Go to the Recipe: The Secret to Epic Grilled Chicken? Bake It First!
Grills are completely prohibited in my apartment complex. How do I finish this under the broiler in my Breville oven?
Hi Karen! Once you get to step 6 you can diverge back to your oven, just make sure you are going onto a clean tray so that the excess juices do not burn. Start skin side down and broil on medium for 5 min, flip to skin side up and broil on high for 5ish min. Once you are skin side up keep an eye on your skin and judge the level of char to your liking. I would stick to rack 5 position for your tray.
The sound is off. Fix it.
Fix the static. Who's the sound engineer?
BBQ enthusiasts: "Grunt, grunt."
Grant: "I don't know what your problem is, it's delicious."
Is there anything any more that doesn't require a Breville oven to make?
same idea for boneless, skinless breasts
Is there a reason you use whole legs instead of just the thighs?
Yes sir! It is much easier to handle on the grill with the whole leg. But you can do this same thing with just thighs.
My charcoal died under a rain of chicken moisture. I rushed the legs back indoors and finished them under the broiler just like that.
Can I make this recipe in a smoker, too? Just brush with molasses, smoke at 225, then cool and grill?
That should work, but since you are not sealed up in a pan and building steam you might dry out a touch. Also the heat won't transfer as fast so make sure to monitor and temp your thighs. Aim for 175°f or above to avoid pink on the bones.
These were great. I was a bit worried when I pulled them from the oven and had 2 inches of liquid and they weren’t as dark as your picture, but they seared up great. Also, I cooked them a couple days in advance and reheated them in my smoker which added a bit more smoke flavor. Super easy and very flavorful when paired with the sauces!
OK, 90 minutes for legs and thighs. About how long to cook skin-on, bone-in chicken breasts?
Thats not one I can give you a precise time for... With the thighs and legs we are ok with it going high heat for a while so we can break down connective tissue. With a chicken breast you are looking to cook it perfectly to keep it juicy and nice. That is going to very with size and thickness every time. You can follow this same method, but use a thermometer. Or I would just recommend sticking with the sous vide version for breasts.
If you try it in a smoker, try make it a confit: submerge your chicken in fat (maybe takes a little longer as the fat has to heat up) works also very well for smaller parts like wings. Then crank up the heat (260 grad Celsius) & finish them outside the fat.
I made this right after I saw the video and it's some of the best chicken I've ever cooked. I generally am very unhappy with skin-on chicken because it's hard to get it crispy and rendered enough to be delicious. It's like fish skin - if it's fatty and soggy, it's not very delicious and I just peel it off. With just two main ingredients (molasses and liquid smoke), and a long bake, this turned out amazing. I made two large legs for my partner and I thinking we'd have leftovers. We ate every last morsel off those bones. The only tip I would give is you need a lot less marinade than you think and most of it drips off the bird while soaking and during baking anyways.
This is a simple but great recipe. Chicken comes out succulent and delicious. I don't have a grill, but I finished mine in a cast iron pan and it works out relatively well.
the best succulent chicken that i tried...yummm
Dis be off the chain, ya'll... OMG
Glad you like it Uday!
misinterpreted step 4 and now I cant stop thinking about my place in the world.
I do this in my regular oven. Works great.
Do you think this would work with chicken wings? The legs come out perfect and I think it would be similar for a whole tray of wings
Oh ya. Suggesting to trim down the cook time down to around 45 minutes.
Can you follow this recipe process with half chickens?
You can for sure, how ever your breast meat will likely be a little over cooked.
For my BBQ snob friends who decry liquid smoke, keep in mind the process to make it is pretty much just like making Bourbon. So before you turn your nose up at liquid smoke, put down that cocktail.
Can these be finished with the air-fryer function of the Breville Oven Air Fryer Pro? Or would that over cook the legs?
Using Air fry to finish will be great. You can start with chicken that has been cooled down to resist overcooking. Chicken legs are also very forgiving to overcooking and seem to improve the longer they cook. Of course there is a line where they start to become dry but you really have to hammer it to overcook.
Thank you very much Matthew! Aside from starting with room temp, cooked chicken, any suggestions for time/temp for the air frying? Also, in an semi-related question, I bought the Breville Air Fryer Pro a couple months ago (unfortunately, before the release of the Joule version) is there any difference between the two aside from the integration with the Joule app and remote control? Thanks again for taking the time to monitor this (and all the other) threads!!!
This is a two cooker reverse sear. Same as sous-vide then grilled, or smoked, then seared.
If I were making today, I would hang them my 250* smoker, get em to about 150-160 range, rest em, bring the coals up to the high level, bank em deep on one side, and sear them hard. Might do that with chicken halves keeping the light meat at the top of the smoker, so it will cook slower, get it to 135ish or so before the sear. Lots of ways to accomplish this technique. Pellet grill -> gasser.
Would it work to cook it sous vide first? I usually sous vide cook all my chicken when I ger it and store it in the freezer.
That will work, for sure.
Besides the sauce (molasses/smoke combo), are there any seasonings going into this chicken? Salt? Does molasses or the liquid smoke add any?
There is 5g of salt added in step 3. The wording seems to need to be updated to season the chicken before brushing with the mixture.
