This is another great recipe from this channel. I've made this a couple of times, and I've been very happy with the results. The times quoted in this video are pretty much spot on.
Thank you so much. I found a new way to make grilled chicken. it's absolutely fabulous.this is my favorite channel. I've learned so much. and I've enlightened my taste buds so much!!!! thanks to all of you. and your wonderful work.
Roast chicken is special dish for fitness as it contains lot of proteins and its totally healthy. The whole scenario of roasted chicken depends upon marination and specifically the grilling process
I have never been able to master the fine art of tucking the wing tips under the chicken. It looks so easy in videos. But, I always have to resort to kitchen twine on the wing-end to keep them from flaying out. Looks delicious. Now, I wish I'd opted for a chicken for Memorial day.
Interesting Apparently he used Dry wood chips? I’m curious to try that exactly how he did it! And I appreciate him explaining the temperature at the different points in the cooking process! Good stuff!
I was a bit taken aback by that as well, but it worked great! I did put in about a cup of chips in the packet, to be honest. I used a gas grill and put the packet on the grates that were over one of the active burners.
Coals over gas for this ANYDAY! Simply the easiest way to do this recipie. I use a smaller barrel BBQ for this instead of a globe BBQ, and can do 3-4 chickens easily, as well as only 1. Using a temp gauge is the only way to go, but make sure the probe is cleaned well between uses'!
If you have three burners, get the two outer ones hot enough to get a temperature under the lid similar to how you‘d roast a chicken in the oven and put the chicken in the middle for indirect heat. If you only have two, I guess you need to flip it on the cooler side mid cooking for more even cooking. Dunno how you‘d do a little smoke on a gas grill, you probably know better than me.
Then let it rest 15 minutes. If your store is like mine, you’ll be hard pressed to find a chicken under 5.5 pounds and one of those big birds can rest 20 minutes and not be too cold to enjoy. Where these cooking shows get these 4 pound broilers is beyond me.
It should be no different. Fire up the burners on the right and the left, but leave the center off. Put the wood chips on one of the sides and follow the directions as if it were coal. I would turn down the burners so they're medium when you move the chicken directly over them, which may be too hot and may burn the skin.
Nice. But in future videos, consider the audience. In this case include a 30s cutaway for gas grill directions or explain that it's a charcoal grill in the video title/description
Well there was a hell of break up with the Founder. Might have something to do with it. Christopher Kimball now has Milk Street but the divorce was nasty.
Either this video is fake or that bird is cold AF when they are eating it. No way an uncovered chicken stays warm after 20 minutes. Also, with the breast at 160, I guarantee the drumstick joints are still raw. Without spatchcocking either you dry the breast or get raw brown meat.
The chicken that he carved had darker skin than the one on the grill. Was that the same chicken? Not trying to sound like a tin foil hat, but it looked different.
@ Sandra H When (or if) the presenter switches the item they’re presenting they would usually announce the change and explain why! The chicken they carved looked obviously darker than the “finished” product on the grill. This is very disingenuous & misleading if the old switch-a-roo was pulled unannounced!
@@sandrah7512 I understand that they do this but the real problem that comes from them switching the chicken is that if we follow the recipe which chicken are we going to get?
Now you started breast side down she asked you if it's breast side up you said breast side up Major video blooper can't believe you guys didn't fix that.
@@DJaquithFL chicken needs to reach an internal temp of 165, if you want to be absolutely sure any possible pathogens are killed instantly, yes. If you roast or pan-fry something, especially something with a large mass, the surface and outer area of the meat is way hotter than the center. Because it has a large mass, it retains heat better and heat becomes uniform by traveling from hotter to cooler areas. This can raise a piece of meat‘s temperature by 5-25 degrees fahrenheit, depending on how hot you cooked something and how big your piece of meat is. Something like a chicken of the size in the video will easily get to 165 in the center.
@@paperbackwriter1111 .. They made a mistake the guy has dyslexia or something and reversed his numbers. My son-in-law owns a restaurant you want 156° chicken?? Look up the USDA's recommendation. No this is clearly a bad error that needs to be corrected, people are going to get sick or worse with this misinformation.
Missing your ideal temperature by 1°, twice in a row? Whoever's in charge of programming that thermometer needs, at the very least, a stern talking to. Drawing and quartering might not be out of place, but at least a stern talking to.
It is painfully evidence send Dan knows nothing about grilling, smoking, or cooking chicken or anything else for that matter, outdoors! Do you all need to keep him inside with the rest of the girls!
Dan is so cute! I love when he has recipes to share. Thanks Dan!
Might I suggest to put a small aluminum foil pan between the coals under the chicken. Easier clean up.
Exactly what I was thinking. With water for moistness
Yes I'm ready completely for this ,on the grill in 5 hrs.
This is another great recipe from this channel. I've made this a couple of times, and I've been very happy with the results. The times quoted in this video are pretty much spot on.
I just made this on a gas grill. It was FANTASTIC. There was just a hint of smoke and the meat was very juicy. Thank you so much for this recipe.
what kind of wood chips did you use?
@@ooskeykay Mesquite (which was simply what I had around)
@@alejandroleguizamo7722 thanks a lot
What temperature was the grill running at for the majority of the cook?
@@cobrar97 not sure. I cooked this a long time ago. I would try high on one side and low in the other.
Thank you so much. I found a new way to make grilled chicken. it's absolutely fabulous.this is my favorite channel. I've learned so much. and I've enlightened my taste buds so much!!!! thanks to all of you. and your wonderful work.
For a tastier chicken, follow this video but add various spices aside from salt and pepper. Also add a bunch more wood chips/chunks to the grill.
Dan is the fukn man for this one! Perfect for Memorial Day. (R.I.P. to all out fallen soldiers🙏🏼🇺🇸)
O U R, not out.
@@majoroldladyakamom6948 People can figure out that it was a typo, but thanks for pointing that out, MAJOR OLD FART.
Roast chicken is special dish for fitness as it contains lot of proteins and its totally healthy. The whole scenario of roasted chicken depends upon marination and specifically the grilling process
NO! WHAT REALLY COUNTS, IS THAT THE HEALTHY FREE RANGE ORGANIC, IS THE BEST
Beautiful🙋🇨🇦✌🙏 Happy Memorial Day to my brothers and sisters in the United States of America I love you all 🇺🇸 blessings🙏
We love our Neighbors to the North, from somewhere near Seattle.
⚘🙏❤🙏⚘
@@majoroldladyakamom6948 hi hi , I used to visit near Seattle I forget the name of the place though. Have a wonderful day. Blessings 🇨🇦🙋✌🇺🇸
I've done this exactly as he does and it is delicious.
This was easy and turned out great! I made an amazing chicken and rice soup with the leftovers.
I have never been able to master the fine art of tucking the wing tips under the chicken. It looks so easy in videos. But, I always have to resort to kitchen twine on the wing-end to keep them from flaying out.
Looks delicious. Now, I wish I'd opted for a chicken for Memorial day.
The only thing I would add is a side of melted butter. To dip. Like crab or lobster meat! Looks excellent!! ❤
I'd love to try that.
I have done this many times exactly the same way. Best chicken ever. Leftovers are out of this world
Yup, awesome!
The carving was next level
Timely! Thank you so much!
Can't wait to try this! Looks so delicious and SIMPLE! You all are amazing! Thank you!
Awesome instructions…..can you do this on a gas bbq?
Interesting
Apparently he used Dry wood chips?
I’m curious to try that exactly how he did it!
And I appreciate him explaining the temperature at the different points in the cooking process!
Good stuff!
I was a bit taken aback by that as well, but it worked great! I did put in about a cup of chips in the packet, to be honest. I used a gas grill and put the packet on the grates that were over one of the active burners.
Never soak your wood chips
The foil keeps the chips from burning. It just smokes it.
Best roasted video ever
Yummy
I love how everyone at ATK almost immediately became more relaxed when Christopher left. Their personalities can really shine.
True, but I miss Chris’s bow ties.
@@zimmejoc
I didn't mind him. Much better once he left though
@@vi9763 I didn't mind him either, but he also had a perfectionist vibe about him that made me suspect he'd be difficult to work for/with.
Great job.
Coals over gas for this ANYDAY! Simply the easiest way to do this recipie. I use a smaller barrel BBQ for this instead of a globe BBQ, and can do 3-4 chickens easily, as well as only 1. Using a temp gauge is the only way to go, but make sure the probe is cleaned well between uses'!
Amazing look 🌷👍🍀
Great video😊
Hi Dan, you mentioned that you start with 130 degree for 45 minutes. Is it F or C degree ?
That's gonna be Fahrenheit. 130 degrees Celsius is way way too hot for a chicken.
I tried this only thing I can add I’d double or triple the wood chips
bro your chicken is raw 🍗
What oil could I replace the vegetable oil with? I’m done with vegetable oil and others like it
@@sandrah7512 I dont want vegetable based oils. I can't do peanut either... So sad. Thanks for answering tho!
@@jayburris6252 Maybe try some ghee... Would probably be delicious
I'm going to do avocado oil, healthier and not as much flavor as olive oil
Could we get instructions for a gas grill please?
If you have three burners, get the two outer ones hot enough to get a temperature under the lid similar to how you‘d roast a chicken in the oven and put the chicken in the middle for indirect heat. If you only have two, I guess you need to flip it on the cooler side mid cooking for more even cooking. Dunno how you‘d do a little smoke on a gas grill, you probably know better than me.
Nice. But you left the oysters on the bottom of the chicken. IMO those are two of the most flavor full and moist parts on that chicken.
agree. also, remove wish bone prior to cooking, makes carving a breeze.
I always worry that 20 mins of rest off the grill that it’s too cold…
Then let it rest 15 minutes. If your store is like mine, you’ll be hard pressed to find a chicken under 5.5 pounds and one of those big birds can rest 20 minutes and not be too cold to enjoy. Where these cooking shows get these 4 pound broilers is beyond me.
In the Restaurant bizz we just throw it in hot box/alto shamm before serving so oven on low will do.
👍👍😊
I just have one question.... Did they say how hot the frill should be? I don't believe I heard that part.
Is there a way to do this on a gas grill?
It should be no different. Fire up the burners on the right and the left, but leave the center off. Put the wood chips on one of the sides and follow the directions as if it were coal. I would turn down the burners so they're medium when you move the chicken directly over them, which may be too hot and may burn the skin.
Yes, provided your grill has multiple burners. Light one, put the chip packet on it, and follow what Dan did the rest of the way.
would metal shavings get to the food using that grate scraper?
If I let it rest like that, I would be serving it cold. This can’t just be me.
Remove the wishbone first for super easy carving.
Nice. But in future videos, consider the audience. In this case include a 30s cutaway for gas grill directions or explain that it's a charcoal grill in the video title/description
What do you do with the rest of the carcus?
@@sandrah7512 soup. That sounds good. I'll give it a try. Thanks 😊
@@Tray8729 Can confirm this makes a terrific chicken and rice soup 👍😋
But why not just spatchcock it? This feels needlessly laborious
Where is the grease pan!!??
Why do I have a crush on Dan?
He's hot!
Me to. I’m in love he’s gorgeous
Because you may be going blind. He has no personality. Boring..
Because you are normal. Dan rocks!
“He’s got some smoke on him” didn’t know hens get a sex change before slaughter
They spent like $10k on this recipe alone 😯
They spend a lot of money on each recipe, they don't call it America's TEST Kitchen for nothing.
that chicken is cold
It's undercooked
Lady is more interested in the guy
What happened to the farm house? Why are they cooking in an alley?
Well there was a hell of break up with the Founder. Might have something to do with it. Christopher Kimball now has Milk Street but the divorce was nasty.
Either this video is fake or that bird is cold AF when they are eating it.
No way an uncovered chicken stays warm after 20 minutes.
Also, with the breast at 160, I guarantee the drumstick joints are still raw. Without spatchcocking either you dry the breast or get raw brown meat.
sorry, but parts of the chicken (especially around the bones) look undercooked - still reddish
How do you rest it for 20 minutes and keep it hot
These Guys always eat cold food
@@sandrah7512 Hot chicken everywhere sounds like a kind of wonderland
With raw chicken you'll never see another memorial day again...
Why would anyone eat raw chicken?
@@jusssayin480 that's what im wondering watching this video...
It gets to 165 during resting, through carryover heat. It looks slightly pink because of the smoke.
@@paperbackwriter1111 you can't crew that bone without a mouth full of blood as a result.
@@jahjoeka what
The chicken that he carved had darker skin than the one on the grill. Was that the same chicken? Not trying to sound like a tin foil hat, but it looked different.
@ Sandra H
When (or if) the presenter switches the item they’re presenting they would usually announce the change and explain why! The chicken they carved looked obviously darker than the “finished” product on the grill. This is very disingenuous & misleading if the old switch-a-roo was pulled unannounced!
@@sandrah7512 I understand that they do this but the real problem that comes from them switching the chicken is that if we follow the recipe which chicken are we going to get?
@@ardscholar8208
Facts
@@sandrah7512 Thanks, this is very interesting!
Now you started breast side down she asked you if it's breast side up you said breast side up Major video blooper can't believe you guys didn't fix that.
so did Dan lick his fingers after carving the chicken
No. I think he just washed his hands off camera.
Nope!
*165° F* not "156° F" .. Dyslexia are you trying to make everyone sick by under cooking your chicken?! 🦠🍗
It‘ll get to 165 through carryover cooling while resting.
@@paperbackwriter1111 .. Is cooking and thermodynamics new to you? This video should be taken down, you have to cook chicken till at least 165°.
@@DJaquithFL chicken needs to reach an internal temp of 165, if you want to be absolutely sure any possible pathogens are killed instantly, yes. If you roast or pan-fry something, especially something with a large mass, the surface and outer area of the meat is way hotter than the center. Because it has a large mass, it retains heat better and heat becomes uniform by traveling from hotter to cooler areas. This can raise a piece of meat‘s temperature by 5-25 degrees fahrenheit, depending on how hot you cooked something and how big your piece of meat is. Something like a chicken of the size in the video will easily get to 165 in the center.
They generally undercook chicken and pork when I watch on tv. I understand about carryover cooking, but I'm with you on this one.
@@paperbackwriter1111 .. They made a mistake the guy has dyslexia or something and reversed his numbers. My son-in-law owns a restaurant you want 156° chicken?? Look up the USDA's recommendation. No this is clearly a bad error that needs to be corrected, people are going to get sick or worse with this misinformation.
Chicken is always better cooked separated. Except for the look there’s no good reason to cook any bird whole.
That chicken in raw in some parts 🤮
Lol
Are y’all still friends with Chris?
Missing your ideal temperature by 1°, twice in a row?
Whoever's in charge of programming that thermometer needs, at the very least, a stern talking to. Drawing and quartering might not be out of place, but at least a stern talking to.
@@sandrah7512 I think he's just making a joke about how the ATK chefs always manage to get perfect temperature readings when they're on camera.
He lied here! Way WAY TOO MUCH WORK!
You're just lazy
@@omgsus No! I'm just Smart!!
It is painfully evidence send Dan knows nothing about grilling, smoking, or cooking chicken or anything else for that matter, outdoors! Do you all need to keep him inside with the rest of the girls!
I heard he's got a bigger unit than you
So girls don't know how to grill? It's 2021 David, not 1960.
Dan's boring.
Apparently, outdoor cooking is exclusively the domain of "REAL MEN" like David Reynolds.
Is it REALLY painfully evidence send Dan knows nothing? 🙄😂