How to Make Charcoal-Grilled Chicken Kebabs and Curry Deviled Eggs
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- Опубликовано: 6 сен 2024
- Hosts Bridget Lancaster and Julia Collin Davison make the best Charcoal-Grilled Barbecued Chicken Kebabs. Tasting expert Jack Bishop challenges Julia to a tasting of sparkling water, and test cook Elle Simone makes simple Curry Deviled Eggs.
Get the recipe for Charcoal-Grilled Barbecued Chicken Kebabs: cooks.io/3lhPGCG
Get the recipe for Curry Deviled Eggs: cooks.io/3qPRQuH
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Tried the steaming method. Loved it. Tried the curry loved it. The chicken was dinner tonight. Beyond loved it 😍 Spent dinner thinking of ways to use "bacon paste.". I think it's the smoked paprika bacon combo. I am new to having access to smoked paprika and it is worth the shopping charges.
Let's do browned butter and bacon as a spread 🥰🥰🥰🥰🥰. The looks our friends and family would give us will be priceless!!!
Delish! My venezuelan grandma used to say English sauce or salsa inglesa when referring to Worcestershire sauce!
We call it English Soy Sauce
I've used the cold water method for boiled eggs for years and haven't had any problems. Put eggs in a pot, add enough cold water to cover them. Bring to boil and cover, turning off heat and leave on stove for 12 minutes. Ice bath or run cold water over eggs. Perfect every time and easy to peel; even after being in the fridge for a few days.
I do mine the same unless I'm hungry for a soft boiled egg. The soft boiled is even nice if the yolk is just a little runny for salads, potato, macaroni. The soft, liquidly yolk(s), really adds a rich, creamy, smooth flavor to the salad. I always add the yolk part to the dressing when I make that part be they cooked through or very soft, liquidly. It's all good.
I've had mixed results with cold water. This is one of those instances where having old eggs seems to work better because the membrane breaks down on its own. Though I haven't tried ice baths.
I'm interested to see if steam would be a good way to reliably do the full range of soft boils though. Hmm..
I also enjoyed the segment on sparkling water. I don't make a habit of buying sparkling water, but my tiny Kroger had a case of 12 Topo Chico Sparkling Mineral Water in the markdowns, and I tried it. I loved it. Clean taste, very bubbly, and is mineral water, not "tap" water, and comes in glass bottles. Their "winner" was Polar, which is NOT mineral water, but carbonated tap water, or maybe you can call it seltzer water.
I have always had a difficult time peeling hardcooked eggs. After I watched the episode where Elle made the curried deviled eggs using a steamer basket to steam cook them, then immerse in the ice water, I tried it. I will NEVER boil eggs again. I can do six eggs in my steamer basket, and as long as I use the ice water, they peel VERY easily, and the yolks are perfect. THANKS!
A great birthday gift for me, would be to spend a lot of time with Ms. Bridget & Ms. Julia just talking, teaching, learning, cooking and eating!!! I LOVE THESE LADIES!!!! I want to hang out with all of the rest kitchen and Cooks Country crew. Ms. Elle is classic cool. Dan, Jack, Keith, Adam, Lawman and Brian... Guys, teach me what you know, please...!!!
Anyone else here absolutely love Elle?
To ensure that the meat in our barbecued chicken kebabs recipe stayed moist, we started by tossing the chicken pieces with salt. After allowing the salt to penetrate the meat, we coated it in sugar, spices, and pureed bacon, which kept the chicken kebabs moist and flavorful as they cooked. We grilled each side of the kebabs until the meat was almost fully cooked and then brushed our prepared barbecue sauce recipe onto the kebabs, leaving them on the grill until the sauce had a chance to caramelize.
GATHER YOUR INGREDIENTS
Sauce
½ cup ketchup
¼ cup light or mild molasses
2 tablespoons grated onion (see note)
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 tablespoon light brown sugar
Kebabs
2 pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat and cut into 1-inch cubes (see note)
2 teaspoons kosher salt
2 tablespoons sweet paprika
4 teaspoons sugar
2 teaspoons smoked paprika
2 slices bacon, cut into 1/2-inch pieces
4 12-inch metal skewers.
BEFORE YOU BEGIN
We prefer flavorful thigh meat for these kebabs, but you can use white meat. Whichever you choose, don’t mix white and dark meat on the same skewer since they cook at different rates. If you have thin pieces of chicken, cut them larger than 1 inch and roll or fold them into approximately 1-inch cubes. Use the large holes on a box grater to grate the onion.
1
INSTRUCTIONS
FOR THE SAUCE: Bring all ingredients to simmer in small saucepan over medium heat; cook, stirring occasionally, until sauce reaches ketchup-like consistency and is reduced to about 1 cup, 5 to 7 minutes. Transfer 1/2 cup sauce to small bowl and set aside remaining sauce to serve with cooked chicken.
2
FOR THE KEBABS: Toss chicken and salt in large bowl; cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.
3
Light large chimney starter three-quarters filled with charcoal (4 1/2 quarts, about 75 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Arrange all coals in even layer over half of grill bottom, leaving other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes. Scrape grate clean with grill brush.
4
While grill heats, pat chicken dry with paper towels. Combine sweet paprika, sugar, and smoked paprika in small bowl. Process bacon in food processor until smooth paste forms, 30 to 45 seconds, scraping down bowl twice during processing. Add bacon paste and spice mixture to chicken; mix with hands or rubber spatula until ingredients are thoroughly blended and chicken is completely coated. Thread meat onto skewers, rolling or folding meat as necessary to maintain 1-inch cubes.
5
Place kebabs over coals and grill, turning one-quarter turn every 2 to 2 1/2 minutes until well browned and slightly charred, 8 minutes for breasts or 10 minutes for thighs. (If flare-ups occur, slide kebabs to cool side of grill until fire dies down.) Brush top surface of kebabs with ¼ cup sauce; flip and cook until sauce is brown in spots, about 1 minute. Brush second side with remaining ¼ cup sauce; flip and continue to cook until brown in spots and instant-read thermometer inserted in center of meat registers 160 degrees for breasts and 175 degrees for thighs, about 1 minute longer. Remove kebabs from grill and let rest for 5 minutes. Serve, passing reserved barbecue sauce separately.
Thanks for these complete instructions. Very much like a full recipe from a cookbook. I especially like the bbq sauce, good on anything, grilled or not.
I did the chicken thigh kabobs today, following the instructions exactly. Did these on a gas grill. One problem though: my little food processor (Oster) just couldn't turn the bacon into paste even though I cut it into 1/2" pieces. It was a mess and all stringy. Had to throw the bacon away and so just used some olive oil with the paprikas. The next time, I'll use bacon fat leftover from frying some bacon, and I'll melt it and toss the chicken in it before adding the paprika mixture. That being said, the kabobs were fabulous and the sauce was easy to make and delicious!
ive never tried deviled eggs but they do look tasty
I love post-Kimball ATK's dynamic. None of the cooks look like they've been taken hostage and tortured anymore. They all look like they actually enjoy their work environment these days.
Was he that bad? He seems to be doing well at Milk Street
I saw some of his old shows on here. Night & Day! I didn’t realize how down the staff acted, u are so right!
@@cferg9835 what did he do? Please someone tell me 😂😂😂
@@passiveagressive4983 I thought his episodes were perfectly fine but the new episodes have a livelier and more fun atmosphere since he left. Chris Kimball has a very dry sense of humor which made the show seem more serious. I watch both ATK and Milk Street (his new show on PBS) and enjoy them both. A lot the Milk Street recipes are more involving and often use more obscure ingredients which can be a downside (or possibly upside for uniqueness).
@@TOM7952 I love Milk Street❤️👍🏾
Julia, you could just say “Wooster sauce” which all us Brits say : it’s a blinking stupid spelling so that’s why we condense it!
They are literally 50 miles from Worcester (MA) which is also pronounced /wuss-tuh/ or /wuss-ter/ in the surrounding area. In fact, Jack even says the name in the seltzer segment! Moreover, several counties in the state of Massachusetts end in -shire which is pronounced like "sure". So they know how the elements are meant to be said. But here in America, we had a cross-dressing cartoon rabbit that used to make fun of the pronunciation of this particular condiment - to the point that it is very common here to mock the name of the sauce in the most ridiculous manner.
Also, have you ever heard Jack pronounce "paprika"?
Or like on a video with Chef Pépin, Lea & Perrin sauce.
@@uiscepreston Yep, I always just pronounced it as "wooster sure". The main thing is learning to spell it correctly, lol. And paprika? It seems everyone is now supposed to say "Pah Pree Kah, with the emphasis on the Pah."
Love the chicken, must try it ...good job ladies
Looks gross acuity there recipes are usually better than the chicken
Dying to try both. That method of steaming would make a great egg salad s a well.
I must be a sparkling water snob because Pellegrino ranking at the bottom made me cranky. Also Topo Chico is superb.
The chicken looks so good you can smell it. :)
Can you also try Turkish-style sis tavuk (chicken skewers)? They're so good!
Agree with Julia, pellegrino is the best!
Would like to know what steamer basket that is?
I use sri racha in my deviled eggs. 😋
Love this channel could you do some low carb recipes please.
ATK, Hello,JACK, Speaking of ‘WATER’ MANY MOONS AGO there was an EXPENSIVE WATER sold at MACYS NYC, but someone let the cat out of the bag, it was NYC WATER $ 12/ bottle, but it got better, there was water from CHERNOBYL UKRAINE ! It NEVER SOLD, WHY WOULD YOU DRINK THE WATER, AFTER THE NUCLEAR EXPLOSION,. ! See people will try almost ANYTHING ! 🇺🇸🇺🇸🇺🇸🇺🇸
Steam the eggs in an Instant Pot using the 5-5-5 method. Works perfectly regardless of the age or temperature of the raw eggs and no green film around the yolks. Also, easy to peel.
I like A RING OF GREEN!! I like OVERCOOKED EGGS!!
I love them together!
The golden caramelized look took it away for me. The sauce is perfect!
My dad just got a tall new grill and I’m worried he’ll get hurt trying to use it.
*The steaks have never been higher.*
groannnnn
badum tish
@@erikn.7540 clever!
Bacon paste‼️‼️👍🏽👍🏽👏🏽👏🏽🤸🏽♀️🤸🏽♀️
Not the worst Worcestershire pronunciation I've heard, by a long shot! It's more of a "wuh" sound at the beginning. (Source: growing up in Worcester, UK.) Also, count your lucky starts that there isn't a Happisburgh , Norfolk sauce. :D
I would have piped way more yolk mixture.
Something that would go good with that on the skewer would be pineapple!
Love Julia and Bridget
I heard vinegar can help them peal too!
I have been shaking my eggs in the cooking pan after drained , then cold water. I am surprised people don't know the banging the eggs method.
Good recipes all. For my money the best chicken-on-a-skewer is the Persian Jujeh Kabab
THANK YOU SO MUCH!!! I really want to try to do the chicken kabobs! Everytime I tried, it doesn't look as DELICIOUS as the ones you Julia and Bridget did. Also, I want to try Devil eggs too 😋 Hi JULIA!!! You're looking Great!!! Always living your style. I wish I could meet you in person. I'd love to have your autograph! I'm your Big Fan! 😁
...see you later...🤣
Marinate the chicken in pickle juice. I never cared for bbq chicken before hearing that a few years back. Best for plain ole salt n pepper pan seared thighs, but it works with bbq sauce as well.
Now I'm concerned my beard may have lice.
spot on pronunciation of Worcestershire Sauce!!!!!!
Every time there's a cut to another shot, it always seems like Julia and Bridget are attempting to not laugh at some joke they've just shared. It's fantastic.
I love Elle, but i've NEVER had a hard time peeling eggs. boil water first, 7 minutes later shock under cold running water. easy peeling every time
Very fresh eggs are hard to peel no matter what.
First time that I dislike thing they make in ATK.
Fast forward to 1:00 to bypass the intro/commercial.
There's no commercial. There's just the usual intro that they always have, previewing what's coming up. Man, if your attention span can't be controlled for a one minute intro .... wow.
Seems like you could leave the chicken pieces whole and do the same method; saving A LOT of time.
Bridget’s face when she found that Julia is using bacon is such a mood
Eggravating?
Soo, this sounds good but, we make a point to take all the extra fat off the chicken, then add fat in the form of bacon back!? 🤷♂️
I wish she had said “well done!” after tasing those skewers. 😂
Take a lesson from Smokin and Grillin with AB and just call the worcestershire sauce "W sauce".
Thank you for your programming. Please do one with white meat chicken and dark meat makes me sick. I have a allergic reaction to dark meat.
Same recipe just use boneless skinless chicken breast. Add the sauce a few minutes earlier and cook it for less time until it reaches at least 150 degrees Fahrenheit.
Marinate the chicken for at least 8 hours.
The problem with Deviled Eggs is I would scarf down an entire tray if nobody was looking.
Looks like General Tao's chicken
There’s a Don Ho reference or three missing from the tasting...
holy flap
No dirty socks taste in the water either! 😀
Eggrevating.
Please ladies, instead of using plastic wrap you could cover the bowl with a plate.
Hello 👋🏻 Would it be possible to skip meat 🥩 for a while?
Blasphemy
We're going to use bacon to add fat, because we trimmed all the fat off the chicken. Yeah... makes sense... 😎
60 second show intros went out with network tv. Please no. What a waste of time.
It's just one minute. What is wrong with viewers today? This is the same way it's broadcast on PBS. "Waste of time", lmao.
@@sandrah7512 Perfect.
Removes all the chicken fat, then coats the chicken in pork fat cause chicken is "dry".
Using a pork product and calling it a kebab? And bbq sauce? This should really be called a skewer instead of kebab.
America, stop putting sugar in all your food!
I am not standing for the slight against grilled chicken.
dont use bacon, use tail fat
Хто ЛЮБИТ МАМУ ЛАЙК
Targeted animal cruelty
what an awful recipe, Americas test kitchen couldn't find lamb, barbeque chicken on skewers doesn't make them "kebabs".Horrible.
They have several shish kebab recipes. Chicken kebab skewers are common food in the US. So are shrimp kebab, beef kebab, etc.
Grow up
Kebab = a dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer or spit.
So these are, indeed, kebabs.