Chicken Thighs on a Weber Kettle Grill
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- Опубликовано: 17 авг 2019
- How to make delicious BBQ chicken thighs on a Weber Kettle Grill!
Items commonly used in our videos:*
- Weber Master Touch Grill: ebay.to/2TkFcop
- Weber Smokey Mountain 22: ebay.to/33f6bGj
- Weber Genesis E-410 Gas Grill: ebay.to/33iznMr
- Weber Charcoal Starter Chimney: ebay.to/2ZENGsK
- Weber Charcoal Grill Rake: ebay.to/2T8Mj34
- Weber GDS Sear Grate: ebay.to/33iE9JR
- Kingsford Charcoal Briquettes: Buy locally due to weight
- Smoking Wood Chunks: ebay.to/2T8SunM
- BBQ Gloves: ebay.to/2T9aJth
- Cotton Gloves: ebay.to/2TfgxS6
- Nitrile Gloves: ebay.to/2T8m6S0
- BBQ Pigtail Hook: ebay.to/33HFw5m
- Vintage Cast Iron Skillet: ebay.to/2TbfjXI
- Grill Mat: ebay.to/33gB64W
- Heavy Duty Aluminum Foil: ebay.to/33cMQW9
- Unwaxed Butcher Paper: ebay.to/33dxC3g
- Wusthof Chef Knife: ebay.to/33hkYjO
- White Cutting Board: ebay.to/33iANXy
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Hey Stu. You got a chicken marinade? Something without too much sugar?
Hope to make a video soon on some of my go-to sauces and sides. Here is one that I modified from one of Aaron Franklin's recipes. I use Golden Monkfruit Sugar instead of brown sugar (you can buy it on Amazon) which makes this a great sauce for those on Keto or avoiding sugar. All you have to do is mix and heat to a low simmer then you are good to go (don't boil it). Will last in the fridge for a month or two...
Big Stu BBQ Sauce
(modified from Franklin)
1 ¾ cups Ketchup (Sugar Free)
½ cup Water
¼ cup Apple Cider Vinegar
¼ cup White Vinegar
¼ cup Brown Sugar (Golden Monkfruit Sugar)
2 tbsp Worcestershire Sauce
1 tbsp Chile Powder
1 tbsp Cumin Powder
1½ tsp Kosher Salt
1½ tsp Coarse Black Pepper
Never thought about just spinning the grate. Great presentation.
Glad it was helpful!
Nice easy explanation. So nice to hear a RUclips cooking tutorial without acting goofy.
Thanks Jimmy!
I'm a firm believer in searing all my meat first. I really believe it helps to lock in the juices
Agreed
Very nice instructional video. I have never owned a kettle bbq until today so, without videos like this, I just want to get a few tips and perspectives on cooking with one. Thanks for your time and effort.
Appreciated! Key trick to success is to "just do it"! Never use lighter fluid or 'quick start' charcoal and use the concept of the two zone method and you will do great. I do have a few 'Basics' videos so you may want to check them out also. Most of all - have fun and learn from any mistakes!
I tried this last night with my girlfriend and her father and they were blown away, I'd never thought about the baking method with smoke before but they were phenomenal. Thank you for this video, subscribing for sure!
Glad to hear that everyone enjoyed them! Keep trying new methods and strive to learn more every time. Stay tuned for new videos coming over the next few weeks.
@@BigStuBBQ thanks for the tips. Everyone loved the way my wings and drumsticks 🍗 came out!
Great video on cooking on the Weber. I love that you mentioned that you had both vents wide open, and didn’t worry about the grill thermometer.
Just a simple set up, and cook by feel .
I learned a lot. Thanks
That is often the best way - keep it simple.
Very, very helpful video dude! I appreciate the help. I cannot wait to try you’re technics, on my next bbq session.
Thanks for the comment - enjoy and have fun.
Thanks for taking the time to do this video !
My pleasure!
Followed your instructions tonight. Thighs were awesome. Thanks for the help.
Fantastic!
Rotating the grill is a neat trick 👏 sorry I’m new to the game 😀 thanks for the tip. Plus you have a great relaxed commentary - should go into radio 🙂
Yes!! I should have done that !!
Nice simple well put together video. Subscribed!
Thanks for the sub!
Good video man. I'm having steak today but I'm for sure going to go pick up some chicken for tomorrow. Keep the videos coming 👍
Sounds good! Thanks.
I’ve followed this to a T. Twice. It was the best I’ve ever done! Thanks.
Fantastic!! Keep on trying new things and above all else - have fun!
Some great tips that I had never thought about. I'll definitely have to try putting bbq sauce under the skin!
It certainly helps to make them moist and delicious!
Very nice video, grilling is such an art. So many little tricks to be aware of.
Appreciated. There are so many tricks for sure.
Awesome video, thanks for the knowledge and love the timing of the chunks! In my experience tongs are a lot easier than poking that thing into the skin and meat
Appreciated. I like to use the hooks for the thighs but use tongs for most other meats...
One advantage I see with hook is no slippage and removing all the sauce/skin from the thigh, voice of experience. I might have to try one out.
Thanks, this helped me. I like that you say to learn from your mistakes.
Glad it was helpful! Remember to have fun and enjoy it!
Great video! Just bought my first Weber charcoal grill and I'm about to fry up some chicken thighs with your wonderful advice! I want to subscribe but I'm not seeing any new content! I hope there is more to come. Keep up the good work!
Have fun with your new grill! Stay tuned for more videos...
Great video! About how many briquets were used in total?
Great job look Awsome !!!
Glad you like it!
Thanks for your video
Most welcome
nice, simple, and interesting. Keep them coming!
I knew that the bbq hook had more than one purpose! Thank you for the tip!
Great video thank you
Glad you enjoyed it
I'm new to grilling and just bought my first Weber kettle grill. Your video and instructions were fabulous! I followed them exactly. Absolutely the best chicken I've ever cooked! Thank you for ALL your pointers!!!
Thank you so much - I am glad it helped!
Wow this looks amazing...
Killer sandals!
Dad mode engaged
And shorts too!
Living large!
That's the way to cook thighs, straight forward and no nonsense. I also appreciate your cross contamination awareness. I just watched a vid for contest thighs and the guy touched everything but himself with raw chicken juice on his gloves.
YIKES! Pay attention to what k commented - watch out for cross contamination
Nice video I learned something watching it but what made me subscribe was the feet out with sandals on that walk away open/close the grill great grilling skills
No better way to grill!
I've seen numerous videos on grilling thighs and this is by far the best video ever, with tips and tricks. Excellent job!
Appreciated!
my favourite grill , just put 4 thighs on . can't wait . old bay mixed with smoky chilly powder .
Sounds great!!
Really professional job Stu - I'm new to the BBQ world and have the same kettle as you. I just subscribed as it was easy to follow. One small room for improvement maybe - how about a quick summary a the end of the video stating total cook time as I got a bit confused as the length of time i need to cook for. Off to buy one of them hook things!.. excellent presentation mate
Appreciate the suggestion - will take that into consideration in future videos!
Thanks bro...doing thighs right now...messed 1 up out of 8 got to dark...letting the smoke n heat do their thing
Just subscribed
Practice makes perfect - no such thing as bad BBQ! Enjoy it...
U got a new subscriber here ! My first time grilling thighs .
Hope it went well - practice and enjoy!
Good vid! Thanks
Glad you liked it!
@@BigStuBBQ made some balsamic reduction marinated thighs for work 10/10 will be doing again appreciate your video. Straight to the point will be back for more!
Looks good. Personally I always do an indirect cook first (35 to 45 minutes or so) and then sear direct for another 10 minutes or so at the end. I think it drys out the skin and renders enough fat out so you don't really have to worry about flareups. I'd still eat the hell out of these though.
Very nice
Appreciated!
Most videos tell you what temperature to have the grill at , or close to ??
Would be shooting for ~400F but final internal temp is what is critical (165F). Cooking it faster or slower will not make the chicken more tender - just don't burn the exterior while the interior remains undercooked.
Nice tips, especially the rotating the grill. However, doesn't using the hook poke the meat and allow juices to flow out? Wouldn't tongs be better?
Thanks - I am usually just grabbing the skin which is mostly already fairly loose from the thigh itself - I do avoid piercing the meat itself. But in any case, this method works great for chicken thighs - I would not use this technique with a nice steak...
Question: Why not start searing after your flavor wood has lit?
ETA: I cooked some thighs up tonight basically following most of what you did & they were great!
You certainly could do that - I like to get a sear on them then smoke them as I bring them up to temperature. Glad they turned out for you!
can you tell the external temp pls
Merci 👏👍
avec plaisir
Thanks
You are welcome!
After marinating in hot sauce, I place the thighs on the edge of the direct heat and turn them frequently so all sides are exposed to the direct heat. This creates crispy skins that taste like bacon.
Sounds great!
Nice to see an indirect cook on a Weber kettle without a slow-n-sear.
Sometimes "simple" is good enough - the slow-n-sear is a fairly hefty investment but yes it does serve a purpose. Personally - I just stick with the basic indirect method and it works just fine.
Yah brother, I'm always coals to the side and indirect or you'll burn that shit up!
Also I’ll like to purchase the same grille and tools can you give me some information brother? I’ll appreciate it
Check out the links in my video descriptions below for all the tools that I use. If you don't want to buy off eBay - Weber grills are sold most everywhere and are fantastic long lasting grills! I also have an unboxing video for the grill I am using in this video.
Very clear and detailed video. Thank you
Glad it was helpful!
What is that hook you’re using to move thighs with?
Its called a "Pig Tail" hook. You can get them either online or in most BBQ stores. I have an affiliate link to some on eBay in the video description. They are really handy for things like chicken!
Hi Stu,
I am new to your channel. You present your information in such a calm manner. I must ask.... are you a teacher? You have excellent videos Stu.
Thank you for all of your hard work in preparing these videos.
Tierney Young
Thank you! More videos coming soon
Listen to a man rocking sandals while he grills!
Life is good!
Men this is the best video I’ve ever watch about grilling I’m going to follow u. Can you do pork chops and breast I’m new to the grilling game
Appreciate the feedback and suggestions. I have a few "Basics" videos on the channel - stay tuned for more (likely to include pork chops and chicken breasts)! Most important - get out and do it - learn from any mistakes and most of all - enjoy.
BigStuBBQ thank you brother appreciate it
BigStuBBQ question what if I have a regular made steel grille do I follow the same steps? As with the charcoal?
Yes - this concept work for any charcoal grill.
A little helpful but I seem to never get the hang of cooking on one of these types of charcoal cookers
Good video. Thanks for the info. Too bad Weber doesn't provide you a shelf so you can really cook with indirect heat easily. (Kingsford grills have a shelf) But anyway, keep'em coming
Just gotta work that fire! Admittedly it does get a bit tricky when you are cooking a lot of stuff at the same time - sometimes I will fire up a second grill with just enough coals to help have an alternative place to move the meat to if needed.
The master touch model comes with a "warming rack" which can be used for that.
How do you put the charcoal out?
Usually you just close the lid open all your vents and let them burn out on their own. Sometimes you can close all the vents and they may smother themselves out but they may just smolder for a long time. If you need to put them out in a hurry, you can pour water on them but it makes a mess in the bottom of the grill. So - I recommend just letting them burn out on their own.
@@BigStuBBQ thanks
I like that hook. You can the skin more or less intact.
Agreed - works really well with Chicken!
Want more uses on Your Kettle? Get some pizza pans 18" turn the grate over fire it up 🔥Your ready for cooking pizza! 👍👌 You will need a short wide pizza peel to place the pan on and off the grill
Yep - Anything you can do in an oven you can do in a kettle grill!
@@BigStuBBQ Yes sir and your offset smoker
Dam looks like u cleaned the grill with your chicken when u was first burning them ha but nice they came out bomb looking I’m about to try an grill some right now
This is a good method to follow for grilling thighs.
Where your bottom vents fully open?
Yes - Bottom vents were wide open.
Try the reverse sear. Smoke first, sear at the end. Better control and more juicy.
Yes - another method that works well for sure.
Great video, will be doing some thighs soon.
Have fun!
Can you share your bbq sauce recipe?
Sure:
Big Stu BBQ Sauce
(modified from Franklin)
1 ¾ cups Ketchup (use Sugar Free for Keto)
½ cup Water
¼ cup Apple Cider Vinegar
¼ cup White Vinegar
¼ cup Brown Sugar (use Golden Monkfruit Sugar for Keto)
2 tbsp Worcestershire Sauce
1 tbsp Chile Powder
1 tbsp Cumin Powder
1½ tsp Kosher Salt
1½ tsp Coarse Black Pepper
Combine all ingredients and heat to a simmer (don't boil). Keeps in the fridge for several weeks.
If you control your heat with the bottom draft you don't need to turn the grate
Well yes and no... You certainly do control the overall heat using the vents at the bottom of the grill. However - the technique being used here is a combination of direct and indirect grilling zones. You turn the grill to move the thighs off the direct (and therefore searing) heat and onto the indirect side (think baking in an oven).
Why do u add BBQ sauce, underneath the skin? Never seen tht technique!
Makes them juicy and full of flavor!
@@BigStuBBQ oh, ok! Gonna try it next time I bbq then! Thx
whats the temperature when you put the chicken in?
I don't actually measure the temperature of the grill when grilling. I just set it up with hot coals on one side and no coals on the other half. I then let the grill heat up for about 10 minutes and then start cooking. I would estimate the grill to be around 450° F or so. I cook the chicken by searing it and moving it over to the other side to continue to bring the chicken to 165° F or a bit higher. I am only concerned about the temperature of the grill when I am smoking on my smoker.
Sub’d & Bell’d Excellent tutorial for me thank you
Awesome, thank you!
If you close off the vents, the leftover charcoal goes out and you can just use it for your next cook. No need to cook extra food if you don’t need or want to.
Agreed! I usually try to limit the amount of Charcoal to just enough to complete the cook but if my grill is still hot, I like to throw on some Hot Dogs - they don't last long in the fridge anyway. But you are correct, you can starve the charcoal of Oxygen and use what is left the next time (keep it dry though).
Hopefully one day Weber will design no flare grill.
I do like the quality of the grills - it is a challenge for sure.
One of those chickens look like a heart
Nice...
This is a great vid, but I don’t like to flip it that much. I think it gets tough. A, I crazy?
I have not found much of a difference - I think it is more important to prevent one side from burning or cooking more than the other. All that really matters is to get out there and develop whatever technique you enjoy!
Your supposed to put the lid on first and let it come to temperature before you cook
Yes indeed. It certainly was done - not all actions are kept in the video due to editing and time considerations. But as you say - the grill needs to be brought up to temperature before you start cooking (holds true in all cases).
Why open the kettle all the time?
It was indeed closed most of the time - editing makes it look like it was open more than it was!
Broil the thighs skin side up on the second rack until the skin starts to crisp, then finish off on the grill
Another great method!
Another way i like to do thighs is make them like HOT WING! bone em cut them up into small parts, cook the bones to, there still meat on them. i like to season them with salt, pepper, poultry season, and cayenne. I like to coat them, With corn starch, and corn meal as a season flour, Fry them! once fried on paper . Sprinkle salt, cayenne powder, and onion powder. Then when you cut them up into bit size. sprinkle some ORANGE HABANERO POWDER on them OMG YUM. not to much! To much will set ya ON FIRE🔥its the flavor i want out of it, and some fire
Sounds great!
@@BigStuBBQ Its my favorite way to do chicken. Its very hard not to do the Rotisserie, and smoke grill chicken > But That my favorite for fried chicken
I feel like owning and operating a Weber Kettle is like doing CrossFit… cuz you want to tell everyone you got a Weber Kettle.
Best of the best!
He should of had a drip pan.
we gotta get you some tongs
I have several and use them often... I just prefer using the hook for bone in chicken thighs
Don't bother searing thighs...just go indirect, lid closed, skin up for about an hour... they are perfect.
Lots of different ways to end up with a great product!
8:45 that grill lid moved on it’s own. That grill is haunted
Ghostly grill! Perhaps we should move it to the haunted house noted by my granddaughter here: ruclips.net/video/_cYTKNsiCm8/видео.html
Bigstu never trust a skinny cook trying to grill.
Agreed!
Dude atleast eat the chicken and show us the doneness of the chicken 🤷🏽♂️💯
It was done perfectly 😊. Suggestion noted - thx!
Great video mate, thank you.
If you ever make it to Kalgoorlie, Western Australia I'll cook you a BBQ mate.
Appreciated!
Worst chicken i ever grilled in my life , and i grill a lot !
Always learn from bad experiences - change it up next time...
Lost me at washing chicken
Lots of cultures wash poultry before cooking it - even if it is not necessary. Keep an open mind my friend!
I hate seeing people waste olive oil like that. No need for added fat that actually prevents browning
Had no idea there was an Olive Oil shortage...
@@BigStuBBQ olive oil is a premium oil for taste, not really for cooking. There is no shortage of fake olive oil.
Something tells me that’s exactly what you buy
Sarcasm my friend - sarcasm...
@@BigStuBBQ gotcha
Olive oil is one the healthiest things on earth, nature's miracle. Awesome for the heart. Awesome to cook with. Glad I'm not eating your food lol
black soot on food is not good
Ain't bad either!
Dude you really don’t know what you’re doing? You put the lid on. Come on dude…
If your looking, you ain't cooking.
I bought this as my first propane grill. It's been a fun, learning experience ruclips.net/user/postUgkxCx5fHawkK9OoV-ojFrY8JLnZrFwAmvUt . I think it's a bit too pricey after looking at other grills, but it wasn't hard to put together and it works really well. I love the side burner option for heating food during a power outage. I have an electric stove and live in the South (Hurricane season), so this was a bonus. I also bought a cover for it and it has protected it nicely (the Char Broil All-Season Grill Cover 3-4 Burner: Large). Every few grill sessions, I take the rack (or grate) and burner covers off and clean them with a non-abrasive scrubby and mild soap. I wipe the excess off of the bottom as well, taking care to avoid the gas and pilot lines.
I take mine to 190-200 they have a lot of fat and connective tissue to render. They can take it and it’s worlds apart from 165-170!
Why tf do people wash chicken 🤣🤣🤣🤦♂️
Many people wash chicken to reduce cross contamination.