How to Make the Ultimate Grilled Chicken Thighs and Italian Pasta Salad
In this episode, test cook Dan Souza and host Julia teach viewers how to make the ultimate Grilled Chicken Thighs with Mustard and Tarragon. Tasting expert Jack Bishop then challenges Bridget to a fresh mozzarella tasting, and test cook Keith Dresser makes Bridget a foolproof Italian Pasta Salad.
Get the recipe for Grilled Chicken Thighs with Mustard and Tarragon:
Get the recipe for Italian Pasta Salad:
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"Go to the butcher counter and pick them out yourself." Where do you shop? No place around here with a butcher counter.
It's PASTA SALAD! people eat pasta because we love the taste of PASTA! The other ingredients are to COMPLIMENT the taste of PASTA! Not bury it in ignorance.
Basil pretty much ruins the taste of everything it touches in the amount you nerds use. Just like raw garlic. You have a poor sense of taste. That mess should be called gagged on raw basil
How dare you rinse the pasta with water!!!!!!!!!!!!!!!!!!!!1 NEVER DO THAT !
For those of us that do not have a grill, please give oven directions on the mustard tarragon chicken also.
How about a bit of red/yellow pepper thinly sliced (no more than 1/8" x 1/2" strips) or similarly sliced Roma tomato (no seeds or juice) for color/interest?
i love the whole lineup of chefs on atk, the OGs (julia, bridget, adam, jack) are my ultimate favorites tho! dan is my favorite from the newbies
zq
Really funny to watch them eat chicken with knife and fork🤣.
Capers suck.
Because I am not a big fan of mustard, what other ingredient can I use to make that wonderful grilled chicken?
If the only thing you can taste is garlic, the food is NOT good. Also, approximately 20% of the population has a food and drug allergy/sensitivity the sulphur/sulfites. Garlic and onion were heavily used for tainted meats before refrigeration.
Thank you! The chicken and cheese look awesome!
Pasta salad needs some garden tomatoes!!
Bland pasta in a pasta salad isn't only bland, it makes everything else in the salad bland by sucking out the salt, no matter how often you re-salt until it suddenly becomes too salty. Always season your pasta water right, especially for salad.
An alley full of grills
Thank you Dan for that eye-opening pasta salad.😋
I tried the chicken thighs this summer and they are still talking about it. The skin crisped up just like you said.
Could you do a desert day and make old fashion rice pudding. And other old fashion recipes?
Yeah, but how do you cook the chicken on a real grill?
Wouldn't it be better to put the paste underneath the chicken thigh skin?… Between the skin and flesh. Better browning and more flavor on the chicken.
Nice; for a big bbq party i would cook the thighs low and slow in the oven, and then finish on the grill for more efficiency and time savings..
Jeez, Dan blindly waves his hand within inches of that hot grill @3:25 like it's nbd.
Chicken: what is the point of preheating the grill on high for 15 minutes and then leaving it open for two minutes, losing any retained heat while you discuss cooking methods?
I made this chicken, exactly following the recipe, except I substituted basil for tarragon. It was fabulous! We love it – definitely a keeper. i find anything Dan does is perfect! Thank you Dan!
I have a giant bowl like that one. Stainless steel. And I will NEVER get rid of it. Having room to mix batches of pasta, popcorn, salad, bread mix, potato salad or meatloaf is highly underrated.
I watch every vid with Bridget.
incredible recipe….one quick question….might there be a substitution for those with fish allergy for the anchovies? darn, i know, but it is what it is
Keith has big leather daddy energy… But the kind of leather daddy I would hang out with at a play party because everyone else there is insufferable. And he would tell me wonderful genuine stories about his hobbies. Like making pasta salad.
I love these videos. Thank you so much for sharing your valuable knowledge. I feel confident making any of your recipes and enjoy each bite too. Can’t wait to make this pasta salad! Covered dish, here I come.
That pasta salad looks dry as hell
What’s a substitute for anchovies? Nobody likes anchovy. And don’t say “if you don’t like it you’re wrong!” That’s not true
Frankly I'm disappointed that Galbani mozzarella didn't even make the cut into the top choices. We use it often to make pizza and it shreds beautifully, tastes wonderful and best of all, is priced right at $3.79/lb.
Fresh mozzarella makes the best pizza!
WHERE ARE YOU?? IN A PARKING LOT???
Yummy salad.
I can't believe America's Test Kitchen has a legendary French Citroen "Tube" truck ! The red paint of it is awesome. Bbq Chicken thighs, pasta salad, so yummy recipes ! My mouth's watering.
No tomatoes, cucumbers and red onions???
Unique n Perfect recipe..
Wow that looks like the best pasta salad ever!!! And those thighs look so juicy 😋
I guess I am that person but why are they cooking in what looks like a parking lot or commercial area?
It's Italian pasta salad… ?
Where's the heirloom cherry or grape tomatoes? HUH?
Needs more red colour… lol.
🤗 ♥️ 🤗
Was that Italian Dry Salami, my total fav? You didn't say which kind? Either that, or I missed it.
Could also add some canned black olives or an Italian mix of olives to the "pesto" in the food p?
That is one odd salad.
I can't wait until the weekend, I am making that pasta salad!
R u based in nyc???
I hear the birds singing when Dan is rearranging the chicken. It was very soothing. 😌
Kieth is fantastic on camera. I find myself paying more attention when he does a demonstration. 🙂
I certainly haven't tried it with all peppers, but I've noticed most of them you can just pull the stems off, in case anyone is as passionate about food waste (or eating more peppers) as I am.
Picnic? If we even can this summer
12:40 The whole food pyramid discussion was pretty nonsensical. The stuff at the bottom is what you (are supposed to) eat the most of. So moving something up the pyramid would mean eating less of it. No wonder the government ditched it, no one could understand it.