Recipe: Reverse Seared Chicken Thighs
Published: June 27, 2024 (Last Modified: June 27, 2024)Reverse searing is a fantastic method to achieve perfectly cooked chicken thighs with a juicy interior and a crispy exterior. This article will guide you through the process of reverse searing chicken thighs on a Weber Kettle Grill, ensuring a delicious result every time.
What is Reverse Searing?
Reverse searing is a cooking technique where you start by bringing the meat up to temperature using indirect heat and then finish it over direct heat to develop a flavorful crust and sear in the juices. This method provides more control over the cooking process and results in a more evenly cooked piece of meat.
Reverse Searing Chicken Thighs on a Weber Kettle
Today, we are going to reverse sear chicken thighs using the following products:
- Weber Kettle
- Only Fire Weber 22" Kettle Firebox Kit
- Only Fire Weber 22" Kettle BBQ Grate System
- Jealous Devil Lump Charcoal
- Weber Charcoal Rake
- Weber Charcoal Basket
- Weber Charcoal Chimney
- Meater Probe
- Seasoning:
- Kinder's "The Blend" (Salt, Pepper, and Garlic)
- Grill Your Ass Off Chicken Seasoning
- Use our search tool to find more seasonings.
Recipe
1. Season the Meat Start by coating the chicken thighs with extra virgin olive oil to enhance flavor and act as a binder for the seasonings. Apply a generous layer of Kinder's "The Blend" on all sides, followed by Grill Your Ass Off Chicken Seasoning. Pat the seasonings into the meat, then place the chicken in the fridge to let the flavors meld.
2. Prepare Your Pellet Grill Fill the charcoal chimney about 1/4 to 1/3 full with new lump charcoal and ignite it using a fire starter. Allow it to burn for about 15 minutes. This smaller amount of charcoal will help maintain a lower temperature for the initial indirect cooking phase, targeting a grill temperature of around 225-250 degrees Fahrenheit.
3. Set Up the Grill for Indirect Cooking Once the charcoal is ignited, place one of the Weber Charcoal Baskets on the side designated for direct heat and pour the ignited charcoal from the chimney into it. Move any unlit charcoal from a previous cook to the other side of the grill to be used for later.
4. Install the Only Fire BBQ Grate System Begin by placing the racks in the grill. On the side opposite the Weber Charcoal Baskets, install the half-moon heat deflector on the lowest level and a half-moon grate on the middle level. Place the other half-moon grate over the direct heat side. Allow the heat deflector and grates to preheat.
5. Cook the Chicken Thighs Indirectly Once the grill has stabilized at 225-250 degrees Fahrenheit, place the seasoned chicken thighs on the indirect side. Insert the Meater Probe to monitor the internal temperature. Cook the chicken on one side until the internal temperature reaches about 90 degrees Fahrenheit, then flip and continue cooking until it reaches 110-115 degrees Fahrenheit.
6. Prepare for Searing Remove the chicken thighs from the grill once they reach 110-115 degrees Fahrenheit. Pour the coals out of the charcoal basket and combine them with the remaining coals on the direct heat side. Open the bottom vent and leave the grill lid off to allow the fire to get as much oxygen as possible. Once the coals are fully ignited and glowing, it's time to sear the chicken.
7. Sear the Chicken Thighs Place the chicken thighs over high heat and sear for 1-3 minutes on each side until they reach an internal temperature of around 165 degrees Fahrenheit. This will give you a beautifully crispy exterior.
8. Rest and Serve Let the chicken thighs rest for 10-15 minutes after removing them from the grill. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful result. Enjoy your perfectly cooked chicken thighs as a main dish, in salads, sandwiches, or with your favorite sides.
Reverse searing is a fantastic method to cook chicken thighs, providing controlled cooking and rich flavors. Enjoy the process and the delicious results!
FAQs: Reverse Seared Chicken Thighs on a Weber Kettle Grill
Have questions about reverse searing chicken thighs on a Weber Kettle Grill? Our FAQs section covers everything you need to know, from equipment and seasoning to cooking techniques and serving suggestions, ensuring perfectly cooked chicken every time.
Reverse searing is a cooking method where meat is first brought up to temperature using indirect heat and then finished over direct heat to create a crispy crust and seal in juices.
Reverse searing ensures chicken thighs have a juicy interior and a crispy, flavorful exterior.
You will need a Weber Kettle Grill, Only Fire Weber 22" Kettle Firebox Kit, Only Fire Weber 22" Kettle BBQ Grate System, Jealous Devil Lump Charcoal, Weber Charcoal Rake, Weber Charcoal Basket, Weber Charcoal Chimney, and a Meater Probe.
We recommend using Kinder's "The Blend" (Salt, Pepper, and Garlic) and Grill Your Ass Off Chicken Seasoning. You can also use our seasoning search tool for more options.
Coat the chicken thighs with extra virgin olive oil, apply a generous layer of seasoning, and refrigerate to allow the flavors to meld.
Fill the charcoal chimney with new lump charcoal and ignite it. Place the lit charcoal in one of the Weber Charcoal Baskets on the side designated for direct heat, and arrange any unlit charcoal on the opposite side for indirect cooking.
Maintain a grill temperature of around 225-250 degrees Fahrenheit for the indirect cooking phase.
Use a Meater Probe to monitor both the grill temperature and the internal temperature of the chicken thighs.
Cook the chicken thighs on one side until the internal temperature reaches about 90 degrees Fahrenheit, then flip and continue cooking until it reaches 110-115 degrees Fahrenheit.
Combine the coals on the direct heat side, open the bottom vent, and leave the lid off to allow the fire to get as much oxygen as possible. Wait until the coals are fully ignited and glowing.
Sear the chicken thighs over high heat for 1-3 minutes per side until they reach an internal temperature of around 165 degrees Fahrenheit.
Letting the chicken thighs rest allows the juices to redistribute throughout the meat, ensuring a moist and flavorful result.
Yes, while Jealous Devil Lump Charcoal is recommended, other high-quality lump charcoal can also be used.
The chicken thighs should reach an internal temperature of 165 degrees Fahrenheit before removing them from the grill.
Reverse-seared chicken thighs are great on their own, paired with rice and grilled vegetables, or used in salads and sandwiches. The possibilities are endless!
