How to make delicious BBQ chicken thighs on a Weber Kettle Grill!
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Hey Stu. You got a chicken marinade? Something without too much sugar?
Is there a difference between searing first or searing last? Reverse sear?
Why not run them up to ~200F? This breaks down the meat even more for thighs.
Don't want to criticism your technique, but I've been doing chicken on my Webers over 40 years- I bast using vinegar, red wine or apple cider and close the lid with good results-
the vinegar kills flare ups and bonus a nice tang
Great video & good instruction!❤
This was a great video
can you pan sear and then grill?
Looks good. Personally I always do an indirect cook first (35 to 45 minutes or so) and then sear direct for another 10 minutes or so at the end. I think it drys out the skin and renders enough fat out so you don't really have to worry about flareups. I'd still eat the hell out of these though.
I knew that the bbq hook had more than one purpose! Thank you for the tip!
He should of had a drip pan.
can you tell the external temp pls
A little helpful but I seem to never get the hang of cooking on one of these types of charcoal cookers
Great video! About how many briquets were used in total?
I bought this as my first propane grill. It's been a fun, learning experience https://www.youtube.com/post/UgkxCx5fHawkK9OoV-ojFrY8JLnZrFwAmvUt . I think it's a bit too pricey after looking at other grills, but it wasn't hard to put together and it works really well. I love the side burner option for heating food during a power outage. I have an electric stove and live in the South (Hurricane season), so this was a bonus. I also bought a cover for it and it has protected it nicely (the Char Broil All-Season Grill Cover 3-4 Burner: Large). Every few grill sessions, I take the rack (or grate) and burner covers off and clean them with a non-abrasive scrubby and mild soap. I wipe the excess off of the bottom as well, taking care to avoid the gas and pilot lines.
I take mine to 190-200 they have a lot of fat and connective tissue to render. They can take it and it’s worlds apart from 165-170!
Very nice video, grilling is such an art. So many little tricks to be aware of.
Dude you really don’t know what you’re doing? You put the lid on. Come on dude…
Nice tips, especially the rotating the grill. However, doesn't using the hook poke the meat and allow juices to flow out? Wouldn't tongs be better?
Don't bother searing thighs…just go indirect, lid closed, skin up for about an hour… they are perfect.
Lost me at washing chicken
U got a new subscriber here ! My first time grilling thighs .
Why do u add BBQ sauce, underneath the skin? Never seen tht technique!
Hi Stu,
I am new to your channel. You present your information in such a calm manner. I must ask…. are you a teacher? You have excellent videos Stu.
Thank you for all of your hard work in preparing these videos.
Tierney Young
Why tf do people wash chicken 🤣🤣🤣🤦♂️
Dam looks like u cleaned the grill with your chicken when u was first burning them ha but nice they came out bomb looking I’m about to try an grill some right now
Great video, will be doing some thighs soon.
Great video mate, thank you.
If you ever make it to Kalgoorlie, Western Australia I'll cook you a BBQ mate.
Sub’d & Bell’d Excellent tutorial for me thank you
Most videos tell you what temperature to have the grill at , or close to ??