 Grilled chicken thighs. Hey, you know what? Let me kill that. You know what we doing? We're doing an epic grilled chicken sandwich Let's get it. All right, you guys look I'm starting out like what I just said right now Listen, they skinless listening boneless skinless chicken thighs, right? I'm gonna show you that look I get all my ingredients you want to get everything out because listen We're gonna do a marinade so I'm gonna set this off to the side over here But if I read if my memory serves me correct any time you get them already done like this Listen, it's gonna be a need to be a little trimming right so I'm gonna take this I'm gonna cut some of this fat off of here, you know, get them to look nice And you want to get rid of all of that kind of stuff any of this this type of stuff like this They're kind of like burns, you know, I mean because we're gonna be using high heat today So I just sit it over here. I can deal with a little bit of that because we all know fat equals flavor, right? So let me go ahead and get these trimmed up and then I'll show you what we're gonna do next All right, so look after getting that trimmed right look, I'm gonna use my sous chef Look, this is called a zip quicker if you guys don't have one of these especially if you cook them by yourself Obviously we can do everything, you know, like put the chicken in there put our marinade and all of that But listen, this right here makes your life just so much easier, right? So as you can see, I don't take all of that off because I want to keep a little bit of that flavor and it protects the meat Right, so I'm just gonna put it in here Once I get this loaded up, then we're gonna go ahead and make the marinade now today It's early in the morning for me. I'm gonna be going I'm gonna be Putting this in the refrigerator for about four hours. I guess in some time around one o'clock I'll go ahead and grill these but you want to talk about making that epic, you know sandwich This is gonna be the way to do it. All right, so now we're gonna make the marinade, right? Listen, everything that you see that you had already like measured out. This is really like a dump-and-go, right? So what I'm gonna do is just start with my my fused olive oil paprika and now my secret ingredient Listen, this is that hickory balsamic if you guys want to know what it looks like This is it right here and again, I'm gonna say it again because some of y'all gonna be like what are you using balsamic? Yeah, this is hickory flavor. If you don't have none of this right here folks, these are level ups I'll give you guys some options until you get some of this do it And now we're gonna go ahead and you know get our garlic Look, all I do is like smash them. You just open them up a little bit. This is a nice big one Oh, yeah, boy the aromatic that comes off of that once you smash it. It's lovely folks All right, so before I put that in there I'm gonna drop my parsley and then I want you guys to come on here and take a look at this I want you to see the color. The sun is doing it so much justice This is even before I go ahead and even you know whisk it up, but check that out right there That's what you want. You can out your mind should just give you you know like a visual and a mental taste look at the thickness and Honestly folks, I don't put a lot of products on my channel But that hickory all the branch and vine products are fire But this is it right here now listen if it get a little too thick you see that right there That might be just a little thick for me I'm gonna go ahead and add myself just a little bit more olive oil into it Then I give it, you know, just a pinch of salt add some pepper After that, then I go ahead and hit it with a garlic fresh freshly smashed Just give it a couple of swirls with this in here Let everything marry right then Bring this back into play and now we pour and then all you got to do is just go ahead and close everything Right, so this is here. I'll take out just a little bit of the air You know go ahead and get it Make sure you got it sealed because this next step you'll have this you marinate all over the place right so Now just move it around like this Make sure all of it gets coated You want to look at it. You can see what's not has no what doesn't have marinate on it. You know what I mean We do it like this Then we put it in the refrigerator. I'm gonna go about four to five hours, you know, I mean, that's good Overnight is best, but I'll see you guys in about four and a half hours Okay folks, so look it's the next day, right we marinated check it out We marinated overnight. I'm telling you that's where you get your best result But I want you guys to look at that color when I pull these out of this ziplock bag I want you to take a look at that listen That's that deep color a lot of flavor and then when you add that smoke and then grill it with it Just a little bit of char that right there is fire And then what you see right here We gonna put a little spicy mayo on it and I'm going to go on side and bring some of that bacon jam We finna make it over the top folks. So let's go. All right. Look, I'm gonna show you guys like a little bit of a trick, right? I'm gonna take some regular just cooking oil. I added on to this On to my paper towel, right? Then I go ahead and use my tongs and I take it and I rub them across my grates When you do this just keeps it from being you know, I mean it keeps it from sticking folks Okay, so now that everything is ready if you guys pay attention down here on the bottom Look how I have it usually I'm using using only one side of it, but I'm gonna use this side It's a bigger, you know surface so I can get a lot more on there And if you notice how I did it I spread them out, right? So I just shake them like this and I just put them down You hear that? That's it. These ain't gonna take long folks Okay, now that we got the chicken on it's starting to grill We want to keep up with it, right? But in between that what I'm getting ready to do is just mix my, you know Make my spicy mayo, right? So listen all of my ingredients is always down in the description box below This over here in here like this Right get yourself a whisk Okay after tasting that I must say it just needs a probably just About that much which is really like just two small pinches, right? Now we go ahead and give it a mix We taste it and we set this to the side, right? This right here gonna be fire folks So now we're gonna go ahead and just look at these look that's what you want Just a little bit of that char you can see they cooked all the way through Look at this right here. I want you guys really pay attention to that color though Look at that right there. You tell me you got to be hating if you don't want one of these on the sandwich So those you guys are the new you know what I mean? I got to show you this because some of y'all gonna think it's crazy This is not butter once you pay attention look this is mayo I could have done it with the spicy mayo You know I mean but no need because we gonna put a lot of that on top of there because I say when you eat No burger or even having a dog when you bite into it it need to push some of your condiments out You know, I mean some of y'all probably saying I didn't got to do that if the food is good yada yada yada I didn't hurt it all but when you eat here, I promise you you won't have nothing else to say Right so just go ahead hit it like that We gonna get these on the grill and I'm finna show you something Mayo toasted to me is better than butter Okay, so look after all that eye candy you see how it is. Listen, everything is just over the top Trust me folks and then when you do it come back talk to me in the comment section below, right? So now it's time to go ahead and get down, right? So I'm gonna start with mine for me My spicy mayo, right? I like to just put a little bit of this down Let me put this down So I'm gonna go ahead and just add one, you know like that I don't know about y'all, but I'm gonna go ahead and put them all like that You know two of those work just fine, right? I don't know about y'all, but look I love bread and butter pickles folks so I'm gonna go ahead and just Put me some of these pickles on here like this now. We're gonna grab this top bun We're gonna come back to that spicy mayo you take this and you just put this on the top Like that now y'all look at that and you tell me RAB you doing this wrong If you like what you seen talk to me down in the comment section below and then once you make it Please come back and tell me what you think about the spicy mayo cuz a lot of people don't even know it that you can Even make it we always just buy it It's just like a few ingredients put it together put it in a mason jar Put it in your refrigerator and go ahead and use it up Hey, so that I don't over talk this check it out. We finna go ahead and get some of this Hey, you see this right here We you see that right there? Cheers, oh I got to hurry up because I'm having a hard time keeping a certain person away from that one right there Hey, so with that being said listen, I ask you guys Please come back tell me talk to me down in that comment section below I'd love to see what you guys think about this. I got it You guys gonna look at the ingredients so you could tell what what you think about it But then after you do make it listen don't we got a holiday coming up this Monday? Hey, so with that being said Listen, if you're new to my channel, let me take this time to say thank you for watching this video Don't forget to like smash that subscribe button and tell everybody out there Listen, there's a channel out here that simplifying these recipes and taking a mystery out of cooking and guess what folks I'm finna grab me another one and make that and I'm out