Ever grilled chicken only to have your seasoning disappear or turn bitter? This happens because of moisture loss and seasoning burn-off over high heat. But don’t worry—I’ve got the perfect fix! In this video we'll be grilling up 20 pounds of chicken leg quarters. I’ll show you how to lock in flavor using a dry brine and a custom no-salt rub designed for direct grilling. Learn the secrets to juicy, flavorful chicken with a crispy, golden skin. Plus, I’ll teach you how to craft your own seasoning blends like a pro!
🔥 What You’ll Learn in This Video:
✅ Why dry brining makes ALL the difference
✅ How to build a no-salt rub that won’t burn on the grill
✅ The perfect grilling technique for crispy, juicy chicken
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▶️Char-Griller Grilling: https://www.youtube.com/playlist?list=PLCBzxUl4oqBj9rFAtUsm2VA8FBtJsFnCr
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Disclaimer:
Due to factors beyond the control of Daddy DIY, I cannot guarantee against improper use or unauthorized modifications of this information. Daddy DIY assumes no liability for property damage or injury incurred as a result of any of the information contained in this video. Use this information at your own risk. Daddy DIY recommends safe practices when performing various activities and or with tools seen or implied in this video. Due to factors beyond the control of Daddy DIY, no information contained in this video shall create any expressed or implied warranty or guarantee of any particular result. Any injury, damage, or loss that may result from improper use of these tools, equipment, or from the information contained in this video is the sole responsibility of the user and not Daddy DIY.
Timeline:
00:00 - Introduction
00:54 - Why Dry Brining Works
01:15 - Dry Brining Process
01:50 - Custom No-Salt Poultry Rub
03:40 - Grilling Technique Overview
04:07 - Put Meat on the Grill and Grill Management
06:27 - Taste Test