Chicken parts on the Weber. You best tips, techniques and cautions?

[jjdbike]

Post cook report.
I did a variety of combinations, wet, dry, injected, different ribs etc. Over Kingsford blue in Vortex.
All were too salty.
Lesson learned.
JD

[nunyaz]

JD,
Perfect illustration of YMMV!
"Too salty" with chicken 🍗 (around this house, anyway) is like saying "Too much Bourbon" in my Old-Fashioned (cuz any adult beverage that is heavy with "bitters" is, IMHO not pleasant ).

[CaptainMike]

My go to, and nearly unfailing, method to do chicken breasts (and pork chops) on the grill is to sous vide them first. If that's all I ever do with a SV (it isn't) it is worth the investment.

[texastweeter]

I don't inject thighs when cooking for home or catering. Breasts I DO but I add phosphates to the injection like brisket and shoulder. Not only do the phosphates make it retain moisture it also changes the texture to keep it from becoming stringy. Sometimes I will Warminster a breast in pickle juice for 3 or so hours, hit it with lemon pepper and garlic and go hot and fast for grilled chicken sammiches. Both are hits. Fwiw on big catering events (100 ppl plus) I don't have breasts or 1/2 chickens as an option, only leg quarters.

[ecowper]

Boneless, skin on chicken thighs. Wrap the thighs into small packages, cut 3 lines in the skin. Apply a bit of kosher salt to the skin and meat and let dry brine at least an hour. Cook indirect until the IT is 160F. Then cook over direct heat, skin down, until the skin is very crisp, like a potato chip. You will have to monitor this part closely, moving the thighs around so that they brown, not burn. Flare ups happen.

This is how I cook chicken for chicken teriyaki. Done right, it’s awesome. And the chicken thighs are awesome by themselves, but even better as teriyaki.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/chicken-turkey-and-duck-recipes/117988-best-chicken-teriyaki-recipe-ever

[jjdbike]

I don't inject thighs when cooking for home or catering. Breasts I DO but I add phosphates to the injection like brisket and shoulder. Not only do the phosphates make it retain moisture it also changes the texture to keep it from becoming stringy. Sometimes I will Warminster a breast in pickle juice for 3 or so hours, hit it with lemon pepper and garlic and go hot and fast for grilled chicken sammiches. Both are hits. Fwiw on big catering events (100 ppl plus) I don't have breasts or 1/2 chickens as an option, only leg quarters.

Thanks much texastweeter,

I like to idea of injecting breasts. I do want to try it again, but dang, my 1st attempt was such a major fail. Soooooo salty and I like salt. I wonder if it was because I used "course sea salt", instead of "kosher salt"?

I have "Meat Church T Bird's Chicken Injection" mix which does contain phosphates. I think I'd round the amount of mix down just to safe.... I'm gun shy.

If you inject, do you use a rub containing salt?

Thanks in advance!
JD

[texastweeter]

I never use a rub with salt as I make all my own, but I still apply some salt, just less

[jjdbike]

My go to, and nearly unfailing, method to do chicken breasts (and pork chops) on the grill is to sous vide them first. If that's all I ever do with a SV (it isn't) it is worth the investment.

Interesting,
I do have a sous vide. Would you mind please sharing your technique? Seems like it might make it easier to fully cook w/out drying it out, then do a quick sear on the grill.
Do you season before vacuum sealing or after? Ever add butter to the bag?
Thanks!
JD

[jjdbike]

My go to, and nearly unfailing, method to do chicken breasts (and pork chops) on the grill is to sous vide them first. If that's all I ever do with a SV (it isn't) it is worth the investment.

Would that work for chicken things just as well? I would think boneless skinless might be better because I assume the Souse Vide would make the skin spongy and rubbery, is that the case?

[CaptainMike]

I season, bag, SV at 145 for 2 hours then sear. I haven't done wings or B/S thighs SV, but I suppose we could. I think wings are more fun to grill with the Vortex, but if cramped for time it might be handy. And the breast meat, bone-in skin-on or B/S, comes out great, not spongy or rubbery at all. I found this to be a great guide for SV chicken: https://www.seriouseats.com/the-food...chicken-breast

[jjdbike]

Thanks!
JD

[ssandy_561]

My go to for chicken on the Weber is Cornell Chicken. Just the right amount of flavor and nice and crispy skin.

The Marinade
1 cup vegetable oil
2 cups cider vinegar
(I use one cup cider and 1 cup white)
3 Tablespoons kosher salt
1 Tablespoon poultry seasoning
1/2 Tablespoon fresh ground black pepper
1 egg

I’ll marinate the chicken for about 6 hours.

I’ll start a full chimney of KBB and a half a chimney of KBB if I’m using the whole grill. This gives me a single complete layer of coals on the lower grate of my 22” Weber. I find that a single layer below the cooking grate is the perfect distance from the chicken for me. I’ll turn the chicken every 5 to 8 minutes and I’ll mop the marinade over the chicken for the first 30 minutes every time I flip.

I usually cook the chicken as a half a chicken when I cook over the coals but if I break it down into individual components I’ll put the bone in breasts on first, followed by the bone in thighs 5 minutes later and then the legs and wings 5 minutes after that.

The chicken is usually done in 45 minutes.

[CaptainMike]

Do you cover or go lidless?

[jjdbike]

My go to for chicken on the Weber is Cornell Chicken. Just the right amount of flavor and nice and crispy skin.

The Marinade
1 cup vegetable oil
2 cups cider vinegar
(I use one cup cider and 1 cup white)
3 Tablespoons kosher salt
1 Tablespoon poultry seasoning
1/2 Tablespoon fresh ground black pepper
1 egg

I’ll marinate the chicken for about 6 hours.

I’ll start a full chimney of KBB and a half a chimney of KBB if I’m using the whole grill. This gives me a single complete layer of coals on the lower grate of my 22” Weber. I find that a single layer below the cooking grate is the perfect distance from the chicken for me. I’ll turn the chicken every 5 to 8 minutes and I’ll mop the marinade over the chicken for the first 30 minutes every time I flip.

I usually cook the chicken as a half a chicken when I cook over the coals but if I break it down into individual components I’ll put the bone in breasts on first, followed by the bone in thighs 5 minutes later and then the legs and wings 5 minutes after that.

The chicken is usually done in 45 minutes.

Wow,
That looks great!
What does the egg do?
Thanks for posting!
JD

[Dadof3Illinois]

It really depends on how many people i'm planning on feeding. If I'm only feeding 5-8 then i'm good with hanging a couple whole birds in the PBC.
If it's going to be 10-15 people I love doing Malcom's butter braised chicken thighs. Looking at 20 people then I will either use the vortex for wings/thighs or will marinate 25 or so boneless skinless thighs and cook them on the rotisserie.
For all of these cooking variations IMO the work is in the prep and not the actual cooking of the meat.

[RichieB]

Dang, I don't know 20 people.

[jjdbike]

It really depends on how many people i'm planning on feeding. If I'm only feeding 5-8 then i'm good with hanging a couple whole birds in the PBC.
If it's going to be 10-15 people I love doing Malcom's butter braised chicken thighs. Looking at 20 people then I will either use the vortex for wings/thighs or will marinate 25 or so boneless skinless thighs and cook them on the rotisserie.
For all of these cooking variations IMO the work is in the prep and not the actual cooking of the meat.

Thanks,
Its 15 people this weekend.
I Googled "Malcom's butter braised chicken thighs" and couldn't find anything.
Are you able to please point me in that direction?

I have a Weber Kettle, not a PBC. I suppose I could quarter a couple small chickens and do them indirect.

Thanks again!
JD

[Dadof3Illinois]

Yes, it’s a YouTube video called competition chicken thighs.