Hawaiian BBQ Chicken! | Chuds BBQ

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1 1/2 cups water
1 cup soy sauce
1/4 cup brown sugar
1 tbsp rice vinegar
1 thumb-sized piece of ginger
5 garlic cloves
1 bunch Green Onions

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Pots & Pans
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►Made In Stainless Clad Set
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►Made In Carbon Steel Set
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►Made In Wok
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Knives
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►8″ Chef’s Knife
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►6″ Nakiri
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►Boning Knife
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Meat Processing
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►Meat Grinder
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Appliances
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►Weber Kettle
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►Vitamix Blender
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Ingredients
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►Chud Rub and 16 Mesh Black Pepper
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Small Cooking Tools
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►Garlic Mandolin
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►Pepper Cannon
https://www.mannkitchen.com/chudsbbq
►Instant Read Thermometer
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►Flame Thrower
SearPro Multi-Use Torch
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Welding Tools
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►Blowtorch
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►Angle grinder
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►Pipe Level
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Camera Gear
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What is going on everybody welcome back to chuds barbecue my name is Bradley Robinson and today I’m going to show you how I made this beautiful delicious sticky direct heat amazing show you chicken coming up this is some chicken Pat it dry and what I got here

Is some classic bone in skin on chicken thigh nothing too fancy here picked these up at my local grocery store and I suppose you could do this with whatever kind of chicken you like you know some legs some drums a whole bird but today we’re just going with some classic

Chicken thighs and today we’re making show you chicken which is something I’ve had plenty of times before I love it you know it’s kind of got that teriyaki chicken Vibe going on but up until a few weeks ago I’d never made it before that is until I saw Sunny’s video from that

Dude can cook where he was very adamant that everybody needs to try and make this at home so I did in fact I think that’s the title of his video it’s a super quick and easy recipe and everyone I fed it to absolutely loves it so we’re

Going to be basing our recipe off of his except obviously we’re going to add a little bit of barbecue flare at the end and if you couldn’t tell we’re hanging out at the chud shop again hey Lar Nick hey Bones what’s your opinion of show you chicken H I love it it’s delicious

Reminds me of Home Vermont Hawaii Bon you not you’re not from Hawaii 100% Hawaiian that’s why there’s a ukulele on the wall B tell us about life in Hawaii uh it’s really nice there’s a good weather all the time it’s just you’re outside all the time how long were you

There 9 years 9 years 3 to 12 wow what an upbringing can you prove it you want me to prove it I want you to prove it my childhood friend wrote this book it’s a great cookbook that’s me the back of my head I’d recognize that kid’s ear

Anywhere that’s awesome so naturally we have to make a trip to Hawaii pretty soon I think right yes please you know we got to do it for the channel so we can uh experience some new foods and try and recreate them and maybe do some fishing and some spam we’re making spam

Coming up now before we deal with this chicken we got to go ahead and get our sauce started starting with some ginger that we’re simply going to peel with a spoon and then simply we’re just going to chop it [Applause] up and this sauce comes together really

Quick and it’s made out really common ingredients that you probably already have in your pantry so to kick things off we’re going to go in with some water as well as some soy sauce some nice high quality good stuff if you got it I got this stuff per Sun’s

Recommendation next up we’re going to go in with our Ginger which I chopped up pretty fine because at the end this is going to be a sauce and I really like the way it clings to the meat and usually I do the same with the garlic

Just Crush that up and throw it in so it kind of dissolves into the sauce but uh I think this time I’m going to leave it hole that way I can kind of munch on them cuzz you know they’re going to be nice and tender at the end in they go

Also going to go in with some brown sugar probably should have put that in first some rice wine vinegar and give that a little stir to dissolve that sugar and then lastly we’re going to go in with one bunch of green onions oo it smells so good already and believe it or

Not that is it very simple brought this up to a light simmer again just to make sure that everything is dissolved release some flavors in there so now in we go with the chicken and honestly I’ve been a little nervous if this is going to fit or not but we’ll find out nice

And snug usually when I do this it’s in a smaller pot which means the liquid is a little higher up and I’m usually only doing four but we’re going to see how many we can squeeze in there today oh the smell folks I’m telling you it’s so

Simple but so good all right we got this yeah love it beautiful Not Too Tall or anything so now we’re going to let this simmer away for the next 30 to 40 minutes or until the chicken is reading around 180 or even higher internal going to keep this on pretty

Low heat gentle simmer here we don’t want to to like Bubble Up and boil over or anything like that I’m also going to throw this lid on there just to make sure we don’t make a mess of things bones just asked me a very difficult question should we get

Oysters you know this is going to cook for like 30 minutes so we’re we’re going to need a snack they’re on sale at Central Market the good ones so it’s either that or we can play some more Nintendo golf rematch I’m going to get that Albatross ooh I know what we can do

You want to do a quick game of Bones to try something weird sure we got enough what do we got here we went to Hmart the other day and we got a whole bunch of random things got some shrimp chips some canned fish but today bums what are you

Eating we going to try some M bomb yes M bom she surprised about you ever had a Miss bong fish sausage before no doesn’t sound appetizing fish sausage what’s in it fish paste soybean oil corn starch wheat flour MSG sugar onion powder sounds good to me now I wouldn’t eat

That casing with the medeval on it I don’t know that would be something weird yeah we need a knife just the tip whoa I didn’t expect that color I don’t know what I was expecting I don’t like hold on this is so emulsified that’s crazy oh you’re broke it that’s good enough all

Right no not good tastes like vanilla really it’s like a fishy vanilla oh that’s really bad I don’t like it that’s the first one that I think you haven’t liked yep all right let’s try this oh it’s so spongy it’s not as inyour face as I

Thought it was going to be it’s not very fishy it’s just a lot sweeter it tastes like a cookie with hints of fish all right we’re about 15 minutes in this is looking and smelling so good the whole place bones smells so good so I’m

Going to go ahead and flip all of these over and in full transparent Ary I was going to make the sauce last night and just let these kind of marinade and then just throw it on the stove today but I forgot to do that but I don’t think it’s

Completely necessary there’s a lot of good flavors in here that are pretty strong these are looking nice and plump you can see a layer of fat on top coming from these chickens too beautiful color all right another 15 then we’ll start temping all right just like that this

Has come up to an internal temp of around 190 on these thighs how’s the smell amazing so now we’re going to let this cool down heat is off we’re going to let it chill out in the sauce for a little bit while we eat some oysters so at this point I pulled these

Out of the brazing liquid and they are looking absolutely beautiful you can eat these just now like this but we’re going to add a kiss of Flame by throwing these on the chud box to crisp up that skin get some color on there it’s just going to be tasty I think traditionally at

This point You’ pop it in a pan and sear it off really quick you can hit it with a blow torch pop it under the broiler for a minute but I think the ched boox is going to add some lovely flavor so while that pit comes up to Temp we’re

Going to go ahead and start reducing that sauce brought this up to a boil we’re going to let it reduce down a little bit thicken up I’ve also got a cornstarch slurry that I’m going to start throwing in in a minute here that’s just a tablespoon of cornstarch

And some water and that’s going to give it a really nice clinging texture thicken it up make it hug the thighs you like that one Joe nice I like that one telling you folks this smells so good and you could strain out all the garlic and whatnot in there but uh I really

Like it you know it’s going to be super tasty but this is the corn starch slurry I don’t know how much I’m going to add we’re going to just kind of go by feel on this one until it is as thick as I want it to be and just like that looking

Beautiful got this chud box fired up to right about 400° pretty toasty give it a quick little clean ski engage the comments about how someone’s uncle wants to ate one of these bristles and we’re simply just going to pop these on get the smokiness from the bottom mhm these

Look so good just by themselves like the color on there looks like a barbecue glaze already and I opted for the chud box instead of the grill basket because it’s a a lot of sugar in this glaze and I think Super direct heat might have uh

Burnt it up a little bit so get some good color on these flip them over check back in been about 10 minutes or so on this side and I’m just getting antiy but that is looking phenomenal flip these over try and get some color and some crispiness on that skin although it’s

Been brazed so I don’t really think we’re going to get too crispy but render some of the fat down and just add some good flavor I’m so exced EX for this this does not take long guys but ooh that’s what we’re after happy to see it

Yeah that looks great I think I’m going to call it beautiful time to play it up got a bunch of white rice just made in a bowl here for hopefully a really nice presentation look at that it’s like a boob can I say that then grab some of

Our beautiful thighs here and just stack them up nice next up we’re going to grab some of our thickened glaze and just go all over the place very happy with consistency of this clings you see all those bits of ginger in there we got a couple whole garlics in there which I’m

Very excited to snack on and to top it off we got some sesame seeds and of course some green onion ah I am ready to dive on in and there it is in all its Glory folks I tell you this belongs on the barbecue menu it’s got a nice glaze

To it super quick and easy these guys are excited beat me let’s dive on in I really do love the color on these they look and feel nice and tender got all that skin on there still and the smell of that sauce I just I got to go for

It dude that is so juicy it’s just an explosion of flavor sweet got the aromatics in there little kiss of smoke from the chud box it’s sticky that’s just phenomenal got to go for that skin that’s the winner that is so good let’s go right now yeah Hawaii yeah okay

Put a plate boys can I interrupt your golf game to uh eat some chicken thighs dive on in boys plenty of extra sauce if you need it probably for the rice if we ever make it to the rice it’s kind of buried at the moment my B oh tender

Crazy tender the amount of fat that came out of these into that sauce like you know it’s going to taste good that little bit of char that’s perfect yeah I’m glad I went direct heat instead of on the grill cuz that would have burnt immediately great consistency on that

Sauce nice and thick I’ve been hunting for one of these little garlics all day so give that a shot dude I’m just going to make show you garlic from now on it’s just so balanced you know like the sweetness to the Savory with the soy and

All that it’s really a fantastic dish I think the only thing it could use more of is ginger mhm but I mean this is fantastic you got to go go to the bottom for all the little chunkies like the green onions in there oh they’re so good perfectly executed thank you

Sir and if I wasn’t filming this it comes together in like 45 minutes that car is so good it like melts right Matt James from Canada melts instantly it’s is gone I just want to Mush it up and just smother the chicken in it mhm so next time way more

Garlic little more Ginger mhm that’s the move but damn this is really good we got to do one with a whole chicken like intact or wings wings yeah that would be awesome absolutely the best part about this dish too is that you end up with a lot of

Sauce so you pop that in the fridge for a while Y and then you could just like use it as a glaze on some barbecue or whatever you want I eat just that sauce with rice alone where’s Joe holler up to Joe and the skin did get crispy it’s

Nice yeah I was surprised by that I thought it would stay floppy I was going to go with flaccid can I say that Jo Jo pretty yes bite your skin mhm there we go that’s the new thumbnail that’s good know the best part though

Oh yeah Joe you got to try this piece of garlic too okay you know what hold up let’s do this right that that oh mix that around M that’s better than chicken I told you next time we’re going to show you garlic only is there more garlic

Yeah right yeah that thickened up a lot you said your mom makes a similar chicken mhm is her better she puts uh then she puts potatoes in there soaks it all up yeah it’s nice next time I mean I got to see my mom’s is better right of

Course in trouble she actually watches your YouTube videos really it pops up in her recommendations nice my my parents watch you too we talk about it all the time oh gosh family reunion sometime soon one day we’re going to combine forces should our families meet for Thanksgiving Christmas New Year let us

Know in the comments Joe are you thirsty you know what we’re drinking oh shoot to the tool cabinet Bon what are you in the mood for tonight buddy o my goodness kill this tonic yeah we probably should clearly we liked it oops just a little taster sweet shout out to Mike pomoy

Thank you for sending me this bottle buddy M tasty it’s from New York it’s spicy a little bit it’s cinnamony mhm I was getting some baking spicey notes on there but I’m probably wrong I just ate a bunch of garlic I’m not just saying this because it’s in there it’s a little

Bit gingery yeah yeah solid stuff guess we’ll have to get another one all right with this very last bite of chicken thigh I think it’s time for the official taste test all right y’all and that is it that is how to make some absolutely incredible barbecu show you chicken I

Highly recommend giving this one a try you know as far as simple quick and easy recipes go this one is definitely at the top of the list and that little bit of barbecue flavor at the very end is definitely a nice touch but you can obviously just put this in your oven or

Throw it on a pan or a flat Topp or whatever you got but if you’ve never made this before you’re missing out but all that being said if you enjoyed this video let me know by hitting that subscribe button let YouTube know by dropping a like on this video If you do

Give this recipe a try for yourself be sure to tag me on Instagram at chuds barbeq to see Char cooking big shout out to all the patreon members thank you for supporting team chud and allow me to keep making all these videos and until the next time I see you please go cook

Something outside peace