How to Make the Best Grilled Chicken Thighs with Mustard and Tarragon
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- Опубликовано: 25 июл 2024
- In this episode, test cook Dan Souza and host Julia teach viewers how to make the ultimate Grilled Chicken Thighs with Mustard and Tarragon.
Get the recipe for Grilled Chicken Thighs with Mustard and Tarragon: cooks.io/3dJwTfp
Buy our winning grill tongs: cooks.io/2JGofid
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Just Brought Thighs yesterday, perfect timing. Thanks
I followed the instructions exactly, and the chicken thighs turned out exactly as in the video. Crispy skin, juicy meat, delicious!
Nicely done...I can't wait to try this. Love the addition of mustard.
Came out perfect! Much appreciated!
I love you guys!!! Watch you all the time on pbs... and I must say I adore Bridget’s laugh... it’s infectious
Very fine grilling technique in addition to the recipe.
Test Kitchen always has the best cooking/preparation/recipes/advice. Keep up the good work!
This is perfect timing. I just had a new grill delivered today, have chicken thighs ready to cook, and tarragon overrunning my herb garden.
Mike Wendell Why? I made it, and it was a very good recipe. At least I can promise I won’t waste my thyme. I have that in my garden too and will find good uses for it.
americas text kitchen always has the best recipes . i watch them every week
Dan!! He always has so much information. I always listen when he talks.
Perfect timing...I'm grilling chicken thighs tonight. I am always impressed by the quality of the food you present as well as the quality of the presentation itself.
Instablaster
I just made these, with one slight change; first taste of the marinade seemed like it was going to end up overpoweringly mustard-y for my taste, so I threw in something like a teaspoon or two of honey, and the end results were fantastic
I tried this recipe. Really good. One idea when mixing the paste. Why not use lemon juice instead of water to bind the paste together. It worked for me.
I think this is the recipe I have been looking for. I think I will do it and serve with some sort tarragon aioli.
Geez at all the grills!
Man I'm trying this soon!!!
Glad I found this channel. religiously watch the PBS show too.
I make these quite similarly except instead of putting a third on the skin, I lift the skin and put it under the skin. That gives max flavor and also ensure the skin is nice and crisp.
Very good alternative 👍!
I wonder why not use oil instead of water in the paste, wouldn't that allow the skin to brown much more easily?
@@crazyasspsychokilla If the skin browns too quickly, you may get into a situation where the skin is nicely crispy but the meat around the thigh bones is still uncooked.
@@alanvonau278 not when you're grilling indirect. works perfectly
I don't have a grill but this idea worked by using my cast- iron grill pan, Thank you.
easy cooking for #chest #armworkout #shoulderworkout !!!!!!!!!!!!!!!!!!
They love using tarragon on these shows. I don't think I've ever tasted tarragon in my life.
Now that is relatable
Try finding it in a shop 🙈
Tarragon is awesome. It has an anise like flavor. If that means anything to you
It’s in any dried herb aisle
Healthy stuff
Thanks for the video, I am watching cooking videos on RUclips while not being able to walk on my left leg (vary swelled up from deep muscle bruise).
I was wondering if putting the glaze mixture in a blender would paste it up better for basting.
Ahhhhhh! My mouth was watering again! Awesome is a very accurate word for this recipe. Thanks!
Trying soon
Hubby and I found these amazing
I use my vertical smoker and cook for 2 hours at 250 to 170 degrees. then grill to get skin crisp.
I had some time to prep this meal so I actually dry brined my thighs. I should probably omit the salt in the spread right? dont want it to be too salty
*Bravissimo Dan,* one of my favorite ATK hosts 👍👏! Only ATK would go to such a degree of precision as to 2:02 "spread *one-third* of the spice paste on the skin side and *two-thirds* on the flesh" 😁🤣👏❤️. Cooking is both an art and a science. No matter how creative you are as a cook (the "art" part), a dish will not turn out well if you ignore/neglect the science of the cooking process. Is there an oven alternative to this preparation if one either does not have or cannot use an outdoor grill at home?
Dan beats the women.
They look gorgeous ... I cook my bone in chicken to 199 degrees F, and it's always tender and juicy
No way!!! 😃😟 Really??? You sure it's not 198, or 200 F ???
Anyone else hoping for a "fork don't lie" from Dan?
Lw
I like any video with Dan in it-the chicken looks good too😄
Same. What’s Eating Dan? is what got me to follow ATK. :)
Dan! 😍❤️
Is this in the American test kitchen cook book?
My family is not a fan of the flavor of tarragon (licorice), what might we substitute?
"That's what she said" overload.
I met a cajun woman that used yellow mustard. I thought yuck! Boy was I wrong!! Delicious!!
Sounds great. Can you add recipe again. I cannot find it
WOW👀😮
whats specific gas griller for rottiserie
I will have to try making the chicken thighs that way if I have or can find the tarragon to put in the mixture.
Good herb to substitute if you aren't a fan of tarragon?
rosemary, thyme. go lite on the rosemary as it has a much stronger floral flavor.
Marjoram is also great with chicken
What should I substitute for the mustard as I am highly sensitive to vinegar?
Mild Miso Paste could work, though I am not sure if the tarragon would work with it. Or creme fraiche but don't add any water.
You could grind your own mustard seed...
Sour cream should work well with garlic.
Dry mustard
Please, anyone can tell me what brand of grill they are using here please. I have been searching for this particular grill but no luck so far 😢
weber
Can I use skinless thighs
How tall is dan?
I’ve never tasted tarragon before, but I have a container with rosemary, several kinds of thyme (including lemon thyme), two kinds of mint and dill. Would any of those be a good substitute for tarragon?
Thyme is great on chicken and steak
Perry has good advice. Thyme. If you are substituting dried herbs in place of fresh, use half as much as the recipe calls for. Dried herbs have a more potent condensed flavor than fresh. Honestly though, all of those herbs would probably go really well on their own except for mint. . Just add a bit at a time until you like the taste of your paste and give it a shot. The mint would go really well with some peas with bacon crumbled in. I hope that was helpful.
Dill, basil, or marjoram in the same amount called for in the recipe would work. Tarragon has a bit of a licorice taste to it, some may also add just a touch of anise seed to add back the licorice. Not a fan, leave out the anise. Rosemary has a fairly strong woodsy/pine flavor that may not play well with this.
Oh Dan. You had to say, 'Low and slow....'
Aah yummy
Do you think brining the thighs first would keep the skin from crisping &/or the mustard adhering? Perhaps dry in the fridge uncovered for a day(?)
You don't really need to brine thighs. There are juicy on their own. Save that for breasts if you want.
As long as you let the skin dry out before grilling no. I do a quick brine (4 hours) using salt, tarragon vinegar, green seasoning and a spicy pepper mix. Then I remove the chicken from the liquid, pat off the excess with a paper towel and season with a spice blend then its back in the fridge for at least 8 hours.
Before grilling I pull them out, give them a final seasoning and let them sit covered for at least an hour before grilling.
You can brine thighs with herbs, garlic and peppercorns, etc. for that deep, rich flavor throughout the meat
I'm not a huge fan of dark meat or chicken skin.... but this sounds like something to try.
Wow...... gonna go see what the chef's at KFC have got to offer..............
yum, yum
Hello
How many pounds of chicken total?
That chicken looked fantastic!
"Chicken bacon" is delicious too!!😋
I watched this video not for how to grill because i frill every week... but because i like the tips. i.e two zones, oiling the grill cleaning grill just before usage etc.
When i finish grilling i use a lemon cut in half with the tongues and scraping the grill !
Uhhh the end?
why not use oil instead of water?
They've been on the grill for almost an hour and are still at 155⁰ on the cool side...😂
Dan😍😍😍😍😍😍😍👏👏👏👏👏👏👏👏👏👏😛
Just don't use a grill brush with vinyl bristles on a hot grill. Kinda melts them.
Hot zone, 🆒😎🤙kool zone...!
I can’t download the recipe, it’s behind the paywall!
Watch the video again...and write it down. DUH!!!
They go too fast to be able to write everything down Silver Shield !
Darian Harder you can pause, think of it like taking notes in school. I had to watch two or three times and made them for dinner tonight.
What these folks it is all about the $$$$$$$$$$$$$$$$$$$$$$$$$$$
How tall is Dan?
8'5
8’6
I only prefer chicken breasts, & chicken wings.
Wondering IF breasts can be crisped up similar to the thighs?? Any tips for CRISPY breasts? 😃😃😃
Skin on boneless breasts. Pound the fat end to even it all out and make sure you don't overcook. It will cook faster.
Great. Celsius or Fahrenheit? Much of the world works with Celsius...
They both work if you know them, but generally speaking, Fahrenheit is much more accurate than Celcius
I think you'd need a kiln to get your food up to 180° C. (356° F). You wouldn't need a thermometer, you'd be able to tell by the level of blackness of the charcoal briquette that was once your chicken thigh..
@@bentleyr00d I've spent ten minutes trying to parse your statement. By your logic, You can drive faster in MPH than KPH.
mustard? we cooking chicken or pork chops?
🥰🥰🥰😍😍😍😍Dan is my boyfriend
Question: Is that the best BBQ? Looks like it has volcano rocks in it...
Lolz
Who eats chicken with a fork and knife?
Dan is as hot as that grill
I tried this recipe but the thighs should have been cooked much longer. My wife and I like our bone in chicken cooked for a long time, next time I will grill them for about an hour and a half and I think they will come out much better. I like the flavor though.
All I'm seeing is Dutch ovens
CHICKEN BACON.
HAHA.
HAHAHAHAHAAHAHAH.
HAHAHAHAAHAHAHAHAHAA.
OH MY.
I AM ON THE FLOOR.
LAUGHING.
HA.
HOLD ON.
WHILE I... HOLDDD MY SIDES.
So they got rid of the nerdy guy and moved to some big city warehouse district? The recipe looks good though.
Huh?
when was this filmed?? why are yall not wearing masks or social distancing???
These are reruns of episodes filmed before Covid
That's what I was thinking
@@johnnyzhang1387 Wish it was dated as such because it was distracting!
Alert the authorities.
Because they aren't fucking stupid and know that masks don't work, and social distancing and shutting down a country is nonsense when there are cheap and effective cures that big pharma will not allow because there's no money in it for them. OK KAREN?!?
Totally over cooked
Please don't say skin. Layer sounds much better. LOL
Been realizing just how entirely white this channel is and its kinda bumming me out
Seeing white people cooking bothers you? Sounds a bit racist.
Anyway the cast in fact is not entirely white.
Ellie Simone is black, but I don't know of any others
Most of television is. I guess I'm used to it sadly.
This fraudulent site should be removed, it is a "bait and switch" it shows something interesting, link to a new page and then try to extort money to show the content
Just follow the very detailed recipe and step by step instructions from the video like most people.
there is no such thing as "pre-heating". the grill is either hot or it is not hot.....
Hello