Crispy Skin Chicken on the Weber! | Chuds BBQ
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- Опубліковано 10 лют 2025
- How to cook crispy skin chicken on the weber kettle! Super easy simple grilled chicken thigh recipe!
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Keep these basics coming bud, they're not too simple for us, they're realistic! We're not cooking briskets every week 😂
Lol.
I love this channel I just love it, especially his focus on the basics as you've pointed out.
Dry brining is truly the way to go, i have done it for a few years now on any meat i grill or smoke. Also like that you took the thighs to 190+, way too many people pull them at 165 which for me in under done. Excellent video, thanks!
Yeah for dark meat 165 is just not enough. Quite obvious you can go 180 or indeed 190 with excellent results.
@@adamcoe I'm definitely a 180° guy myself.
I thought it was just me 190✔️
Chicken Thighs are an underrated BBQ item for sure.
There a favorite at weddings! No one knows they like them till we offer!
Loving the webber kettle series. Weeknights are becoming so much more delicious and easy.
The sound of the crispy skin won me over. This will be my dinner this evening.
Spraying the hot sauce is gonna be a game changer for me. Can’t wait to try it
As a complete newbie who just bought a weber kettle this channel and all its content is amazing!
Tried this recipe just now, for Easter snack and OMG!
Your an absolute legend! Thank you so much!!
Just made this. It was fantastic and SO easy. Thanks Brad for the new series. You have locked in my brisket, ribs and sausage game and NOW even my grilling. Everybody I feed thanks you!
i live in a condo and cant have a kettle but needed some crispy skin chicken. i cooked direct in my gas grill on the warming rack. no flair ups. used good ol chud rub. turned out fantastic. thank you chudsbbq
Thank you Chudley/Bradley
I absolutely enjoy your videos, my kids and I enjoy the entertaining way you present your recipes. Thank you Brother, keep it up!
Just bought my first weber, 22". I'm glad I found your channel!
I was planning on trying this recipe out and had a quartered and salted chicken in the fridge. Things happened, decisions were made, and I didn't have 3hrs to cook. Que Brad's Easy BBQ Chicken video. These two videos saved dinner.
Love see your Wife in some of your vids helping you out. EVEN if its tasting your delicious creations!!
Definitely gonna try this with a whole chicken tonight!! Loving the hot sauce spritz. Keep up the good work!
Fabulosity and simplicity, perfect! Gonna make these tonight. Brad - i have to keep requesting - your homemade Chudrizo sausage stuffed in a porchetta - a Chudrizochetta.
I love chicken thighs!! Probably one of my favorite cuts to cook and eat, just so juicy and crispy when the skin is done correctly like yours.
I got a weber kettle a few weeks ago, and already purchased a few SNS accessories for it.
Really loving the kettle series, super helpful for ideas and how to.
Newer fan here. This makes about the maybe 40th video of yours I've watched? I don't know; wasn't counting. But you're awesome. Love your personality, love your teaching style, love the obvious love for what you do. Keep it up homie
LOVE the Weber series! Thank you
First time tonight, family loved it! Thank you for sharing this - wonderful!
Fork don’t lie and neither does BR. He has reached The rarified air of Chef John and Malcolm Reed. Always my go to for anything BBQ. These are so good you’d think they were fried. Yum!!
I did the same recipe for the first time on 4/9/22 at a bbq contest only thing different was I used Frank's buffalo wing sauce to spray and had to do 2 chicken halves it was awesome! We placed 7th thanks for the video. 😋
I'm grilling steaks tomorrow but my wife, for some reason, doesn't like steak. These chicken thighs are calling her name. She loves simple foods. Thanks for the recipe, Bradley!
Just discovered how much I love these recently. They don’t get their due respect
Digging the Weber series, keep up the great work!
Great vid.
Looking forward to crispy skin!
I'm trying to learn pulled chicken pulled and did a first run last week w/ chicken thighs. This video is SO timely. I pulled off around 180and was worried I overdid it but seeing how high you take them and them still being juicy makes me excited for round two. 195-200 pull this time!
Hey man I run my chicken to 185 and super tender. Now shred tender like you want but close. Still juicy. I say run a few at the 195-200 range like you’re thinking BUT let 1 piece go a few minutes longer. 205°F and let me know. Pork butt shreds at 205, and brisket is probe tender at 205-210. So that seems to be the magic number.
@@johnhurt9858 205inner meat temp of 205 weber ? Idk how he opens both lids to max and still dont past 400 on weber ? If i open my napoelon lids till max i can reach over 600f
I just stopped being vegan after 24 years, I was a vegan chef. Videos like this are super useful and I learn new techniques to cook proteins in my homes.
I’m glad I found a fellow Texas!
Thanks Bradley. I followed the steps and turned out crispy and moist.
New to the channel but just wanted to comment and say love your work brah. Keep going 🔥
Followed this process on my Weber, they came out awesome. Nice crispy skin. Thank you
Looking good, I do the same thing with a vortex, gonna try the sprayer for the hot sauce trick, nice job.
I’m interested in a vortex. What else do you use it for besides chicken parts?
@@paoloalfante3801 mostly chicken wings. Sometimes 1/2 chickens on either side
Chicken thighs are so good. Love how easy it is to get such great results
This series kicks ass, thanks!
This is one of my favorite things to cook. Cheap, easy and pretty damn good on short notice.
Fully agree on the 190+ temp. I’m always the unpopular opinion guy when I say I don’t like how wings taste when pulled @ 165… I typically sauce them around 185 and then pull at 200 and toss them again..
This is tomorrows cook on the Weber!!!! Thanks Brad
This is always my favorite way to do chicken thighs. Can't go wrong
Now this is how you cook chicken, well done!
All great chicken is cooked hot and fast; Deep fried wings, rotisserie chicken (when done on a grill and not store bought crap), and anything else you want to cook and taste great. Just like Chuds BBQ, chicken loves the heat! Great video sir.
I have them on the weber right now along with a baked potato and it's about my 4th time making them this way soooo good thank you!
I also like to do a dry brine or wet brine with chicken, a little bit of baking soda added to the brine. Then do a one minute boil blanch, take them out and cool them in ice water. Then let sit in the fridge to dry a bit. But Rotisserie is my favorite way to cook chicken.(overall the coals with lid off. true rotisserie.) You get the magic flavor smoke when some of the fat drips onto the coals and of course the self basting goodness.
I go super high heat (indirect) with a Vortex on the weber with wings - they come off the same way. Soooo good - and simple.
Does it cook quicker that way?
Perfectly done, nice job Bradley 👍👍
Just tried tonight, easy, cheap, and delicious! Love them the way they are but I know how people are with their bbq sauce (I cook for my family a lot). That being said would brushing with some bbq sauce at the end make the crispy skin soggy?
Dude, I cannot believe how crispy you got the skin. I’ve tried a bunch of methods of the Weber Kettle with no success, but not this one. I’ll try this on the weekend. Keep up this great series.
Teach us the ways of pulling the string on the bag I can never get it
Wow, that looks so good. Thank you for sharing 👏🏻
Basic good food cooked well is the name of the game.
Love the chicken thighs. Learned some tricks I’m gonna use for my next cook!
Dude!!......real world BBQ.
Amazing how many people can mess up a chicken thigh. Great work, crispy to perfection.
Chicken thighs cooked on my Kamado at high heat is one of my favorite things to grill. I will need to try that hot sauce spritz. That's next level
Yuuuuuuuum I love chicken thighs!! When I heard the crunch my mouth started watering.
👍 on this tutorial. Love the last bite! "For all you ASMRist out there" 🤣😂
Some of the best eating is chicken thighs and pork rib chops. Great video Brad!!
WOW! Have to try this tonight. Looks delish.
This is great and exactly what I was looking for, thank you!
Badass! I’m so gonna try this thanks!
What temp do you pull um off at? 190? That skins sounds amazing
I do a lot of chicken during the week, mainly because its super fast to cook (and its delicious), days off are for longer cooks. Stuff like this helps
for those of us kettle-less pellet grill boys, what temp were these at - about 450 the whole time?
Looks amazing but what temp are you cooking at?
Thank you so much for sharing this recipe, so good and easy to follow 🤤👍👍👍
I don’t want a Chicken Thigh right now. BUT I DO WANT A CHICKEN THIGH RIGHT NOW!
Thanks Brad! My wings were like that yesterday. Crunchy! I can eat yard bird 3-5 days a week!
Maybe I missed it but what temp do you have the weber at?
I’m impressed. A plain salt brine made the skin that crispy
Got to give thighs a try, I’ve been using legs all the time which I love….going to the store today and get some!
Look great! What temp did they cook at? 350?
at least, as hot as I could get it!
I deff need a slow n sear. I do mine with a vortex and it works well but never looks like this lol
Love this series!
I'm making these for Father's Day coming up
Damm it Bradley Robinson got me going to go buy some chicken thighs that's my go to on a weekly basis
Do you ever pull the skin and season and tenderize the meat and then put the skin back and season that? I have done that and and had nice results. Also season the back side.
Thoughts on reverse searing chicken vs direct heat, vs hot and fast indirect like you did in this video?
What temperature were you keeping the kettle at for this cook?
Bradley, I finally made this. Didn’t let those damn mosquitoes stop me from cooking something outside. I tell you what that chicken was poppin. Delicious, crispy and still juicy even though I got caught up watching tv and took it off the fire a little late.
Hey Brad, I do this very same technique when cooking my chicken and it comes out simply delicious. Thanks for sharing.
I have always struggled with crispy skin. Tried it tonight and came out perfect! Thanks for all the tips!
Do you recommend the SNS slow and sear? Can I make do without it? I just bought a 22" weber and still learning. Have seen some videos where people just put all the charcoal to one side. Thanks!
Looks amazing! Quick question, are the gloves just nitrile gloves or do you have a glove you recommend for use with the grill?
Great video! Would like to see a hot n fast brisket video on the Weber.
Well done. Crispy & juicy.
just realized i have thighs in the freezer. this is dinner tomorrow. nice one Chud!
I'm never trimming that skin on a thigh again. Eating said skin off every piece...Alpha move. Establish your dominance. I like it.
nice, where did you get the gas torch?
Lived on Chicken Thighs at Dragstrips all over the west for 10 years Cheap back then. Didn't know about Duck Fat spray though! Did have Gallons of Kraft Mesquite BBQ sauce and always hot pepper Sauce.
Tried pellet smoking on a gmg at 450°.
That's too hot a temp as it was done in 50 minutes and reached 210° internal. It dried out some meat under the skin, the skin was more burned than crispy. Flavor profile was good. Will try again at 400°.
Awesome cool cook sorry I haven't been watching lately I've been busy but now I got time to catch up on some of your videos
Broke a nail smashing that like button!!!😋
I baste mine in oil like Big Bob Gibsons (They baptize in oil) and I’m curious could I take regular Pam cooking spray and use it like the duck fat spray? Seems like I could.
Can you do this with rubs?
You can.
I use the Slap Yo Daddy chicken rub and it's excellent.
Do you ever use corn starch in the rub for the chicken to make it crispy
These with some potato salad cornbread and turnip greens with a big glass of sweet tea going to be a damn good meal
That's the crispest chicken I have ever seen or heard! AWESOME!
Great Vid Brad! Careful though, Weber’s start to multiply fast. I know you’re a pit builder, but I could see a 26” in your future. Lol.
I made "fried" chicken on the weber last year. Crispy crust and tasty to.
Great video. How about some pork belly on Weber kettle?
Does kosher salt taste better than regular salt?