How to cook crispy skin chicken on the weber kettle! Super easy simple grilled chicken thigh recipe!
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Crispy Skin Chicken on the Weber! | Chuds BBQ
21 Comments
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Great vid.
Looking forward to crispy skin!
Just tried tonight, easy, cheap, and delicious! Love them the way they are but I know how people are with their bbq sauce (I cook for my family a lot). That being said would brushing with some bbq sauce at the end make the crispy skin soggy?
Hey Bradley, If you don’t have time to dry brine your chicken thighs with salt overnight, can you still get the skin crispy by using the duck fat as you show in your video? I will cooking them on my Weber kettle using my Vortex.
i live in a condo and cant have a kettle but needed some crispy skin chicken. i cooked direct in my gas grill on the warming rack. no flair ups. used good ol chud rub. turned out fantastic. thank you chudsbbq
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.
I kept repeating dayum that chicken looks good lol definetly gonna add the spray bottle tech for hot saucin future grill sessions. Dayum that chicken looks fkn good
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!
Amazing how many people can mess up a chicken thigh. Great work, crispy to perfection.
I’m impressed. A plain salt brine made the skin that crispy
Bradley, I finally made this. Didn’t let those damn mosquitoes stop me from cooking something outside. I tell you what that chicken was poppin. Delicious, crispy and still juicy even though I got caught up watching tv and took it off the fire a little late.
What temperature were you keeping the kettle at for this cook?
So I tried this and I failed, set up the same way, run it wide open, however the thighs where on the smaller side, and when the meater said done I gave it an extra few minutes, skin was part way there but still to flabby and the meat although cooked by probe temp and a thermo works seconds check still had that not fully done texture, a bit gelatinous. The other thing was by the meater it was all over in 15min. Can anyone help me out. The meater was calibrated. Was the grill too hot, running 210 centigrade, I really want to nail this, if anyone could give me a steer it would be much appreciated
Are the bottom vents completely open?
Duck fat spray? Shut up and take my money! Already perusing amazon…daaaaaamn!
I'm making these for Father's Day coming up
No item-Guess
Thanks Bradley. I followed the steps and turned out crispy and moist.
Just bought my first weber, 22". I'm glad I found your channel!
New to the channel but just wanted to comment and say love your work brah. Keep going 🔥
This is great and exactly what I was looking for, thank you!
Now this is how you cook chicken, well done!