I’m showing you two of my favorite ways to make perfect, juicy grilled chicken – marinated and BBQ. Head to https://thld.co/seed_brian_0622 for 15% off your first month’s supply of Seed’s DS-01™ Daily Synbiotic using code BRIAN at checkout. Thanks to Seed for sponsoring today’s video.
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–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.
—
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.
—
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.
—
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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
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40 Comments
Got the Italian version of this on the BBQ right now! Smells absolutely delicious, can't wait to eat it.
Hot in the UK right now so having a nice chill BBQ and beers 🌞🍻
Edit: just eaten this now and holy shit Brian! Sooooo good!
Can't wait to make this for friends to show off, it's like eating restaurant quality food 🥰
"Parz-lee" and "erb's" – It is cringey hearing Americans say certain words but I love your vids still 😀
When you bit into the chicken leg and the juice gushed out, I actually moaned it looked so good! And bonus points to Lorn dancing with you at the end!
My god… The juice out of those drumsticks. 🤤
[0:10] Ah, I see where the problem is. You're not supposed to put bullets in your chicken.
doesn't it also take dedication and practice to just cook at all? how is that a deterrent from coal?
This was by far the best grilled chicken I have ever made! So juicy and flavorful. Thank you!
After contemplating for over a decade to buy a kitchen scale (hey I just didn't think it's necessary esp with a conversion chart!!), you have convinced me after two days of binge watching your vids!
[In my best "Batman" voice] Brian – simmer down, now! Food porn will take you into a dark place – – – – you don't wanna go.
that carrot dipped into the bbq sauce "yum" is one of the most stupidly funny things i've ever seen lol
I’m not sure if Brian’s eating the leg or hitting on it…
"let’s eat this thing!" is really my favorite part!
it hurts when you call worcestershire by "worch"
Dude, st. Louis native here. I can grill some pretty decent wings, you trying to find out?
Why does Brian gotta be so handsome
One thing that really freaks out Gordon Ramsey is finding raw chicken in the fridge at restaurants alongside other food. You don’t seem to mind throwing it in there for an hour or so. Is this dangerous?
Dude thank you for this marinade. Unbelievable best chicken I ever grilled. No joke.
We raised probably 75 chickens this summer and our freezers are FULL. I need more chicken ideas, LOL.
So the little backstory: I cook 20 pounds of chicken breast per week, cube it vacuum seal it and use it for my lunches. I've been doing that for over 20 years. I cook and consume over 1,000 pounds of chicken breast per year. I have ever so slowly perfected the chicken breast, using only salt and pepper. No oil, no pounding, no flattening, no nothing…just salt and pepper. You are doing it wrong. I really need to make a chicken breast video.
Nice
Its THYME to grill!
4 months later and I make this almost once a week, sometimes twice a week. Id highly recommend cooking multiple batches its good cold, on a bun, or just out of the fridge by its self at 2am
Gas grills bring nothing to the flavor party!
My eyes watered just watching you grate those onions
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 Brian!!!!!!
I’m sure hank hill would be proud
Instead ziploc plastic bag .. paper cook
Yummy. Legs are on ale this week.
Bri…made your recipe tonight…family loved it.
Hey Bri! I’ve just made the grilled chicken breasts: they came out fantastic! 😋😋😋 The lemon zest is a nice touch, and pounding the chicken beforehand made a difference. I was very happy to use for the first time my new used stovetop round cast iron grill. I’m very pleased with it!
you. my friend are absolutely an amazing chef and entertainer, thanks,,,
That drumstick gushed like Niagara falls
I'll stick with charcoal. I know how to handle it. For people who struggle, I would suggest testing something like Grill Grates
Hey Bri, how do you go about cleaning that oil swab rag?
I cannot not hear "parzzzzley" 😊
How dou you not know how to use charcoal? It’s not hard, at all
Hey Bri!
I rarely leave comments, but I would feel guilty if I didn't let you know how helpful this video was for me. I followed this grilled chicken breast recipe (besides oregano, wifey no likey) exactly. Definitely the best grilled chicken I have ever had, let alone made myself. I discovered your channel recently and have been learning a lot from you. I loosely followed your recipe for pork fried rice and that was a banger as well! Thank you for all of your time and dedication that goes into producing these videos!!
I've been failing at cooking on the grill for years, but this video finally put me on the right track. My grilled chicken always came out dry because I overcooked it, overcompensating for my fears that I would undercook it. Finally, with this recipe, I got a great result. The pounding and the two-region cooking system did the trick. Not only was the chicken perfectly juicy, it was delicious. Thank you so much!
STL Native. Love Union Loafers. You got me into cooking and baking! My gf appreciates it.
I made the Italian marinade chicken. I cooked on a stovetop grill pan and squeezed a lime and half lemon into the marinade but pretty much followed exact instructions besides that. Wow — it was awesome and so "moist' Thank you for a delish recipe.
Look at that, Dirk von Lowtzow from Tocotronic is doing cooking videos :O love it