@JakeAkinTUL]

Loved this! I’ve got a jar in the cabinet of my own Memphis style rub to remind me of home despite all the good bbq they make down here in Austin, and I think I might need to make a sauce and try this this weekend. Been reading through Food Lab and ready to do some experimenting!

[@tylerkolt3993]

So I thought I spent a lot of money on car and motorcycle parts. I have come to see an entire new passion to spend money on! Omg thank you for this!

[@jakemurray9771]

Amazing 80s montage outro! It's the little things that really do it, love all the videos

[@chinesecabbagefarmer]

Dude Kanji you always have the best insights and quite frankly you have so much wisdom in your cooking I'm actually going in completely blind but I am expecting the absolute best from you dude are you hiring

[@chinesecabbagefarmer]

Hey man just for the record I'm using speech to text and I am very close to the Bay area one might even say I live there

[@jeannemarie6747]

your outdoor dining table is beautiful 🤎

[@fernandopantoja9612]

Can you do a backyard equipment tour sometime? You have an awesome set up!I’m curious about how it flows, I always feel out of my element in my backyard grill rather than my home kitchen. The outro was great btw!

[@nickrct]

Can you do a video on that grill setup? Looks like a Weber thats dropped into a custom grill station?

[@JKenjiLopezAlt]

Yup

[@jsaenz42]

Yea but you can also get the Weber Performer which is sort of like this out of the box

[@ZanHecht]

@@JKenjiLopezAlt is that the EasySpin grate from SnS, or did you grind down the Weber grate to make it rotate like that?

[@triaxe-mmb]

I was just about to ask for that!

[@jsaenz42]

Zan Hecht It’s the stock Weber 2 hinge grate cause it opens on both sides. Easy spin only opens SnS size on one side and always falls out..

[@Im49th]

Good timing. I had my first ever BBQ a few weeks ago and vastly underestimated how hot they get after I put my chicken over direct heat and went to prepare something else for about 30 seconds. When I returned my rub had completely blackened. I managed to salvage it by cooking the entire rest of the time over indirect heat but it was a good learning experience. Next time I'll follow this.

[@cdkx655]

Most enthusiastic I've seen Jamon yet

[@dylanvilly7824]

Great outro. I appreciate having an outro as opposed to an intro

[@morganuci]

The story with soaking the wood chips is that, as you observed, in a gas grill, you regulate the heat by throttling the gas (fuel), with O2 essentially unlimited. Dry wood chips in that environment will burn up very quickly, so people stuck with gas grills soak them to slow their burn rate. But in a charcoal grill, you throttle by limiting O2 via the vent settings---in a closed grill at steady state, there will be very little O2 inside, as any that's available will combust with the fuel. Because of the limited O2, dry wood chips will smoulder and smoke, as is the goal, so there's little point in soaking them.

[@dennisc8578]

Love the serious eats overlay!

[@thaprototype]

I need a table like that for my grill setup

[@erichenao6537]

I bet you can search out on the KZbins for a woodworker making one. It shouldn't be too hard, if you're the handy type with some tools. You of course totally read my mind and it's what I'm doing…

[@erichenao6537]

Boom: kzbin.info?search_query=webber+grill+wood+table

[@philiprea8540]

a beer during the day while teaching me how to bbq chicken (something i love and always, always, ALWAYS screw up and dry out) - i like your style my friend

[@alexstanley6546]

Me: Excuse me sir, is this the line to purchase a doll for my child? Englishman: Yes. This is the Barbie queue.

[@yeahj6633]

"guys, gals, and non-binary pals" We love our proud inclusive King

[@SkeletonCreeper03]

rhymes with kenji

[@trans_catgirl]

wanted to come here and say the same thing its wonderful to hear

[@amrit6252]

I loved that so much.

[@Lance_Ricafort]

SOMEONE: It's Burnt EVERY CHEF: Its not "Burnt" it's "Charred"

[@valdomero738]

Enjoy that cancer bro

[@happykindaguy1861]

Free Jean Pierre Wehry 222830 I wouldn’t worry about cancer it’s not like your eating burnt meat every day

[@tomjones6944]

@@happykindaguy1861 not to mention that literally everything gives us cancer. I believe the pollutants (and oxygen?) in the air and the microwave radiation from the Sun will likely do it whether we eat burnt things or not. I'll have my Detroit style pizza daily and not really care :D :D

[@Trsshpandasa7867]

@@valdomero738 air pollution and everything we eat can give us cancer too lmao

[@cybersoufiane]

The same someone who complains about his steak not being cooked well done

[@ginojansen2708]

I made these today, they turned out amazing! It took me a little longer though, definitely hit the two hour mark with this one.

[@BlueJazzBoyNZ]

You Always learn something with Kenji : Respect

[@EuripidesEumenides]

The extra B is for BYOBB.

[@TML]

What's that extra B for?

[@EuripidesEumenides]

That's a typo.

[@hypnolobster]

That got meta remarkably fast.

[@blackshtef]

BOBODDY

[@DoctorBenc]

Yo! Goober! Where's the meat?

[@martinraboy5971]

Just picked up a Weber gas grill, so as per usual, looking to you for ideas and technique.

[@MrCurbey]

Stumbled upon this channel in the last couple days. Subscribing to this channel is the best choice I have made in a long time. Love the videos! Now I'm hungry...

[@chooseymomschoose]

Eyes Kenji's BBQ setup with furious envy...

[@JerrySmith-ih9rd]

What a great table!

[@spodvoll]

Ok, so I finally got around to trying these rub and sauce recipes and have to say it is unquestionably the best I have ever had. In addition to the chicken, I also used it to grill some tofu for my vegan wife. She loved it, as well. (Of course, I used a chicken-flavored vegan broth, ie, Orrington Farms.)

[@BradiKal61]

My new favorite BBQ sauce is Kinders mild that I got at Costco in a two pack , and was on sale. Its organic. Its a sweet sauce but not sugary like Sweet Baby Rays (which has high fructose)

[@baldajane]

I approve of the outro, end-music, and end card 👍

[@markpfeffer7487]

The concept of dry rub as paint primer blew my mind.

[@JjrShabadoo]

The outro is winner, winner, chicken dinner. 👍

[@Chrisbernstein]

Loving your videos! Also love the recomendations for either youtube channels or cookbooks. More of them would really be awesome! Especially for foods we are not as familiar with (lebanese, south american etc)

[@connaghankevin]

So Kenji’s neighbor’s name is... Benji? That’s great 🤣

[@technodruid]

Your subtle Simpsons references season your videos nicely

[@edwardssistershands]

@Kenji. There is a really good video from a guy that teaches about smoking with a weber and briquettes. His explanation is that only three briquettes need to be lit then they are places on a stacked row of other briquettes so that the fire moves down the line as time sees fit and a low temp is maintained. Instead of bothering with lighting just a few coals at once and having the heat fluctuate too much, his method makes a lot of sense. You can find it pretty easily if you search YT.

[@JKenjiLopezAlt]

That’s a good method for things that go really slow like ribs or brisket. I’d you try that with chicken or turkey, the skin becomes inedible tough because it dries out before collagen breaks down, and collagen can not break down without moisture.

[@edwardssistershands]

@@JKenjiLopezAlt Right! you get that rubbery skin. Chicken likes to be 300+ if you have skin on. Just thought you'd like the technique. Appreciate the sentiment.

[@linusschutze7665]

what a beautiful table

[@landenraszick8692]

Hello Kenji, I recently came back from working in Japan and I brought back some yellow miso and hatcho miso back with me. I'm wondering if I should store the hatcho miso in the freezer, fridge, or just keep it in the pantry. I know chances for a response are slim, but I'd really appreciate your opinion. Loving these videos. Cheers!

[@atviking]

Askculinary on reddit may be helpful

[@JKenjiLopezAlt]

Fridge.

[@landenraszick8692]

@@JKenjiLopezAlt thanks mate!

[@Pammellam]

Hi, I agree with Kenji (of course!). I’m in Japan and I keep my miso in the refrigerator in a covered container. Miso is a living thing. If you kept it at room temperature it would continue to ferment. And get darker and darker. That is not necessarily a bad thing, the flavor would just intensify. But that might not be what you want.

[@SamPainter11]

Love the guys, gals, and non-binary pals signoff!

[@Kevzaz]

Never thought of dry rub being a "primer" for a sauce. I already make a pretty mean BBQ chicken. I'm going to have to try that. Love you videos and seeing the dogs. I wish I was your neighbor!

[@martinreyes7056]

I suggest using about a 1/3 of an onion to clean the grill instead of the oil. The automatics are definitely better and does the same job as oil

[@PDXTundra]

I agree. There is no better smell in the world than when that onion hits that hot grate. The entire neighborhood goes completely ape 👍

[@bertusvanheerden]

Man I wish I was in California summer right now. Very cold right now here in South Africa.

[@mattmcmaniac]

That's a killer backyard setup

[@ericc9268]

Thanks so much Kenji! We made this by following your video, and it turned out great! Thanks for being awesome!

[@Qlorck]

I ve been looking to the videos from Serious eats that you take part in, these are great, hope see you in there in the future👍 I learned so much things between your main chanel and the other one

[@michaelboso9355]

An excellent tutorial on how to grill chicken!

[@lugaretzia]

This is the dogs bollocks of cooking videos. Kenji is a true master.

[@mr.cooper2031]

Glad to see others use pieces of charcoal bag to get their charcoal going

[@llllb2]

Just drinking a beer, eating chicken with my buddy Kenji.

[@yardtoot4780]

The chicken looks sooo good, I wanna somehow go in the screen and grab one maybe two they look sooo delicious

[@junior17154]

Any chance of a video tour of your outdoor cooking area? It looks really nice .

[@nickaaron7917]

Chef - thank you for the video! Question - did you build the grill table yourself? I have a kettle that I would like to build a grill table for. Stay safe!

[@epicn]

He answered this same question below, its custom made

[@oogachucka999]

He built the outdoor table and benches as well as the kitchen step for his daughter. Actual pretty handy wood worker.

[@ofsabir]

@@ss11111ss He made those benches and the table that he put the food on by himself. So it is possible.

[@JKenjiLopezAlt]

I built it myself, yes. The grill table is all Doug fir. 2x6s, 4x4s, and some 1x3 redwood slats for the bottom shelf. Metal hooks and shelf hardware is from IKEA.

[@nickaaron7917]

@@JKenjiLopezAlt Awesome! Thank you very much for sharing!

[@Worldwave]

another cool method is smearing the oil onto the grill with half a white onion for the aromas. You can then just chop it in half and throw it on there ;)

[@peterflom6878]

That salad sounds good too

[@scottfmurphy78]

Did you build that awesome Webber setup? That table is epic. This type of setup is basically the only reason I would move to the suburbs.

[@karenmikasko7148]

Shabu was jumping for joy there....must have been good chicken smells. Maybe more like the chicken shuffle.

[@tejb191]

Hank Hill approves of your discussion on propane and propane accessories.

[@whette_fahrtz]

Find you someone that gets as excited to see you as Shabu does while waiting for a morsel of food to fall.

[@watercupcoolness8354]

0:10 "slow and slow with smoke"

[@davisreid7265]

Love the retro outro.

[@nekro5342]

Great video Kenji. Been following you for about 6 years and you are my go to for just about any recipe. Made your All American Beef Stew two days ago and it was incredible as always. Thanks for the great content.

[@umakegoodcookies]

It matters not one bit for smoke over the chicken where the vents are because the smoke essentially is just a cloud in there. If a Weber vent was much bigger, like basically an open hole, perhaps too much smoke would escape. But with such small holes the convection flow being needed is more myth than reality. One good thing about flipping the lid the other way is that then the thermometer is where you want it to be. And, as much as those things can be off they can also be calibrated, even if it's just so that you know what works.

[@Stan_sprinkle]

Thanks dude, Good timing I just bought that exact same grill last week

[@omegachen]

"the 'mmmmm' thing for the camera" hahaha love that

[@jnc07res]

Yes it's best NOT to sauce until halfway done, that way your sauce also doesn't get contaminated by the raw chicken and can be served as a extra at the table. Esp if you went through the trouble of making a DIY sauce.