How to Make the Best Grilled Chicken Thighs with Mustard and Tarragon

[@cpd833]

Perfect timing...I'm grilling chicken thighs tonight. I am always impressed by the quality of the food you present as well as the quality of the presentation itself.

[@magnushudson2342]

Instablaster

[@LindaBurkett-gj1xy]

americas text kitchen always has the best recipes . i watch them every week

[@emilybilbow5304]

I love you guys!!! Watch you all the time on pbs... and I must say I adore Bridget’s laugh... it’s infectious

[@hailispock]

Glad I found this channel. religiously watch the PBS show too.

[@rohankamath88]

I make these quite similarly except instead of putting a third on the skin, I lift the skin and put it under the skin. That gives max flavor and also ensure the skin is nice and crisp.

[@alanvonau278]

Very good alternative 👍!

[@crazyasspsychokilla]

I wonder why not use oil instead of water in the paste, wouldn't that allow the skin to brown much more easily?

[@alanvonau278]

@@crazyasspsychokilla If the skin browns too quickly, you may get into a situation where the skin is nicely crispy but the meat around the thigh bones is still uncooked.

[@ahmedreads1794]

@@alanvonau278 not when you're grilling indirect. works perfectly

[@microbios8586]

They love using tarragon on these shows. I don't think I've ever tasted tarragon in my life.

[@mauz791]

Now that is relatable

[@MysticRose24]

Try finding it in a shop 🙈

[@KingSlayte]

Tarragon is awesome. It has an anise like flavor. If that means anything to you

[@barbharris]

It’s in any dried herb aisle

[@crespoopserc]

Healthy stuff

[@s.e.fernandez4002]

Ahhhhhh! My mouth was watering again! Awesome is a very accurate word for this recipe. Thanks!

[@hollym5873]

Just Brought Thighs yesterday, perfect timing. Thanks

[@garymooney1113]

I followed the instructions exactly, and the chicken thighs turned out exactly as in the video. Crispy skin, juicy meat, delicious!

[@craigblum5385]

I think this is the recipe I have been looking for. I think I will do it and serve with some sort tarragon aioli.

[@Sueprises]

They look gorgeous ... I cook my bone in chicken to 199 degrees F, and it's always tender and juicy

[@IvanIvanov-vy7pt]

No way!!! 😃😟 Really??? You sure it's not 198, or 200 F ???

[@JamesPotts]

Anyone else hoping for a "fork don't lie" from Dan?

[@jbgray4473]

Lw

[@ai-man212]

"That's what she said" overload.

[@josephchamberlain9129]

I tried this recipe. Really good. One idea when mixing the paste. Why not use lemon juice instead of water to bind the paste together. It worked for me.

[@brianzamora4843]

Trying soon

[@Patrick_Gray]

Thanks for the video, I am watching cooking videos on KZbin while not being able to walk on my left leg (vary swelled up from deep muscle bruise). I was wondering if putting the glaze mixture in a blender would paste it up better for basting.

[@joelsimms4636]

I met a cajun woman that used yellow mustard. I thought yuck! Boy was I wrong!! Delicious!!

[@marcilk7534]

This is perfect timing. I just had a new grill delivered today, have chicken thighs ready to cook, and tarragon overrunning my herb garden.

[@marcilk7534]

Mike Wendell Why? I made it, and it was a very good recipe. At least I can promise I won’t waste my thyme. I have that in my garden too and will find good uses for it.

[@lisonmakgoo4953]

whats specific gas griller for rottiserie

[@taylorwhite8843]

I had some time to prep this meal so I actually dry brined my thighs. I should probably omit the salt in the spread right? dont want it to be too salty

[@Mac-ze4gu]

🥰🥰🥰😍😍😍😍Dan is my boyfriend

[@alp627]

I just made these, with one slight change; first taste of the marinade seemed like it was going to end up overpoweringly mustard-y for my taste, so I threw in something like a teaspoon or two of honey, and the end results were fantastic

[@sooperwill]

Is this in the American test kitchen cook book?

[@jimgagliano5793]

I use my vertical smoker and cook for 2 hours at 250 to 170 degrees. then grill to get skin crisp.

[@alanvonau278]

*Bravissimo Dan,* one of my favorite ATK hosts 👍👏! Only ATK would go to such a degree of precision as to 2:02 "spread *one-third* of the spice paste on the skin side and *two-thirds* on the flesh" 😁🤣👏❤️. Cooking is both an art and a science. No matter how creative you are as a cook (the "art" part), a dish will not turn out well if you ignore/neglect the science of the cooking process. Is there an oven alternative to this preparation if one either does not have or cannot use an outdoor grill at home?

[@patricklarry6645]

Dan beats the women.

[@tsav6952]

Very fine grilling technique in addition to the recipe.

[@2Majesties]

Oh Dan. You had to say, 'Low and slow....'

[@jenifer34]

easy cooking for #chest #armworkout #shoulderworkout !!!!!!!!!!!!!!!!!!

[@azvoltmanphoenix446]

Wow...... gonna go see what the chef's at KFC have got to offer..............

[@mddell58]

I only prefer chicken breasts, & chicken wings. Wondering IF breasts can be crisped up similar to the thighs?? Any tips for CRISPY breasts? 😃😃😃

[@pnourani]

Skin on boneless breasts. Pound the fat end to even it all out and make sure you don't overcook. It will cook faster.

[@PeaceMastah]

Uhhh the end?

[@sidsid6380]

Dan!! He always has so much information. I always listen when he talks.

[@Bobsk3]

Who eats chicken with a fork and knife?

[@BulletESV]

why not use oil instead of water?

[@miguelmelendez3354]

Dan😍😍😍😍😍😍😍👏👏👏👏👏👏👏👏👏👏😛

[@lynniep1905]

This looks like such an easy recipe. I think I'm going to try this tonight 😊

[@jenniferpatterson4572]

I'm not a huge fan of dark meat or chicken skin.... but this sounds like something to try.

[@rich8381]

Totally over cooked

[@LisaNix2]

I like any video with Dan in it-the chicken looks good too😄

[@zrobeast]

Same. What’s Eating Dan? is what got me to follow ATK. :)

[@jadejaguar69]

Dan is as hot as that grill

[@warrenrab]

Great. Celsius or Fahrenheit? Much of the world works with Celsius...

[@bentleyr00d]

They both work if you know them, but generally speaking, Fahrenheit is much more accurate than Celcius

[@PaulMcCannWebBuilder]

I think you'd need a kiln to get your food up to 180° C. (356° F). You wouldn't need a thermometer, you'd be able to tell by the level of blackness of the charcoal briquette that was once your chicken thigh..

[@mikegilbert5434]

@@bentleyr00d I've spent ten minutes trying to parse your statement. By your logic, You can drive faster in MPH than KPH.

[@DarianHarder]

I can’t download the recipe, it’s behind the paywall!

[@silvershield2273]

Watch the video again...and write it down. DUH!!!

[@DarianHarder]

They go too fast to be able to write everything down Silver Shield !

[@johnderegirl]

Darian Harder you can pause, think of it like taking notes in school. I had to watch two or three times and made them for dinner tonight.

[@d.t.1470]

What these folks it is all about the $$$$$$$$$$$$$$$$$$$$$$$$$$$

[@jozie52]

Can I use skinless thighs

[@johnl2179]

Test Kitchen always has the best cooking/preparation/recipes/advice. Keep up the good work!

[@buddy77587]

Hot zone, 🆒😎🤙kool zone...!

[@NC-qc7wd]

I don't have a grill but this idea worked by using my cast- iron grill pan, Thank you.

[@TastingParty]

My family is not a fan of the flavor of tarragon (licorice), what might we substitute?

[@CantankerousDave]

Just don't use a grill brush with vinyl bristles on a hot grill. Kinda melts them.

[@sidsid6380]

Geez at all the grills!

[@brendansmith]

They've been on the grill for almost an hour and are still at 155⁰ on the cool side...😂

[@dsholt]

Good herb to substitute if you aren't a fan of tarragon?

[@errolneal9789]

rosemary, thyme. go lite on the rosemary as it has a much stronger floral flavor.

[@59jkappelman]

Marjoram is also great with chicken

[@themuse7729]

What should I substitute for the mustard as I am highly sensitive to vinegar?

[@jred5153]

Mild Miso Paste could work, though I am not sure if the tarragon would work with it. Or creme fraiche but don't add any water.

[@acbeaumo]

You could grind your own mustard seed...

[@haliashe]

Sour cream should work well with garlic.

[@jimmiller3059]

Dry mustard

[@pamelaenglish8934]

Sounds great. Can you add recipe again. I cannot find it

[@annlambert6017]

Nicely done...I can't wait to try this. Love the addition of mustard.

[@heralddayrit1136]

Please, anyone can tell me what brand of grill they are using here please. I have been searching for this particular grill but no luck so far 😢

[@patriciawhite6429]

weber

[@danbo8520]

How many pounds of chicken total?

[@bree9326]

All I'm seeing is Dutch ovens

[@OUokiegal]

Hubby and I found these amazing

[@ichorousmedia]

mustard? we cooking chicken or pork chops?

[@patriotamerican62]

Hello

[@jacynthefraser2046]

Came out perfect! Much appreciated!

[@kevinmullins4919]

Man I'm trying this soon!!!

[@emilybilbow5304]

How tall is dan?

[@bowtaicho7504]

Question: Is that the best BBQ? Looks like it has volcano rocks in it...

[@saukitchenuk7809]

Lolz

[@UncleEbenezer77]

Do you think brining the thighs first would keep the skin from crisping &/or the mustard adhering? Perhaps dry in the fridge uncovered for a day(?)

[@pnourani]

You don't really need to brine thighs. There are juicy on their own. Save that for breasts if you want.

[@errolneal9789]

As long as you let the skin dry out before grilling no. I do a quick brine (4 hours) using salt, tarragon vinegar, green seasoning and a spicy pepper mix. Then I remove the chicken from the liquid, pat off the excess with a paper towel and season with a spice blend then its back in the fridge for at least 8 hours. Before grilling I pull them out, give them a final seasoning and let them sit covered for at least an hour before grilling.

[@joesabal1212]

You can brine thighs with herbs, garlic and peppercorns, etc. for that deep, rich flavor throughout the meat

[@semco72057]

I will have to try making the chicken thighs that way if I have or can find the tarragon to put in the mixture.

[@buddy77587]

WOW👀😮

[@HannahMattox]

Dan! 😍❤️

[@panathasg13]

I watched this video not for how to grill because i frill every week... but because i like the tips. i.e two zones, oiling the grill cleaning grill just before usage etc. When i finish grilling i use a lemon cut in half with the tongues and scraping the grill !

[@saukitchenuk7809]

Aah yummy

[@andrewschaepe4134]

Hello

[@jimmeriden]

How tall is Dan?

[@pnourani]

8'5

[@erichristian11]

8’6

[@dwightmansburden7722]

I’ve never tasted tarragon before, but I have a container with rosemary, several kinds of thyme (including lemon thyme), two kinds of mint and dill. Would any of those be a good substitute for tarragon?

[@pnourani]

Thyme is great on chicken and steak

[@Stevelemontrudy]

Perry has good advice. Thyme. If you are substituting dried herbs in place of fresh, use half as much as the recipe calls for. Dried herbs have a more potent condensed flavor than fresh. Honestly though, all of those herbs would probably go really well on their own except for mint. . Just add a bit at a time until you like the taste of your paste and give it a shot. The mint would go really well with some peas with bacon crumbled in. I hope that was helpful.

[@tomgates316]

Dill, basil, or marjoram in the same amount called for in the recipe would work. Tarragon has a bit of a licorice taste to it, some may also add just a touch of anise seed to add back the licorice. Not a fan, leave out the anise. Rosemary has a fairly strong woodsy/pine flavor that may not play well with this.

[@bluedrummajor2876]

yum, yum

[@JJK]

I tried this recipe but the thighs should have been cooked much longer. My wife and I like our bone in chicken cooked for a long time, next time I will grill them for about an hour and a half and I think they will come out much better. I like the flavor though.

[@phillieb30]

That chicken looked fantastic! "Chicken bacon" is delicious too!!😋

[@Not_An_Alien]

So they got rid of the nerdy guy and moved to some big city warehouse district? The recipe looks good though.

[@supercooled]

Huh?

[@ColocasiaCorm]

CHICKEN BACON. HAHA. HAHAHAHAHAAHAHAH. HAHAHAHAAHAHAHAHAHAA. OH MY. I AM ON THE FLOOR. LAUGHING. HA. HOLD ON. WHILE I... HOLDDD MY SIDES.

[@seewhy7761]

there is no such thing as "pre-heating". the grill is either hot or it is not hot.....

[@EyeOnTheTV]

when was this filmed?? why are yall not wearing masks or social distancing???

[@johnnyzhang1387]

These are reruns of episodes filmed before Covid

[@saukitchenuk7809]

That's what I was thinking

[@Ma_Ba]

@@johnnyzhang1387 Wish it was dated as such because it was distracting!

[@bentleyr00d]

Alert the authorities.

[@silvershield2273]

Because they aren't fucking stupid and know that masks don't work, and social distancing and shutting down a country is nonsense when there are cheap and effective cures that big pharma will not allow because there's no money in it for them. OK KAREN?!?

[@jacobmullins3838]

Been realizing just how entirely white this channel is and its kinda bumming me out

[@bentleyr00d]

Seeing white people cooking bothers you? Sounds a bit racist. Anyway the cast in fact is not entirely white.

[@ghw7192]

Ellie Simone is black, but I don't know of any others

[@AW-fb8hr]

Most of television is. I guess I'm used to it sadly.

[@SestoElomenTo11]

Please don't say skin. Layer sounds much better. LOL

[@jesperdahl1486]

This fraudulent site should be removed, it is a "bait and switch" it shows something interesting, link to a new page and then try to extort money to show the content

[@tosht2515]

Just follow the very detailed recipe and step by step instructions from the video like most people.