Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: avega2792 on July 30, 2019, 04:45:11 AM
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This is roughly enough for 1 whole chicken, however, the original recipe used 4 cut up chicken legs. Ideally you should allow the chicken to marinate for 24 hours, but the chicken I made at the meet up was prepped that morning.
Recipe as prepped for the meet up is as follows:
3 TBS oil
4 cloves of fresh garlic chopped fine
juice of 2 limes
.5 TSP of salt per pound
1 TSP crushed oregano
1 TSP black pepper
2 TBSP paprika
Omissions and modifications:
2 TSP sugar (optional)
1 TSP ground cumin (optional)
substitute smoked salt and paprika, I also went heavier on the garlic and paprika.
Grill over high heat and preferably on an elevated grate. If using lump you'll need about 1.5-2 full chimneys for a 45 minute cook roughly, turn chicken every 10 minutes +/- to avoid burning it. I hope everybody enjoys the recipe and if you have any questions feel free to comment.
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Excellent... thanks for posting the recipe, @avega2792. This was definitely a hit at the meetup. Looking forward to cooking it myself!
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Excellent... thanks for posting the recipe, @avega2792. This was definitely a hit at the meetup. Looking forward to cooking it myself!
Thanks Bob BQ, that makes me really happy that everybody enjoyed it. I didn’t attend last year because I didn’t really have a specialty I felt worthy of such a fine and distinguished group of Weber enthusiasts. It was great meeting you, I hope you enjoy the recipe!
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Thanks for sharing the recipe! Do you grill it with the lid on or off?
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Excellent... thanks for posting the recipe, @avega2792. This was definitely a hit at the meetup. Looking forward to cooking it myself!
Thanks Bob BQ, that makes me really happy that everybody enjoyed it. I didn’t attend last year because I didn’t really have a specialty I felt worthy of such a fine and distinguished group of Weber enthusiasts. It was great meeting you, I hope you enjoy the recipe!
I am sure we all appreciate the recipe it is awesome. As far as a specialty goes, for me it's the camaraderie that these grills bring us. I love this gang and cherish the friendships gathered over these past 4 years
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Sounds great! Are the coals spread even and cook direct with chicken on elevated grate?
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So 1.5-2 chimneys preferably lump spread out evenly. My grill is hinged and I was able to drop the lid over the chicken to trap heat in, but traditionally the chicken is grilled on an open grill.
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Sounds great! Are the coals spread even and cook direct with chicken on elevated grate?
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Yes, direct heat but on an elevated grate as pictured. The chicken juices and marinate will most definitely be flaring up so you don’t want it too close to the flame.
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Sounds great! Are the coals spread even and cook direct with chicken on elevated grate?
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Yes, direct heat but on an elevated grate as pictured. The chicken juices and marinate will most definitely be flaring up so you don’t want it too close to the flame.
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Ah I see. I do similar cooking on the wsm on top rack no water pan. Chicken direct at a distance is the most flavorful way imo. I’ll have to try that marinade.
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Sounds great! Are the coals spread even and cook direct with chicken on elevated grate?
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Yes, direct heat but on an elevated grate as pictured. The chicken juices and marinate will most definitely be flaring up so you don’t want it too close to the flame.
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Ah I see. I do similar cooking on the wsm on top rack no water pan. Chicken direct at a distance is the most flavorful way imo. I’ll have to try that marinade.
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That’s the idea, but I don’t have a WSM big enough for that yet so I improvised.
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Thanks for sharing
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This was some damn tasty yardbird. Loved your setup too. It was kool watching the cook from start to finish. I'll definitely be doing this. Thanks for the recipe and the happy belly. [emoji2]
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This was some damn tasty yardbird. Loved your setup too. It was kool watching the cook from start to finish. I'll definitely be doing this. Thanks for the recipe and the happy belly. [emoji2]
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I’m glad you enjoyed it. Let me know how yours turns out ;)
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@avega2792
Thanks for the recipe man! Put it on the grill tonight and it turned out awesome! Wife called it recipe quality. I usually don't enjoy chicken on the grill so much but this was delicious. Will definitely be cooking it again and I think when it is really cold this winter and I am craving it I am going to try it in the oven. I actually marinated the chicken in a pyrex pan so it really would be just as easy and juicy in the oven.
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Whoa! Get outta here with that oven talk!
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(https://live.staticflickr.com/65535/48753618708_21cc326dab_c.jpg)
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Whoa! Get outta here with that oven talk!
Haha When it is -10 degrees I am only getting the grill out if the power is out and I am about to die from the cold!
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(https://live.staticflickr.com/65535/48753618708_21cc326dab_c.jpg)
I like it !!
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Nice
My mind immediately went to that famous quote from the hit ‘Hitler Finds a Yellow MBH on CL’
But now that post is either missing or off limits to me.
Something along the lines of “it’s OK, we still have the oven”
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Hmmmmm. Wonder if this would do well with boneless breast ?
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I actually cooked boneless chicken breast. I think I will have to try it another time with a whole chicken on a rotisserie.
Excuse the make shift lifted grate with my kettle pizza. If you try doing your this way I wouldn't recommend putting the lid on as it captured too much heat and I ended up burning it a little bit. I used one heaping chimney of regular charcoal in two charcoal baskets in the center. That could have also contributed it to the burning. It may not have been burning as hot spread out. I could have probably cooked another 2 to 4 chicken breasts this way. If you are filling the whole grill top the original recommendation of 1.5 to 2 chimneys seems spot on. Hmmmmm. Wonder if this would do well with boneless breast ?
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I actually cooked boneless chicken breast. I think I will have to try it another time with a whole chicken on a rotisserie.
Excuse the make shift lifted grate with my kettle pizza. If you try doing your this way I wouldn't recommend putting the lid on as it captured too much heat and I ended up burning it a little bit. I used one heaping chimney of regular charcoal in two charcoal baskets in the center. That could have also contributed it to the burning. It may not have been burning as hot spread out. I could have probably cooked another 2 to 4 chicken breasts this way. If you are filling the whole grill top the original recommendation of 1.5 to 2 chimneys seems spot on. Hmmmmm. Wonder if this would do well with boneless breast ?
Sent from my SM-G925R4 using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
Thanks. I think I might give this a go with my Caliente stacker (kind of Santa Maria grill in reverse. Instead of the food grate moving up and down, I can raise and lower my charcoal grate.)
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I actually cooked boneless chicken breast. I think I will have to try it another time with a whole chicken on a rotisserie.
Excuse the make shift lifted grate with my kettle pizza. If you try doing your this way I wouldn't recommend putting the lid on as it captured too much heat and I ended up burning it a little bit. I used one heaping chimney of regular charcoal in two charcoal baskets in the center. That could have also contributed it to the burning. It may not have been burning as hot spread out. I could have probably cooked another 2 to 4 chicken breasts this way. If you are filling the whole grill top the original recommendation of 1.5 to 2 chimneys seems spot on. Hmmmmm. Wonder if this would do well with boneless breast ?
Sent from my SM-G925R4 using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
Thanks. I think I might give this a go with my Caliente stacker (kind of Santa Maria grill in reverse. Instead of the food grate moving up and down, I can raise and lower my charcoal grate.)
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The video I got the recipe from was actually cooked in an oven, but I like the smokey notes you get from charcoal. I’ve done this a few times since, with the lid on and without, and it cooks more evenly with the lid on. Either with or without the lid you have to keep an eye on it and turn it frequently to avoid burning it. Glad you enjoyed it!
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