Grilled Chicken Breasts – Reverse Sear Method on the Weber Kettle Grill with the Slow 'N Sear

Grilled Chicken Breasts – Reverse Sear Method on the Weber Kettle Grill with the Slow ‘N Sear. Full recipe is below!

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Start with salting your chicken breasts at least an hour before cooking.

Light approx 20 charcoal briquettes. Set up your Weber for two-zone cooking, i.e. you’ll bank the lit charcoal to one side of the grill. You will want to add some unlit charcoal along side of the lit charcoal to keep the grill temp steady over the duration of the cook.

Cook the chicken on indirect until internal temp hits 145 degrees. Sear over direct heat, turning the chicken every minute or so until internal temp hits at least 160 degrees.

Remove from grill and serve immediately. Enjoy!



Music featured in this episode:
Cattails – Thatched Villagers by Kevin MacLeod is licensed under a Creative Commons Attribution license (



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25 thoughts on “Grilled Chicken Breasts – Reverse Sear Method on the Weber Kettle Grill with the Slow 'N Sear

    JackiePuppet _

    (May 31, 2019 - 6:53 am)

    great vid bro. btw @7:08 you've got a pretty epic yard.

    Moises Rojas

    (May 31, 2019 - 6:53 am)

    Alll that work for chicken …. what a nerd… get a woman

    Bill Dobberpuhl

    (May 31, 2019 - 6:53 am)

    Nice video. Sweet yard also!


    (May 31, 2019 - 6:53 am)

    Nice scenery

    Hiếu Lê

    (May 31, 2019 - 6:53 am)

    Very Pleased!>>> I received my Griddler yesterday. This morning I cooked bacon/eggs on it with no problem. This evening I cooked a 1-inch Rib-eye steak on my Griddler with excellent results. Cooking the steak was as simple as it gets. The steak was set to sear at 450 degrees for two minutes and then the Griddler automatically steps down the cooking temperature to 425 degrees. The steak cooked for a total of 8 minutes in the full contact configuration. When done, I ended up with a nice medium to medium-rare steak. I have used the product twice and I am impressed. Great job Cuisinart! Plus, clean-up was very easy.

    Scott Gilmour

    (May 31, 2019 - 6:53 am)

    Did It hurt when you opened the side grill with your hand haha? 8:15

    N. Martínez

    (May 31, 2019 - 6:53 am)

    It took the second Obama 4 year term for this chicken to be cooked.

    Ana Celia

    (May 31, 2019 - 6:53 am)

    This is a beautiful grill! Very deluxe.>>>   I got both of my sons one for Christmas and there’s been no complaints!


    (May 31, 2019 - 6:53 am)

    Nice! How long was the total time for this operation?

    Charles Hudspeth

    (May 31, 2019 - 6:53 am)

    How about a little chicken with your seasoning?

    Larry MF Johnson

    (May 31, 2019 - 6:53 am)

    Oldie but a goody.

    Eric Galyean

    (May 31, 2019 - 6:53 am)

    Thanks for replying

    Eric Galyean

    (May 31, 2019 - 6:53 am)

    Love the video. What’s the purpose of turning the chimney upside down??

    Remi Moore

    (May 31, 2019 - 6:53 am)

    Found you through ashout out! Great channel.

    Stephen Brockhoff

    (May 31, 2019 - 6:53 am)

    How long did it take to get to the 145 mark? Thanks

    Adam Drummond

    (May 31, 2019 - 6:53 am)

    Hey Man. I just watched, liked, and subscribed. This chicken looked great man. I plan on making it tonight for my 3 boys and i. With the seasoning you use.. does it have too much of a kick? I wouldn't want it too spicey for my 2 younger boys. Again, thanks for the great videos. By the way, I'm in Gville, SC.. not too far from asheville, nc.

    Rob Stealey

    (May 31, 2019 - 6:53 am)

    Great job. Do you fill the reservoir of the SnS with water?

    Jessica Barrett

    (May 31, 2019 - 6:53 am)

    thanks alot im going to try this !!


    (May 31, 2019 - 6:53 am)

    G'day mate! Just wanted to say a big thank you for your video! I'm pretty damn good at doing beef, pork and lamb, but chicken is not my strong point. We'll see how your method goes tonight!
    Big cheers from Brunkerville Australia!

    Stephen Kromidas

    (May 31, 2019 - 6:53 am)

    I was looking for a method to make some tasty chicken breasts and this was exactly what I needed! I dry brined these for 8 hours and made this tonight for dinner and it was absolutely fantastic! Well done sir, thank you so much for sharing this! Subscribed and I will donate some money to your camera purchase as well.

    Stanley Willis

    (May 31, 2019 - 6:53 am)

    I just love this style of cooking the breast chicken…

    Christopher Malphus

    (May 31, 2019 - 6:53 am)

    I think i saw a pugs tail….chicken looks awesome. Love all your videos.

    Bill Shawler

    (May 31, 2019 - 6:53 am)

    lets do some ribs on that weber liked the chicken made me hungry

    Lasse's Food and Barbecue

    (May 31, 2019 - 6:53 am)

    Looks superb. I understand you could not stop yourself tasting 🙂 Thanks for sharing!

    John Sampson

    (May 31, 2019 - 6:53 am)

    Did this cook tonight using bone-in, skin-on breasts. The most tender, juicy, flavorful chicken I've had in a long time!!! Thank you, Barlow. Perhaps you might offer some different rub recipes for this cook, and maybe even make an episode using bone-in, skin-on so we can see a true master perform! Thanks again. I will tell my friends to watch.

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