Simple BBQ Chicken On The Weber Kettle

No Vortex. No Slow n Sear. No Briquette Basket. This video shows you how I make a simple BBQ chicken with no charcoal accessories. Nothing against them, and I use them all the time, but it is extremely easy to get great results using basic indirect methods which will yield a beautiful, flavorful, juicy bird.
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#grilling #cooking #chicken #bbq #barbecue

[@davidb9547]

That's classic . Just a grill, some charcoal, Ana a chicken. Makes my mouth water.

[@CookingWithRy]

Yep. Works like a charm :)

[@seanjohnson1707]

Just bought myself a Weber master touch, we're over here in the UK and this is by far my favourite channel! Thanks for the content!

[@CookingWithRy]

Awesome! Thank you!

[@jeremiahdelacruz7005]

One at home chef out there. I just have a Weber and have been getting into smoking foods and watching your channel helps me out so much!

[@richardfugate5365]

I liked your honest approach to the taste test! Your hat stayed on and your eyes didn’t roll back in your head. You didn’t shake all over. You kept standing on two feet. You didn’t say, OMG this is soooooooo gooooooood 23 times!! I really appreciate you keeping the drama queen out of the video! When I was 15 yrs. old I started paying attention to how my dad cooked chicken. Now I’m 60 and have probably used over 50 variations of cooking fricken chickens, and this way is always one of the best there is. Pretty work!!

[@nandousio]

I really love your work, thanks for the tips! Regards from Spain!

[@purleybaker]

Cooking at the lower temp is where I've ended up with whole chicken. Thanks for the video.

[@NoHippieBBQCooking]

That chicken had some great color

[@CookingWithRy]

Thanks! I was really pleased with the color. The taste wasn't bad, either :)

[@ladyJustis]

Yum! I left a pan of water beside the chicken.. swear it helped keep it super tender

[@tammyhowell5304]

I made this over the weekend and it was fabulous!

[@CookingWithRy]

Awesome!

[@jlathem56]

You can't go wrong with the KISS method of grilling or barbecuing! (Keep It super Simple)

[@CookingWithRy]

Very true. The accessories are nice, but you can always fall back on the basics :)

[@dannmilich6246]

That is a great cook! I like to find the most simple ways to cook chicken, it turns out the best!

[@CookingWithRy]

Very true!

[@johnmanzo9329]

I remember back in the day using bricks as a separator. Nice looking chicken.

[@jesseforrest416]

I love both crispy & rubbery 🐔 skin 😋.

[@CookingWithRy]

LOL. I can make you both :)

[@jesseforrest416]

@@CookingWithRy perfect that's where the flavor is at least for me. Anyhow great video👍

[@jlupe7668]

Nice looks good thanks for sharing your video 👍💯

[@carlosmora1014]

Why do you cut it in half instead of leaving it whole? Thanks, great content.

[@CookingWithRy]

For easy of placement on the grill and I find it cooks a bit more evenly.

[@deezy23]

good explanation of the chicken skin; looks great!

[@CookingWithRy]

Thanks!

[@joukedevries1923]

It's nice you show Fahrenheit and Celsius

[@WatchGeek]

I was just going to say that

[@jenniferemerson1123]

All This FOOD Looks So Damm God THAT I NEED SOME!! NOW NOW NOW!!!!

[@FireNation515]

Looks fantastic Ry! I'm going to have to try this very soon. Don't get me wrong, I love my smoked meats, but I gotta say, those birds look delicious!

[@CookingWithRy]

Just add some wood chunks in there for some smoke. I do it all the time :)

[@JordanJoness]

Cooking up a full chicken as per your directions on my Weber right now while enjoying some suds. Love how you keep it simple and down to earth, that’s what charcoal bbq is all about!

[@CookingWithRy]

Enjoy that bird!

[@chargriller6547]

Geez. How did we ever grill before those new fangled gadgets out there? Oh yea that’s how. Thanks RY 🐓

[@CookingWithRy]

Gotta reach back in time every once in a while to remember how it was done ;)

[@CookingWithCJ]

Simple and delicious brother! Great job Ry!

[@CookingWithRy]

Thanks! It's fun to go back to basics sometimes :)

[@haleyhoss2675]

I see you are over 12000 sub's... Good for you.

[@CookingWithRy]

Thanks! I just noticed that today :)

[@shawnmitcham9824]

I had seen this video when it came out, but it just popped up again. I really appreciate you in a world where people like to push expensive accessories and grills/smokers. I have a 22” master, as well as a Yoder 640. I use the kettle more than not. It makes me happy to see a purist like yourself showing us how simple making great food can actually be. You are great. I watch every new video you post. They’re great. Keep goin bud.

[@CookingWithRy]

Thanks so much. I have plenty of gadgets and accessories, but my Weber Kettle is by far my favorite cooker :)

[@lsuman38]

perfecto brother!! I thought I had beeen wrong all these years!!!

[@TDRUSH1]

👍That's my favorite way to do chicken to it just seems to taste different

[@CookingWithRy]

I agree. It always turn out so tender and juicy like this :)

[@paulruth83]

Cooking with RY ,you have moved up to my number 1 go to Grilling/Cooking videos, PERIOD! I'm sitting in my backyard with a split down the middle chicken on my Weber Kettle just enjoying a beautiful afternoon here in Florida. Yeah it's very warm here even in the shade. WOW!, it sure smells good where I'm sitting. 👍😎👍

[@CommercialFree78]

"Things should be made as simple as possible, but no simpler." - Albert Einstein This is my kind of barbecue chicken done on my kinda grill. No B.S. Thanks!

[@SmokinJoesPitBBQ]

Looked really tasty! 👍🏼

[@CookingWithRy]

Thanks :)

[@eddiea.2542]

Great video and amazing background music!!!

[@daniel1c]

Ry, a good tip that works perfect for me is to always have the legs towards the coals and breasts away; It creates the perfect gradient to get the leg and the breast each reach their presspective temperatures at the same time (175 and 160).

[@bigmark2.046]

I was going to say the same. Side note: Whenever I do chicken pieces, I always give the thighs a head start of about 20min before I put on the rest, with the drumsticks closer to the fire along with the thighs.

[@ccsmooth55]

Great advice!

[@michaelhorstman993]

I've been cooking my chicken like this for years. My family loves it!

[@deirdrehill9480]

I can say first hand that this chicken was delicious. Still had a smokey taste even without wood. I also enjoyed that tangy bbq sauce you served. What are you grilling this week?

[@TeddyT6]

It threw me off when the internal probe temp was 10 degrees cooler. U think these thermometers are not really that accurate. Good jon on the chicken though. I want to try this recipe!

[@sting1111]

This takes me back to the church chicken bbq's of yester year. thanks for this!

[@els1284]

Cooked you recipe this weekend. Absolutely amazing. Love your channel. Keep the videos coming. Pete. (United Kingdom) 🇬🇧

[@CookingWithRy]

Thanks so much :)

[@michaelmattichiii1595]

Thanks for sharing! Very well done.

[@bradburke1292]

Very simple and to the point..the best way to grill!!

[@THEREALSHOWBBQ]

The color you got was awesome and still have that juiciness from taking you time. Great cook bro. Thanks again!!! 😁

[@CookingWithRy]

That sauce sure helped :)

[@RaspberryRockOffGridCabin]

Did you do anything with the juice you collected on the bottom or was that just to protect the weber?

[@CookingWithRy]

Just a drip pan :)

[@dman7857]

Awesome tips and recipes as always Ry! Thank you so much for the content. You have been my main kettle training!

[@CookingWithRy]

Thanks for the kind words :)

[@DavePruett]

One of the things I love about BBQ/grilling is that you can use one of those disposable Aluminum grills, the most basic Weber kettle, or high end pellet grills and offset smokers and get delicious results every time as long as you've mastered the basics. Not that some of the accessories and fancier cookers aren't great, they are just not necessities. Thanks for keeping it simple sometimes.

[@CookingWithRy]

Very true words. The 'toys' make things easier at times, but absolute basics can give you great food :)

[@SoftwareDevJason]

This is a great way to cook chicken, thanks. I start with a whole chicken the night before, spatchcock or halve it. Brine it overnight in a small cooler and cook this same way. I tend to finish over the coals to crisp up the skin. I use the rub from here: virtualweberbullet.com/chicken6.html on both my WSM and kettle.

[@nikehike]

great video! what was the total cook time?

[@CookingWithRy]

I didn’t really track it since I was aiming for an internal temp 😊

[@nikehike]

@@CookingWithRy I see thanks. so maybe an hour or so?

[@CookingWithRy]

@@nikehike Roughly. But plan on 90 minutes to be safe :)

[@nikehike]

@@CookingWithRy thank you, sir.

[@noogman]

When cutting the chicken in half, do you split the breast plate in half and leave it in the bird while grilling? Or do you remove the complete breast plate before you put the chicken on the grill?

[@CookingWithRy]

Honestly, if I’m feeling kinda lazy, I just leave it 😊

[@red12dirt]

my kind of cook nothing fancy just a webber kettle and nothing else needed!

[@ayzedigirlsdembaby4270]

I like how you cook keep it up good work man!

[@malcolmdean6899]

Ry your videos are great. Simple and straightforward. Can you make a Kentucky bourbon bbq rack of lamb video? Thanks again

[@davidrussell631]

I’ve grilled chickens so many ways, including this basic two zone method. It’s as good as charcoal chicken gets. What’s the BEST basic bbq chicken, though? Trim fatty skin a little around both ends of the cavity, salt and pepper, smoke on a stick burner (or pellet grill if it’s what you have) at 225-ish* until 130-140* internally, and then stoke the fire to 325 or so until it’s 160* in the breast. You get more time to drink beer if that’s your thing, but the slow cooking with the hot and fast finish truly is the best of both worlds. Instead of that smoldering wood on charcoal taste, you get the clean, true wood-fired smoke flavor, juicy and moist chicken, and yes, the prolonged cooking coupled with the hot and fast finish results in great tasting skin. No bbq sauce needed! Nowadays my kettles are mainly for burgers, brats, dogs, chops, steaks. So I use the grill for grilling and my smoker for smoking. Imagine that.

[@DavidJohnson-cn7kc]

Great vid. I'm interested in where the probe was placed to measure the grill temperature - I couldn't make it out. And would you advise having the lid thermometer over the coals as in this video? Or was it there just because it's good to have the vents over the chicken? Advice appreciated!

[@CookingWithRy]

I just try to get the ambient probe somewhere between the edge of the coals and the far side of the kettle, but close to the side. And I generally try to keep the vents over the food :)

[@solosuperman]

I like to cook hot and fast. Do you feel a slow n sear is necessary or can you cook good bbq without it? Thanks

[@CookingWithRy]

You can cook great without it. It’s just a tool to help.

[@teecee4459]

I'm currently using a little Weber camp grill to smoke a whole chicken, as well as pork butts and chuck roasts. It's a tight fit on the chicken, have to put a piece of foil over it to prevent contact with the lid, but it still comes out pretty good. I need to get 1 of those kettles!!!

[@GerVlad]

delicious, but all those sensors and technology look ridiculous to be honest

[@CookingWithRy]

You can skip using them. I enjoy using them and the guesswork they remove from the process.

[@davidstokes925]

Sure looked delicious. Never thought BBQ chicken was supposed to be crispy. Liked it simple!

[@citylotgardening6171]

Great video just did this turned out great thanks for sharing thumbs up to you friend

[@scubadivingunicorn4254]

I may have missed it in the video, but can you estimate how long this cook took?

[@CookingWithRy]

I can't recall, but usually when I do chickens like this it is no more than 90 minutes. But I always cook chicken to temp :)

[@scubadivingunicorn4254]

@@CookingWithRy Thanks for the quick reply! The chicken came out looking great. Your channel has become my go to when I am looking to make anything on my weber kettle.

[@dont_talk2me]

I dont have an instant read thermometer, but a 6 probe Ink Bird Thermometer. Why did your probe and instant read show different temp by almost 10-15 degrees? How can I make sure it is always safe to eat using only a single thermometer?

[@CookingWithRy]

Different parts of the chicken will often register different temps, and you can also just hit the wrong spot sometimes--too shallow or too deep. For chicken I'm usually happy when the thighs are at 165 F :)

[@dont_talk2me]

@@CookingWithRy thank you for your response.

[@MtnXfreeride]

Alright, you take it off at 165F.. but im reading that dark meat like the thigh needs 170 to 180 so it doesnt have a sticky texture. Is that not needed?

[@CookingWithRy]

That's really a personal choice. I have no problems at 165 :)

[@bbqottawa8092]

Great video. No big production on the chicken. Wish the screen is scratch and sniff😂

[@wornslick]

Looks great Ry, I am going to try it this coming weekend. Was that a 22" Weber?

[@CookingWithRy]

Yes, 22 inch :)

[@ryangray6912]

Thank you for these videos. Simple and easy to follow

[@037flipit]

Lol Ry: "Nothing fancy guys." Proceeds to light charcoal with torch.

[@CookingWithRy]

That's not fancy. Fancy is lighting the charcoal with Peach Schnapps -- which I've done :)

[@dynamike5651]

May I get the name of the song you used?

[@CookingWithRy]

It’s from a commercial music licensing service. I don’t note the titles when I use them.

[@dynamike5651]

Awe man!! I like that song.

[@odom2142]

Thanks for the lesson. I’m new to kettle cooking. So if I wanted to do this the same way except get the crispy skin, could I just put the chicken skin-side down over the coals for a few minutes at the end or would that burn it?

[@CookingWithRy]

Crispy skin relies a lot on the skin starting out very dry, so make sure you have it as dry as possible. Then if you're going to give it some direct time near the end, hold off on saucing it until after you've crisped it up to your liking :)

[@odom2142]

Cooking With Ry I’ll try that. Thank you sir!

[@t-rozbenouameur5304]

I found if you air dry the chicken overnight in the fridge you get much crisper skin

[@wolfhound802]

Dry brine the chicken uncovered in the oven the night before with some baking powder in the rub, smoke at 350, and while it’s cooking baste it with melted butter. You’ll have crispy skin.

[@Eric_Gilbert]

Where do you get that sauce?

[@CookingWithRy]

From Scott at The Real Show BBQ Channel. The link to his channel is in the video description.

[@baritonebynight]

I love love BBQ chicken...I could eat it everyday.

[@jcschock]

I like the simplicity of your latest videos. Just chicken, rub and bbq . Very nice!!

[@CookingWithRy]

Thank you! Simple is sometimes the most fun :)

[@stevehuk902]

Agreed. You dont need 500 steps to make great food. Just a nice simple weekday meal. Perfection!

[@mrmac123]

I love this video, back to the basics. Thanks Ry!

[@TB-rt1hm]

i love your channel man

[@t3fLoN77]

What was the kettle temp avg and total cook time?

[@CookingWithRy]

I mentioned in the video it was around 350. I don't worry if it's withing 50 degrees either side of that on a temp that high. As for time, unless I mentioned it in the video I don't know since temperature is the determining factor for when chicken is done. I focus on that :)

[@t3fLoN77]

Cooking With Ry thanks for the response! Yes I cook by internal temp too, I was just curious how long it took to get 165 internal at 350 pit temp just for reference. Thanks again man and nice cook.

[@chevojke]

How long it took in total. And once you mentioned not using accessories. Im a little bit concerned about making brisket but i dont have. Any of the accessories. Do I really need it or it could happen without them. Thx man I loved the simplicity of the method you made it look way easier

[@CookingWithRy]

I'm not sure about the time since for chicken I focus on the temperature. That's the best guide for poultry. You could do a brisket on the kettle without accessories, but having at least a briquette basket and a hinged grate for the kettle will make it much simpler to do :)

[@drs2711]

Just watched your rotisserie video.. Whats your preference on half/whole chicken? This method or rotisserie?

[@CookingWithRy]

For half I'd use the Weber Kettle indirect on the grates, and for whole I love the rotisserie :)

[@smokingtarheel3003]

Looks great. I did a BBQ chicken yesterday and the color wasn't that good but the skin was like you described. We always keep some Carolina sauce on the side for dipping....

[@CookingWithRy]

It's so good for dipping :)

[@2650Smokey]

Good looking yard bird you got there! 👍

[@CookingWithRy]

She was a tasty one :)

[@mckeon1960]

It's 3am and I'm watching this, now I'm hungry

[@nuukemm]

Great video! I hate to ask this but I’m still new to smoking on the kettle. With the coal setup that you had, where did you leave your top and bottom vents to obtain the roughly 350° and remain there?

[@CookingWithRy]

Often I'll start with the bottom about half open, and the top fully open, and adjust from there to dial in the temp :)

[@UncleBirdsBBQ]

Cut the chicken down the middle of the backbone io keep the chicken from falling apart when they get tender. I also rest the chicken in a oven or Ziploc bag in a heated cooler for 30 mins to give the heat and juices a change to redistribute.

[@SmokingwithBush]

so simple, but I bet that chicken was incredible. well done

[@CookingWithRy]

Thank you! It was tasty :)

[@SmokingwithBush]

@@CookingWithRy yep! I just did some on the grill for dinner and the wife was shocked at how good it turned out

[@alfie-yy8im]

Great video. Wondering if you were able to complete the entire cooking without adding more charcoal?

[@CookingWithRy]

For this one, yes.

[@SatoshiHODL]

I may have missed it and I don’t see it in your Amazon list, but can you tell us what type of light are you’re using?

[@CookingWithRy]

Are you talking about lights for filming?

[@bayjustin3885]

Why don’t smokers place some juice or water under the meat for juiciness …?? 😢

[@TheMayhem15]

Back to basics nice RY. Love it. Thats how we started.

[@CookingWithRy]

Just a pile of charcoal and a bird :)

[@TheEwok1987]

Dumb question but what does the foil next to the charcoals do? Thanks!

[@CookingWithRy]

That's just to catch drips to make cleanup easier.

[@iain075]

Really enjoyable video sir. Greetings from Switzerland.

[@CookingWithRy]

Glad you enjoyed it!

[@fecampbe6942]

Howdy Ry. This is Fred From Albuquerque. I've been watching you for over a year now and am impressed with both your food prep and tasting. This question is off subject but I've been wanting to ask you. If you could have only one cooker, which would you choose? The Weber kettle or the Oklahoma Joe? I have a Masterbuilt Electric smoker and a great GMG Daniel Boone pellet grill. I have a 22" Uniflame kettle copy that doesn't cut it, and the bottom end Sunbeam gas grill circa 1990. I'm looking to replace the latter with either of your favorites. I use all my grills as I cook on them daily. using a stove or oven in a house when it's 100 deg out doesn't work. I'd have to be a cold food vegetarian....yuck

[@CookingWithRy]

Weber Kettle. In fact I'm doing a video about this very subject soon :)

[@Burritosarebetterthantacos]

I bought a weber genesis gas and a weber kettle. They have been a great combination and well worth the money

[@dwaynewladyka577]

Mouthwatering goodness. Crispy skin on chicken is the best. Cheers Ry!

[@CookingWithRy]

Thanks!

[@kevin86674]

Thats the way I still cook on a weber.

[@CookingWithRy]

Simple and works great :)

[@brianappleton9803]

Great video, What is the point of the foil under the chicken? You use any wood chunks?

[@CookingWithRy]

The foil was just to catch any excess drips to make cleanup a little easier. And no wood for this one--it was a no-smoke grilling session :)

[@Cookwithme134]

My mouth's watering

[@odom2142]

Ok Ry, I am making this right now. Yesterday the ribs I made after watching your vid turned out wonderfully! My question for you today is: Why do you remove the chicken at 165 instead of about 158? I thought the temperature would rise to the perfect temperature while resting.

[@CookingWithRy]

It's just personal preference. Also, with poultry, unless it's a big bird, I tend to not count on much carryover increase :)

[@odom2142]

Cooking With Ry thank you!

[@tannern550]

What was the total cook time on the chicken

[@CookingWithRy]

If I didn't mention it in the video then I wasn't tracking it since internal temp was what I was shooting for.

[@elliottd495]

What's underneath the foil?

[@CookingWithRy]

Nothing. It's just to catch drippings and make cleanup easier :)

[@elliottd495]

Oh!! Lol. Thanks. I love your videos. Subscribed. 👍

[@CookingWithRy]

Thanks!

[@ThrustIssues7]

How long would you say it took to cook?

[@CookingWithRy]

If I didn’t mention it I wasn’t tracking it since this is cooked to temp, but usually it takes around 60-90 minutes.

[@kathrinekerns8398]

Very good. Do you have a favorite brand of chicken to use?

[@CookingWithRy]

Not really. I just look for fresh and reasonably priced.

[@royallan3717]

That’s how I lite my heat beads.good work on the Webber

[@IAmMisterSipho]

Now you must learn to do it without the thermometers. Then without the Weber.

[@CookingWithRy]

Nah this is good for me.

[@brandonlarson9251]

The bird the bird the bird is the word. Perfect cooked can't wait to give it a try

[@CookingWithRy]

It was a tasty bird :)

[@Cardar84]

Are not top and bottom vents open all the way? And what it the foil for?

[@CookingWithRy]

I just adjust them to dial in the temp and make any further adjustments as the cook progresses.

[@ganjagreen4980]

Why not cook the whole chicken? I've done both ways...prefer whole chicken...still moist...skin crispy....and never use a temp...gauge...you can just tell...after years...of. bbq'n

[@CookingWithRy]

I can’t. That’s why I use a thermometer :)

[@najzain]

Should I sear the chicken? I use a bbq rub that has sugar in it.

[@CookingWithRy]

A quick sear for some color won’t hurt but may not be necessary :)