Jake Harper
Braaiing chicken pieces on a Weber is a great way to get juicy, tender meat with a crispy, crunchy skin. The key to getting the best results is to use both direct and indirect heat, as this ensures the chicken cooks evenly throughout without drying out. To start, you'll want to prepare your Weber kettle for indirect smoking by creating two equal piles of charcoal briquettes on either side of the grill. You can also add some soaked wood chips to give your chicken a smokey flavour. Next, prepare your chicken by cutting it into pieces, removing the backbone, and applying a rub. You can then place the chicken on the grill grate and cook for around two hours, or until the internal temperature reaches 165°F. Once cooked, let the chicken rest for 10 to 15 minutes before carving and serving.
| Characteristics | Values |
|---|---|
| Type of grill | Weber Kettle |
| Type of chicken | Whole chicken, boneless chicken pieces, or bone-in chicken pieces |
| Chicken weight | 4-6 pounds |
| Chicken preparation | Rinse chicken, pat dry, and apply rub/marinade |
| Grill preparation | Use charcoal briquettes or wood chips, create two equal piles with space in between for indirect heat |
| Grill temperature | 180°C-230°C (350°F-450°F) |
| Cooking time | 30-60 minutes for bone-in pieces, 2 hours for whole chicken |
| Internal temperature | 160°F-170°F for breasts, 165°F-170°F for thighs |
| Resting time | 3-15 minutes |
| Additional tips | Use a drip pan, keep the grill covered, sear on high heat, baste with sauce |
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What You'll Learn
Preparing the chicken
Firstly, select the right chicken for your braai. If you are willing to spend a little extra, opt for organic, free-range chicken. These birds tend to have a more pronounced chicken flavour and firmer meat. Keep in mind that the thickness of boneless, skinless chicken breasts can vary, so if you find a thin strip of meat (the "tender"), it is advisable to remove it and grill it separately. For more even cooking, you can also place each breast between two sheets of plastic wrap and pound it with a mallet or a heavy pan to a uniform thickness of about 0.6 inches.
Next, cut the chicken into pieces. You can cut it into six pieces: two breast halves, two whole legs (thigh and drumstick), and two wings (remember to remove and discard the wing tips). If you are working with smaller chicken pieces, adjust your cooking time accordingly as they may require less time on the grill.
Before placing the chicken on the grill, it is essential to prepare it properly. Remove the neck, giblets, and any excess fat from the chicken. Then, rinse the chicken, inside and out, under cold water, and pat it dry with paper towels. If you have time, you can season the chicken with a dry rub and let it sit for a few hours in the refrigerator. A simple dry rub can be made with salt and pepper, or you can purchase a ready-made chicken rub. You can also brush each chicken piece with a marinade and let it marinate for up to four hours.
If you want to add extra flavour and moisture to your chicken, try using a "mop sauce". Create your own by mixing equal parts oil, apple cider vinegar, apple juice, Worcestershire sauce, your favourite bourbon, the juice of one lemon, and hot sauce to taste. Alternatively, you can coat the chicken pieces with olive oil and sprinkle salt over them on all sides.
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Marinading
Marinating the chicken is an important step in the braai process. It ensures that the meat is juicy and tender and infuses it with flavour.
Firstly, if you're using a whole chicken, cut it into pieces. You can cut it into six pieces: two breast halves, two whole legs (thigh and drumstick), and two wings (don't forget to remove and discard the wing tips). If you're using boneless chicken, you can skip this step as these pieces are thin enough to grill entirely over direct heat.
Next, prepare your marinade. A simple mixture of olive oil and salt is a good option, but you can also use a store-bought chicken rub. Brush each chicken piece on both sides with the marinade, or liberally apply the rub all over the chicken, making sure to cover all parts, nooks, and crannies. If you have time, place the chicken in the refrigerator for up to 4 hours to marinate. If you're in a hurry, you can cook the chicken right away.
If you're using a Weber Kettle, you can add some extra flavour by setting it up for indirect smoking. Fill your charcoal chimney fire starter with charcoal briquettes, then empty them into the centre of the charcoal grate. Use tongs to move the charcoal to both sides of the Weber Kettle, creating two equal piles. Add three more briquettes to each pile, and some wood chips if you like. Place the chicken on the Weber Kettle grill grate and grill for about two hours, or until a meat thermometer reads 165°F (75°C in the breast and 80°C in the thigh).
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Setting up the Weber
Firstly, prepare the Weber grill for indirect cooking, which is a recommended method for cooking chicken, especially whole birds. This involves filling your charcoal chimney fire starter with charcoal briquettes. Once the briquettes are ready, use tongs to empty and move them to the centre of the charcoal grate, creating two equal piles on either side of the Weber. Add three more briquettes to each pile, and if you want a smokey flavour, add some soaked wood chips on top of the charcoal.
For chicken pieces with bones, it is important to use both direct and indirect heat. If you are using charcoal or wood, ensure there is a cool side to the grill with minimal coals. You can also adjust the grill racks to move the chicken further away from the heat source. If using a gas grill, simply turn the heat down to low or medium-low.
Before placing the chicken on the grill, brush the cooking grates clean. It is also important to oil the grates to prevent the chicken from sticking. You can use a high smoke point oil, such as vegetable oil, for this purpose.
If you are cooking a whole chicken, it is recommended to use a drip pan to catch any drippings from the chicken and prevent flare-ups. Place the drip pan directly below the chicken.
Lastly, remember to preheat the grill to the desired temperature before placing the chicken on it. The recommended temperature for braaiing chicken is around 180°C to 230°C for indirect cooking.
By following these steps, you will have your Weber grill set up and ready for braaiing delicious, juicy chicken pieces.
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Cooking the chicken
When braaiing chicken pieces on a Weber, there are a few key steps to follow for optimal results. Firstly, prepare the chicken by cutting it into pieces if needed and patting it dry with paper towels. You can then season the chicken with a rub or marinade, or simply with salt and pepper, and let it sit for a few hours in the refrigerator if time allows.
Next, set up your Weber grill for indirect cooking, creating two equal piles of charcoal briquettes on either side of the grill. If desired, add some soaked wood chips to the charcoal for a smoky flavour. Preheat the grill to medium heat, around 350°F to 450°F.
Now you're ready to start cooking the chicken. Place the chicken pieces on the grill, skin side down, over indirect medium heat. Keep the lid closed as much as possible during grilling. The breasts and wing pieces will typically take 30 to 40 minutes to cook, while the whole legs will take 40 to 50 minutes. Remember to turn the chicken pieces once or twice during cooking to ensure even cooking.
During the last 5 minutes of grilling time, move the chicken over to direct heat and cook until well browned all over, turning occasionally. Finally, remove the chicken from the grill and let it rest for a few minutes before serving. The USDA recommends a minimum internal temperature of 165°F for poultry, so be sure to check the temperature with a meat thermometer before serving.
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Resting and serving
Once the chicken is grilled to perfection, it's time to let it rest. Remove the chicken from the grill and let it rest for a few minutes before serving. This allows the juices to redistribute and ensures that the chicken is nice and juicy when you eat it. The resting time can vary depending on the size of the chicken and the cooking method, but it is usually around 3 to 15 minutes. For example, a whole spatchcock chicken should rest for about 15 minutes, while smaller pieces may only need 3 to 5 minutes.
During the resting time, you can prepare any side dishes or sauces that you plan to serve with the chicken. You can also use this time to set the table and get everything ready for serving. If you are using a beer can chicken recipe, you will need to carefully remove the chicken and the can from the grill, being careful not to spill the hot beer. Let the chicken rest for about 10 minutes before lifting it from the can. Then, discard the beer and cut the chicken into serving pieces.
When the chicken has rested, it's time to serve it. Cut the chicken into serving pieces, if you haven't already. You can serve the chicken on a platter or individual plates, depending on your preference. Don't forget to spoon over any juices that have accumulated during resting for extra flavour and moisture. Serve the chicken with your chosen side dishes and sauces. Some popular side dishes for grilled chicken include roasted vegetables, salads, and potatoes.
Leftovers can be stored in the refrigerator for up to 3-4 days. Reheat gently in the oven or on the grill to avoid drying out the chicken. Grilled chicken can also be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
Remember, the key to serving juicy and delicious grilled chicken is to let it rest before cutting and serving. This ensures that the chicken stays moist and tender, and it gives you time to prepare the perfect barbecue feast!
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Frequently asked questions
Chicken pieces will take between 30 to 50 minutes to braai on a Weber, depending on their size. Breasts and wings will be done in 30 to 40 minutes, while whole legs will take 40 to 50 minutes.
The ideal braai temperature for chicken is between 180°C and 230°C. The internal temperature of the chicken should reach 75°C in the breast and 80°C in the thickest part of the thigh.
You can use a meat thermometer to check that the internal temperature of the chicken has reached the correct level. You can also insert a knife into the middle of the thickest piece of chicken—if the juices run clear, the chicken is done.
It is recommended to use both direct and indirect heat when braaiing chicken on a Weber. Start by cooking the chicken pieces over indirect medium heat, and then move them over direct heat during the last 5 minutes of cooking to get a nice sear.
You can marinate the chicken in the refrigerator for up to 4 hours before braaiing. You can also brush the chicken with your favourite barbecue sauce during the last 5 minutes of cooking.
