Chicken thighs and breast

[Cduhejr]

New to forum. Little bit new to grilling. Just bought a Weber kettle one touch. Need some chicken thigh and breast recipes and cooking directions any help would be appreciated!

[kettlebb]

Welcome from central Ohio. I always do my chicken indirect using the charcoal baskets on one side of the grill and the meat opposite the fuel. Keep the vents full open, keep the lid on and take them off at 165 internal temp. You should end up with crispy skin and juicy meat.


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[mhiszem]

Hello and welcome from Northeast Ohio.


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[HoosierKettle]

Yep, olive oil, season, cook indirect.  I usually dump a full lit chimney on one side and cook my chicken on the other. Always good. Don't let the breasts go above 165 to keep them juicy. All the other parts, I prefer mid 180's internal.


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[SMOKE FREAK]

Yep, olive oil, season, cook indirect.  I usually dump a full lit chimney on one side and cook my chicken on the other. Always good. Don't let the breasts go above 165 to keep them juicy. All the other parts, I prefer mid 180's internal.


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And I always like to brine bird parts (except for wings) for a few hours to ensure they don't dry out if I go a few degrees over the mark...

[robs2]

Nice post for us newbies.  Gonna do this indirect method tonight with my favorite chicken breast dry rub: minced garlic, minced onion, kosher salt, coarse black pepper and chili powder.  That recipe always turns out great on a direct cook, but eager to see the difference tonight with an indirect cook.

[HoosierKettle]

Here's a couple example pics. The important thing is 2 zones. Indirect for cooking. Direct for color and char when needed.  Direct and indirect are both good. Balance each to your liking and play around with variations.






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[Cduhejr]

Robs 2 let me know how it goes!

[robs2]

Will do... if I'm using boneless/skinless breasts, do I really need to utilize at least some direct cooking?  What would be the result of indirectly cooking boneless/skinless?  Dry chicken?

[kettlebb]

I've done indirect BS chicken with good results. Just keep a close eye on the internal temp as to not have dry meat. I stopped buying BS chicken and only buy bone in now.


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[HoosierKettle]

I've done indirect BS chicken with good results. Just keep a close eye on the internal temp as to not have dry meat. I stopped buying BS chicken and only buy bone in now.


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Yeah me too. Bone in skin on breasts are incredible.

I'll butterfly boneless Skinless for fajitas.


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[robs2]

@Cduhejr... it turned out great. Started with the dry rub of minced onion, fresh pressed garlic, chili powder, kosher salt & coarse black pepper...

The breasts were all 4 over 1 lb each. Found a great local butcher shop here in Charlotte NC that has a standard $1.99/lb local, antibiotic-free, veggie-fed breast (I'll be visiting them weekly) and they were exceptional.

Because I was curious about direct vs indirect cooking, I did the first 3 direct on about 3/4 chimney full of Webber briquettes and then added another handful, cranked open the vents and did the final breast indirect. They were all outstanding but I must say... I will be leaning toward indirect in the future.

Thanks for all the tips guys. This new griller is seriously hooked!




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[hawgheaven]

Looks like you nailed it! Congrats on a fine cook!

[kettlebb]

Looks nice and juicy.


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[HoosierKettle]

The picture shows off the juiciness well. Very nice!


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