PERFECTLY GRILLED CHICKEN (2 WAYS)

🔪MY GEAR:

--RECIPE--

“ITALIAN” MARINATED GRILLED CHICKEN BREASTS (makes about 4 chicken breasts)
▪2lb/1kg boneless skinless chicken breasts
▪15g or ¼-1/2c chopped fresh parsley
▪3g or about 2-3Tbsp fresh thyme leaves, chopped
▪15g (5-6 large cloves garlic), minced
▪1 lemon (zest and juice)
▪100g or 1/2c olive oil
▪3g or 3tsp dried oregano
▪4g or 2tsp black pepper
▪2g or 1-2tsp chile flake
▪15g or 3/4Tbsp salt
▪5g or 1 1/4gsp sugar
▪High smoke point oil to season grill (canola, vegetable, soy)

Pound each breast until it’s about 3/4in/2cm thick. To keep things tidy, i put the meat inside a freezer bag and pound it with a heavy sauce pot.

To make the marinade, combine parsley, thyme, garlic, zest of 1 lemon, olive oil, oregano, black pepper, chile flake, 15g salt, and 5g sugar. Add chicken and mix to be sure marinate is stuck to chicken. Marinate in the fridge for 1 hour.

To cook 4 chicken breasts, I preheat all burners on high, then before grilling set 2 burners to high and a 3rd burner on low, brush grates if needed, and oil the grates with high smokepoint oil.

When grill temp is 450-500F/230-260C, remove chicken from marinade and place over the burners set to high heat. Lower the grill and allow to cook on high heat for 4-5 minutes - no turning or pressing meat during this time. At this point, the grill facing side should have nice dark (not burnt) grill marks. Flip to side two then move chicken to the low side of the grill to allow to finish cooking. When done, temp should read about 150F/65C. Finish with a drizzle of fresh lemon juice to serve.

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BBQ CHICKEN LEGS (makes 7-8 drummies)
▪2lbs/1kg chicken drumsticks, bone in/skin on
▪5g or 1/3/4tsp chili powder
▪3g or 1.5tsp black pepper
▪3g or 1tsp garlic powder
▪3g or 1 1/4tsp onion powder
▪10g or 1 3/4tsp salt

Combine chili powder, pepper, garlic & onion powders, and salt and add in drummies. Toss to coat. Allow to brine in fridge for 1 hour.

Preheat all grill burners to high, brush grates if needed, and oil grates well with high-smokepoint oil. Set 2 burners to medium/medium-high and a 3rd to high.

Place drumsticks over the medium-high heat side, lower grill lid, and cook for 6-8 minutes. Flip to side two, close lid, and check back in 6-8 mins. Skin should have tightened nicely. Brush drummies on both sides with sauce. Lower grill lid and cook for 2 more minutes to reduce sauce.

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UNCLE B-MANS SIGNATURE ONION BBQ SAUCE
▪100g or about 1/2-3/4c red onion, grated
▪4 minced garlic cloves
▪Olive oil
▪Salt
▪250g or 1c ketchup
▪30g or 1 3/4Tbsp worcestershire
▪20g or 1.5Tbsp apple cider vinegar
▪100g or 1/4c molasses
▪20g or 1 1/3Tbsp hot sauce
▪20g or 4tsp yellow mustard
▪5g or 1 3/4tsp chili powder
▪2g or 2tsp chile flake (for medium heat. Adjust accordingly)

Sweat grated onion, garlic, a squeeze of olive oil and pinch of salt in a sauce pan over medium low for 4-5min or until moisture is released. Stir in ketchup, worcestershire, apple cider vinegar, molasses, hot sauce, mustard, chili powder, and chile flake. Increase heat to med-med high and bring to a simmer and reduce heat to low until sauce is reduced by about 25% and onions are fully tender.

--
🎧MUSIC:

CHAPTERS:
0:00 Intro
0:17 Marinated chicken breasts
6:08 Seed daily synbiotic (Ad)
7:14 Drumstick brine
7:55 Uncle B-man’s Signature Onion BBQ Sauce
9:15 Grilling the drummies
11:35 Let’s eat this thing

#grilling #bbqchicken #grilledchicken

**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

[Jstanley]

Brian, despite having almost 500K subs, you are SLEPT ON. I have yet to make anything by you that hasn't been good. I find your style of video and ingredients much more approachable than most other big Youtube content creators. It's high quality stuff but lacking in pretentiousness. You are a great teacher, keep doing what you do my guy.

[anthonytran]

11:23 You saying how juicy the drumstick is as a waterfall of juice dripped down was an understatement

[brettmoore]

I love how you dislike grilling with charcoal but did it anyway just to get the shot of you being miserable while grilling with charcoal. Making sacrifices for ya fans!!!!

[Jedi-John]

heck yes! been waiting for your bbq chicken video. 😂 Your recipes have been 100% for me and my kids. Love they way everything is clearly explained, but not overly so, and no superfluous 'stuff' in your videos. Direct and to the point. Just what I'm looking for in cooking videos. Thanks Brian for opening my eyes to cooking delicious, yet not overly complicated food!

[julieharrington]

I appreciate how you use average things, that the average person has (i.e. using fancy shmancy, super-expensive products that take a culinary degree to master) and create over the top, exceptional dishes that we, the average folk, can and will enjoy because we aren't buying a grill that costs two arms a leg and a baby. Thank you for being the voice of the people, Brian!

[ISDTony]

I made both of these for my dad on Father’s Day, along with your classic potato salad recipe, he and the rest of my family were blown away by how good it all was. The grilled Italian chicken breast though was THE star of the show. Thanks B, these recipes came in clutch!

[karenfox]

I made your drumsticks tonight! GREAT RECIPE! I love how complex the flavours are. Everybody loved them. It's so nice to have an extra "saucy" dish to spice up the rotation, that pairs extremely well with rice, wedge fries, pasta, or a multitude of salads. What couldn't you serve with them? And, they are SO EASY to make! It was worth crying my eyes out grating that onion. Thanks again

[gregperez]

Excellent seasoning and sauce recipes, and I appreciate the explanation on the importance and significance of each step. I’ve been bbqing with wood for many years. I like gas for the control and ease but you just don’t get those smoky characteristics with it. Thanks so much. You lessons are extremely important and appreciated.

[serbeef]

Just found this channel and it's becoming my fav. The recipes look delicious and the small tips you procit show how much you enjoy cooking

[rasgotiriebud]

Brain, you and Lauren are doing the community a great service and we applaud you

[ethanforrestross]

Perfect timing! I was planning on grilling some chicken this weekend. Now I'll be reevaluating my usual methods and seeing what I can learn!

[allysonwilson]

This was by far the best grilled chicken I have ever made! So juicy and flavorful. Thank you!

[parwheezy]

Wow thank you so much for posting this recipe! I have the same grill and setting one burner to low heat is such a great idea for chicken breast. Also, I save your recipes more than anybody else!

[ronalddevine]

I couldn't agree with you more about the gas grill. I have had the exact same grill for 9 years. It is by far the very best grill ever.
You also have the best cooking videos on YouTube. Luv your style. "Let's Eat This Thing " 😋

[shirleyspeirs]

You are definitely a gifted cook, but an even greater teacher. Thank you!

[zdazzle]

Hey Brian, from the CL area ourselves. Very cool to stumble across your channel. Wife and I are glad we found your videos, great recipes and content. Keep up the awesome videos :)

[JohnThomas-gtvj]

Youll hit 1million sooner then later. Phenomonal cooking content. Wish you the best

[Virenss]

I do 155F when I cook my chicken breast. Found that out through trial and error. Thank you for letting people know about the lower cook temp. 165F starts getting tough and stringy

[LeonRedfields]

I made your Italian grilled chicken and everyone loved it. How did I not know about this recipe?! Its so easy and good! Thanks for the video

[internziko]

Brian (aka uncle Bman) and Adam Ragusea are my 2 favorite food channels