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!
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!
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!!
Fabulosity and simplicity, perfect! Gonna make these tonight. Brad - i have to keep requesting - your homemade Chudrizo sausage stuffed in a porchetta - a Chudrizochetta.
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!
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!!
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.
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. 😋
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!
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.
@@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
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..
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.
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.
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
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°.
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.
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.
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.
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.
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!
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.
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
I did low and slow to render the fat under the skin and finished on a high flame. The skin stayed crisp. Lost some moisture but it was still really good.
A majority of what I cook on my weber and smoker is chicken. Cheap. Delicious. Juicy. Still working on getting that super crispy skin on the whole chicken on my vertical smoker. one day.
Agree with hot and fast with chicken. Been trying to perfect on offset and even at high temps skin still a bit rubbery. Would like to see explanation of your prep table and burner setup and how you clean/maintain it (especially between raw and cooked meat). Thank you
If you're smoking it on a smoker, you can finish it over hot coals; depending how hot the coals are, about a minute or so on the skin side to crisp it up
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!!
Keep these basics coming bud, they're not too simple for us, they're realistic! We're not cooking briskets every week 😂
Lol.
I love this channel I just love it, especially his focus on the basics as you've pointed out.
Chicken Thighs are an underrated BBQ item for sure.
There a favorite at weddings! No one knows they like them till we offer!
The sound of the crispy skin won me over. This will be my dinner this evening.
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!
Yeah for dark meat 165 is just not enough. Quite obvious you can go 180 or indeed 190 with excellent results.
@@adamcoe I'm definitely a 180° guy myself.
I thought it was just me 190✔️
Loving the webber kettle series. Weeknights are becoming so much more delicious and easy.
Spraying the hot sauce is gonna be a game changer for me. Can’t wait to try it
Teach us the ways of pulling the string on the bag I can never get it
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!
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!!
Fabulosity and simplicity, perfect! Gonna make these tonight. Brad - i have to keep requesting - your homemade Chudrizo sausage stuffed in a porchetta - a Chudrizochetta.
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.
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!
Definitely gonna try this with a whole chicken tonight!! Loving the hot sauce spritz. Keep up the good work!
Just discovered how much I love these recently. They don’t get their due respect
This is always my favorite way to do chicken thighs. Can't go wrong
This is one of my favorite things to cook. Cheap, easy and pretty damn good on short notice.
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!!
Just bought my first weber, 22". I'm glad I found your channel!
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.
Thanks Bradley. I followed the steps and turned out crispy and moist.
LOVE the Weber series! Thank you
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. 😋
First time tonight, family loved it! Thank you for sharing this - wonderful!
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!
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.
@@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
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..
Love see your Wife in some of your vids helping you out. EVEN if its tasting your delicious creations!!
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.
Basic good food cooked well is the name of the game.
Looking good, I do the same thing with a vortex, gonna try the sprayer for the hot sauce trick, nice job.
I’m interested in a vortex. What else do you use it for besides chicken parts?
@@paoloalfante3801 mostly chicken wings. Sometimes 1/2 chickens on either side
I'm never trimming that skin on a thigh again. Eating said skin off every piece...Alpha move. Establish your dominance. I like it.
I go super high heat (indirect) with a Vortex on the weber with wings - they come off the same way. Soooo good - and simple.
Does it cook quicker that way?
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.
Digging the Weber series, keep up the great work!
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
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
Chicken thighs are so good. Love how easy it is to get such great results
Dude!!......real world BBQ.
👍 on this tutorial. Love the last bite! "For all you ASMRist out there" 🤣😂
Followed this process on my Weber, they came out awesome. Nice crispy skin. Thank you
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°.
Love the chicken thighs. Learned some tricks I’m gonna use for my next cook!
I’m glad I found a fellow Texas!
Damm it Bradley Robinson got me going to go buy some chicken thighs that's my go to on a weekly basis
Yuuuuuuuum I love chicken thighs!! When I heard the crunch my mouth started watering.
I'm making these for Father's Day coming up
This is tomorrows cook on the Weber!!!! Thanks Brad
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.
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!
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!
Now this is how you cook chicken, well done!
I have always struggled with crispy skin. Tried it tonight and came out perfect! Thanks for all the tips!
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
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.
This looks so tasty. A basic Air Frying technique on the Webber.
I deff need a slow n sear. I do mine with a vortex and it works well but never looks like this lol
"Alright one more for all the ASMR people out there" Completely lost it at this 🤣
Some of the best eating is chicken thighs and pork rib chops. Great video Brad!!
This series kicks ass, thanks!
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!
Lol I'm literally eating Louisiana hotsauce right now with Oysters. Don't judge me that it's 10am, cravings come when they come.
🤤
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.
These with some potato salad cornbread and turnip greens with a big glass of sweet tea going to be a damn good meal
Great video! Would like to see a hot n fast brisket video on the Weber.
WOW! Have to try this tonight. Looks delish.
Thank you so much for sharing this recipe, so good and easy to follow 🤤👍👍👍
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.
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!
Perfectly done, nice job Bradley 👍👍
Tried this today and it was D lis e ous thanks for sharing 👍
Wow, that looks so good. Thank you for sharing 👏🏻
Hey Brad, I do this very same technique when cooking my chicken and it comes out simply delicious. Thanks for sharing.
for those of us kettle-less pellet grill boys, what temp were these at - about 450 the whole time?
I made "fried" chicken on the weber last year. Crispy crust and tasty to.
That's the crispest chicken I have ever seen or heard! AWESOME!
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.
That crunch! I'm gonna try it
chicken thighs / legs are probably my most favorite cut to grill.
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.
Great video. How about some pork belly on Weber kettle?
Love this series!
just realized i have thighs in the freezer. this is dinner tomorrow. nice one Chud!
Well done. Crispy & juicy.
Badass! I’m so gonna try this thanks!
Hard to beat that Chud Box Chicken tho...
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
"fork dont lie* Chef John is somewhere smiling right now
Broke a nail smashing that like button!!!😋
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
I did low and slow to render the fat under the skin and finished on a high flame. The skin stayed crisp. Lost some moisture but it was still really good.
A majority of what I cook on my weber and smoker is chicken. Cheap. Delicious. Juicy. Still working on getting that super crispy skin on the whole chicken on my vertical smoker. one day.
And here I've been scraping nasty chicken skin all this time. Def doing this going fwd
Had fried chicken that didn't crunch like that! Wifey loves chicken off the grill. But I had always used hot sauce before the cook. This looks better.
Nice! Gotta look for that duckfat spray and creating a hot sauce spray is pretty cool!
Joe from Germany
Awesome as always!!
Agree with hot and fast with chicken. Been trying to perfect on offset and even at high temps skin still a bit rubbery. Would like to see explanation of your prep table and burner setup and how you clean/maintain it (especially between raw and cooked meat). Thank you
If you're smoking it on a smoker, you can finish it over hot coals; depending how hot the coals are, about a minute or so on the skin side to crisp it up
I’m doing this tonight, dry brined the chicken last night at 9pm, it’s now 4:15pm hopefully I didn’t over do it with the time. Kettle is firing up atm
I'm going to do this on my next spatchcocked chicken 🐓
I'm gonna try this the next time I do drumsticks. I struggle getting the skin to be not rubbery at times.
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!!