Flawless Chicken Thighs Every Single Time

if you struggle cooking chicken then you have landed on the right youtube video i'm happy you're here because dry chicken makes me sad and i don't want it in the world neither does your grandma or your boyfriend or your girlfriend or your husband or your wife this is a incredible method for cooking chicken thighs my friend now let's go here i have some boneless skin on chicken thighs this is the preferred cut for this method and you will see why in a little bit we are essentially going to treat this a little bit like a duck breast in the way that we approach and cook it now you can season it however you want i'm doing curry powder and i'm just going to get that everywhere this curry powder already has salt in it so i'm not going to add much extra salt oh already smells so good both sides just like so oh and by the way my friends not affiliated with this company in any way not making any money in any way i just want you to not waste your money yeah that's what it is i used to buy all my spices in a supermarket uh you know like 399 499 599 for a little thing or whatever you pay it's expensive where i live in the mountains especially near aspen buy your spices in bulk buy them online i'll see if i can find a link to this vindaloo curry powder i love it it's really good really nice to have around and it's so much cheaper than buying it in a store here are the pros of buying your spices online you get more spice for your money and the overall quality of the spice is much better also you can find really cool spices that you would never find in a supermarket also i finally found my spice storage situation these little four ounce ball mason jars are so cool cap comes off really easily you can shake them out really easily and then what i did is i bought these stickers right nice clean looking stickers i have to cut them a little bit with scissors here and here to have them fit on the jar but no big deal i'll see if i can drop a link for these because this sticker and spice situation with these little ball jars i just think is a nice neat fix for storing the spices if you want to do something extra extra good vibrato take a nice pan the heavier the pan you have the better for most of you your best option is going to be cast iron far as affordability versus how it performs i think cast iron is really the best for most people i'm going to use a steel pan that'll work fine i'm going to bring this up to about medium heat to start this is going to be a lower kind of heat situation we're even going to probably turn it down a little bit but for now medium heat let that heat up for about three four minutes heat goes into the pan then we add the oil then we add the food got it in that order just a man filming a man filming a pan [Laughter] now we'll bring the pan up to medium heat and and we'll let that heat up for three or four minutes a big mistake i see pro tip alert a big mistake i see beginners make is they'll put the pan on the stove and they'll put the oil in at the same time that they turn on the heat and so by the time the pan is hot your oil is going to be basically burning or starting to burn or being burnt we first bring the heat into the pan right pan is hot radiantly hot like the sun not like the sun but you get it then we put the oil then it only takes another 30 seconds or so before that oil is up to temp and then we start cooking that's how it's done there are exceptions there are exceptions like duck breast is an exception you would start that in a cold pan but for most things you follow that method and it will only do a lot of good i'm doing a touch of avocado oil here i just love avocado oil if you've been watching me for a while you know that i love it because it's all purpose you can make salad dressings with it marinades and then everything up to high heat cooking and even deep frying i know it's expensive i buy it in bulk at costco to make it more affordable and that serves me really well it's also really good for your body okay oil's been in for 30 seconds now we start cooking and i just turned the heat down to medium low skin side down you see what i just did i'm calling myself out that was a mistake i laid it towards myself i got a really terrible burn from doing that once this is the way you want to do it watch carefully away and then when you get to the end then you can drop what you don't want to do i see a lot of beginners they'll go like that you know what i mean don't do that lay it in wait till you get to the end then do that like so make sure these are spread out just slightly that'll do the most important part about cooking chicken this way my heat is just a touch over low as you can see right it's just barely just a little flame in there having said that my low might be your medium right or like medium low i just got this stove let me show you something real quick because the pressure is what is what i'm trying to explain the btus british thermal units now i forget exactly what this one goes up to but man if you feel the pre the heat coming off of this is just absolutely ridiculous right so you just have to monitor it look mine is that just a touch over low you might have to do it a little higher or a little less if you have some crazy stove my friends my friends so yesterday if you're new here yesterday we cooked a tomahawk ribeye in three pounds of foaming aromatic butter and this is the leftover butter which we're gonna use to baste these chickens at the very end a little bit it's gonna be incredible but the point is as this butter cooled down what i did was just whip it with this whisk that way i see all those little brown specks in there from the brown butter making process which happened when we cooked the steak i whipped it while it cooled down so all those little specks would be evenly distributed through the butter because they're like little packets of flavor right oh my gosh can you see this it's just beautiful talk about flavor right like this is just coming up here soon i'm gonna do yorkshire puddings as well as some ultra crispy roast potatoes english style using this butter now if you haven't figured out what we are doing by now i'll tell you we're cooking this like 90 of the way through on the skin side right all skin side only that's why we have the heat so low kind of like a duck breast like i said right now we're probably about 20 of the way cooked all coming from that skin side and what we can do here is just take a little peek oh my gosh already right so i'm just keeping that heat low i might just rotate these a couple times to make sure they're just cooking evenly like so but they're looking absolutely great okay these have been going for 10 minutes now low heat skin side we're going to add a little butter there might be some observant souls who heard me say yesterday to always keep the meat moving which i did say that is something i do with large cuts of beef this is a very very different process but i just wanted to clarify that because i don't want to be hypocritical on my channel now tilt that pan back and baste wait for that butter to foam right you see how it's foaming just like we talked about yesterday i didn't do it right away i waited for the right time which was now and then we base dear lord this looks unbelievably good heat is so low right now guys i don't wanna this is um gonna be very dark because it's curry right and that's all right you just need to maintain your heat and watch just watch it if you're not hungry yet i don't really know what to say you're not human okay that was a full 15 minutes 15 minutes of cooking and now we flip now one more minute of basting on the other side and all i'm gonna do on this side is just a final one minute of basting like this and that's it so we just basically kiss the other side with a little heat a little peck on the cheek like your grandmother would give you and it is done now we're just gonna rest for five minutes pour a little more of that basting juice mostly just butter over if you like i always like doing that when it rests if anything it's just entertaining for me you know all right let's get into this right wow i mean this technique is incredible it's just look at the juice i mean it is incredibly juicy and tender like look at it look at that i mean that is perfectly cooked if i had to guess i'd pull this around i want to make a whole video on this because 165 maybe is all right for smaller cuts like this yeah around 165 probably a little less let's give it a taste [Music] um [Music] that's one of the best pieces of chicken i ever had in my life you hear that glassy crunch on the skin holy smokes you guys gotta try that technique with whatever seasoning you like you gotta try that that is unbelievable unfreaking believable i'm gonna oh my god fridge you are that is the best chicken ever ah gordon ramsay just gained a new wrinkle on his forehead that's how good this is until next time you know i love you when i'm out

Channel: ThatDudeCanCook

Views: 682,335

Keywords: chicken thighs, how to cook chicken thighs, chicken recipe, chicken recipes, chicken thigh recipes, roast chicken, bbq chicken thighs, how to make chicken thighs, chicken thighs recipe, chicken thighs recipes for dinner, chicken thighs cast iron skillet, how to cook chicken thighs in a pan, thatdudecancook, thatdudecancook chicken, dinner, dinner ideas, butter, chicken

Id: cFz5ARS6wKE

Length: 8min 39sec (519 seconds)

Published: Tue Mar 01 2022