Old School BBQ Chicken On The Weber Grill | Heath Riles BBQ

Who's ready for some old school barbecue chicken? These wings are sticky, good, and delicious. We got breasts, we got wings, we got thighs, and we got legs. What do you like? Let's get started. All right, the first thing we wanted to do to get started with our barbecue chicken is honestly fire up some of this Rolo charcoal first. All right, we've got us a couple tumbleweeds. I'm gonna get them lit up. And let's let this catch a fire. And when it ashes over, we're gonna spread it out in our charcoal little holders here. All right, and we're gonna get this chicken on and we're gonna grill some delicious barbecue chicken. Let's get going. All right, now that we've got our chicken all cut up, if you need to refer back to a quick little video, we're gonna drop it down below in this video here. But we've got our eight pieces of chicken, a whole chicken cut up. We're gonna cook it all today on our Weber. So the first thing I wanna do is kind of turn these breasts over and these thighs and the wings too. Kind of get a little bit of olive oil down as a binder. Now, first thing I'm gonna do, I'm gonna use a little bit of our chicken rub. If you've got a favorite chicken rub you like, be sure to use it. Completely up to you. Ours has got some herbs in it. Good salt and pepper note. You got a little bit of everything what you're looking for in a chicken rub, in my opinion. All right, once you get that chicken rub on there, I'm gonna come back with a little bit of that Cajun Creole garlic butter. Put a little bit of a Cajun flair on this chicken today. If you hadn't tried this, be sure to give it a try. If you've got a favorite Cajun rub, try it too. This is a little bit unique, a little bit different than your standard Cajun rub. With the added butter, it adds a different level of savoriness. So let's get all the chicken turned over and get it rubbed down. Repeat that process. A little bit of that chicken rub. Now let's come back with the Cajun Creole garlic butter. All right, that looks good to me. Now, let's get over here and check our Weber. Be sure where it's at on the temp gauge. We may have to do some minor adjustments and I'm gonna be ready to smoke and grill some chicken. Let's get started. All right, now that we've got our Roll-Up Charcoal good and lit, I'm gonna go ahead and get it dumped in my diverters here. So I'm gonna dump this out, kind of fill them up. That's the good thing about these heat gloves. You can kind of pick up some coal and move it around. Let's get a rack in that grill. Now, I've got my vent on the bottom wide open and I've got this down to about a quarter of the way open. Not very much at all. I'm gonna control all the heat right on top right here. All right, we've got our grill kind of stabilized to the grate. We're running about 400 degrees. We're gonna put the chicken away from the fire. Two zones set up. So I'm gonna get my grill lid hinged back. I've got my pan of chicken. We've dusted down with a little bit of seasoning. Let's just get that on here. All right, now that we've got our eight pieces of chicken on the grill, I'm gonna get our grill lid shut and we're gonna make up a little bit of a basting sauce. So first, let me get off my contaminated hand, get our grill lid shut. Now, we've still got our vents just open a quarter of the way. We're gonna let the residual heat do its work. We'll be back in a few minutes. All right, let's get started on our basting sauce for our chicken. So our chicken's gonna have a little bit unique of a flavor with that Cajun Creole garlic butter and chicken rub. So I've got two tablespoons of minced garlic here in a pan. I've got one stick of unsalted butter. It's humid out here on this patio today. I just brought this butter out and it's already wanting to start to melt. All right, now I've got almost a full bottle of my tangy vinegar barbecue sauce. I hadn't used very much at all out of it. I'm gonna get that whole bottle in there. I'm gonna come back with a little bit of Malcolm Reed's garlic flavored hot sauce. I'm gonna say I'm gonna put about two to three tablespoons in there is what we're gonna use of the hot sauce. Now I'm gonna come back with a little bit of fire shire. And y'all see where I'm going with this. This barbecue sauce and vinegar is gonna have a little bit of heat to it, a little bit of twang. Couple tablespoons of that fire shire in there. Now I'm gonna come back with a little dose of that Cajun Creole garlic rub. Put a little bit of that in there, maybe about a tablespoon. Try to stir it around just a little bit. I guess I should have waited to put my butter in there, huh? Now the chicken's been on for about 15 minutes now. I don't wanna put this on quite yet, but I'm not far from it because I want it to heat up and I wanna baste that. Let's take a peek at our chicken 20 minutes in. We've got the Weber kind of stabilized now. We've got it down to about 325 as you can see. That little bit of hot heat did not hurt the chicken at all because look at this. Chicken still looks beautiful. We're on about 325 degrees. Get starting to get it sweat on. I'm gonna give it about another 20 minutes before I do anything. But we're gonna go ahead and get our butter and sauce mixture on the grill since we've got it stabilized down to around 325. That way, within about 20 minutes, maybe this butter's gonna be melted. We may give it the first baste. We'll have to look at it and take a peek. Let's get this on. I'm just gonna set that right there. All right, let's give it about another 20 minutes. We'll be back. All right, we're 40 minutes into our chicken cook here and we're running about 350 degrees. I'm gonna get the lid off. As you can see, our chicken is starting to look wonderful. Now, I'm gonna probe one of these thighs here. It's saying it's hitting 138 degrees. I'm gonna go get a basting brush and a pair of tongs and I'm gonna start basting some chicken and I wanna get a little bit of char over these coals with this butter. So I'll be right back. All right, I've got me some tongs and a basting brush. I'm gonna remove my lid all the way. Oh yeah, that's just swimming in garlic and butter and barbecue sauce. Before I start basting anything, I'm gonna take this chicken thigh, turn it upside down right here. Get these legs over here. Get it all flipped upside down. Starting to get a little bit of that sizzle action. I just wanna keep them flipped. Now, I'm gonna get the lid on this and I'm gonna give it just a few minutes. You can see my eyes are pretty smoked up. That's the thing about doing this old school chicken. You know, you really just gotta get in here and work it after a few minutes. Baste it, flip it, baste it, flip it, move it back off the fire. That's what it's all about to get that old school flavor. All right, we've done a little light grill for about 10 minutes there. Just kinda putting it over the coal, basting it with butter and this sauce mixture. And now that I've got a little bit of char on it, you see I've still got some left. I'm gonna get everything kinda re-basted with that sauce. I love a little bit of char on my chicken. This is old school at its best. You know that I love it when I'm sitting here crying over these coals right here from all this smoke getting in my face. But you know what? That's what makes it worth it. We'll be back in about 10 minutes to check the temp on that chicken. All right, it's been another 20 minutes since we moved our chicken over. Our grill calmed back down to about 350 degrees once we got the lid on it. I'm gonna get in here and check this chicken. Look at that, one, we're hitting 160 in those breasts. Yep, one, look at that, 158. Look at this dark meat, 170. Those wings, oh yeah, they're pushing the same thing. Those legs, 170. Yep, I think I got one little wing right here running a little bit behind. I'm gonna move it up. What's this one say? 170 almost. Our chicken is setting perfect. I'm gonna go ahead and get a little more of this garlic butter sauce basted on this chicken. All right, once we got all our chicken basted up, I'm gonna get the grill lid on. I'm gonna give it about another 10 or 15 minutes and I'm gonna come back and check it and our chicken should be perfect. All right, our chicken has been on since we done that flipping and basting and charring. It's been on about another hour. And so as you can see, our chicken is honestly looking beautiful. That is old school barbecue chicken on and off the coals, continuous baste with that garlic barbecue hot sauce baste that we made. All right, we're hitting our 160 in our breasts, our 170, 175, 180 in the wings. There's no doubt this chicken is done. I'm gonna get it off the grill. It's had a total cook time of a little over two hours, about two hours, 15 minutes. And so you could do this in an hour and a half. It all depends on your grill management, how long you keep your grill running hot and fast, how much char you put on the chicken. All of that matters. So your timing is gonna be different when you're kind of grilling this old school chicken, grilling it and smoking it. I was on and off, on and off. And I finally just shut that grill lid once it got the color I wanted and let it go. Now it's finished out perfect. Let's get it off the grill, let it rest and get a bite. All right, as you can see, our old school eight piece barbecue chicken is off of the grill. We started out by breaking down a whole chicken and then we put it on our grill over roll oak charcoal on that Weber. We started a two zone fire. We seasoned those chicken breasts up and all the other chicken pieces, a little bit of olive oil. We hit it with our chicken rub and our Cajun Creole garlic butter. After it smoked for about 40 minutes, we turned around and we made a basting sauce with our tangy vinegar barbecue sauce, some minced garlic, a stick of butter, a little bit of Killer Hog's hot sauce and a little bit of W sauce. So after it was all said and done and it melted down good, we started basting on our chicken. We then added a little char to that chicken. We rotated it on off the fire about 15 to 20 minutes, got the color we wanted, moved it back off the fire, basted it a final time and shut the grill lid down and we let it go. That chicken had to cook about another 50 minutes to an hour to get all the way done, but it's all the way finished out and there's only one thing left to do and that's get in here and try it. Now we got this old school wing right here. When it pulls off, get that old wing. Y'all, that chicken is money. You hear me? That's old school as it gets. If you like that old school flavor, you gotta give this one a try next time you cook out in your backyard. You can find us on Facebook, Instagram, Twitter, TikTok and Pinterest and of course YouTube. I'll see you next week with another video.