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.

[@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✔️

[@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.

[@broadwayfarms4396]

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

[@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!

[@Mike2trys]

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

[@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.

[@Richie-Rich]

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

[@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!!

[@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.

[@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.

[@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.

[@mariochesser7849]

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

[@speedlerme]

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

[@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

[@ajhall141]

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

[@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. 😋

[@horacio3614]

I’m glad I found a fellow Texas!

[@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

[@gregthekegg817]

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

[@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.

[@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..

[@jackyucuis8655]

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

[@TRIPLEBsBBQ]

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

[@aclements643]

LOVE the Weber series! Thank you

[@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

[@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?

[@billdiclemente697]

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

[@BottlesOfSoap]

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

[@rocket4602]

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

[@paulbush8747]

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

[@jeremydeck9829]

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

[@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!

[@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

[@damoose1829]

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

[@MarkDanielMiller]

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

[@MrWillowbeard]

Digging the Weber series, keep up the great work!

[@TKrakowski1]

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

[@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.

[@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.

[@codytaylor8129]

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

[@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

[@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.

[@deanvoss7098]

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

[@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.

[@kuch96ss]

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

[@creeksidemktbbq]

This series kicks ass, thanks!

[@thebbqprince]

Now this is how you cook chicken, well done!

[@MikeBrownBBQ]

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

[@ericaandjeremy]

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

[@Ghostup6]

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

[@AO-bm1pi]

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

[@08Mitch13]

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

[@ChudsBbq]

at least, as hot as I could get it!

[@bryanpergakis]

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

[@whayes1282]

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

[@tdmhouston]

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

[@tacticalmacabee18]

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

[@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!

[@jmnorris50]

"Alright one more for all the ASMR people out there" Completely lost it at this 🤣

[@fread51]

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

[@JohnDoe-qf1ur]

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

[@ClaimingChristianity]

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

[@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!

[@SkunkMonkey991]

WOW! Have to try this tonight. Looks delish.

[@brianwilliams309]

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

[@fang-penlin4482]

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

[@jny78]

Love this series!

[@dubehigh]

Perfectly done, nice job Bradley 👍👍

[@Neversettle0o]

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

[@knoxvillehermitfreemoviesm3625]

Does kosher salt taste better than regular salt?

[@petitjeanriverhomestead]

Lived on Chicken Thighs at Dragstrips all over the west for 10 years Cheap back then. Didn't know about Duck Fat spray though! Did have Gallons of Kraft Mesquite BBQ sauce and always hot pepper Sauce.

[@ffggvbh4262]

Looks amazing but what temp are you cooking at?

[@aaronkarr9430]

Great video! Would like to see a hot n fast brisket video on the Weber.

[@OKIEBBQ]

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

[@morningglory9519]

Tried pellet smoking on a gmg at 450°. That's too hot a temp as it was done in 50 minutes and reached 210° internal. It dried out some meat under the skin, the skin was more burned than crispy. Flavor profile was good. Will try again at 400°.

[@LEDtuba1st]

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

[@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!

[@RV-ds5uf]

Badass! I’m so gonna try this thanks!

[@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]

🤤

[@billsiebel9941]

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

[@ericharrigan4156]

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

[@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.

[@anthonyfoster5382]

That crunch! I'm gonna try it

[@THutch556]

Nice Flex pulling that string! I’ve done that like 3x total in the 30 years I’ve been grilling. Lol, Now the pocket knife just comes out when it’s time to open a new bag.

[@RandomInternetPeople]

Hard to beat that Chud Box Chicken tho...

[@mrlewis4982]

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

[@ernestlooker4015]

Awesome cool cook sorry I haven't been watching lately I've been busy but now I got time to catch up on some of your videos

[@johnsolberg7301]

Great video. I like to smoke n cook " Butts & Clucks". I put a pork butt on lo n slow when I wrap it at the stall crank up to 325 add thighs & drums. Will try the spray of hot sauce can't wait to try it. Thanks

[@adamcoe]

just realized i have thighs in the freezer. this is dinner tomorrow. nice one Chud!

[@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.

[@THutch556]

Great Vid Brad! Careful though, Weber’s start to multiply fast. I know you’re a pit builder, but I could see a 26” in your future. Lol.

[@jefflebowski3784]

Bradley, great video as always. But I gotta say: viscous = dense or gooey. I suggest saying watery or low viscosity instead. BTW I’m buying some thighs at my local HEB tonight! Thanks!!

[@chrisschmidt8948]

Broke a nail smashing that like button!!!😋

[@Shidobuz]

"fork dont lie* Chef John is somewhere smiling right now