Tips please. Followed recipe exactly. You seemed to have more sauce than I did, but maybe size of pan? Does heat source matter? I have electric and my chicken didn't brown. (sad face)
I am going to try making this today for my boyfriend and I! He always groans when I want to cook chicken thighs but I bet this will change his tune LOL
Looks pretty OK for 20 minutes, but here are some tips to make this even more flavorful (may need closer to 30 min but that's OK): · leave the bone in, this will impart more flavors throughout (the bone itself gives flavor) · when spicing, don't just sprinkle it on randomly then leave it; put the spices in a separate bowl, mix them together, then apply the mix directly to the meat and rub it (dry rub method). alternatively, use a small bit of oil and rub the spices in that way. if you have extra time, let sit for 30 min to absorb the flavors. · put chicken skin side down in cold pan without oil, turn to high heat and blast both sides long enough that fat and moisture seeps out a fair bit (you want a light sizzling), then turn down to medium. this lets you get a quick sear, the fats inside release to cook the thigh in its own juice, and gives a great browning reaction on both the skin and the meat. · when adding the sauce, let it get to a bubble , then turn it down to a simmer and cook the chicken in it for the remaining time. it will absorb the sauce more readily and the sauce will thicken naturally rather than being thin. · this tip is important but can't be stressed enough: remove the chicken ~10 degrees before it's fully cooked, and allow it to rest loosely covered in foil before cutting. also, while thighs are resting, continue to simmer the sauce until it thickens to become a glaze. after the chicken comes to temp you can brush it with the glaze or simply pour some over top the meat after cutting.
Only thing I would change is salt on skin side only. Then after skin is crispy add the other seasonings to the skin side and constantly flip till cooked through.
I use the cold pan method learned from a Japanese chef. Just add the pieces into a cold pan skin down w/o oil, then turn the heat to medium. Cook for ~5min then turn lower for another 5min. You'd get crispy skin, if not coo a bit more. Then turn over the pieces to finish cooking. You'll find plenty oil in the pan from rendering w/o the need of adding more oil.
📝 Full recipe at http://www.christieathome.com (link in profile) – just search for the recipe, then click ‘Jump to Recipe’!
Thank you very much for sharing this recipe. I made this for my wife and father this evening. It was a hit! Very delicious!
Yaaaas!
So… Chicken Adobo…
Finally a cooking video where they don’t go out of their way to force a whole chicken thigh in their mouth. 😂🐷
Why bone-in if you want to debone before cooking
as a wise man once said "use the right amount. not the white amount"
YUM
Mmm looks delicious 😋
Looks sooo good and approachable!! Thank you so much !
Tips please. Followed recipe exactly. You seemed to have more sauce than I did, but maybe size of pan? Does heat source matter? I have electric and my chicken didn't brown. (sad face)
Ur Good ❤
She had me when she called me honey
I will make this, but not with regular honey (sugar), and use Keto honey instead. Thanks!
Looks so good !!!
I am going to try making this today for my boyfriend and I! He always groans when I want to cook chicken thighs but I bet this will change his tune LOL
Wow
Looks absolutely fantastic! However, there's no way that only takes 20 minutes 😅
Если мед жидкий, значит не натуральный.
Но, рецепт классный
I'm impressed. It looks delicious and pretty straightforward
Thank you for this easy-to-follow video, clear instructions
damn
Looks so good. I'm gonna try this. From BENGALURU, INDIA
Can get rid of the skin for less fat.
Looks pretty OK for 20 minutes, but here are some tips to make this even more flavorful (may need closer to 30 min but that's OK):
· leave the bone in, this will impart more flavors throughout (the bone itself gives flavor)
· when spicing, don't just sprinkle it on randomly then leave it; put the spices in a separate bowl, mix them together, then apply the mix directly to the meat and rub it (dry rub method). alternatively, use a small bit of oil and rub the spices in that way. if you have extra time, let sit for 30 min to absorb the flavors.
· put chicken skin side down in cold pan without oil, turn to high heat and blast both sides long enough that fat and moisture seeps out a fair bit (you want a light sizzling), then turn down to medium. this lets you get a quick sear, the fats inside release to cook the thigh in its own juice, and gives a great browning reaction on both the skin and the meat.
· when adding the sauce, let it get to a bubble , then turn it down to a simmer and cook the chicken in it for the remaining time. it will absorb the sauce more readily and the sauce will thicken naturally rather than being thin.
· this tip is important but can't be stressed enough: remove the chicken ~10 degrees before it's fully cooked, and allow it to rest loosely covered in foil before cutting. also, while thighs are resting, continue to simmer the sauce until it thickens to become a glaze. after the chicken comes to temp you can brush it with the glaze or simply pour some over top the meat after cutting.
good videos and enjoy cooking! 🖤
Can’t find the recipie
Ricemanity
Can we add less Honey after the Chicken is done & mix it ? As I don’t like it too sweet.
As a non-cook I think I actually make that 😮!
Only thing I would change is salt on skin side only. Then after skin is crispy add the other seasonings to the skin side and constantly flip till cooked through.
Easy pizy🎉
Its looks simple and yummy kids will love it will try tO make it thanks for the video 🎉👍🙏
Looks good! Marcie
This !!!)
Yeah, that looks amazing.
I use the cold pan method learned from a Japanese chef. Just add the pieces into a cold pan skin down w/o oil, then turn the heat to medium. Cook for ~5min then turn lower for another 5min. You'd get crispy skin, if not coo a bit more. Then turn over the pieces to finish cooking. You'll find plenty oil in the pan from rendering w/o the need of adding more oil.
What kind of rice do you use?
Can you do the same recipe with chicken breasts instead of chicken thighs?
Looks delicious, will prepare ,thanks for sharing 😊