Lazy Chicken Thighs (I cut every corner and this happened...)
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- Опубликовано: 11 окт 2024
- Lazy Chicken Thighs (I cut every corner and this happened...)
No advanced prep, and no pans dirtied
#becauseittastesgood
I forgot to mention in the video that I buy air chilled chicken because its skin crisps up a lot better.
Chicken Thighs
Salt
Top Secret Glaze: • Top Secret Grilling Gl...
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Just noticed a typo in this video. The first time I tell you to preheat the oven to 450F and when I put the chicken in the oven skin side down, I wrote 425F. It's 450F (232C) all the way until I flip the chicken and reduce the temp to 400F. Of course, ovens are insanely imprecise, so you just have to try it and adjust next time. If you are not getting good browning after 15 min, use higher temperature next time.
How could you adapt this for duck legs ?
Nice recipes
I'm imprecise
Much appreciation for the clarification.
I learned to bake chicken in the oven from watching my Mom. It saves a lot of time after work and I can do other things while it's cooking. I usually season the chicken with salt and pepper, maybe a little onion & garlic powder. Anything you like. From there you can do almost anything with it and it is always juicy.
I have not seen a cooking channel offer so much scientific and logical thought behind a successful recipe, so we understand why, instead of follow step 1... 2... 3... then magically, you have a dish and do know why.
Yeah, cooking is chemistry and Helen gives you all the formulas.
Adam Ragusea tho
Look for Kenji. Helen is a Kenji fan.
Check "How to cook that" channel
Absolutely delicious. We did not have the exotic ingredients, but did some substitutions. For the pomegranate molasses, we used 6g of honey and 9g of lemon juice. For zatar we used 1g sesame seeds, 2g thyme, 1g oregano and 1g marjoram. We cooked in a June oven on the bottom rack at 450F to start. We put 4 thighs on a quarter sheet pan lined with non-stick foil. The skin was browned beautifully and somewhat crispy, but probably would have been better if we cooked in the large oven or reduced the number of thighs. Pan drippings were delicious. Very good with rice. We will definitely be making this again!
I was the dinner hero in my house this evening. I happened to have all the ingredients and only about 40 minutes to prepare dinner. I followed all the instructions faithfully. I made the glaze, preheated the sheet pan, dried the chicken and cooked it per the temps and times specified. The end result was moist flavorful chicken browned to perfection! The simplicity is sheer genius and the glaze is a keeper. My wife couldn’t stop complimenting me and that doesn’t happen too often 😅. She usually prefers stronger flavors like tandoori chicken but this glaze resulted in such flavorful chicken that I now plan to use it over fish next time. Thank you Helen. I plan to try more of your recipes soon.
so glad you enjoyed it!
Your channel makes me so happy. You are so realistic and also down to Earth. Thank you for taking your time to make these videos for the world!!!
Just bought on amazon all the secret ingredients for The Glaze )))) Thighs beware : here I come armed with Helen’s wisdom ! 👩🍳 (I.e., chicken thighs and mine )))) 😁👏😘
Never. Stop. Posting.
Those. Are. Incomplete. Sentences.
@@catlady8324 or truncated sentences
If you can't find zaatar, just mix thyme, some other herbs (like marjoram, but whatever you have on hand), sesame seeds, and sumac (might not be easy to find). It won't be exactly the same since the thyme won't taste like what the wild version that's forage and dried, but it'll be close enough
Amazon has it
QFC grocery stores on the west coast carries zaatar and pomegranate juice.
Surprisingly my local Hispanic supermarket in the East Coast has Za'atar.
I’ve never made a recipe of yours I didn’t love and this was no exception, I made this today and it was absolutely amazing. That glaze is divine. Even my husband who’s not a big fan of chicken loved it. Thanks for sharing!
so glad you enjoyed it!
THE BEST CHANNEL ON RUclips, period.
wow, zaatar and pomegranate juice, as a Lebanese, this made me jump on my seat, love it Helen! And love your channel! Keep it up!
Amen!
As an Israeli, I had the same reaction! 😂
@@jonahs92 I'm not racist but your comment reminds me of hummus documentary made in Israel, they now considered it a national dish 😵😅 and purely their own. That dish is all over the middle east and Greece.. I hope manakeesh wont have the same....
@@jupiteralm5593 If you have to start a comment with "I'm not racist", it's not a good sign...
@@jonahs92 Well tbh, it really wasn't racist. At most it was Israel-bashing, but I don't think that was even intended. I have no idea what hummus documentary Jupiter is talking about, but I guess the worst criticism I can give without watching said documentary is that the comment is missing cultural background of Israel as an immigrant nation; It makes perfect sense that dishes considered national dishes would be adaptations or even copies of dishes from other cultures. Hummus, Falafel, Shakshuka... in some places even Injera and stuff like Burekas. All of these existed in some form or another way before Israel was even founded, yet they've been adapted to their own version in Israel (except maybe Hummus and Injera which are sort of just copies).
Thank you for introducing so many of us to the notion that temperature doesn't always matter that much; it's about giving it a go, and adding to your learning curve. Great channel; thank you so much for posting. :)
Since watching your videos, Helen, you have converted me from chicken breasts to boneless chicken thighs for a great many dishes. I really like their flavour for many dishes. Great videos. 👍😊
Chicken thighs are really forgiving. Chicken Breasts... not so much.
Just discovered your channel recently and this was the second recipe I tried (the first was the caramelised cabbage). I didn't have zatar but still the flavours were complex and intense. Would definitely make this again! And guess what we had with it? Your caramelised cabbage of course :) Thank you Helen, for your detailed insights and entertaining commentary!
Not gonna lie...have seen you use this glaze in s few videos and was extremely skeptical of the flavors standing out but you were right....it did mimic mallard reaction flavors.....this is a gem
Hmm, although I prefer Muscovy reactions myself ;)
Finally someone who pronounces za'atar correctly, thank you! ;) very nice recipe.
YES this works in my toaster oven 😂 perfectly actually
I just made this last night and it was delicious. Even the 7&3 yr olds loved it and that’s a bonus 😄
Magic 😳😳😂😂😂 just 20 min ago I was thinking : I have chicken thighs, gotta search you tube for some original recipe. Bringing up RUclips app and home page shows this video from amazing Helen !!!! Wow !!
That's true artificial intelligence. RUclips always knows :)
Helen Rennie , it’s amazing , I wasn’t even searching yet ! Artificial God sent You to me 😍😍 Thank you, dear Helen, for sharing your talent and skills with us, looooooove your channel . Looove your personality ! Gotta get my butt out of Connecticut to Boston for your class 😁😁👍👍👌👌👌♥️♥️
"I cut all corners"
*preps the chicken like everyone who is not a cook does*
I was planning to start meal prepping this weekend and I’m soooo glad I found this recipe! Thank you Helen
As a college student, I'll make this dish in a toaster oven and let you know how it turns out!
Awaiting updates
did you make it yet?
Leaving a reply here as I await updates
I ran out of space on my sheet pan and popped a couple thighs in toaster oven while the other chicken was cooking, they came out exactly the same!
Did we really expect a college student to be reliable enough to report back? LOL
Focus on your studies, lad.
Ok. I’m just going to say it..... YOU ARE ABSOLUTELY ADORABLE! I love watching your videos! I’ve learned quite a bit from watching :) keep it up!
Delicious . . .baked in my Breville convection toaster oven and it’s now our favorite go to chicken night, recipe. Thank you 😘
so glad you enjoyed it!
You are a great teacher & have fabulous recipes! Thank you! 🇺🇸
These are my absolute favorite! The glaze is amazing and it's a quick meal to make. I found your channel while searching for meals for my son to make in college and now I'm a big fan.Thank you!
Love this strategy, and I’ve been doing it for many years, but thanks for your precise formalizing of the nuances of this method! Your logical and detail-rich instruction taught me how to tweak a recipe I’ve cooked hundreds of times - such great teaching!
Love her honesty in addition to all the rest!
#realcomment Delicious! Your "simple" glaze adds wonderful complexity and my family has insisted I add Lazy Chicken Thighs to our favorites' list. Love the cooking technique Helen. Everyone should try this! A big thank-you!
Thank you so much for giving this recipe a shot :)
#RealComment This is exactly the type of practical meal that I need. Though I watch every video and love them, this one is something I can do, too! Really excited to give this a try.
I just ate breakfast and watching this is making me hungry. This looks wonderful.
Thighs are my favorite. Can't wait to try this.
I made this recipe tonight. The chicken is super delicious, tender, juicy and crispy. Wonderful way to prepare thighs! Thank you Helen.
so glad it came out well :)
I just love your channel. So much easy to absorb insight. For chicken thighs, though, I really recommend using the even simpler Brava oven program, for those who can rationalize the price. I was so surprised that the result was so amazing and consistent.
They look absolutely delicious! Thanks for the video and recipe, Helen! Keep it up
Great video Helen! I have done something similar a few times, stumbling into a great recipe by mistake! LOL
such a warm and sweet voice
#realcomment Helen, this dish was delish! Thanks for creating and sharing. Last night in desperation to come up with something edible and easy, I turned to your channel and searched for chicken thighs. First I made the glaze (minus Zaatar which I didn't have). The only hard part was not drinking it-yummy! The chicken turned out great, though my oven doesn't run hot enough. Next time I'll set it to 500F as per your suggestion. Today, leftover chicken plus drippings on leftover linguine, all tossed in the microwave, were wonderful. Definitely a keeper. Thanks again!
I made this recipe in my Breville Air fryer toaster oven. It came out so perfect! I followed the recipe exactly like you said. When I rubbed the marinating sauce on it my husband came into the kitchen and told me he didn’t like the smell because it was strong but when the chicken was ready he loved it! So much that I’ve made it 3 times so far and every time he tells me how this recipe needs to stay ☺️ I like the flavor and how easy is to make. Thank you and keep bringing easy recipes like this one.
so glad you enjoyed it :)
Agree about washing chicken. Been trying to tell my wife this all the time, but her mind is always stuck in the "russian food safety" guidelines and that "russians are always right" mode.
#realcomment Yes definitely. It's all about technique and cutting corners in the right way. For example, for my butter chicken, I use powdered spices instead of whole spices and good quality tomato passata instead of tomatoes. This is to save both dishwashing and blending and straining the tomatoes etc. Basically: Passata, ghee, ginger/garlic paste, cashew nut powder, garam masala, mace, green cardamom, kashmiri chili powder, butter, a bit of tomato ketchup, honey and dried fenugreek. All spices are powdered and not whole. It's usually tandoori chicken that goes into the gravy at the end.
Lol, America vs Russia. At least in America, the CDC/FDA/USDA recommend against washing chicken because of the risk of spreading bacteria.
But even in America, people still think it makes the chicken safer, removes the "processing" flavor, etc.
@@cdmurray88 Well, I never washed a chicken product in my life and never gotten sick. Here in Norway, we have an organisation that supervise restaurants and factories quite strictly. People have also washed chicken too close to other products and ended up catching salmonella because they hit other products near the sink.
@@MrQuagmire26 oops, sorry for assuming you and your wife lived in America...
We have pretty strict regulations around red meats and pork here, which is why beef, lamb, pork, etc are fine to eat in various states of doneness, for some reason our poultry is less well regulated
Either way, Americans are still told not to wash their poultry, but it's a hard habit for some to accept.
I'm the Food Safety Manager at a restaurant, which requires me to take a food safety class every 3 years, and we are explicitly told not to wash chicken.
I never have professional or personally and have never had an issue; as long as it's cooked to at least 165F/74C, it's fine
@Kwiene Makeda - Interesting how you think you know more than the scientific community of an entire nation. Would you care to explain what washing "in a safe and sanitary way" is? And, how does washing chicken make it any safer to eat? I'm interested to hear your answer.
@Kwiene Makeda - Do you not believe in science? So what do you do if someone gets seriously ill? Chant and take herbs?
Your glaze sauce looks amazing! The ingredients are perfect. I’ll be using it on a variety of meats and veggies. Thank you🌹
Yet another great informative video. Thanks, Helen, very much appreciated!!
I tried this again in a new toaster oven and solidified my thoughts that this doesn't really work well in a basic toaster over because it just doesn't get hot enough and circulate the hot air in enough. It's like an hour and a half before these are really done and the skin isn't great, but then I turned on the convection function on another one and it's just a tiny little fan that's almost silent and it was a game-changer. Make sure your toaster oven actually has that fan to circulate the air and this works! I bet it would be pretty awesome in an airfryer I just don't have access to one of those
I cooked it at the wrong temperature but the flavors... wow! Thanks for an amazing recipe 😍
so glad you enjoyed it!
Am I right in remembering that “The Perception of Juiciness” won the Oscar for Best Foreign Film In ‘87?
Followed your great directions on pasta making and had great results. This one...not so much. It stuck and with the skin on the foil and not on the chicken, the taste of that great sauce was much reduced.
Dear Helen, thank you!
Chicken thighs are SO EASY to cook if you don't want to waste time. All it takes is a little salt and pepper, garlic powder, onion powder and smoked paprika. Having gone to the ketogenic eating plan, this is a quick "go-to" meal. I can even start frozen if I'm in a pinch for time, especially doing sous vide.
As for the oven, I prepare them in my NuWave oven, and if there's planning time, I can speed up the prep by cooking them sous vide (sans paprika, which I add before browning) @ 165º for 45 minutes (a little longer, like 60-to-90, if you want it super tender-I like it more intact.) Actual minced garlic and green onion is a nice touch, or even better, add some minced ginger, too. Having used sous vide, you can get it really close to the heat and brown it in about 10 minutes (turning once, and do pat them down to remove moisture before browning.)
As for breasts, same thing, but try 140ºF for 90-120 minutes or 145ºF for 60-90 minutes, with a half tablespoon of oil, butter or both. Brown the same way, and don't overcook it in the oven.
BTW, toaster oven was mentioned. Sous vide and toaster oven could be ideal for a dorm room. Of course, you'd probably need more time in a toaster oven, but sous vide will get it cooked to temp, so no worries there.
Thanks a bunch! my wife doesn't like dark meat so I cooked two for myself. my glaze came out a little thin, I used Tamari instead of soy sauce, almond oil I had on hand, next time I will use a little less oil. I have a Breville small Smart oven and it seemed to cook nicely, mine stuck a bit to the foil but let go when I grabbed the skin and the meat with tongs, letting them cool a bit 15 now! smells divine! I will go a little bit hotter.
WoW! perfectly done, yummy crispy skin, moist and tender. What a glaze.....I'm going to try the glaze on duck.
so glad your chicken turned out well. it's perfectly normal for the glaze to be a bit thin. It thickens a lot when it sits in the fridge. I almost always have it on hand, so what you see in the video was probably a bottle I pulled out of my fridge.
@@helenrennie Oh Yeah, Tamari sauce is gluten free, some soy,s are not.
Crispy. Juicy. Genius!
Girl, you’re amazing! 👍🏻
#realcomment. Made this tonight. Everyone loved it. I also made your buttery mashed potatoes with onions as a side. Then I started to make a normal spinach salad, but saw the lovely pan drippings and tossed in some shallot, grape tomatoes and cooked them 10 min. Tossed the spinach in the chicken fat till barely wilted, served with the cooked tomatos and crispy shallot. So delicious.
so glad your chicken came out well :)
HA HA HA I have had a few surprises too when cooking. I figured out how to make the best bbq brisket by accident. Once when brewing a beer I added a random left over ingredient, and when it was done the whole beer club went nuts over it lol. I did not know you were a teacher. Your credibility just went astral in my book. Thanks for the vid.
I think you should upload your videos on facebook too. Many people comes to youtube after seeing youtubers' videos on facebook... I find that many youtubers with large numbers of views and subscribers also upload their videos on youtube. Your channel deserves to get much more views and subscribers!
500 Fahrenheit ! Now we're talking. And watch for too much steam.. got it. Thank you Helen !
Sous vide has spoiled me. Instead of marinating chicken and/or worrying whether it's done, I do a different "lazy." I just dust thighs with salt, smoked paprika, onion powder and garlic powder and toss them into a bag. Or, do the same with chicken breast, but add a teaspoon of olive oil. Sous vide at 165ºF for 60-90 minutes for thighs, or 145ºF for 60-90 minutes for breast.
"Finishing" breast is optional, but I like to finish it with a torch. I like to chill the thighs in ice until ready to eat, then finish them in an air fryer or toaster oven hot as hell. Because they're already done, you cook them until the skin is crispy, after first browning the other side. I've also made "fried chicken" this way with oil that was hot as hell (again, the meat is already "done.") In that case, 145ºF is enough for dark meat because deep frying imparts more heat.
This sounds a lot more troublesome than it is. Prep time is something like five minutes, and chilling is another five. Finishing: maybe five with the torch. Obviously, the oven or air fryer finishing method will take a bit longer.
Ok, I admit it. I’m in love with you, Helen. Please don’t tell my wife.
So am I. Don’t tell my husband. 😉
I'm in love with the !
You may not have one in your area, but you can definitely find pomegranate molasses and zaatar at your local arab store/market/what have you :) (only saying this bc i think these 'exotic' ingredients are definitely definitely worth grabbing, I use them in so many dishes!!!)
oh i so i want to drive out to Boston to take a class now.
Looks fantastic. Yummy AND easy - definitely giving this a try!
Thanks again Helen!
I'm loving this recipe and always come back to it
And every time I am completely amazed by the size of these thighs 😂
1 of these equals 2 of the ones I get in my country
Now I wanna know how people usually cook chicken thighs if THIS is cutting corners.
My dad used to own a catering business when I was a little boy, and we made a lot of chicken thighs. This is basically the same way he cooked chicken, and so that's the way I've also cooked them ever since.
Now I really wanna know how other people cook theirs.
You need a decent toaster oven bit nothing expencive. A supermarket Oster brand as long as it has the little fan to make sure the air circulates well works but add a couple min and just max out the temp. I did this recipe several times and then the fan stopped working (second hand from a friend that was moving) and it was kind of a struggle to make this recipe work at that point. A little tiny fan, not even rated as a convection oven but just enough to circulate the air and keep it more even is a game changer.
6:50 Re 'crowding the pan'. I'd guess it's not steam that's the problem, but the area of metal per thigh. The pan is absorbing heat from the oven and conducting it to the skin. Less metal, less heat delivered.
I agree :)
I use the airfryer for chicken thighs. Ohhhh so yummy!
#realcomment Thanks for tonight's menu! Looking forward to trying and commenting on this recipe!! Love chicken thighs- especially that crispy skin.
As long as your sauce is not acidic. I used foil in the old days, I recall baking a tomato dish, and pulling it out of the oven to find holes eaten through the foil. Some people don't mind eating dissolved aluminum. When they get alzeimers, they don't remember to mind.
The disproven alzheimers aluminum theory is still around?
"Although aluminium has been seen in amyloid plaques there is no solid evidence that aluminium is increased in the brains of people with Alzheimer's disease. No convincing relationship between amount of exposure or aluminium in the body and the development of Alzheimer's disease has been established."
www.alzheimers.org.uk/about-dementia/risk-factors-and-prevention/metals-and-dementia
The small amount of acidty in dijon mustard is not near the same level as a fresh tomato. But if you are worried about it she said it works fine in an unlined baking sheet too.
@@PredictableEnigma I wrote this, maybe a year ago, I have no memory of the conversation. I deleted her recipes I had copied. I am no longer interested in her work.
Can’t wait to try this!
Found your channel from your video covering Adam's board technique haha, man I've been loving your videos.
Also, about the thighs being super tender at high temps, like adam says, "dark meat becomes way way more tender and juicy when cooked at a high temperature, its like barbecue!"
I think you should incorporate more quote-y lines into your videos to garner a larger audience. Said video is a good step I say, seeing as I and a lot of others are here!
Being a meme sells!
Interesting, 25 minute total cook time? I make chicken thighs in the oven and I usually run my oven at 425F with the convection setting and it takes about 40 minutes to get the chicken up to 170-175
If I can make an important observation regarding the glaze: Fresh garlic can harbor botulism, which is an anaerobic bacteria that can multiply in oil (without the presence of oxygen), and should not be stored for too long.
I only use thighs these days ... Always seem to taste better than breasts anyway. I am going to give this a try - get out of a brown and braise rut, and no cleaning is definitely a bonus. Seems like it's a perfect opportunity to roast some veggies alongside too.
just be careful with placing veggies around the chicken. They might reduce how much your chicken browns.
I tried this recipe. I can attest that you will get amazingly juicy and tender chicken thighs with a perfectly crispy skin.
Thank you! Definitely going to try this!
I have a feeling you will teach me all the secrets that my grandma passed on to my aunt.
#becauseittastesgood I cooked the thighs, it was delicious !
Thank you so much for giving this recipe a shot :)
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
Hon, you just know everything. There was so much chicken information in here I had never heard before. I should have been taking notes!
I rinse my chicken to get rid of the slime, not the bugs. Interesting thing: my cat won't eat chicken that isn't rinsed. He knows something I don't, obvs.
“Lazy chicken thighs”...? Wouldn’t thigh meat from active chickens be leaner? 😉
You recommended cooking the bone-in thighs to 180-190 degrees. What temperature would you recommend cooking thighs with the bone removed?
thighs without a bone are so thin, it's impossible to stick a thermometer into them accurately.
Helen, with all due respects, there are still corners on these chicken thighs - they are not perfectly spherical and i thought you would want to know about this oversight
jokes aside i'm enjoying your videos a lot
These are delicious!
I just want to mention that your video has text shows the oven preheated to 450 f but the cooking temperature is noted at 425 f. But your centigrade temperature is the same on both, so I'm assuming the 425 is misprint. I'm about to put mine in the oven, so I hope I'm right!
ovens are so insanely imprecise! mine is off my 25F, but only in the higher range. it's always better to set it higher than lower, so try 450F in your oven and adjust next time if you get too much browning.
Tell me about it! Not only that, but I swear my oven heats differently in the summer than in the winter when gas is being used by my heating system. I know it is colder in the room, but it also can take forever to preheat. Thanks! BTW, I stuck with the higher temperature and the thighs came out perfect ... and delicious!
I only have convection oven and it only goes to 425. Chicken thighs are one of my go-to meals, but usually I just cook them skin-up on top of boxed stuffing with a little poultry seasoning on top. The skin on top is crispy, but dry like a potato chip. Which is tasty, but I'd like to try this. Is 425 high enough to get similar browning results?
425 with convection should be fine. Try to use a baking sheet that's dark (it browns better).
you should make asmr vids.
I bought pomegranate molasses, will pick it up tomorrow. I bought it for your borscht recipe. I made stock, $90 of regenerative farmed bones. I will have to learn about Zaatar. Is that Lebanese as well?
You can make your own Zatar. It’s just a blend of certain herbs and spices.
what is a good replacement for the herb mix Zassar? and can we replace the pomegranate molasses with something like peach chutney (for those who know: Mrs Balls)
i was looking at your glaze and wanted your opinion about using substitutes of herbs and spices... example pomegranate molasses. The top substitutes are cranberry juice concentrate, grenadine, balsamic vinegar with sugar, sweetened pomegranate juice syrup, and tamarind paste with honey. ect ect.. do you sub???? i want it to taste the way you make it but don't want a jar of something i won't use again for a long time ...... thank you
I would just skip it because some of the substitutes you've mentioned give you a very different amount of water to sugar ratio. But if you want to give it a try use 1:1 ratio of balsamic vinegar and maple syrup or honey. In other words, if you need to replace 1 Tbsp of pomegranate molasses, you'd use 1/2 Tbsp balsamic vinegar and 1/2 Tbsp maple syrup.
@@helenrennie thank you! your the best
I bet this would be equally delicious with Huli huli glaze and grilled pineapple.
So very good 💜
Today's lesson: Chicken thighs are delicious no matter what you do.
If no Thermometer, the old method, pick it and if the juices are clear, it's done, if cloudy, cook some more.
#realcomment How about a 40th anniversary dish? I'm about to find out!
now i am nervous. 40th anniversary is a lot of pressure.
Hi Helen, I want to make your sauce but I’m having some trouble finding zataar where I live and when I checked Amazon I saw them saying that the “real” zataar is made with hyssop and the “fake” ones use another spice. Since I’m not familiar with this spice but I’m a foodie and love trying new things (I’m addicted to pomegranate molasses thanks to you 😜) I’d like your input on which one to buy, the “real” or the “fake”. Which one do you use?
zaatar is completely optional. it will be a great dish with or without it. here is the one I buy: amzn.to/2Pj9uKh
Thank you so much for your reply! I know it’s optional but the mix of ingredients sounds so appealing to me that I definitely want to try it. Like I told you, pomegranate molasses became a staple in my pantry after I made one of your recipes that used it, so I’m sure I’ll love zataar too. I just didn’t know if the hyssop made so much of a difference, and I was just curious to see if you used the one with hyssop or the one with thyme. I love your videos Helen, keep up the great work!
#RealComment This looks wonderful! Do you think it would work with BBQ sauce if I added oil to the sauce? Thank you!!
bbq sauces are all over the place in terms of ingredients, but almost all of them are VERY sweet, so you are likely to get somewhat burnt chicken. it's worth a shot if you dilute the bbq sauce with oil, but I really don't what will happen since I haven't tried it.
@@helenrennie Thank you! I'll give it a try, for science, and let you know! :)
Hi Helen. What internal temperature should I target when reheating meat?
For tender cuts (steak, chicken breast, fish, etc), reheating is difficult. It's best to not do it ;) but if you have to reheat, go to temp at which that cut is done (130F for steak, etc). The best way to do it is sous-vide and then re-sear. For braising cuts (shortribs, pork shoulder, etc), it doesn't really matter what temp you reheat to as long as it's warm inside. If you are asking about the thicken thigh recipe, I would strongly recommend not reheating. Just cook it an eat it.
Thanks for the reply!
I have no doubt this recipe would complement a porchini mushroom sauce...
Can I use garlic paste instead of grated garlic?