The Secret to Perfect BBQ Chicken Thighs
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- Опубликовано: 3 окт 2024
- Julia shows Bridget how to make the best BBQ Chicken Thighs.
Get the recipe for BBQ Chicken Thighs: cooks.io/2D5cenU
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I made this today using the slow smoker. Once the smoke was going I put the chicken with the broth mix on. A little over 2 hours later I placed the chicken directly on the grid, added the glaze and added more rub. Repeated it again an hour later. After an hour, I put them on the gas grill at high temp for 10 minutes for some char. FANTASTIC!
This cooking show is great! Everything these women say is accurate and good advice! Greetings from a head chef in Finland👍👍
Oh my goodness this is so delicious. I live in the country and had to make a couple substitutions. I used jalapeno peppers juice for my hot sause and elderberry seedless jam.
The braising liquid is the bomb. After your through with it let it cool then refrigerate. It made the best gravy. After chilling remove the fat from the top and reserve 3 Tbsp for your oil for a delicious gravy.
For the gravy 3 Tbsp. Each Flour and chicken fat and make a roux. Add a can of rotel tomatoes and the braising liquid and simmer 15 minutes. While we ate this over rice I dreamed about putting sliced sausage and shrimp for an entirely different meal. This is a great bonus to the chicken.
Bravo
Omg I just finished making this & I’ll tell you this is some of the best tasting chicken I have ever had. This is a 100% 5 stars. My next date will be having this cooked for her. Great job ladies
It is always a pleasure to watch you all create a masterpiece!
I seriously want to know where they filmed this. That drone footage at 3:44 looks like such a beautiful little town set in the valley. Just gorgeous.
No idea about that specific town, but if you like those types of settings, just check out pretty much any older small own in Vermont, New Hampshire or Maine.
I know always loved that house they film in it so cozy
Google search - Rupert, Vermont
Its Vermont..My birth state.
@@jerriwilson6536… never been there.
Made my mouth water!!! Love the technique!! Going to try it when it cools off outside here in the Mojave Desert!
I was a tiny bit skeptical even though I have made dozens of ATK recipes. This is quite an investment in time since I don't have a sous chef gathering my spices. I substituted honey for apple jelly; for some reason there's none in the stores. I don't eat jelly so I didn't have any. Otherwise, I followed the recipe to the letter and I have to admit, that's the best barbeque chicken I've had and I live in Texas.
I swear the beginning feels just like an SNL skit
Dude 💯
I love you two. It’s so nice to see on air hosts that like each other.
I actually kind of like when they hate each other lol
@@48956l which ones hate each other
@@lpetarp3915
www.foodnetwork.com/recipes/food-network-kitchen/pan-fried-salmon-recipe2-1914129
This one is pretty funny for that reason
I always get excited when I see this channel come up in a recipe search!
I made this exact recipe tonight except I used a Weber kettle. I’ve been grilling/smoking chicken for 25 years. This is total perfection ❤️. If you haven’t tried this your missing something in your life!!! My go too from now on. Thank you 🙏 learning new stuff from you ladies on a daily basis. I’m reaching outside my comfort zone and does it taste good!!!! ❤️
Does the skin come out rubbery or slimy though by braising it first? I’m used to searing the chicken skin first - I can’t deal with chicken skin if it isn’t sort of crispy.
Tiffany Hanson i was same way. It it’s moist and tender with little bit of char. You have to try it.
Wonderful recipe. The honey was a great substitution in the glaze . I also pulled the skin back and removed the fat. Added my savory rub directly to the exposed meat, place the skin back on and used your rub one the king side. Skin was crisp and tasted wonderful!!! Thanks for sharing.
how long did it take for it to cook ?
@@ozaernajim4315 I think it was about 1 hrs as I was running my Primo @ about 375. Just enough to have a couple glasses of Vino
Had no wood, hot sauce, or apple jelly and it was still stuff of legend…I’ve heard whispers of my chicken 🍗 2 towns away 😂🤣😋
You’re hilarious 😂😂😂
Did all this to a t but used honey glaze and just propane grill no smoke. Turned out insanely good. This video is awesome
Merry Christmas! Just made them for Christmas dinner! Cooked them in the oven for 40 minutes then on the charcoal grill, indirect heat for 30 minutes. Perfect! Best barbecue chicken thighs I ever made!
Oven temp ?
I tried this recipe several times with a couple tweaks and it came out amazing each time i've done this!
You missed a crucial step once you got to the grill: giving the tongs a few test clicks before using them.
It's much less fun when the grabby ends of the tongs have those silicone covers.
Juan Sierra ha ha indeed, that’s where I’m going wrong ha ha 👏🏻😉
Lol
The whole thing is ruined now
I substitute for using tongs and fork to pretend to be a robot. Food always turns out fantastic.
I've made this recipe twice now. The second time I substituted apricot jam for the apple jelly and I thought it tasted even better. That said, this recipe isn't competition-ready for several reasons. First, the chunks of spice in the dry rub are too uneven, so they'd get marked down for appearance, and possibly for flavor if a judge bit into a big chunk of pepper, for instance. Second, competition meats in most BBQ events, have to be cooked solely on charcoal or wood pits. Gas isn't allowed. Third, they didn't remove the skin, scrape it and replace it. So all the big globs of fat under the skin would still be there. That's also a potentially big markdown. Fourth, they didn't brine or inject it. For legit competition chicken, check out Harry Soo's video. He's won numerous major BBQ and grilling competitions.
But now that I've said all that, this is a really good recipe for general backyard grilling. It's a very flexible recipe--easy to make and easy to customize. And it's a lot less work than Harry Soo's chicken recipe. Next time I make it, I'll probably try subbing in some orange marmalade for the apple jelly, or possibly some sour cherry or red currant jam.
Harry Soo is the man! His video is where it's at when it comes to chicken thighs.
Is there. I way to get crispy chicken skin without removing it and putting it back on?
I love how they play three specific guitar chord every lapsed time.
I think you have attention deficit too!
A Major, E Major, B Major ;-)
Good to know I'm not the only one!
I love this show! So thorough! Learned more than the Food Network. And, that they have credited recipes takes the cake!
Just shut up, ok? I’m trying to watch.
Tried this recipe, came out EXCELLENT. Just followed your directions. Easy as could be. Well...I did make one little switch-eroo. I used orange marmalade instead of the apple jelly. (I don't like apple jelly)
Looks delicious!!
And I bet every negative commenter on this upload would devour the chicken.🙌
by FAR the BEST bar b q chicken we've EVER had. we subbed peach jam for the apple jelly. absolutely lip smacking good! thanks for a superb recipe ATK!
Thank you girlfriends, or ladies if you prefer. Just cooked these chicken thighs and mmm, the only thing I changed was apple jam for Marmalade as we don't have apple jam in Australia and a little less hot sauce as my wife doesn't like it hot. Definitely a KEEPER. Steve from Australia.
First time using the grill and it came out delicious. Thank you, my family can't believe I made it.😋
Absolutely wonderful ladies, thank you so much! I've been watching every darn grilling video on RUclips before finding this one, and your is tops! I have a gas grill, so most of the other videos were of fancy charcoal Webers with ceramic inserts and all sorts of toys I don't have. A fantastic video and I can't wait to try out my own version! I wonder if you've ever brined the chicken before this processes?
Nice!
I’m going to do my version of this right now.
Thank you.
I'm from europe and in my opinion this is one of the areas where you really shine
These girls are a winning combo.
I made this tonight. Yummy is an understatement. I may remember Julia in my will after eating this. It was that good
Help, we just made these and I'm in a food coma. If I dont make it: it was well worth it.
This show continues to be popular (with me, at least) bc their recipes aren't 25 ingredients and difficult. Thanks for keeping it simple.
that was simple?
@@jay70328 yes.
They do produce fantastic recipes but you’re insane if you think they’re simple. 😂
@@kconrad5893i simple and easy arent the same thing
That is an excellent execution of BBQ chicken thighs. It's my dinner tonight.
The land was so beautiful. Tfs
I Can't wait to try this! looks delicious.
I love all the ideas they do on here
A BBQ sauce that uses High Fructose corn syrup is not a contender AFAIC since that is a cheaters shortcut to thicken it. The best BBQ sauces out there use tomato paste.
But that's JMO.
Love your show !! I'm doing this recipe as I watch (but used a different sauce). Good chicken on the Big Green egg today !
What sauce do you use ? Cheers?
I love your program.
Thank you beautiful ladies
I’ll definitely try that soon. Looks great!
Great recipe, many thanks for sharing. It tasted wonderful. Also great to hear someone pronouncing Worcestershire properly for a change. Keep up the good work.
Those barbeque chicken thighs are looking great and I love chicken and who doesn't. Seeing you all prepare and cook them left me hungry and wishing to have a few of them in a plate myself.
Dear ladies... Hi.. From Panama Canal... You have opened my eyes.. I am planning to open an small grill chicken place... This is the perfect recipe... If you can send me the recipe of spices you poured on the the chicken when they were into the grill, will be grate.. Thanks a lot.. Blessings.. Roberto 🙂
It was the mixture she made in the beginning. She saved 4 TbS for later.
Am excited to try this tomorrow for Sunday dinner delicious looking recipe
Hi there: Maybe you may start a new series; ..."BBQ Divas". Congrats!!!!
Love this show! And you two are the best!
Nervous Nelly here. My chicken is in the rub and awaiting the grill. My 1st grill; only one burner (not sure how I will control heat!). Sauce and glaze are standing by. Decreased the hot sauce 'cause I"m a wienie; and decreased brn sugar because my bottled BBQ sauce is sweet, too.
LOVE this channel!!
The chicken turned out Great!! even with not much control of heat. I leaned that a foil wood chips pack works, but it needs to go on sooner.
I cooked a salmon filet on the grill with some zucchini while the chicken rested. Damn! We're a great team!! LOL!
I love these two women! They are the best
You guys are the master of continuity!
Texas loves you !
Two stage cooking!!! OMG Now I know what I'm doing this Summer!!!! I feel this method to my Bones... Chicken bones!
tonight, I'm not waiting
Thanks for the video. Loved it
Thank You again, another home run!
Looks absolutely deliscious!
I was awesome. I didn't have apple jelly, I used a tbsp of apple and honey. I also used thighs and breast, but cut into the breast, they were cooked close to the same time. A winner recipe, that was worth the steps. Since I brined the chicken, I used half the salt. Worked great.
Very interesting. This is the first BBQ video I have seen done by women and I have seen a lot of BBQ videos. Women are still the best when it comes to spices.
Can’t wait to try. These two crack me up. Are they a couple?
loved the quick review at end
Dang, you two ladies are awesome..
They come on the Create Channel on TV. I watched this episode on TV last night!
I'm glad they're online too!
It looks awesome! Will definitely give it a try.
RonS
My July 4th in Stay Home almost Contest winning BBQ Chicken Thighs! Grilled on my Fuego gas grill and my family is crazy about the juicy, tangy, glossy thighs! Cooked down some of the braising liquid and put over brown rice with a grilled corn salad. A lot of work (I don't have the Cooks Country staff!) to prep but then was easy with a few adult beverages while waiting during each step! Thank you for making our 4th special!
Great recipe ❤
Bet that apple jelly really makes it! I would never have thought of it, but surely will try it now.
Apricot preserves works too
@@osonhouston Oh yeah, I'll try that too! Thanks!
What if you have neither?
WOW, just W O W ! Thanks for this recipe!!!!
These girls know how to cook. Fun to try their receipes.
Wonderful recipe!!! What’s your opinion on doing this with chicken legs? Thank you Ladies 😉
Kevin Hullinger this method works great with legs. If you french the drumsticks, you can keep the exposed bone clean throughout the process and end up with perfect little handles.
I need you two ladies to move in with me and cook all of my meals, lol. Great video girls!
Chicken thighs...most flavorful
Wonderful recipe 👍 👍
That's the best .
Must try ! excellent .
You two do a great job to-gather.
OH WOW ! Just a great recipe ....I’m going to try it for sure ! 👍👍🇨🇦🇨🇦
This show reminds me of one of my fave E40 songs. Pop yo collar! And the food looks amazing!
where is this place ? Looks beautiful
I'm doing this recpie right now.
Hi from cal city ca. Thank you
I challenge Julia to get thru an entire shoot without saying, 'last but not least'. ;-D
Love your cooking shows
I should never watch this show I did everything you said took me long time get it all together work out perfect Too Perfect my friends won't talk to me anymore they won't believe me did I cook this chicken they think I bought it somewhere I've never been happier thank you I destroyed a whole half County of chicken cookers no one can touch me it's all credit to you and only you thank you this is awesomely hilarious I'll keep you posted I'm terrorizing the backyard chicken industry LOL
reptaloid, the chicken terroriser!
punctuation is your friend.
Love u r channel and methods. Love from india Hyderabad.
The huge wooden board is not the cutting board recommended by ATK. Or, is it just used as a table? Is it recommended, if so, where did it come from?
ATK...you guys are GREAT. Thanx for this. 👍👍
I love this channel. So many good ideas and tips!
The finishing "Brush" is known as a "Mop" here in Texas and can be done with a sprig of rosemary. This is actually grilled chicken with BBQ sauce. Looks good!
If you know anything about bbq you'd know it's known as a "mop" everywhere and probably started in North Carolina where smoking whole hog had it's origins in this country and due to the size of the meat, mopping as opposed to basting or spritzing vinegar sauce is a necessity.
Looks tremendous !
Made this last night. Absolutely amazing! Best BBQ chicken I've ever made. Might tone down the hot sauce next time.
Great job ladies...
Great recipe , going to give this a try on my kettle ..
BTY, what kind of grill is that ? Love the little slide out tray for smoking chips 😊👍
I caught a look at the emblem on it. It is a DCS grill; some are on sale, starting at $2,239 and up. A tad bit out of my price range... :)
Julia, how much did you say the Paprika is supposed to be? You said something before the tablespoon but it was hard to figure out. Do you have an Oven Version of this?
Looked fantastic.
Amazing Recipe!
Thank you awesome
I tried this tonight for dinner with a leg-quarter I had in the freezer (I just used a smaller pan and less braising liquid). Worked great. I've never had a lot of luck with BBQ/smoked chicken. This was probably some the best I've made. But after watching a second time I noticed I missed something crucial. She leaves the skin side DOWN during the initial 30 minutes then skin side up during the glazing step.
Thanks, I missed that.
do you leave the chicken in the alum tray skin down when setting for an hour in the refrigerator ? Prey Tell.
Is there anyvody that can help me first time cooking on my own to make this without owning a barbecue grill. I only have 1 pan, an air fryer, oven and a instant pot? How would i go about this to achieve the same result st home? Much love and gratitude for the advice
Covered with sauce. Delicious , specially if they are frozen 👍😊
You can do this the other way around too ... BBQ first on HIGH but only cook about 1/4 to give the flavour then chill overnight .. then bring up to room temp (safely) amd finish in a hot oven and serve immediately. This works well when you want to serve a lot of people, half the cooking is done the night before. Works with breast meat too with (skin on).
love your show
I could not find apple jelly so i used apricot ... omg yum not sure i change a thing now.
Ok, so this would be great " Q " no doubt. However, and I might upset some folks here but this would not score well in a bbq competition and I'll explain why. In competition these thighs would not score well in appearance. Great for back yard or even catering but not competition. You see in competition the sizes and shape of the thighs need to be similar. The competition folks do this by starting out with 6 similar sized thighs, without any cuts or otherwise imperfections to the skin. Then believe it or not they typically temporarily remove the skin and remove all the fat and anything else that they do not want on the skin. Then they will perhaps inject a solution or sauce into the meat. They also might actually trim some of the meat down so as to be as similar in size and shape as the other's. Then lastly maybe add a rub to the meat before replacing the skin after doing any trim work to make it fit perfectly on the meat. One more thing that another veiwer mentioned, they would not soak wood chips in water, it makes a heavy rather unpleasant tasting smoke. I know this all seems crazy and to some extent it is. After all, Competition BBQ is crazy and not for the backyard or customers. It's a competition and you loose points for the smallest of reasons. Think about it, most everyone at bbq competition are truly excellent cooks, some even deserve to be called true Pitmasters. To separate the cooks requires a scoring system. And that's why I said this looked great but would not do well at competition and they were calling this competition chicken. Everyone have a great day. 😋🌤👍🐓