How to Make Perfect Grilled Chicken

A few years ago, we discovered that sous vide was a secret weapon to making juicy, tender grilled chicken with nary a stringy, overcooked, dried out bite in sight. Cooking the legs low-and-slow brings out their full potential. Leaving the grill for that finishing touch gives you meats that are perfectly cooked with all the crispy-skinned, charred glory of grilling.

This summer, we set out to make this recipe even more accessible. So, whether you have a sous vide circulator or not, you can still make magical grilled chicken—using your oven.

[samasterchef]

I notice your egg video came before your chicken video. That makes sense

[jonathannguyen]

Did this 4 days ago. Will be part of my arsenal for years to come. Thanks guys! (took 90 mins to make 30 chicken thighs, grilled up in less then 15 mins)

[jaytorr]

OK. Did this recipe. Absolutely stunning chicken. Went a bit further and precooked the chicken this way and then fried. Similarly to their sous vide fried chicken. Absolutely amazing.

[Exiled_Rouge]

I love the channel for years now. But I wish video content was a little more frequent.

[daaronconer]

I always felt chicken thighs to be the easiest and hardest to mess up. I sous vide most everything before I grill now. It's just perfection.

[KevinBourqueMtl]

I'm trying this on the weekend. Also, i'm incredibly hungry now. 😖

[kb]

Post a video on how to make those sauces please!

[Casull]

I do something similar with a conventional oven, but a bit quicker and much more convenient.

Deboned skin-on chicken thighs, salt & pepper about half an hour to an hour before baking, bake skin-side-up about 250 F for 30 minutes, take out, oil the skin liberally (skin should be thin, taut, translucent and dried out at this point), and then broil to desired crispiness/blackness.

Actually, the major advantage of the above, as opposed to the "braise" shown in the video, is that the skin is actually very dry and super-willing to crisp up, instead of go to a "wet blackness".

[jeffward]

Awesome, thanks. I watched the chicken before the egg. Makes sense.

[browncoaster]

Grilling on a PK360, have a tool box in the kitchen, Haven't even watched the video yet and I'm hooked.

[TheDrunkenBBQ]

Awesome snack and so doable for us all.

[i_am_dusky]

I also like to use liquid smoke, I mix it with hot sauce and lather my bbq before applying rub, makes a little smoke ring without the smoke

[We-Cook-It]

Make a video of a the sauces! Great vi. by the way, 👌🏽👍🏽💯

[allenlukas]

Can the same cooking temp & time be used with a conventional oven?

[andyh]

The coating is just liquid smoke and molasses? No salt & pepper?

[audetnicolas]

Could you do the part in the oven exactly the same way, but in the bbq using indirect heat?

[ImNotOhKae]

I think they accidentally edited out the seasoning part

[adam.bilton]

this is the greatest cooking show ever! I feel like I've stumbled across some kind of version of the magic circle. do chefs ever get pissed that you're giving away their secrets? great show, just subscibed

[Khira-kjqc]

@chefsteps can you make a video about peri peri chicken? And koreen bulgogi and japanese okonomiyaki?

[flaviomurta]

How come no one mentioned the DKC theme at 2:50? Epic!