Pickle Brined Chicken Thighs | Chef Eric Recipe
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- Опубліковано 31 сер 2023
- Learn how-to take your next chicken night to the next level on your Kamado Joe with this pickle brined chicken thighs recipe by Chef Eric Gephart!
"Flavor, color, texture this pickle brined chicken thigh is firing on all cylinders!!! Please Enjoy!" - Chef Eric Gephart
Pickle Brined Chicken Thighs
Ingredients:
4 Each Chicken Thighs, Springer Mountain Farm, Bone In Skin On
1 Cup Holmes Made Pickle Juice
2 Tablespoons Lanes BBQ SPG
2 Tablespoons Lanes BBQ Spellbound
4 Tablespoons Lanes Pow Pow Glaze
Method:
1. Transfer your chicken thighs into a non-reactive container such as a Ziplock bag and add the pickle juice. Allow to marinate for 2 hours under refrigeration.
2. While the chicken is marinating, stabilize your grill between 350 and 475F. Set up for half direct and half indirect to allow for a gentle roast. Place the grill grate on the indirect side on the highest setting of the divide and conquer system.
3. Remove the thighs from the liquid and season all sides of the chicken with SPG then Spellbound.
4. Place the marinated and seasoned thighs skin side down on the grill grates on the indirect side of the grill. Close the dome and allow to cook for 15 minutes. (Feel free to check at the 7-to-10-minute mark and turn if needed) Cook for another 10 minutes and flip. Close the dome and cook for another 15 to 20 minutes or until you reach an internal temperature of 175F. At this point you should love the caramelization. Glaze with the Pow Pow and dry baste with a touch more Spellbound and drop the lid for another 5 minutes. Transfer to the presentation plate, garnish with some of the pickles and please enjoy!
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#kamadojoe #chicken #recipe - Навчання та стиль
Welcome back. Chef Eric. You were missed.
Lots of big bold flavor to come 🤙🏽
Cheers Tony🥂
Can’t agree more - we missed you a lot!
Seconded!
I was like a kid on Christmas morning when I saw a new Chef Eric video had been posted!
Hey Kamado Joe, bring back our weekly dose of Chef Eric please.
I’m not sure what the post schedule will be but we have heaps of fired up flavors headed your way🔥🤙🏽
I love this recipe, anything with pickles is the best!😊😀
Agreed ⚡️🔥
Glad to see our favorite chef back!! We missed you guys!
🥂🤙🏽
Been brining my chicken in pickle juice for years. Started doing it just because it was easier than making a brine since I'm serving the pickles anyway.
I even started putting it in the spray bottle to spritz briskets, etc.
Awesome ⚡️🔥
Chef Eric makes a welcome return! Too bad we can’t grill after Labor Day. 😂
🤣🔥🤙🏽
Looks great. Glad you’re back!
Thanks heaps 🤙🏽🥂
Eric loves his caramelization...
That’s right⚡️
Thanks Chef Eric, you are my go to guy for all my cooks on my Kamado
Great to see a Chef E video pop up on the feed 🔥
🥂🤙🏽
Welcome back. Good to see ya Chef, we were a little worried.
All good🤙🏽
Heaps of fired up flavor headed your way.
Been tied up hosting events!
Off to Australia next week⚡️
Thanks for this video. Now I know why my pickle juice brined chicken failed. I brined it for 24 hours. Chef Eric you are one of my favorite grill dudes.✌🏾
Great recipe Chef Eric. I use pickle brine on chicken breast. Always turns out delicious.
Such a fan of the results 🤙🏽
Always knock-out recipes!
🔥🤙🏽
I am going to give this a try. Chicken thighs are my favorite part of the bird. Great video.
Same!
Cheers for watching and for the kind words ⚡️🔥
That is looking mouthwatering - like it 👍👍👍
Such a fun cook🥂🤙🏽
He's back! My grill hasn't been the same the past few months. Hope all is well Chef.
🤣🤙🏽
Looks great, thanks!!
Such a delicious fun recipe!!!
Going to give this recipe a try.
Awesome!!
Keep us posted!!!
good to see u back chef
Nice to be back ⚡️🤙🏽
Gee it feels like long time no see. Glad to see you again Chef! Yeah...mmm....brined chicken. I'll do it tomorrow, I promise! (burgers tonight!)
Nice!!!!
Thank God you're back. I've been going through withdrawal
We have some super fun recipes and methods coming your way⚡️🔥
Welcome Back yummy so yummy
Cheers my friend 🥂
Great to see Erik back. My outdoor kitchen experience will now improve.
That was a new one to me, I'll have to try it. :) BTW, good to see you back, hadn't seen your videos on for a bit so you must have taken a vacation.. :)
😂 no vacation, but cooking all around the world. Lots of fun recipe videos headed your way!
Nice! :)@@ChefEricGephart
Welcome back chef 🔥
🥂🤙🏽
And some great recipes done in the new KJ Rotisserie Baskets please 😀
Nice recipe chef. Did you tasted anything from the pickles? Or is it just tenderize the meat?
Got a bit of the garlic, vinegar and dill but mainly just a great method all around
I eat more pickles that needed just to get more juice for brined chicken lol.
Nice!
That was my piece also chef Eric
..😅😂.
Will you be doing the classes again?
We do a fired up class Every month. Heaps of fun!!!
@ChefEricGephart could you put up the link so I could connect.
Thank you for your reply as always.
Brad.
Brad, I will see what I can find🤙🏽
@ChefEricGephart thank you C.E 😊
Under full disclosure, how much does Lane’s compensate you?
It’s simply the best I have found and the folks are amazing as well.
Who else is using ingredient like dehydrated butter, honey and sriracha in dry rubs🥂
@@ChefEricGephart I hear you but you didn’t answer my question
Good to see you back Chef Eric, I came very close to unsubscribing oh and the chicken dish is what I come to this channel for
Aw thanks for not loosing hope😅
Lots more fired up flavor to come!!!
Chick-fil-A doesn’t use pickle juice in a brine.
I am sure it is cost prohibitive now, but ask some of your old timers…. Someone told me that when they were there in the early 90s they marinated their chicken strips the brine???