We cooked a whole chicken for the first time on our Weber Q following your instruction. Turned out fantastic! Thanks,mate, from us here in Auckland, NZ.
Heck yeah! Underrated grill for sure. I plan on doing cornish game hen at some point, possibly with mini beer cans. Thanks for watching, have a great weekend!
G'day from Australia. Really love your videos. Like you, I love Weber. Really great brand. Bought a Weber Kettle and you inspired me to get my first Baby Q last month. Just want you to know that I'm cooking this tonight on my Kettle for me and my girlfriend. Keep posting, mate.
@@ChicagoGriller It did mate. Encourage you to buy a Weber kettle and set it up next to your Char- Q . They're really good set ups and beer- can chicken is amazing on it
Great video, I'm treating myself this Christmas to my first Weber. I've noticed that Weber sell their own (expensive) Convection trays for this type of grilling. Have you used them before? Do you find the aluminium foil works just as well. Thanks heaps!
That’s awesome Dan! You will enjoy your Q for many years. So for some reason Weber doesn’t sell the convection trays here in the USA. They were discontinued a few years back. They are convenient in that they are shaped and already have holes poked in them, but the foil is equally effective - as long as you don’t mind it looking kind of ugly!
Like the smoking pouch- that’s pretty cool! Bet you that chicken tastes delicious with the smoke and that rub! I forgot how early it gets dark there. Looks really great!
Thanks! Yeah it was great. The smoke pouch isn’t quite the same as a real smoker but not bad for a small gasser. Yup, started it at 5 and dark out by 6 (and getting darker earlier every day)
Yes I have used an ordinary roasting pan before. One thing to be careful of however with ordinary pans, is if it is too big and covers too much of the grates, you might not good airflow and the ambient temperature won't rise very high (it all gets trapped under the pan and there's not much heat under the dome). If you want to use an ordinary pan, you should try testing it on an empty grill first and see what your temperature reading is and that should give you an idea if it will work or not. On high with the pan (or with the method I showed in the video), you should be able to get to at least 400F/200C.
I cooked my first turkey on my Q this thanksgiving using a foil cookie tray and a gridded cooling rack as my cooking surface (I will suction the oil of the tray for a baste after turning and to cook up some mushrooms and kale with when I pull the chicken off). I basically followed your instructions plus a couple other turkey barbecue videos. I was asked to bring a chicken to a friend recovering from surgery today so I am doing your chicken instructions with my favorite chicken roasting marinade: Zest of one lemon, juice of one lemon, 4 large cloves crushed garlic, sage/rosemary/thyme fresh chopped from my garden, high quality olive oil and a spoon full of smoked Mediterranean sea salt infused with oregano. Per your instructions I put half the after zesting lemon inside and and I narrowed the lemon juice to half a lemon and am using apple chips for wood smoke. (I will suction the oil off the tray for a baste after turning and to cook up some mushrooms and kale with when I pull the chicken off). My turkey turned out awesome but I will not get to taste the chicken (dropping off on her porch). I am sure it will be healing for my friend with a kale stir-fry and a quinoa/brown rice side.
Do you know about where on the dial equates to certain temps? I’ve seen that you’re supposed to preheat on high and then.... back it down and guess on what the temp will be for cooking?
Hi Tyler, yes so it fluctuates a little bit on several factors, but for me, high will generally run between 400-500F, middle will be around 350-400F, and low is around 300-350F. My temperatures are on the lower end of this range when I use foil and cook indirect like in this chicken roast, hotter end of the range when direct.
Merry Christmas! Roast your bird between 350-400F (176-200C) until it reaches an internal temperature of 165F (74C) in the breast. It will take probably around an hour to an hour and a half depending on how big your bird is.
Great video(as usual). I found that grilling chicken thighs is a lot better because they’re cooked more evenly but anyway I’ve had my Weber Q for about six months and love it !!!!!!!
Thanks Sergio! I agree with you, thighs are my favorite. Truth be told, whole chicken is kind of a pain in the a--, but if you're ambitious you can take all the bones and make homemade chicken broth and make a nice soup out of it. Good as we get into colder months here in Chicago!
Nicely done! Looked tasty! I would highly suggest an overnight brine and throwing some butter/seasoning under the skin to impart more flavor in the meat. I’m sure this was delicious though! 👊🏼🔥💨
Great suggestion! I admit, I have done this with a brine before, but I'm often too lazy and just skip that step. Buttering under the skin however is a great idea. Thanks for watching!
@@ChicagoGriller nice I hear ya there! Sometimes I will just brine a few hours before the smoke and it really helps with moisture and flavor. I also spatchcock my birds every time now. Even cooking and fin presentation!
I plan on brining and spatchcocking a turkey on the Q for thanksgiving (it’s the only way it will fit I think). Will have to give that a test run before the actual holiday since that would be my first attempt at turkey on the Q.
I am not 100% sure on the answer, maybe other viewers can be more definitive with this. But I believe using avocado oil should be fine as a substitute, as other roast chicken recipes I've seen call for it as an alternative.
We cooked a whole chicken for the first time on our Weber Q following your instruction. Turned out fantastic! Thanks,mate, from us here in Auckland, NZ.
I am really glad to hear that! Thanks for watching from NZ!
Thanks for constantly using the metric system. It opens up your viewers to the rest of the world
You're welcome! Yes, it's a great big world out there! Thanks for watching!
nice video, will get Web Q for this Xmas and cook up for my family!
thanks!
WOW..Delicious roast chicken. Mouth watery tender and juicy chicken. awesome
Thank you for sharing and Have a good week ahead
Hard to beat a perfectly cooked bird. Thanks for watching and have a great weekend!
much thanks, back again this year to reference your vid!
Wow looks yummy!! Good sharing
It was definitely yummy! Thanks for watching!
The Q is just the best! I love doing whole chickens or several cornish game hens. Great cook!
Heck yeah! Underrated grill for sure. I plan on doing cornish game hen at some point, possibly with mini beer cans. Thanks for watching, have a great weekend!
Wow! This is a perfect roasted chicken recipe. So savory.
Thank you! It was perfectly moist yet crispy!
Awesome thank you! Following from Australia.
Never ever considering roasting a whole chicken like this, thanks for the inspiration!
G'day from Australia. Really love your videos. Like you, I love Weber. Really great brand. Bought a Weber Kettle and you inspired me to get my first Baby Q last month. Just want you to know that I'm cooking this tonight on my Kettle for me and my girlfriend. Keep posting, mate.
Awesome, so great to hear. Hope that chook came out well!
@@ChicagoGriller It did mate. Encourage you to buy a Weber kettle and set it up next to your Char- Q . They're really good set ups and beer- can chicken is amazing on it
Lovely, thanks from Australia
Great, thanks from Australia.
Thank you Gerry for the excellent and clear instructions. Is it possible to roast a small chicken on the Q1200?
Yes, a whole chicken 3-4 lbs will fit inside the smaller Q1200, and the cook time and method is the same as on the larger Q2000 / 2200.
Stuffing with lemon was an awesome idea
Thanks! It is a nice trick :-)
Have you tried cooking it the same way without the smoking chips? Just curious how the taste and cook difference would be. Cheers!
Great video, I'm treating myself this Christmas to my first Weber. I've noticed that Weber sell their own (expensive) Convection trays for this type of grilling. Have you used them before? Do you find the aluminium foil works just as well.
Thanks heaps!
That’s awesome Dan! You will enjoy your Q for many years. So for some reason Weber doesn’t sell the convection trays here in the USA. They were discontinued a few years back. They are convenient in that they are shaped and already have holes poked in them, but the foil is equally effective - as long as you don’t mind it looking kind of ugly!
@@ChicagoGriller thanks for the reply. Loving the Weber so far and the foil works a treat.
You will love the Weber. I got mine for Christmas in 2003 and it’s still going strong in December 2021.
do you think this would work on a q1200 as well?? actually I would give a try on my q1400, which is the same size like the 1400....
Yes, this will indeed work in the Q1200 / Q1400. Hard to believe, but a whole chicken will indeed fit under the lid of those small Qs.
Like the smoking pouch- that’s pretty cool!
Bet you that chicken tastes delicious with the smoke and that rub!
I forgot how early it gets dark there.
Looks really great!
Thanks! Yeah it was great. The smoke pouch isn’t quite the same as a real smoker but not bad for a small gasser. Yup, started it at 5 and dark out by 6 (and getting darker earlier every day)
Can you use a roasting pan instead?
Yes I have used an ordinary roasting pan before. One thing to be careful of however with ordinary pans, is if it is too big and covers too much of the grates, you might not good airflow and the ambient temperature won't rise very high (it all gets trapped under the pan and there's not much heat under the dome). If you want to use an ordinary pan, you should try testing it on an empty grill first and see what your temperature reading is and that should give you an idea if it will work or not. On high with the pan (or with the method I showed in the video), you should be able to get to at least 400F/200C.
FANTASTIC! Looks good. I did chicken legs on the Q Tuesday. Hard to beat.......
Hard to beat thighs or drumsticks, if you don't want to deal with a whole bird. Thanks for dropping by!
@@ChicagoGriller Have a good weekend!!
Nicely done my friend, I can only imagine how good it tastes:)
Have a lovely day!
Every bite and piece of this chicken was delicious. Thanks for watching!
I cooked my first turkey on my Q this thanksgiving using a foil cookie tray and a gridded cooling rack as my cooking surface (I will suction the oil of the tray for a baste after turning and to cook up some mushrooms and kale with when I pull the chicken off). I basically followed your instructions plus a couple other turkey barbecue videos. I was asked to bring a chicken to a friend recovering from surgery today so I am doing your chicken instructions with my favorite chicken roasting marinade: Zest of one lemon, juice of one lemon, 4 large cloves crushed garlic, sage/rosemary/thyme fresh chopped from my garden, high quality olive oil and a spoon full of smoked Mediterranean sea salt infused with oregano. Per your instructions I put half the after zesting lemon inside and and I narrowed the lemon juice to half a lemon and am using apple chips for wood smoke. (I will suction the oil off the tray for a baste after turning and to cook up some mushrooms and kale with when I pull the chicken off). My turkey turned out awesome but I will not get to taste the chicken (dropping off on her porch). I am sure it will be healing for my friend with a kale stir-fry and a quinoa/brown rice side.
Do you know about where on the dial equates to certain temps? I’ve seen that you’re supposed to preheat on high and then.... back it down and guess on what the temp will be for cooking?
Hi Tyler, yes so it fluctuates a little bit on several factors, but for me, high will generally run between 400-500F, middle will be around 350-400F, and low is around 300-350F. My temperatures are on the lower end of this range when I use foil and cook indirect like in this chicken roast, hotter end of the range when direct.
@@ChicagoGriller thank you for the quick response
Not sure the temperature to cook our chook??
Merry Christmas! Roast your bird between 350-400F (176-200C) until it reaches an internal temperature of 165F (74C) in the breast. It will take probably around an hour to an hour and a half depending on how big your bird is.
Great video(as usual). I found that grilling chicken thighs is a lot better because they’re cooked more evenly but anyway I’ve had my Weber Q for about six months and love it !!!!!!!
Thanks Sergio! I agree with you, thighs are my favorite. Truth be told, whole chicken is kind of a pain in the a--, but if you're ambitious you can take all the bones and make homemade chicken broth and make a nice soup out of it. Good as we get into colder months here in Chicago!
Have to try the citrus in future...awesome cook man. 🔥🔥🔥🍻👍
Thanks XMan! Hope all is well! I finally found a butternut squash too so it was a good weekend here hehe!
@@ChicagoGriller thats awesome man. 🔥🔥🔥👍
Nicely done! Looked tasty! I would highly suggest an overnight brine and throwing some butter/seasoning under the skin to impart more flavor in the meat. I’m sure this was delicious though! 👊🏼🔥💨
Great suggestion! I admit, I have done this with a brine before, but I'm often too lazy and just skip that step. Buttering under the skin however is a great idea. Thanks for watching!
@@ChicagoGriller nice I hear ya there! Sometimes I will just brine a few hours before the smoke and it really helps with moisture and flavor. I also spatchcock my birds every time now. Even cooking and fin presentation!
I plan on brining and spatchcocking a turkey on the Q for thanksgiving (it’s the only way it will fit I think). Will have to give that a test run before the actual holiday since that would be my first attempt at turkey on the Q.
@@ChicagoGriller nice yeah planning the same on my Traeger! I have a great brine recipe on my spatchcock vid if you care to check it. Enjoy brother!
Sweet, headed there now! Thanks in advance for what I'm sure is a great recipe!
Can I use Avacado oil? Will it still brown up?
I am not 100% sure on the answer, maybe other viewers can be more definitive with this. But I believe using avocado oil should be fine as a substitute, as other roast chicken recipes I've seen call for it as an alternative.
On the grill I spatchcock the chicken. It cooks much faster, and is mostly whole. (If you truss the whole bird you will not burn the wing tips.) 😎
Still a bit raw. Needs to be 75 at the thickest point.
got one on the babyQ right meow. !!!!
😋
👏🏽👏🏽
Thanks for watching! Hope you enjoyed the video!
I use Indian spices like balti
Good suggestion, I will have to try that sometime.
Weber roast chicken
Your NOT supposed to see Any blood !!!!
Little bit is fine
i did a big turkey on mine, had to cut turkey i half but it came out great..lol