Crispy Skin Chicken on the Weber! | Chuds BBQ

[@taccosnachos]

Keep these basics coming bud, they're not too simple for us, they're realistic! We're not cooking briskets every week 😂

[@liamfortune4645]

Lol.

[@benmoller1375]

I love this channel I just love it, especially his focus on the basics as you've pointed out.

[@Ashtondj88e39]

Chicken Thighs are an underrated BBQ item for sure.

[@Toryrounds1995]

There a favorite at weddings! No one knows they like them till we offer!

[@CoolJay77]

The sound of the crispy skin won me over. This will be my dinner this evening.

[@NezNen]

Loving the webber kettle series. Weeknights are becoming so much more delicious and easy.

[@rchuyck]

Dry brining is truly the way to go, i have done it for a few years now on any meat i grill or smoke. Also like that you took the thighs to 190+, way too many people pull them at 165 which for me in under done. Excellent video, thanks!

[@adamcoe]

Yeah for dark meat 165 is just not enough. Quite obvious you can go 180 or indeed 190 with excellent results.

[@beasthunt]

@@adamcoe I'm definitely a 180° guy myself.

[@chillinDP]

I thought it was just me 190✔️

[@broadwayfarms4396]

Spraying the hot sauce is gonna be a game changer for me. Can’t wait to try it

[@anarchist_parable]

I just stopped being vegan after 24 years, I was a vegan chef. Videos like this are super useful and I learn new techniques to cook proteins in my homes.

[@darrencrowle9438]

As a complete newbie who just bought a weber kettle this channel and all its content is amazing! Tried this recipe just now, for Easter snack and OMG! Your an absolute legend! Thank you so much!!

[@mikealderfer3175]

Just made this. It was fantastic and SO easy. Thanks Brad for the new series. You have locked in my brisket, ribs and sausage game and NOW even my grilling. Everybody I feed thanks you!

[@jonathanurbina4666]

Thank you Chudley/Bradley I absolutely enjoy your videos, my kids and I enjoy the entertaining way you present your recipes. Thank you Brother, keep it up!

[@Richie-Rich]

Love see your Wife in some of your vids helping you out. EVEN if its tasting your delicious creations!!

[@braddixon3338]

I love chicken thighs!! Probably one of my favorite cuts to cook and eat, just so juicy and crispy when the skin is done correctly like yours.

[@Mike2trys]

Just discovered how much I love these recently. They don’t get their due respect

[@SJtoobsox]

Fork don’t lie and neither does BR. He has reached The rarified air of Chef John and Malcolm Reed. Always my go to for anything BBQ. These are so good you’d think they were fried. Yum!!

[@speedlerme]

First time tonight, family loved it! Thank you for sharing this - wonderful!

[@gregthekegg817]

Definitely gonna try this with a whole chicken tonight!! Loving the hot sauce spritz. Keep up the good work!

[@24kachina]

Fabulosity and simplicity, perfect! Gonna make these tonight. Brad - i have to keep requesting - your homemade Chudrizo sausage stuffed in a porchetta - a Chudrizochetta.

[@C-Mah]

I was planning on trying this recipe out and had a quartered and salted chicken in the fridge. Things happened, decisions were made, and I didn't have 3hrs to cook. Que Brad's Easy BBQ Chicken video. These two videos saved dinner.

[@aclements643]

LOVE the Weber series! Thank you

[@WastedMoment]

I got a weber kettle a few weeks ago, and already purchased a few SNS accessories for it. Really loving the kettle series, super helpful for ideas and how to.

[@rocket4602]

Dude!!......real world BBQ.

[@mariochesser7849]

Just bought my first weber, 22". I'm glad I found your channel!

[@DeAnoJackson]

Newer fan here. This makes about the maybe 40th video of yours I've watched? I don't know; wasn't counting. But you're awesome. Love your personality, love your teaching style, love the obvious love for what you do. Keep it up homie

[@horacio3614]

I’m glad I found a fellow Texas!

[@BottlesOfSoap]

Chicken thighs are so good. Love how easy it is to get such great results

[@jackyucuis8655]

Thanks Bradley. I followed the steps and turned out crispy and moist.

[@cliffvictoria3863]

I'm grilling steaks tomorrow but my wife, for some reason, doesn't like steak. These chicken thighs are calling her name. She loves simple foods. Thanks for the recipe, Bradley!

[@gsomoco2041]

This is one of my favorite things to cook. Cheap, easy and pretty damn good on short notice.

[@mikeh4613]

Basic good food cooked well is the name of the game.

[@doms8903]

Looking good, I do the same thing with a vortex, gonna try the sprayer for the hot sauce trick, nice job.

[@paoloalfante3801]

I’m interested in a vortex. What else do you use it for besides chicken parts?

[@doms8903]

@@paoloalfante3801 mostly chicken wings. Sometimes 1/2 chickens on either side

[@damoose1829]

This is tomorrows cook on the Weber!!!! Thanks Brad

[@Nyghtprowler]

I go super high heat (indirect) with a Vortex on the weber with wings - they come off the same way. Soooo good - and simple.

[@GabrielBaker403]

Does it cook quicker that way?

[@ajhall141]

Teach us the ways of pulling the string on the bag I can never get it

[@MrWillowbeard]

Digging the Weber series, keep up the great work!

[@billdiclemente697]

Followed this process on my Weber, they came out awesome. Nice crispy skin. Thank you

[@erichbeer7124]

I'm trying to learn pulled chicken pulled and did a first run last week w/ chicken thighs. This video is SO timely. I pulled off around 180and was worried I overdid it but seeing how high you take them and them still being juicy makes me excited for round two. 195-200 pull this time!

[@johnhurt9858]

Hey man I run my chicken to 185 and super tender. Now shred tender like you want but close. Still juicy. I say run a few at the 195-200 range like you’re thinking BUT let 1 piece go a few minutes longer. 205°F and let me know. Pork butt shreds at 205, and brisket is probe tender at 205-210. So that seems to be the magic number.

[@vido989]

@@johnhurt9858 205inner meat temp of 205 weber ? Idk how he opens both lids to max and still dont past 400 on weber ? If i open my napoelon lids till max i can reach over 600f

[@itllbeawrightyep5579]

I did the same recipe for the first time on 4/9/22 at a bbq contest only thing different was I used Frank's buffalo wing sauce to spray and had to do 2 chicken halves it was awesome! We placed 7th thanks for the video. 😋

[@creeksidemktbbq]

This series kicks ass, thanks!

[@UnkleAL1962]

I have them on the weber right now along with a baked potato and it's about my 4th time making them this way soooo good thank you!

[@TRIPLEBsBBQ]

This is always my favorite way to do chicken thighs. Can't go wrong

[@Ghostup6]

New to the channel but just wanted to comment and say love your work brah. Keep going 🔥

[@thebbqprince]

Now this is how you cook chicken, well done!

[@cu3rvossmokehouse566]

Fully agree on the 190+ temp. I’m always the unpopular opinion guy when I say I don’t like how wings taste when pulled @ 165… I typically sauce them around 185 and then pull at 200 and toss them again..

[@rmagala]

Chicken thighs cooked on my Kamado at high heat is one of my favorite things to grill. I will need to try that hot sauce spritz. That's next level

[@jny78]

Love this series!

[@Neversettle0o]

Wow, that looks so good. Thank you for sharing 👏🏻

[@jeremydeck9829]

Amazing how many people can mess up a chicken thigh. Great work, crispy to perfection.

[@dubehigh]

Perfectly done, nice job Bradley 👍👍

[@SkunkMonkey991]

WOW! Have to try this tonight. Looks delish.

[@deanvoss7098]

I'm making these for Father's Day coming up

[@RV-ds5uf]

Badass! I’m so gonna try this thanks!

[@mrlewis4982]

I’m impressed. A plain salt brine made the skin that crispy

[@TKrakowski1]

Love the chicken thighs. Learned some tricks I’m gonna use for my next cook!

[@tacticalmacabee18]

Maybe I missed it but what temp do you have the weber at?

[@AlexZander688]

I also like to do a dry brine or wet brine with chicken, a little bit of baking soda added to the brine. Then do a one minute boil blanch, take them out and cool them in ice water. Then let sit in the fridge to dry a bit. But Rotisserie is my favorite way to cook chicken.(overall the coals with lid off. true rotisserie.) You get the magic flavor smoke when some of the fat drips onto the coals and of course the self basting goodness.

[@fang-penlin4482]

Thank you so much for sharing this recipe, so good and easy to follow 🤤👍👍👍

[@08Mitch13]

Look great! What temp did they cook at? 350?

[@ChudsBbq]

at least, as hot as I could get it!

[@Dexterity_Jones]

I do a lot of chicken during the week, mainly because its super fast to cook (and its delicious), days off are for longer cooks. Stuff like this helps

[@ericaandjeremy]

Yuuuuuuuum I love chicken thighs!! When I heard the crunch my mouth started watering.

[@ffggvbh4262]

Looks amazing but what temp are you cooking at?

[@whayes1282]

Hey Brad, I do this very same technique when cooking my chicken and it comes out simply delicious. Thanks for sharing.

[@bhughes9258]

Awesome as always!!

[@alveus8205]

Dude, I cannot believe how crispy you got the skin. I’ve tried a bunch of methods of the Weber Kettle with no success, but not this one. I’ll try this on the weekend. Keep up this great series.

[@anthonyfoster5382]

That crunch! I'm gonna try it

[@codytaylor8129]

I have always struggled with crispy skin. Tried it tonight and came out perfect! Thanks for all the tips!

[@Rbouch]

Got to give thighs a try, I’ve been using legs all the time which I love….going to the store today and get some!

[@OffsetRookie]

All great chicken is cooked hot and fast; Deep fried wings, rotisserie chicken (when done on a grill and not store bought crap), and anything else you want to cook and taste great. Just like Chuds BBQ, chicken loves the heat! Great video sir.

[@hurleywilson7246]

Well done. Crispy & juicy.

[@Niagra2011]

I don’t want a Chicken Thigh right now. BUT I DO WANT A CHICKEN THIGH RIGHT NOW! Thanks Brad! My wings were like that yesterday. Crunchy! I can eat yard bird 3-5 days a week!

[@ericharrigan4156]

Thoughts on reverse searing chicken vs direct heat, vs hot and fast indirect like you did in this video?

[@Alex-ye1br]

What temperature were you keeping the kettle at for this cook?

[@wisam1991]

Do you recommend the SNS slow and sear? Can I make do without it? I just bought a 22" weber and still learning. Have seen some videos where people just put all the charcoal to one side. Thanks!

[@MikeBrownBBQ]

Some of the best eating is chicken thighs and pork rib chops. Great video Brad!!

[@tdmhouston]

This looks so tasty. A basic Air Frying technique on the Webber.

[@paulbush8747]

👍 on this tutorial. Love the last bite! "For all you ASMRist out there" 🤣😂

[@bryanpergakis]

This is great and exactly what I was looking for, thank you!

[@kuch96ss]

I deff need a slow n sear. I do mine with a vortex and it works well but never looks like this lol

[@johnhurt9858]

I baste mine in oil like Big Bob Gibsons (They baptize in oil) and I’m curious could I take regular Pam cooking spray and use it like the duck fat spray? Seems like I could.

[@LEDtuba1st]

Looks amazing! Quick question, are the gloves just nitrile gloves or do you have a glove you recommend for use with the grill?

[@gsbbq4870]

Do you ever pull the skin and season and tenderize the meat and then put the skin back and season that? I have done that and and had nice results. Also season the back side.

[@MarkDanielMiller]

for those of us kettle-less pellet grill boys, what temp were these at - about 450 the whole time?

[@brianwilliams309]

I made "fried" chicken on the weber last year. Crispy crust and tasty to.

[@allieandbo]

I'm never trimming that skin on a thigh again. Eating said skin off every piece...Alpha move. Establish your dominance. I like it.

[@brianjohnson9740]

nice, where did you get the gas torch?

[@OKIEBBQ]

That's the crispest chicken I have ever seen or heard! AWESOME!

[@ClaimingChristianity]

What temp do you pull um off at? 190? That skins sounds amazing

[@jarridcarter5001]

Can you do this with rubs?

[@MrBullet888]

You can. I use the Slap Yo Daddy chicken rub and it's excellent.

[@mrlandpirate7]

Tried this today and it was D lis e ous thanks for sharing 👍

[@AO-bm1pi]

Damm it Bradley Robinson got me going to go buy some chicken thighs that's my go to on a weekly basis

[@billsiebel9941]

Great video. How about some pork belly on Weber kettle?

[@tyronejackson1150]

Awesome , can this be done with a pellet grill at 375-400 degrees

[@duanejones1796]

What temp should I shoot for on my Rectec Bullseye?

[@fread51]

These with some potato salad cornbread and turnip greens with a big glass of sweet tea going to be a damn good meal

[@morningglory9519]

What temperature for cooking this on a pellet smoker?

[@DP-lx1jn]

Do you ever use corn starch in the rub for the chicken to make it crispy

[@madisaur0]

Lol I'm literally eating Louisiana hotsauce right now with Oysters. Don't judge me that it's 10am, cravings come when they come.

[@ChudsBbq]

🤤

[@JohnDoe-qf1ur]

chicken thighs / legs are probably my most favorite cut to grill.

[@davidconners]

I have a weber smokefire pellet smoke already but I want to have the option of using charcoal and non pellet wood, between a weber kettle and smokey mountain. Not trying to break the bank, any suggestions on what I should go with (open to weber or non weber options)?

[@kylemontague980]

Weber Kettle is going to be better for faster/hotter cooks, while the WSM is strictly a smoker where you are going mostly low and slow- you can go up as high as 300 or so but it will take you a long time to get there.

[@markcasey8416]

I would love to know how you adjust the viscosity of your hot sauce! My spray bottle keeps clogging up!😢

[@chrisschmidt8948]

Broke a nail smashing that like button!!!😋