This is how I make my Grilled Chicken Extremely Juicy

[@MikeOchtman]

I brine chicken with salt, sugar, and smoked paprika for 12 hours. The smoke flavor penetrates through all the meat, and it is perfectly seasoned right through.

[@angrylittlespider_9701]

Sounds delicious! I have to try this.

[@galacticwarlock2271]

Nice. I started brining everything after cooking my first thanks giving turkey. It is worth the trouble but like they day, a good bird is where you start. Free range or wild.

[@zellerized]

Rub a thin layer of mayo over the skin before rubbing it, holmes.. locks in the juice and gives a crispy skin... thats my shared secret.

[@mbs400cdi]

for the people who dont know the pepper: Madame Jeanette, also known as the "Suriname yellow", is a chili pepper cultivar, originally from Suriname. its like a habanero but with more fruity flavour

[@fulksu8483]

This works so well!!! My wife and I tried this our with our pellet smoker. 2hour brine and dry rub. Came out fantastic!!! Great video!!

[@SmokingDadBBQ]

Looks delicious. I always salt brine (dry) for the same reasons. Good work as always, cheers

[@scotthanson7840]

You dry brine? Just salt heavily and put it in the fridge for how long?

[@grlmgor]

Never heard of someone dry brine chicken before?

[@jamesestrada82]

Right on! This video is perfect, and exactly what I was looking for. Excellent presentation and advice as always 👌🏼🍻

[@MrSshagster]

I just cooked two chickens from your video. I wish I could attach a picture because they came out delicious. I’ve always wanted to do this, thanks for the step by step. Totally worth it, from the other side of the world, this Soldier’s family loved it!!

[@geneforge7870]

omg im like dying of laughing at the facial expressions after eating that sauce 😂🤣

[@TheMayhem15]

hahahhas it was gold, the pleasure on PMX"S face just watching.

[@bleezair]

Ok, I officially want to see the both of you on an episode of Hot Ones 🌶 🍗

[@RadDadisRad]

Hahahaha, that would be brutal

[@galadril1234]

i actually thought the same thing :D

[@shoaib1029]

It’s midnight here in the states, but after watching this. I am bloody hungry. You guys are awesome. Cheers.

[@TotalMuppetry1]

Love it, thanks guys. This made me chuckle 🤭 Your videos are fantastic. As always 👍🏻

[@taha_mirza]

Hello, for how long it was cooked?

[@Trakada]

Good to see you guys explaining more stuff again! Now I need this chicken!

[@RoKitchen]

I love spicy food ❤️ Delicious recipe. You guys inspire me to make my content better 👍🏼 thank you. Have a great weekend everyone 🥂

[@poku2186]

Nice work Ro Kitchen. Good content. I like ASMR videos.

[@RoKitchen]

@@poku2186 thanks a lot for your nice words ❤️

[@gsmith207]

It’s 9am but all of a sudden I want chicken and beer! Easy on the hot sauce man! Haaa great video! Cheers from Maine!

[@jroberts1734]

Chikn & Beer ANYTIME!!

[@jimbobakabrutus1230]

I have watched so many of your videos.. this was not the most informative but definitely the most entertaining! Cheers from Carolina!!!

[@Danomite99]

As Canadian with multiple different BBQ’s (like a lot) -it’s great to see you Dutch guys rocking the grill 👌 Wish I could post a picture of my Satay (Shawarma style) I did recently. It was a huge hit with the extended Dutch family.

[@paulfrost2021]

Hi , is the book available in the UK ?

[@sleaverbar3717]

Glad to see more chicken recipes. It’s nice to see them I need more chicken instead off steak all the time. I think you should make one with scorpion and Carolina reaper and ghost pepper the trinity

[@terrytrice8584]

Italian dressing! All the prep you need for juicy chicken and crispy skin!👍

[@GrillTopExperience]

The belly side in first? Does that mean back side down or with the drums towards the back?

[@Just4CaliJames]

doesnt matter where direction the legs are pointing, you just always want the skin side up, if you spatchcock it

[@galacticwarlock2271]

Love the show. Appreciate the shout out to many other cultures proof that BBQ is international. Thank you guys.

[@Robi_Walter]

Ich habe schon so einige Hühnchen gemacht aber eine SO saftige Hühnerbrust hatte ich noch nie!!! Vielen Dank für das super Rezept!! Best wishes from good old Germany

[@MrXian97]

Great video guys I'm definitely going to try this out. Keep up the good work and big hello all the way from Mexico!

[@jimerickson9945]

How do you get the skin crisp at such a low temperature?

[@ItsRyanTurley]

Yup needs to finish at a high heat for that crispy skin!

[@peteratkin6151]

Okay, Roel I did this tonight almost to your instructions. Just a bit lower and slower. No pepper sauce, but grilled peppers. My lovely partner said she "would eat it again if I made her" . That's the top of the scale here. Excellent video. Keep it up fellas.

[@PITMASTERX]

Thanks Peter

[@GonneauTeam]

I am so going to make this. Thanks for the tips

[@BicnokCares]

how many tbs or cup of salt and amount of water you used for brining?

[@ItsRyanTurley]

I use 1 cup kosher salt for 2-3 qt of water, depending on your taste.

[@sharpie842]

Great vid. Watched it yesterday which got me wanting to do the same (just without the sauce) using my Weber. For anyone wondering about the temperature probe, it’s a Meater. It’s great for cooking especially for when I use my rotisserie attachment on the Weber.

[@lunatrics]

Awsome vid guys!! Im gonna make this one tomorrow.

[@SmokedReb]

So moist! Those look so good.

[@soumynonareverse7807]

Looks jammie, btw, how is Morrison doing with his Pellet grill you gifted him Roel?

[@GrowingLittleCountryhomestead]

soumynonA Reverse yes we need an episode with him cooking something on it.

[@arnoldolsen8997]

How long did it take to get to temp for you? Thanks for the vid!

[@canonigo76]

Do you brine turkey as well? Does this procedure apply the same? What about when you fry?

[@grillbbqcampus4681]

Yes

[@Compo12344321]

Does it also work in the oven at low temperature? I don't have a smoker.

[@byrny111]

What was that rub ingredients?? Was that curry powder

[@billcoyne7717]

Oh these episodes with the hot peppers are priceless. Especially when Marshawn is surprised by the intense heat. Great video.

[@simplesimon9056]

Absolutely love your channel!!! Thank you. The commentary is great as well, keep going guys...

[@DMM_Fan]

can you make a walkthrough video of your setup like what terrase you made, what is your suroundings etc.

[@nicholastrowell1859]

Pitmaster x chasing the heat!!!!!

[@donhughes8465]

LOL! Enjoy your beers! I must make time to brine my chicken. Great demonstration.

[@timwagner1894]

It looks great 👍🏼

[@sauravbasu8805]

At 140 degree centigrade, how much time did it take to reach 72 degree C ?

[@greatnortherntroll6841]

Watching the two of you "flame-on" was too much FUN! 🤣

[@DentargPL]

What pellets do you use? Regular heating hard wood pellets or food grade one?

[@DentargPL]

OK, recognized by the packaging ... you user burnhard pellets ;)

[@Jord_45]

How long did you brine your chicken for ?

[@Cowboy-mo4je]

2 hours

[@ItsRyanTurley]

I would suggest overnight though. Up to 24 hours.

[@Jord_45]

bit of a variation there lol!

[@frederikvanvoorden7113]

What peppers did he use?

[@TMac0925]

I’ve been grilling a lot of jalapeño poppers lately. I love them when they’re going down. Quite a bit of heat but bearable. I always pay for it about 2 hours later though when they come out angry! I have a feeling you guys had the same experience a little while after eating that sauce!

[@jamesaroeuett1567]

jalapeños aren't even spicy. Try a Trinidad scorpion or Carolina Reaper.

[@RadDadisRad]

7 pot douglah peppers are consistently hotter than most Carolina reapers and scorpion peppers. Reapers roll in slow with the heat and stay mellow. A 7 pot douglah is like a kick to throat. It hits really hard really fast.

[@wurstthefirst]

Loved the video and had to laugh at Pitmaster suffering more than Morrison after eating the hot sauce! Great videos guys keep them coming!!

[@tyronesmith7435]

What brand is the wireless core thermometer?

[@Biosynthnut]

And I was thinking of doing ribs n chicken tomorrow. Here you are.

[@ctenmusiq1333]

I made chicken for my family using thi recipe and they loved it! When they tasted the sauce they threw a fork at me coz it was flaming hot :/ HAHA love from Australia bro

[@jorgenegrete1888]

Charles T 😂😂😂😂I have to give this recipe a try. My family is to love this chicken. ✅✅✅you guys take care. Cheers from Arkansas

[@mixedhairless]

I’ve been watching you for years and I don’t know why I haven’t subscribed yet. Done!

[@nowheelspin]

Wouldn't it be a good idea to add salt black pepper and your other favorite stuff while chicken soaks up the salt, or would that not help with juicyness?

[@FoodOnCrack]

I made yesterday "beer can" chicken on a cast iron sitter. I too brined but for 2 days and did an 8 hour marinade injection too and pulled off at 75c. Chicken was so tender and juicy and the bones came right out of it.

[@Ryk254]

2 decades back in Kenya there was a chips spot called KENCHICK . Minus the spice rub, this is EXACTLY what they used to serve. God I miss that, thanks for heading me back there, I def try this out.

[@MrWiggenhammer]

Asks for a beer, gets a Grolsch... Morrisson you're fired! 😉

[@dheijnemans]

That totally depends on who stocked the fridge; you get what you pay for 😋

[@TheRealJayGutta]

Duval! Get the Belgian or German beer.. sorry but I'd prefer a Heineken and I ditest it but at least it's not water.

[@kentuckyhillbilly455]

Ha... finally I have been ahead of you for years. This is the way I have been cooking my chickens for years. I never brine and it still comes out juicy. I also use real wood and lump charcoal. Not an easy bake pellet oven. Now where you shine through is the pepper sauce.

[@Thomas-ii3qz]

I agree with you, you cannot do it wrong: quality chicken and prepared like 'roadkill chicken' or Italian name 'pollo piatto' will always be juicy, because all the meat is flat in thickness and it is all done at the same time in quite little time. So even the breast ist supertender but crispy on the outside.

[@KM-pq7jk]

Spatchcock chicken in UK

[@Thomas-ii3qz]

@@KM-pq7jk Spatchcock - I will take that to my collection. thx!

[@3DPrintingFreak]

What does he say, paprika powder or papika powder?

[@DuraDigi]

He’s right about the brine finally tried it on Christmas and it was amazing.

[@oceaniadoc5242]

What happened to that wood fire bell tower grill? Just wondering how many birds you would be able to hang in it. Cool content as always.

[@GrumpyGrunt]

I grew some 'Lemon Hot' peppers this year which look just like your 'Madame Chinette" peppers. From the reaction, I believe they are the same thing🤣...and I can't wait to try a similar sauce. The chicken looked perfect, guys.

[@notmedude]

Please, cook more with Weber kettle and other cheaper options. I understand the sponsorship that goes with using all sorts of grill. I would asume more of your viewers have some sort of kettle grill.

[@v9237]

Omg yes!

[@SmokinJoesPitBBQ]

Great looking chicken! I really like spicy foods and this was making my mouth water just looking at you guys burn up! 🤣 👍

[@milesmoore5422]

What was the yellow ingredient of your rub ? I couldn't understand your pronunciation and I can't find the receipt at your website either.

[@robplazzman6049]

Curry powder

[@jasonryan74]

I usually pull the skin back and hit the meat with rub, then pull the skin back on the meat! Awesome cool man!

[@PlanetCraig]

How long to get to the 75C? My choker is in brine overnight and I”m going to throw it on tomorrow with my beef ribs.

[@CAD-th1qe]

Burn baby Burn! Great looking chicken.Rio de Janeiro.Brasil.

[@morgspots]

Great video thanks for sharing

[@davidhuerta1846]

Thanks for sharing this method Roel!:)

[@srowlandson]

Good to see the meater block getting a work out, my favourite meat thermometer

[@JuanGutierrez-vm3iz]

Thanks again for this amazing recipe god bless you and your family

[@andrelanza2471]

Best grilled chicken of youtube

[@PaulusdeBk]

Could you use the same technique on a whole duck?

[@TexasRanchu]

Also you get all the cool grills and smokers not available in the states

[@fatherbewithme]

So glad I watched this

[@chrisspelhaug37]

Rubbery skin with not pre searing or does cooking at 285 keep that from happening?

[@davidw1333]

I realy enjoyed the video, especially the end... 😂😂😂

[@jorishes]

Grappig effect, als je de kip eerst in zout water legt, smaakt prima. Moet eerlijk zeggen dat ik normaal de kip van het spit doe. De borst wordt dan absoluut droger terwijl de rest sappig is. Nu was alles lekker sappig. Thx voor sharing. Groet Johan

[@thomac131]

…..I’m doing fine….. 😂 love your videos. Amazing food and amazing personality. Thanks for doing what you do!

[@SuperSpablauw]

the best peace he give to the dog

[@henkdoorlas5620]

Finaly!! You made a good video again

[@inderrajkewal9737]

ik heb me kip met citroen gras hooi gerookt voor 6 uur man man man dit heb ik geleerd van een oom van mij in de amazon jungle echt helemaal top probeer het en je gaat echt helemaal gek worden zo zo goed

[@robertgerhard1641]

What chicken scissors are those and we’re can I get a pair?

[@mustangmayhem3284]

Big fan of your channel. This chicken looks awesome, but I'd recommend trying to put 4 cubes of butter under the skin on top of the chicken breast. Also inject liquid butter mixed with whatever seasoning you placed on the outside. You should try it. But over all love your videos. Keep it up

[@gert-jandevries9729]

Wahahahaha.... Goed bezig Roel... beetje scherp... ben zelf net met een Rendang bezig met hetzelfde effect! Heerlijk....

[@marcey38]

5:49 dont think it properly cooked yet. its still raw !

[@michele5040]

It's because it's brined and it's a grain fed chicken

[@dheijnemans]

Color doesn't mean anything. Core temp is the only truth.

[@HOBOKNOD]

The joint of the chicken is always pink I promise that it’s cooked through because he literally measured the temperature to the perfect point

[@rabmccudden683]

Santa just got me a ninja smoker grill. Can u do some videos on it. I want to see u using it so I can get stuck in myself 💪🏽🎅🏼. Merry Christmas from Belfast 🥳🥳🍻

[@PlanisGR]

1:25 You can use those for soup AND make someone's day too. Just use them to make the soup and then give them to the dog. So simple :)

[@darbyallen334]

could you please add Fahrenheit in your video;s, I'm lazy at converting. lol

[@Gepstra]

Now you know how we feel when watching US videos 😉

[@nuchansp9454]

Oh my god. So mouth watering

[@Thuuro]

Ik ga die saus echt maken ziet er geweldig uit😂👌🏻 als het zweet je uitbreekt is het net heet genoeg

[@BBQSchwabe]

Great video, will try this on

[@pvoshefski]

My old dog Blue was the chicken back king, raw diet fiend. He loved it!

[@scotthanson7840]

I have never seen a wild animal cook its prey. I frequently give my dog raw meat.

[@Byronic_Man]

Raw diet is best for carnivores.

[@TropicalThunderStorm]

My dog is called Blue! He’s a golden retriever & we got him in Somerset. He’s 12 now but still going strong, he still acts like a baby!

[@deasttn]

My girl gets my wing tips every time I cook hot wings.

[@mgmcd1]

They call that a spatchcock chicken in the states. I’ve been doing that since the 80s. It works very well since none of the white meat fibers are cut, so fluids don’t leak out as the proteins tighten.

[@Depakot-NL]

Rauwe kip aan je hond geven? Is dat wel handig?

[@jamesalfredstrong8106]

I just saw a Satti recipe from The Cooking Teacher chanel it looked so yummy this is also great.

[@HitmanStevieJ]

Lucky dog!! 😊

[@bighardman33]

How long did you cook the chickens?