Crispy & Juicy Chicken Grilled On The Weber Kettle
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- เผยแพร่เมื่อ 25 มี.ค. 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 - แนวปฏิบัติและการใช้ชีวิต
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.
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 :)
We did a similar chicken cook 2 days ago on the weber. Fantastic! Thanks Ry!
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 got a Weber grill just for this.....absolutely amazing! Best chicken I've ever had. Thanks so much Ry, cheers!
That’s awesome!
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!
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! 🤙
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.
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 :)
1:23... sounds like me at the chiropractor!
Thanks for the glaze advice Ry! Awesome content as usual
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!
This was so excellent . The "slight" basting of BbQ sauce in the end 👌🏽
I really enjoyed this one! Great detail and it looked really good!! I will be trying this soon.
Tried this! Fantastic video and instructions. Worked perfectly! 👍🏻💪🏻
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.
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
I love all your videos! I’m Trying this out tomorrow. First whole bird on my Weber kettle!
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!
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.
Am so ready to try this. Yummy.
Nice! I have one thawing in the refrigerator that I'll be spatchcocking.
Ry,
As always, excellent demonstration and explanation!😋
Congrats!
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?
I like the variation if taste testing outside! Great video!
Did one last night. First time chicken on my charbroil acorn. Turned out fantastic.
Beautiful color on that bird. Looks like it came out nice and juicy. Great job as always!
Thank you!
This looks amazing. Thank you.
fantastic simple cook on the kettle - id do a chicken this weekend if the shops had any !
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.
Cant wait to try this!
Looks fantastic! Great vid. Spatchcock chicken on the kettle is always a solid choice.
Totally agree :)
Big fan of Amazing Cajun seasonings. Thanks
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!
Great cook Ry, chicken had perfect color,looked amazing, I agree thighs are my favorite, thanks for sharing brother 👍
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 :)
Great recipe. Very easy to do. Came out exactly like I wanted. Thanks
So glad it worked for you 👍
I love your videos I follow your recipes and your grilling instructions strictly 😃😃
Thank you!
This is tomorrow nights dinner. THX!
Looks fantastic Ry
Beautiful chicken Ry might try that one this weekend.
Love your videos and I’m digging the Guam kitchen magnet 🇬🇺
Thanks!
Awesome video as usual. Thanks
Looks awesome Ry
looks so good keep tubing
Great video,thanx Ry...
Great cook Ry!
Thanks! It was a tasty one :)
always delicious thanks alaways i am always watching great video
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!
Hey Ry been watching you for quite sometime. I love the Guam Seal on the fridge.
That what I need if I have to stay at home now with the situation that we are passing
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
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 :)
My go to chicken rub
It's good stuff!
That chicken looks fabulous. Cheers, Ry!
Thanks!
Wow as usual RY just wow!
Thanks!
I love your cooking
Thanks so much :)
Thanks!
He is right about the small charcoal basket. Any bigger, and a big hen’s drums get too close to the coals
Thank you for dinner tonight!
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 :)
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?
Cant wait to give this a crack, cook it for the future in laws.
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!
Looks amazing I will cook this in tandoor. Thanks
Some great looking chicken for sure!
Thanks!
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.
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 👏🏻👏🏻
Next chicken cook season with Sazon Goya seasoning, lemon pepper,Lawrys. Really great taste !!!!! Leave in refrigerator overnight, cook, no water, no wood.
Winner winner!!
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.
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 :)
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.
El Pollo Ryo!
Looks awesome!
LOL. I like that!
Nice grate!!!
Thanks!
Nice👏👍
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 :)
Love the chicken. Where can I get a grille for my Weber like yours?
It's listed in the video description :)
What do you use to light the bbq charcoal? what kind of torch is it? Thank you
Yum - that looks great. How long did it take to cook at that temp?
Just about 2 hours before testing :)
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. :-)
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.
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.
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.
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.
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.
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 :)
New rule, you down vote Ry...make a comment so we know why.
I bet the down voters are all vegans
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
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
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 :)
If not mistaken. You’re in the SoCal area? If so. Check out Primal Pasture Farms. He raises a breed of chicken called, Red Ranger. You’ll like the meat off one of those birds over that Cornish Cross chicken you got from the store.