Chicken Thighs on Weber Grill

all right here it is my famous chicken recipe I'm gonna do chicken thighs you could do the same thing with chicken wings or I even sometimes use chicken quarters which is like a really sort of inexpensive chicken cut but I love chicken thighs these are bone-in skin-on thighs you can buy them without bone or without skin my death and recommend you you have to have the skin on to do this the skins the best part this will become a crispy a crispy skin and again that's the best part this recipe actually came from or it's adapted from a family member what's up what's up Brian he shared this with me on the Webber grill and I've kind of taken it and ran with it a little bit so the first thing is you'll notice there's a whole bunch of extra skin here and I leave that on I don't cut that off in fact I wrap it around a little bit I stretch it over because what happens is that skin as it cooks down kind of sucks to to the rest of the thigh covers it up and again that becomes a little crispy part of it and then I put a rub on it the original recipe that I got from Brian he used more of a savory seasoning it was Cavanaugh's Greek seasoning and that's excellent I still do that sometimes but I've kind of adapted and found that I like putting a sweet rub on and then you get the savory from the chicken you get the sweet from the rub and that's kind of what I would I come to here recently so I'm using this and this is uh this is money and this is sweet money and you can get these from big poppa smokers you can use any rub you can make your own rub again I do like the sweetness so you might want to add some sugar if you're gonna make your own rub so the first thing I do is I flip them over skin side down and kind of expose it here's expose the underside and I start off with with just straight money you'll notice I don't necessarily put a whole bunch on pretty light there on the especially on the back side I'm gonna flip them over and like I said I tuck that tuck that skin around and make it a nice little pillow shape so there you go kind of get them ready to to go on the grill like that and then I put this sweet money on top this is the one I really hope the two that I really like the sweet money it's a real sweet seasoning big pop of smokers deals and a lot of shrubs and sauces that are popular on the competition barbecue circuit that's kind of where I came across from came across then there you go again not a whole lot next thing we did let's get the fire started all right so quick lesson on fire starting to see I've got a couple little this is newspaper three little it doesn't take a lot really to get started and for this cook it's about an hour and a half hour hour and a half chopped off I'll go to third really probably too much that will that will go for hours and hours and I use a propane torch just because it's easy see people call this a Texas match you get started on one side get started on the other and then that white smoke is coming off right now it really is the public the newspaper but what even once the charcoal gets lit that white smoke that's coming off it's the charcoal getting started and that's not pleasant you don't want to cook on that so I'm gonna let this cook down and so that white smoke stops and it goes clear and then I'll put it on the grill all right so this thing's ready to go it's really only been maybe 12 minutes and you know if you look in here I know they tell you to wait till the whole thing turns white and I've just found that you end up just burning your charcoal down when we do that right now you see though it's completely clear you can see heat wave coming off maybe a whiff of smoke this for the most part that thing's no longer putting off that white smoke so I'm gonna grab it and put it over to the to the cooker be careful when you're a barefoot or you're wearing flip-flops but this definitely won't drop some hot ash off the bottom I got the cooker opened up I got the the great off the top you know some charcoal there from last time that I cooked this is gonna be way too much charcoal really for this cook but you notice I put it all here at the back end I'm doing indirect pshh I'm the cook cool move some of the charcoal around we get it kind of evened out on this side again I want to create this to be a hot zone I'm gonna cook over here opposite of that I still see though it really did turn most of that most of that white you know burn the top out put my great on you see I've used my grill many many many many times it probably needs a good cleaning or maybe even replacement so I've got my bottom vent barely cracked at all I'm gonna put the top on to open the top up pretty much all the way it flows it down a bit just to keep this thing from getting too hot close it down and then this has to set and get ready to go so it's gonna here in a little bit some white smoke will start coming out as it lights some of that new charcoal now I'm waiting for this to go clear it shouldn't take but maybe I don't know maybe 10 15 minutes at the most once this goes there's some white smoke down once this goes clear then the chicken is ready to go on and half towards alright so I'm ready to put the chicken on this has been sitting for a little bit no smoke lots of heat this is definitely hot I don't gently cook this by temperature necessarily because it's more of a process I mean if I were to if I were to probe this you know it's like a probe down in here it's it's gonna take a minute for it to get up there I bet it's everywhere every bit of 300 300 degrees I don't really know but I've done this so many times that's a good thing about this is there's so much fat the the skins protecting the chicken it's not going to dry out you know you can this is the kind of thing that you can go and hang out and leave it and about an hour and a half is generally what I do but that's you know that's kind of give or take so I'll take the top off here I usually clean my grates just a bit you know this side this is where chickens going again I'm cooking off the other side I've gone back and forth on whether or not to start with the skin up with the skin down I've kind of landed on I start with the skin down I go about a half hour or so then I flip it over that way the skin on top really gets a chance to get crisp so and believe it or not this over here is actually what I found to be the hog replace you know the heat kind of in this dome seems to come over here so I'll put my bigger piece over here on this side furthest away from the heat and the bigger pieces here sizzle a little bits cuz it's it's definitely a hot grill there's no question about it close it up one percent cooking good put the lid on like I said I'll wait maybe a half hour so I'll come back flip these things they look quite quite different at that point all right so I think it's been about a half hour I'm gonna take the lid off here this is the first time I've taken it off you know I don't I don't look as I'm going as they say if you look in that you ain't cooking take them off see the skins starting to sort of soak up against the against the meat put them over got some grill marks on there that's it so just flipping them over I'm gonna close it back down you know probably another I'll probably check them another half hour 45 minutes and right now I'm really concerned about trying to get that skin that's on top now crisped up and those things will be ready to go all right so it's been an hour and 10 maybe hour and 15 minutes something like that so take a look what I got right now chicken thighs as you can see that they're crisp though you can even see that little bubbles here where the where the fat and the skins could have bubbled up it is crispy to start hazin tilt back just to be nice it's it's hard when I hit it it's crispy I've got some asparagus on here on direct heat these are ready anytime nobody needs me right now but that's kind of the beauty of this is that you can wait these aren't them necessarily dry out I mean I could take it out right now but then the skin starts to soften so I usually keep them on here I'll finish my asparagus will be done in just a minute all right so last last shot here you can see they're done I'm not going to do necessarily a bite test for you but you can see that the skin is just crispy and this part right here wouldn't loo this right it breaks off that's the skin right there and that's the best white I can guarantee that the meat inside is juicy so there you go thanks Brian for the for the guidance along the way hope you enjoyed the video good luck with your chicken thighs chicken wings chicken quarter whoever you decide to do that's it

Channel: John Livingston

Views: 791

Rating: 5 out of 5

Keywords: Chicken Thighs, Weber, Weber Grill, Crispy Skin, Smoked Chicken Thighs, Big Poppa Smokers, Sweet Money

Id: l_hPVnqLWpk

Length: 10min 30sec (630 seconds)

Published: Fri May 01 2020