Comments on: Chicken Thighs on a Weber Kettle Grill

By: @fryeguy9939

@fryeguy9939 — Mon, 04 Aug 2025 07:42:54 +0000

Most videos tell you what temperature to have the grill at , or close to ??

By: @timothybrahler5621

@timothybrahler5621 — Mon, 04 Aug 2025 07:42:54 +0000

He should of had a drip pan.

By: @kinglouie4115

@kinglouie4115 — Mon, 04 Aug 2025 07:42:54 +0000

I knew that the bbq hook had more than one purpose! Thank you for the tip!

By: @heymanthatscoolable

@heymanthatscoolable — Mon, 04 Aug 2025 07:42:54 +0000

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.

By: @Arloho

@Arloho — Mon, 04 Aug 2025 07:42:54 +0000

can you pan sear and then grill?

By: @ThePrado361

@ThePrado361 — Mon, 04 Aug 2025 07:42:54 +0000

This was a great video

By: @philliphill4763

@philliphill4763 — Mon, 04 Aug 2025 07:42:54 +0000

Great video & good instruction!❤

By: @allevi5158

@allevi5158 — Mon, 04 Aug 2025 07:42:54 +0000

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

By: @b.jellis

@b.jellis — Mon, 04 Aug 2025 07:42:54 +0000

Why not run them up to ~200F? This breaks down the meat even more for thighs.

By: @cypress4539

@cypress4539 — Mon, 04 Aug 2025 07:42:54 +0000

Is there a difference between searing first or searing last? Reverse sear?