Grilled Chicken Thighs with a HOMEMADE Peach Habanero BBQ SAUCE

what’s up guys so I got these chickenthighs right here I’m gonna do for youI’m gonna do a simple char grill on theweber kettle just gonna charm and putthem off indirect and cook them up likethat I got my homemade barbecue sauceI’m gonna do for you I’ll just show youguys how to go through it so obviouslyif you don’t want to make your own youcan always use your favorite from thestore if you don’t like my recipe youcould use your own however you want todo it and then with the seasoning andthe rub keep in mind when you’recharring chicken and that skin it’sgonna burn up pretty quick on you so asfar as sugar content goes into rubI wouldn’t put any in there at all butyou could always do how you wantwhatever works for you go ahead and dothat there’s a few things before we getthat seasoned up a few things you got todo is number one get your grill going[Music]I’m using of what we’re kettle grilllooks like the Swiss Army knives grillsit does everything you could smoke onand you could just direct grill you cando indirect however you want to do ityou can use a gas grill even though Idon’t really recommend that but whateverworks go ahead and do thatnumber two get your fire going[Music]I’m using kingster blue briquettes youcould use lump charcoal it burns alittle bit of hotter it burns out alittle bit quicker you’re gonna get lessass with the lump charcoal but I justfigured the Kingsford I always juststick with that it’s just like you knowtried-and-true I always just always beenusing it now I’m using a chimney starterI know there’s some people out there uselighter fluid I don’t recommend thatnot because of the flavor it’s just toomessy and you really don’t even need todo that if you have a chimney starterit’s gonna take you like 15 minutes withsome you know paraffin wraps wax cubesunderneath or you could use the littletumbleweeds pretty good stuff somenewspaper under there and just get thefire going like that alright so thethird step I’m gonna put your charcoalin the actual grill I’m doing all thatcharcoal on half of the grill gonna geta hot zone in a cool zone the hot zoneis just to char the chicken like I wastalking about and that’s pretty much itso we’re gonna get this seasoned up andthen I’ll show you guys how to make thatrub[Music][Applause][Music][Applause]all right so I’ve got this chicken hereI got to draw it off pretty well as goodas I can get it and then make sure youjust cut off any extra pieces of skinhanging off it’s not really too muchwork you got to do not gonna use anybinder or anything like that there’s ayou know there’s a little bit ofmoisture on there it’s gonna stick to itit’ll be all right[Music]you[Music]all right so we’re starting offskin-side down with the chicken andusually I flip these every you know 10seconds or a little bit more than thatbut this flame was running a little bithotter than usual just the skin was kindof curling up a little bit now I wasgetting some flare-ups so a couple ofways to solve the flare-ups is you couldput the lid over the top and cut theoxygen off and things will calm downbut I didn’t want to walk away from thisso I was just sitting there kind offlipping it over and moving the chickenoff to the side just to calm her down alittle bit and kind of putting it backon and back and forth just to get thethe color I wanted so it’s up to youhowever you want to do it just get thecolor you want let it get nice andcrispy and then set it off to the sideand put the other cover over the top andlet it go for a little bit[Music]alright guys easiest part Rikyu sauceyou ever gonna make get yourself a potthere’s different barbecue saucesdifferent styles tomato based vinegarbased but I’m gonna start with about acup of ketchup and then add whateveringredients that sound good to youthat’s what you put in there about westart with like a cup of ketchup and Iput some mustard in there worse is yoursauce a little bit of vinegar applecider vinegar and I’m using a I don’tknow if you can see the peach habanerojam I got from my friends Mike andmelody so thank you this has beensitting in the pantry for a while someuse that cup of ketchup I was talkingabout I’m probably gonna use about halfof this right here that’s probably aboutalmost a cup so I’ll list all theingredients below you guys can checkthat out so check it out alright get amedium heat right cup of ketchup[Music]almost a cup with a habanero jam alittle bit of mustard in there a littlebit of that rub I just made probably putabout a tablespoon in therebig splash apple cider vinegar soy sauceor sauce couple tablespoons of butterand just a little splash of this hotsauce some Yucatec Oh chili habanero sojust keep stirring this make sure itdoesn’t burn and stick to the bottom ofthe pankeep it on like a medium low and justlet this simmer for about 15-20 minutesand you should be good also taste it forseasoning see if it’s missing anythingif you need more sugar if there’s somesugar in there tastes good[Music][Music][Music][Music][Music][Music][Music]alright guys there you have ithmm super good flavor the barbecue saucehas a little kick to it it’s actuallynot too sweet so I put that vinegar inthere cuz it kind of like balance it outa little bit and that fire was super hotactually the total cook time was like3540 minutes usually I mean usuallytakes me about an hour to do like youknow some some ties like this but thefire was burning pretty hot it didn’ttake that long and you know with thetemperature on the the dark meatespecially on the bone like this you canlet it go to like 175 185 I’m even closeto 200 degrees it’s not gonna dry it outI mean it’s juicy it’s not dry at alltastes really good but you know with thewith the white chicken breast youprobably don’t want to pull it at likejust over 160 and let it carry over to165 but you know well that’s it guyseasy chicken the barbecue sauce is goodyou guys to try it outI’ll let’s do everything down below soyou can check it out so see y’all nextvideo peace out guys[Music]