Crispy & Juicy Chicken Grilled On The Weber Kettle

I am gonna be firing up the weber kettleand we are gonna be taking a chickenspatchcocking it giving it a great ruband grilling it up so that we can have afantastic juicy chicken meal[Music]yes chicken time again and we are goingto be working with a five pound roastingchicken here and we’re gonna bespatchcocking it if you don’t know whatthat is basically we are going to takeout the spine and flatten this bird outso it cooks really evenly and it exposesall the skin to great heat on the weberkettle so let’s turn this over and getthe spine out of here so we’re workingright up here just using a good pair ofscissors that can go right through boneright through the ribs there we go andright up the other side this is good goahead and freeze it use it for stockit’s perfect for that so now we’re gonnado is we are going to turn our chickenover get it flattened out like this andwe are going to press down on thesternum right here on the breastbone andyou’ll hear a crack that’s going to helpit flatten out when we put it out on thekettle now I’m going to go ahead andtransfer this to another tray with arack on it because we’re gonna beseasoning this and then putting it inthe refrigerator overnight uncovered toair dry so the rub we’re going to beusing today the seasoning is amazingCajun by heaven made products greatflavor in this little bit of heat nottoo much so if you have people thatreally don’t like super heat but youwant a little bit this is a good rub sowe’re gonna go ahead and give a verygood coating on this[Music]we’re gonna turn it over briefly sees onthe inside you have any of those littlebits that’s stuck in there and didn’tcome off just go ahead and toss them outnow you get the inside of this a littlebit of seasoning again I like to goreally heavy on the seasoning what I’mdoing chicken like this especially whenit’s gonna dry overnight in therefrigerator you want that air drying tohappen and the seasoning will help pullout some of the extra moisture here ifyou want to get some up under there goahead I’m mostly concerned with gettinga very good coating on the skin and notthe meat under because I want this skinto dry out I want it to crisp up as muchas possible on the kettle all right thisis ready it’s going to go in therefrigerator now and air dry overnightand I’ll see you tomorrowout at the weber kettle[Music]all right the Weber kettles up to tempon this drizzly day let’s get ourchicken on and I’m placing the legs andthighs of the chicken closer to the heatsource which is a single briquettebasket filled with charcoal let’s goahead and get our internal temperatureprobe in I’m gonna be taking thetemperature in the breasts today will bespot checking the thighs later internaltemperature we’re shooting for 165degrees just like always with poultrysomewhere around the 140 to 150 internalrange I’m gonna be glazing this with anice little sauce kettle temperature I’mshooting for today is somewhere in the275 to 325 range not using any wood forsmoke we’re just doing straight indirectgrilling today so let’s get our lid onand get cooking[Music]my bottom vent is set at about 2/3 openand my top vent is set at almost fullyopen maybe between 3/4 unfold and I’lladjust those is necessary to sort ofmaintain the temperature today so I’llsee you back here when it’s time toglaze this chicken all right we just hit140 internal let’s see our chickensdoing and glaze it that’s looking prettydarn good alright so I’m going to goahead and I’m gonna brush this with aglaze this is a super simple glaze it’sa quarter cup of maple syrup and aquarter cup of barbecue sauce pick yourfavorite barbecue sauce and we’re nottrying to make this skin all soggy withsauce we just want to get good littleglaze on there you can brush it on dabit on like this just for a little extraflavor that looks good we’re gonna getour lid back on and let this finish to165 I’ll bring you back all right we’reat 165 internal let’s check this chickenthat’s looking really good let’s checksome temps with the instant-read fliesare showing 178 perfect all right thisis looking goodI’m gonna take this off let it rest forabout 15-20 minutes and then we’re gonnacut into itall right here is our spatchcock chickenindirect grilled it really smells goodright now there’s something about thatglaze at the end which just reallybrings out that aroma and we’re gonnacut right into this because it wasn’tsupposed to rain today but it’s startingto rain let’s go ahead and just separatea leg quarter here first because as I’vesaid many times the thigh meets myfavorite part on a chicken but I do wantto cut into this breast meat too let’sgo ahead cut a slice out of here oh yeahthat is looking good cut a couple slicesstill a lot of moisture in there nowlet’s get down to some of that thighmeat oh yeah that skin turned out prettycrispy let’s seegiving the chicken that time to air-dryin the refrigerator with a good rub onit really does help you avoid thatrubbery skin and because I’m fightingthe weather right now it’s time to tasteso I’m gonna go in for a nice piece ofthat breast meat let’s see that amazingCajun rub from heaven made productsreally comes through in this plus givingat that time overnight in therefrigerator to really absorb all thoseflavors just fantastic mmm now for somethigh let’s see[Music]that extra fat you get in that dark meatit just can’t be beat to help retain themoisture and doing chicken indirect ismy favorite way to do it I don’t like todirect grilled chicken you can getfantastic results doing it indirect getgreat color as you can see from thesepieces of chicken and you really do helpavoid drying it out so if you wantreally juicy chicken and skin that isnot rubbery give it a try to spatchcockit give it a great rub air dry it in therefrigerator overnight get it on thekettle or any grill indirect and you’regonna have fantastic chicken that isjuicy with crispy skin[Music]