Thanks, Jerry. Solid instruction. I have been tinkering with grilling chicken for decades and do it pretty much like you've shown on my own Weber gas grill with a couple of changes. 1. I like to marinate the breast fillets (for at least a couple of hours) in a zip-lock with a quality salad dressing like Paul Newman's, Girard's or Lawry's . 2. I always oil the grill just before cooking with olive or avocado oil. 3. I cook at a medium-low temperature (320-325ish) for a bit longer for more juiciness. 4. I shoot for 155 degrees at the end, remove and cover with foil for 5 minutes. Try it, you'll love it.
Great suggestions: 1) I really like Paul Newman's and Lawry's. Never tried Girard's. 2) As long as the meat has a light coating of oil on it, you generally won't have to oil the grates (although you do see me do this in other videos on occasion). 3) Low and slow, baby! 4) This is an option too if that is one's preference... with carry over cooking the internal temperature will rise a little bit during the resting phase.
Hi Jerry - thanks again for an informative and entertaining video. Yes, sometimes it's the easy things that lead to success... By the way: Using Oregano makes it called "Italian Style" over here. Keep it up, man !
Interesting approach -- I usually use chicken thighs this way (bone them out, flatten); but like the idea of using it as a starting place, and not an ending!. One trick I've used often is to dry-brine the chicken for about 6 hours before hand, to get flavors thorough mixed in. Now I'm looking forward to making some chicken and mushroom pasta! Great video -- keep 'em coming!
When you "preheat" the weber what should the thermometer read? Preheating to medium means "400f" or what? Th e manual makes it confusing because it says "preheat to high" which burns my food.
On huge breasts that have the tender attached, I like to remove the tenders. So you wind up with 2 tenders and 2 breast halves. And the halves will be super thin once you flatten then pound them.
You can absolutely use bone-in legs or thighs. The key to this is indirect grilling. One of my early videos outlined this method using chicken thighs. Check it out here: ruclips.net/video/rLAsGqv3FOE/видео.html Hope that helps!
This looks delicious, I'll be trying this tonight on my Q2200. Thanks for all the great videos!
Enjoy! Hope they turned out nicely! Thanks for watching!
Thanks, Jerry. Solid instruction. I have been tinkering with grilling chicken for decades and do it pretty much like you've shown on my own Weber gas grill with a couple of changes.
1. I like to marinate the breast fillets (for at least a couple of hours) in a zip-lock with a quality salad dressing like Paul Newman's, Girard's or Lawry's .
2. I always oil the grill just before cooking with olive or avocado oil.
3. I cook at a medium-low temperature (320-325ish) for a bit longer for more juiciness.
4. I shoot for 155 degrees at the end, remove and cover with foil for 5 minutes. Try it, you'll love it.
Great suggestions:
1) I really like Paul Newman's and Lawry's. Never tried Girard's.
2) As long as the meat has a light coating of oil on it, you generally won't have to oil the grates (although you do see me do this in other videos on occasion).
3) Low and slow, baby!
4) This is an option too if that is one's preference... with carry over cooking the internal temperature will rise a little bit during the resting phase.
That mushroom pasta at the end looked 🔥
Hey that looks GREAT and easy. THANK YOU.
Sometimes simple is the best!
LOOKS FANTASTIC!!
Hi Jerry - thanks again for an informative and entertaining video. Yes, sometimes it's the easy things that lead to success... By the way: Using Oregano makes it called "Italian Style" over here. Keep it up, man !
Haha, yeah, straight up oregano and 'Italian seasoning blend' do taste pretty similar :-)
Thanks for watching. Yup, sometimes simple is best!
Interesting approach -- I usually use chicken thighs this way (bone them out, flatten); but like the idea of using it as a starting place, and not an ending!. One trick I've used often is to dry-brine the chicken for about 6 hours before hand, to get flavors thorough mixed in. Now I'm looking forward to making some chicken and mushroom pasta! Great video -- keep 'em coming!
and i find them easier to cut lengthwise if they are still slightly frozen. they are more firm and easier to cut uniformly.
I love your videos and your channel and i would appreciate more videos
Appreciate the kind comment! Thanks for watching! I wish I could make more than I do now - but about once a week is all I can handle!
Great content as us ual Gerry.
Grilled chicken breast has so many options.
Cutting it up into chunks and using it with dips is popular down here.
😀
We also like to sometimes just chop it up and toss it in the fridge. Then it's good in salad the next day. So many ways to use it!
@@ChicagoGriller 😀
Happy new year Jerry 🎉 another fantastic vid looking forward to more this year!
Happy new year! Thanks for watching!
Never been no1 to view and comment.
First time to be first :-)
When you "preheat" the weber what should the thermometer read? Preheating to medium means "400f" or what? Th e manual makes it confusing because it says "preheat to high" which burns my food.
Please do answer this question.
On huge breasts that have the tender attached, I like to remove the tenders. So you wind up with 2 tenders and 2 breast halves. And the halves will be super thin once you flatten then pound them.
Great tip! Perhaps a future video :-)
Can you use bone in legs or thighs? I'm having a hard time with the bone in approach on this little grill.
You can absolutely use bone-in legs or thighs. The key to this is indirect grilling. One of my early videos outlined this method using chicken thighs. Check it out here: ruclips.net/video/rLAsGqv3FOE/видео.html
Hope that helps!
@@ChicagoGriller Thank you. I watched that video. I love your great communication style.
You didn't check the temp of the breast most. How do you know it is cooled well enough, and not too much!!..?
That was a different video. Sorry.
Mertlvsonne
THIS is how its done on the Weber Q! Look no further, the Chicago Griller knows how to do it!
Thanks Dano!