Hello there Ryan; This is Tim Williams and It's a Blessing to see you back on RUclips. I have a question on grilling bone in Chicken Breast on the Weber Kettle Grill. I have people in my family that love Chicken Breast and I'd like to know to keep your chicken from drying out how long do you cook them and do use the Temperature for reading ? Please let me know Ryan and thank you for giving out Barbecuing instructions. May God bless you and your wife and I look forward to receiving your response. Yours In Christ; Tim Williams 🙏🏾
I've marinated the chicken for 3 hours. it was awesome 👌. the chicken has bo fat, but the oil in the sauce activates the coals. the skin gets crispy also. loved it 🙂 the best chicken I've ever bbqed
Thank, I'll definitely try this. I just watched a lot pro video about grill and bbq, and all of them states that you should only use salt right before eating as salt removes moisture from chicken breast.
Hey Ryan haven't made a comment in a while and the chicken looks great as always. How old is the weber kettle that you always cook on? Anyway have a great holiday weekend and tell the wife i said hi as well😁
Is it always better to sear the outside of the chicken before doing indirect heat, or can the outside be seared after using indirect heat, so the coals aren't as hot and don't flare up? I love crispy skin, but the outside sometimes gets too charred from flare ups when grease drips on th fresh hot coals.
I keep on coming back to this video. The marinade is perfect 👌
Thanks! I like it on beef aaa well!
I rewatched this video - I love your channel !!!!!
Hello there Ryan; This is Tim Williams and It's a Blessing to see you back on RUclips. I have a question on grilling bone in Chicken Breast on the Weber Kettle Grill.
I have people in my family that love Chicken Breast and I'd like to know to keep your chicken from drying out how long do you cook them and do use the Temperature for reading ? Please let me know Ryan and thank you for giving out Barbecuing instructions. May God bless you and your wife and I look forward to receiving your response. Yours In Christ;
Tim Williams 🙏🏾
Love how simple that marinade is. Will definitely try it myself, thanks
Watching you chef it up always puts a smile on my face, gonna try the marinade this week 😎
Thanks Justin!
Ryan, nice job. Great seeing you back grilling again.
Be safe over Memorial Day weekend.
Tried out this recipe today its perfect. Thanks you made me and my family a day!
Try it on steaks!! They will love it even more!
Looks so yummy. Thank you so much
Great cool recipe. Thanks for the video.
Looks great Ryan! Shoutout from Canada!
The chicken was 👍🏻!!
Fantastic chicken marinade,will definitely make it here in the uk on the next decent sunny day,please keep the videos going :)
Wonderful ! You are a master griller. Thank you
Thanks for watching!
I've marinated the chicken for 3 hours. it was awesome 👌. the chicken has bo fat, but the oil in the sauce activates the coals. the skin gets crispy also. loved it 🙂
the best chicken I've ever bbqed
The homestead is looking great dude!
The chicken looked on point!
I have got to try that marinade!
beautiful video, and a great looking recipe. thanks for sharing!
Ayam bakar nya menarik sekali kak 🥰🤩
Great video. Gonna try that.
Thank, I'll definitely try this. I just watched a lot pro video about grill and bbq, and all of them states that you should only use salt right before eating as salt removes moisture from chicken breast.
Hey Ryan haven't made a comment in a while and the chicken looks great as always. How old is the weber kettle that you always cook on? Anyway have a great holiday weekend and tell the wife i said hi as well😁
Hello!! Thanks for watching!
That look's so good, both the chicken and the veggies 🤤👍🐔🍗
New sub here. Lovin your videos
Good video buddy! God bless!
What is the reason for searing first?
Sorry, dumb question but I'm new to grilling and I want to learn.
Is it always better to sear the outside of the chicken before doing indirect heat, or can the outside be seared after using indirect heat, so the coals aren't as hot and don't flare up? I love crispy skin, but the outside sometimes gets too charred from flare ups when grease drips on th fresh hot coals.
If you crush your garlic first, then chop it, you'll get more oils to release.
Yum!
yummy
nice one
Mate you have genuinely got me obsessed with my bbq. Beginner but can’t wait to do some of your recipes
Hello there