How to BBQ Chicken | Kenji's Cooking Show 

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.

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

Kenji is back again with the finger snap time travelling technique

The theme song at the end was perfect

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

The placement of his beer is making me anxious

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 RU-vid in a few months, and has a great personality. With all of the BA controversy, thank god Kenji exists.

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

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

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

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.

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

The outro is on point!

These edits are getting to good , love this channel

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.

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

Having that bit as a outro is great!

Love me some Shabu Tippy Taps at the end there.

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!

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.

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!

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

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

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

Love the serious eats overlay!

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.

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)

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

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

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

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...

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

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!

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

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

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.

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.

You Always learn something with Kenji : Respect

I've been binging all those videos RU-vid 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.

Most enthusiastic I've seen Jamon yet

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

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

You are such a weapon mate, thanks for doing this!

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

Kenji with showing all love to all people.

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!

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

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

i loved this video Kenji. Good stuff

An excellent tutorial on how to grill chicken!

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!

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!

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

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

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

I look forward to every video. Thank you

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

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

Love the outro!

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!

What a great table!

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

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

The outro is winner, winner, chicken dinner. 👍

Love the retro outro.

your outdoor dining table is beautiful 🤎

Your outro is exactly it! Absolutely love it

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

That chicken looks delicious.

Keep cooking and I'll keep watching

That's a killer backyard setup

I need a table like that for my grill setup

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.

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.

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

ok i love this guy

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.

Jacques Pepin level. Thanks for the amazing videos.

Love this channel

Wow looks amazing

Kenji inspires me to be a better person!

I love the outro so cute

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.)

what a beautiful table

Love the fun outro

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

So nice! great cook (y)

That salad sounds good too

Nice video again Kenji! But those eating sounds, I can’t handle the ASMR😂😭

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)

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

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

I've got a "electric fork" that i use to start my weber grill with. also a great alternative ( bit hard to fit in the big green egg variants)

Kenji my new BFF cooking channel lol

@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.

Cool outro Kenji!

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

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

I’ve always wanted to visit Texas for some authentic barbecue

Love the outro