Crispy & Juicy Chicken Grilled On The Weber Kettle
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- Опубликовано: 25 мар 2020
- Juicy chicken with skin that isn’t rubbery is simple to make on the grill. After spatchcocking a 5 pound chicken and giving it a generous rub down with some amazing seasonings, I let it air dry in the refrigerator overnight before grilling it indirect on the Weber Kettle. A quick glaze near the end finishes off this delicious bird.
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#cooking #grilling #chicken 
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Fantastic recipe.
I did my chicken at grill temp ~300
Total cook time 1 hour on the dot
Reached internal temp 160
Perfect crispy skin with juicy inside
I made this recipe last night for the in-laws and they loved it! Your videos and recipes are so easy to follow. Thanks for the brownie points with the in-laws!
Another great, easy to do chicken. Thanks for the tips Ry, as always, clearly explained. Thank you Ry.
We did a similar chicken cook 2 days ago on the weber. Fantastic! Thanks Ry!
Hi Ry, a year ago I started watching you cook on weber kettles. You inspired me to get one. My first kettle was a weber performer. The one with the small shelf. I now how 3 kettles and love them! Thanks for the inspiration.
You have more than me! :)
the most underrated cooking channel on youtube. keep up the awesome work RY!!! really love all your videos!! 👍👍👍
That's very kind of you to say :)
What a great looking bird! Totally agree in the Amazin' Cajun, spatchcocking, dry brining, and everything else you said. Gotta love a good grilled chicken. Thanks for the video!
Thanks!
Thank you Ry some of my best cooks have come from following your directions.
Beautiful color on that bird Ry, and that was just chicken perfection right there! The best way to cook a chicken hands down!
Thank you, Rus. Gotta love a flat bird :)
I really enjoyed this one! Great detail and it looked really good!! I will be trying this soon.
1:23... sounds like me at the chiropractor!
Thanks for the glaze advice Ry! Awesome content as usual
I got a Weber grill just for this.....absolutely amazing! Best chicken I've ever had. Thanks so much Ry, cheers!
That’s awesome!
I’ve been doing a lot of “first” when it comes to my outdoor cooking. I am certainly going to give this a go! Great video! 🤙
Made pork belly tacos tonight for the first time ever on the pit barrel cooker you were a major influence love the channel you’re the man Ry thanks for you everything that you do!
Thanks so much! Love that pork belly :)
Great tip Ry about leaving to try in the fridge overnight. We do the same for crackling, so why not chicken. I’ve always struggled with inconsistent chicken skin results, so I’ll try this on the weekend. Thanks from Australia.
Tried this! Fantastic video and instructions. Worked perfectly! 👍🏻💪🏻
Ry,
As always, excellent demonstration and explanation!😋
Congrats!
I just made it today afternoon and it came out super delicious and perfectly grilled! Thanks Ry, really! You are awesome! Best wishes from Hungary!
Ps: temp was around 300 F and it took around 1-1.5h
This was so excellent . The "slight" basting of BbQ sauce in the end 👌🏽
I like the variation if taste testing outside! Great video!
Beautiful video, your video camera just brings out the perfect colors and that chicken was beautiful. I am going to try that glaze which sounds awesome. Last night I recreated the Jala, Jala Jalapeno burger and OMW both my wife and I were blown away. It was amazing and we had challah burger buns because it was all the had other than a plain old burger bun. I created a guacamole with grill roasted jalapeños and onions, chopped tomatoes, cracked black pepper and It's Incredible and a squeeze of lemon, it was awesome, I used Havarti cheese and topped the burger with more grilled Jalapeño and onions and oh wow it was so good. I seasoned the ground beef with my Smoky Jalapeño seasoning which I had never done before and it was absolutely delicious. I will send you a bottle soon, you will love it. Thanks for all of these wonderful videos that you create for all of us, I know how much work it is to do them. Thank you very much for the wonderful shout out for Heaven Made Products. I know that your subscribers will thank you for enlightening them to some really good products without all of the salt that usually comes in a bottle of seasonings.
Spatchcock chicken does work out really well, and it did look tender as well as that color on the skin, gorgeous. That was a perfect walkthrough Ry! Take care my friend!
Thank you!
I love all your videos! I’m Trying this out tomorrow. First whole bird on my Weber kettle!
I just did my first spatchcock chicken. Wife wanted "just chicken", no smoke, rub or glaze, so I seasoned with salt and pepper. I did follow the other tips and did it on my Weber kettle. It came out great, very moist and wife was happy. I told her the next one will be exactly as you did yours. Ron
I did half with salt pepper and olive oil and half with rub, the skin on the olive oil side was amazing! The rubbed one was good but the skin wasn’t as crunchy.
I did just realized that is a year old comment 😂 sorry
@@andrea07pr No reason to be sorry. I need to do this cook again. Thanks for reminding me about it.
Beautiful color on that bird. Looks like it came out nice and juicy. Great job as always!
Thank you!
Hey Ry!..... Simple is good sometimes that's a fantastic looking Bird definitely packed with flavor thanks for sharing buddy. You and your family stay safe and be good out there.
Thank you. Stay safe over there :)
Can I speed up the smoking dry process beforehand by hot blow-drying the chicken with a hair dryer running at low speed with the hair dryer itself hovering above the pre smoked grill chicken at around 50 cm or half a meter above the chicken for 4 minutes or so and then when dry finally set the chicken up on to the grilling gate and then smoke it to finish it up along the way?
Am so ready to try this. Yummy.
fantastic simple cook on the kettle - id do a chicken this weekend if the shops had any !
Really love your videos, man. Been watching them for years. I was just brushing up on this method for the big ass BBQ this weekend. Thanks for the video, and all the time and info you put into these! Saved my ass from disappointing the crowd!
Thanks!
Yay! A chicken video! I just finally got my first real offset cooker and I've been waiting for some good chicken recipes. Love your channel Ry. :D
Thanks! Enjoy that offset :)
@@CookingWithRy I am already. The first thing I did on it was a 16-hour brisket that came out beautiful! I'm trying this next though with my own personal favorite rub. Salt Lick Garlic Dry rub. You should try it out if you've never had it. Have a good day sir.
This looks amazing. Thank you.
Looks fantastic! Great vid. Spatchcock chicken on the kettle is always a solid choice.
Totally agree :)
Did one last night. First time chicken on my charbroil acorn. Turned out fantastic.
Great recipe. Very easy to do. Came out exactly like I wanted. Thanks
So glad it worked for you 👍
Chicken looks great, thanks for making these videos. I have learned so much from you, I like the way you explain the process. Good job and keep making these videos.
Thanks so much :)
Cant wait to try this!
Great cook Ry, chicken had perfect color,looked amazing, I agree thighs are my favorite, thanks for sharing brother 👍
Nice! I have one thawing in the refrigerator that I'll be spatchcocking.
Beautiful chicken Ry might try that one this weekend.
I love your videos I follow your recipes and your grilling instructions strictly 😃😃
Thank you!
Big fan of Amazing Cajun seasonings. Thanks
Awesome video as usual. Thanks
Hey Ry been watching you for quite sometime. I love the Guam Seal on the fridge.
I made this recipe. Took longer than expected but i didnt plan properly. The bird was right out of the fridge and didnt use enough brickets to start... other than that, your video was super helpful and the result was amazing! Everyone loved the chicken!
Love your videos and I’m digging the Guam kitchen magnet 🇬🇺
Thanks!
This is tomorrow nights dinner. THX!
Looks fantastic Ry
Great video,thanx Ry...
Great cook Ry!
Thanks! It was a tasty one :)
looks so good keep tubing
WOOOOWWWWW !!!! Nice looking chicken.👍👀 Thank you for this great video.😎
Thanks for the like...His cooking sessions are great .💔👍👀😎
The overnight dry brine really does the trick with the skin 👍🏼. Delicious cook, Ry!
Thank you!
That chicken looks fabulous. Cheers, Ry!
Thanks!
Looks awesome Ry
It's 4am, I just watched your video and I'm craving THIS FREAKING CHICKEN! Looks really tasty RY! That glaze you made with the BBQ sauce and maple syrup had to be tasty. Little bit of sweet and a little bit of heat...oh baby you know what I like! Wait, isn't that a Big Bopper song? Hope you're doing well buddy. Nice job!🤘
Thanks! And I think that was Big Bopper :)
always delicious thanks alaways i am always watching great video
That what I need if I have to stay at home now with the situation that we are passing
Finally doing this one Ry! I'm using maple wood to add some smoke since I was out of maple Syrup! lol. Ill let you know the results!
The chicken looked great! I have a request for a chicken breast video. Please 😁 I want to see you special twist on seasoning or rub
Excellent video, gonna give ‘er a go right now!
How much time does it take to reach that internal temp once you have the pit going at 300?
Wow as usual RY just wow!
Thanks!
Hey Ry how long about until you hit that 140 internal? I’m thinking of doing something similar with either a whole or spatchcock. When would you do wet brine as opposed to the dry one you used? Thanks and love you channel 👏🏻👏🏻
Great video, appreciate knowing the temperature of both the grill and the desired temperature of the chicken, but I’d love to know approximately how long it takes to cook the bird. ( planning etc ). Great VIDEO, direct and to the point. Nice.
He is right about the small charcoal basket. Any bigger, and a big hen’s drums get too close to the coals
My go to chicken rub
It's good stuff!
Great looking bird, Ry! They really need to breed a chicken with four legs and thighs!
From your lips to the insane scientist's ears :)
BBQ time is here again. I wonder if they have any whole chickens at the store yet. This made my wife ask me why I didn't get one before we desollized. Beautiful bird Ry. ✌
Thank you!
I love your cooking
Thanks so much :)
Some great looking chicken for sure!
Thanks!
Thanks!
Ry, looks amazing. Question: Do you close vents and save the leftover coals for another cook?
I do. Most of the time I'll reuse that smothered charcoal at the bottom of a basket or the Slow n Sear on a fresh cook.
Great video Ry, great tips. But I’ve seen many of your videos and I’m curious about why you start your baskets with a flame starter versus dumping lit chimney?
I'll occasionally use a chimney. The torch just is easier for me.
Thank you for dinner tonight!
Ry, love your videos...saw both videos one spatchcock the other chicken cut into two halves...did you find which was the best way to cook? Was one more flavorful than the other? Was cook time different?
Thanks! Really not much difference. I like how easy the halves are to handle 😊
That looks great. I’m gonna try your recipe. Just one question. Was the amount of charcoal in the video enough to cook the chicken or did you you have to add more at some point?
Generally that was enough, but I have no issue adding more if necessary :)
Looks amazing I will cook this in tandoor. Thanks
Cant wait to give this a crack, cook it for the future in laws.
I love your videos! You do great cooks and, plus, you use the Weber Kettle a lot and that's what I have. I do have a question. Do you have a separate fridge you put the chicken in when you leave it uncovered to dry out the skin a little? If not, how do you prevent cross-contamination to the other food in the fridge?
I do have a separate fridge, but there shouldn't be any cross contamination with any juice drips contained in the pan which holds the chicken.
@@CookingWithRy Okay. I thought there could be contamination through the air too, not just juices.
Thank you for the info. :-)
That’s always been my favourite way to do whole chickens and small turkeys as well. Only difference is I usually drop a small chunk of pecan wood in. 😉👍🏻
Cheers,
Tom in Canada 🇨🇦
p.s. The slow cooker corned beef in stout turned out amazing. Thanks again. 😁
Awesome! Stout is a great way to do that :)
Yum - that looks great. How long did it take to cook at that temp?
Just about 2 hours before testing :)
Looks great! Trying it this weekend. What was the approximate cook time on the 5lb bird?
If I didn't mention it in the video I didn't track it since for poultry I'm cooking to a target internal temperature.
Hello Ry! Great Vid. I am just wondering if you think this would work on a gas grill??? also, how long did it take (approx) from start to finish (cooking time please) thank you
It can be done on gas. As for time I go by internal temperature to tell doneness but it’s probably around 90 minutes.
Next chicken cook season with Sazon Goya seasoning, lemon pepper,Lawrys. Really great taste !!!!! Leave in refrigerator overnight, cook, no water, no wood.
Great Video Ry. Was wondering if doing an air dry brine after a wet brine would be effective? I love the juicy results of wet brining chivken but I definitely want that perfect crispy skin
I haven’t done that before. I have injected after a dry brine and that was a pretty good mix of both 😊
@@CookingWithRy do you go straight to the grill after injection or do you let it set in for a bit?
@@justinskywest When I did it I went straight to the grill :)
Hi Ry - thanks for this video. I tried it last night and it was delicious (especially with that glaze). Just a cooking method question though - the last couple of times I have done spatchcock chicken in my charcoal kettle the internal temperature of the chicken seems to stall at 145 F with the vents both wide open. It's really hard to get it to keep climbing. Last night after almost 2 hrs I ended up moving the chicken directly over the charcoal to get the last 20 degrees. Any suggestions as to how I can get the internal temp of the chicken a bit higher without putting it over direct heat?
To be honest I’ve never had that issue. That’s strange.
I need this guy to crack my upper back like he did that chicken
I have appointments open on Tuesday 😊
@@CookingWithRy cooking my chicken and watching your video right now almost done, seasoned different but using most of what you said with times and stuff. I watch alot of your videos and appreciate you. Thanks
I love your videos. You’ve helped be get into smoking in the Weber kettle while avoiding buying a smoker. My chicken skin keeps ending up tough and leathery. What am I doing wrong?
Really when I find that I usually realize I haven’t dried it enough in the refrigerator (air drying). Also, I will sometimes crank the heat up A LOT once the chicken hits about 120 internal to get the skin some extra drying/crisping time.
How long was cooking time? Looks so good and juicy. Definitely gonna try this on my Webber grill.
If I didn't mention it in the video then I wasn't tracking the time since I was aiming for a target temperature :)
@@CookingWithRy Oh ok. Just wanted to have an idea of how long it would take. But I guess depends on temp and all. Thanks.
2 hours
What do you use to light the bbq charcoal? what kind of torch is it? Thank you
El Pollo Ryo!
Looks awesome!
LOL. I like that!
Hey Ry thanks for the great video. What basting brush is that? Looks good. Thank you, Marco
Hi! I believe that is a Cuisinart brush and container that I received as a gift.
Another great cook!! RY, where did you get or who makes the grill grates that you have on your kettle?
Thanks! They're from Malory and they're listed in the video description :)
@@CookingWithRy great thank you
Winner winner!!
Love the chicken. Where can I get a grille for my Weber like yours?
It's listed in the video description :)
I LOVE crispy skin. This is definitely my kind of recipe. The 24 hours to dry out seems to be the key. What would a brine do though? Can you still get that nice crispy skin and also do a brine?
I've brined for about 4 hours and then dried off and air dried like this overnight and it works well :)
@@CookingWithRy Wow very impressed with this chicken! Sir İ have a few questions. İ watched your other videos on rotisserie chicken and rotisseri chickens seems to look better for the crust/skin color. İs the rotisseri chicken also indirect method of heat? and which method produces a higher quality chicken(like more juices/crispy)? Also have you ever tried injection instead of brine? =) Thanks n keep up the great work!
You can certainly wet brine then air dry for even more than one night in the fridge. Thomas Keller does exactly with his roast chicken. It works. That said, a dry brine, one that contains salt, then straight onto the drying rack is very effective. This works fabulous with steaks or any protein you’d like to brown. Complete game changer.
That said, the first place to try it is arguably poultry because the skin is simply in another level. When braising or roasting thighs, I’ll trim the excess skin and fat which can be rendered. While schmaltz is good, duck fat is even better, browning the skin with a little duck fat in a carbon skillet is another worth trying.
Good video
Nice grate!!!
Thanks!
Did I miss how long the cooking time was with the temp between 275 and 325?
If I didn't mention the time in the video then I wasn't tracking it since I was aiming for a specific finish temp :)
About how long of a total cook time was this? I know each cook will differ depending of many factors. Just looking for a ballpark time table.
If I didn't mention it in the video I didn't track it since I'm cooking to internal temp. But generally speaking if you plan on 2-3 hours you should be good :)
Awesome video as always. Did you have all charcoal lit or just some on the bottom and fresh on top .
Opposite. Lit on top. I find that burns slower as it works it’s way down for longer burn time.
Going to try this Sunday. Thanks Ry. How many lit charcoal did you start with ?
I just light the top level with a propane torch. Maybe 10 to start.
Hey Ry, How long do you leave the chicken in the fridge with the dry rub applied?. How long would be too long?
@@johnwray449 With a really fresh chicken I've done 2 days and it's great :)