How to Smoke Chicken Thighs | Mad Scientist BBQ

Summary

In the 'Mad Scientist Barbecue' video, Jeremy Yoder demonstrates how to transform the underrated bone-in skin-on chicken thighs into a delicious barbecue dish. With sponsorship from HelloFresh, he emphasizes the simplicity of seasoning with just salt and pepper, smoking the chicken at a low temperature to build smoke flavor, and finishing with a glaze of barbecue sauce and apple cider vinegar. The result is a tender, juicy, and flavorful chicken that challenges the common perception of dark meat, proving that with the right technique, even the most overlooked cuts can become a star at the barbecue.

Takeaways

• 🍗 The video is about cooking bone-in skin-on chicken thighs, which are considered an underrated barbecue item.
• 👨‍🍳 The host, Jeremy Yoder, introduces the video and thanks the sponsor, HelloFresh, for providing meal kits that make cooking easy and affordable.
• 📦 HelloFresh sends pre-measured ingredients, offering flexibility and convenience, especially for those with busy schedules or families.
• 🔥 The chicken thighs are seasoned simply with a 50/50 mix of salt and pepper, emphasizing the importance of smoke flavor in the cooking process.
• 💰 The total cost of the chicken used in the video is $11.25, highlighting the affordability of this dish.
• 🌡️ The cooking process begins at a low temperature of 225 degrees Fahrenheit, focusing on building smoke flavor before increasing the temperature to crisp the skin.
• 🔥 After an hour, the temperature is increased to 300 degrees to crisp the skin and render the fat, ensuring the chicken is juicy and tender.
• 🍯 A glaze is prepared using barbecue sauce and apple cider vinegar, mixed to a runny consistency for even coating.
• 🔥 The chicken is glazed after reaching an internal temperature of 185 degrees Fahrenheit, ensuring the glaze sets properly without overcooking.
• 👨‍👩‍👧‍👦 The video encourages viewers to try cooking chicken thighs, as they are a cost-effective and flavorful option for barbecue enthusiasts.
• 📚 The host suggests that this method of cooking chicken thighs is the easiest way to achieve great results, emphasizing the simplicity and effectiveness of the technique.

Q & A

What is the main focus of the video by Jeremy Yoder?

The main focus of the video is to demonstrate how to cook bone-in skin-on chicken thighs, which the host considers the most underrated barbecue item.

Who is the sponsor of the video and what do they offer?

The sponsor of the video is HelloFresh, which offers pre-measured ingredients for easy and affordable meal preparation.

What are the benefits of using HelloFresh according to the video?

HelloFresh saves time, offers flexibility, and allows for restaurant-quality meals at home without the hassle of buying large quantities of ingredients.

Why does Jeremy Yoder consider chicken thighs to be underrated in barbecue?

Jeremy Yoder considers chicken thighs to be underrated because they are not a glamorous cut of meat and often result in dry and boring meals, but when cooked properly, they can be amazing.

What is the simple seasoning method used for the chicken thighs in the video?

The simple seasoning method used is a 50/50 mix by volume of salt and pepper.

How much did the chicken thighs cost in the video?

The total cost of the chicken thighs in the video was 11.25 dollars.

What is the initial temperature used for smoking the chicken thighs and why?

The initial temperature used is 225 degrees, which can drop as low as 200 degrees, to focus on adding smoke flavor early in the cooking process.

Why is it important to season the skin side of the chicken thighs?

Seasoning the skin side helps dehydrate the skin, resulting in a crispier texture that is not chewy or rubbery.

What is the purpose of increasing the temperature to 300 degrees after an hour?

The purpose of increasing the temperature to 300 degrees is to crisp the skin and ensure the fat under the skin is rendering properly, which keeps the chicken juicy.

What are the two ingredients used for the glaze on the chicken thighs?

The two ingredients used for the glaze are barbecue sauce and apple cider vinegar.

What is the recommended internal temperature for the chicken thighs before glazing?

The recommended internal temperature for the chicken thighs before glazing is 185 degrees Fahrenheit.

Why does Jeremy Yoder test the juiciness of the chicken before applying the glaze?

Testing the juiciness before applying the glaze ensures that any extra moisture detected is from the chicken itself and not from the sauce, maintaining the integrity of the glaze.

What is the final step in glazing the chicken thighs?

The final step in glazing the chicken thighs is to leave them on the smoker just long enough for the glaze to thicken and become sticky.

What does Jeremy Yoder suggest as an alternative to store-bought barbecue sauce for the glaze?

Jeremy Yoder suggests that if viewers want to make their own barbecue sauce, they should feel free to do so.

How does Jeremy Yoder encourage viewers to try his method of cooking chicken thighs?

He encourages viewers to try his method by pointing out the low cost of chicken thighs and the impressive results in terms of smoke flavor, tenderness, and juiciness.

Outlines

00:00

🍗 Introduction to Chicken Thighs Barbecue

Jeremy Yoder, the host of 'Mad Scientist Barbecue,' begins the video by introducing the focus of the episode: bone-in, skin-on chicken thighs, which he considers the most underrated barbecue item. He thanks the sponsor, HelloFresh, highlighting its convenience and affordability in providing pre-measured ingredients for easy and delicious meals. Jeremy emphasizes the simplicity of the chicken thighs preparation, seasoning them with a 50/50 salt and pepper mix, and placing them on the smoker. He also mentions the cost-effectiveness of the chicken, noting that the total cost was only $11.25, and provides tips for seasoning the skin to achieve a crispy texture without being chewy or rubbery.

05:06

🔥 Smoking Chicken Thighs for Flavor

After an hour of smoking the chicken thighs at a low temperature of 225 degrees, Jeremy checks the internal temperature and finds it in the 150s. He then increases the smoker's temperature to 300 degrees to crisp the skin. Jeremy explains the importance of rendering the fat under the skin to prevent it from being rubbery and to ensure juiciness. He discusses the use of barbecue sauce and apple cider vinegar to create a glaze for the chicken, aiming for a consistency that is not too thick or too runny. The glaze is applied once the chicken reaches an internal temperature of 185 degrees, as recommended by the package, to ensure tenderness and juiciness. Jeremy emphasizes the importance of achieving the right balance of smoke flavor and glaze sweetness.

10:07

🏆 The Underrated Champion - Smoked Chicken Thighs

Jeremy concludes the video by reiterating the underrated status of smoked chicken thighs and encourages viewers to try this cost-effective and flavorful barbecue method. He suggests that the quality of smoke flavor and the tenderness and juiciness of the chicken will impress anyone who tries it. He invites viewers to share their thoughts in the comments and to follow him on social media platforms for more barbecue tips and insights. The video ends with a reminder to like, subscribe, and engage with the content for more barbecue adventures.

Keywords

💡Barbecue

Barbecue refers to both the method of cooking food, typically meat, by exposing it to smoke and heat from a fire, and the social gathering or event where such food is cooked and shared. In the video, the theme revolves around cooking barbecue, specifically bone-in skin-on chicken thighs, highlighting the process and techniques involved in making a delicious smoked dish.

💡HelloFresh

HelloFresh is a meal kit delivery service mentioned as the sponsor of the video. It provides pre-measured ingredients for easy meal preparation, emphasizing convenience and affordability. The script mentions how it can be a helpful tool for busy families, especially those with young children, by reducing the hassle of grocery shopping and meal planning.

💡Bone-in Skin-on Chicken Thighs

This phrase describes a specific cut of chicken that includes the bone and the skin. The video focuses on cooking this type of chicken thigh, which is considered 'underrated' by the host. The script discusses how this cut can be transformed from ordinary to extraordinary through proper barbecue techniques, emphasizing its potential for juiciness and flavor.

💡Smoke Flavor

Smoke flavor is the distinct taste that food acquires when cooked with indirect heat and smoke from a fire. In the context of the video, building smoke flavor is crucial for the chicken thighs. The script details how the low temperature and duration of cooking contribute to developing this flavor, which is a key aspect of the barbecue experience.

💡Seasoning

Seasoning in this context refers to the process of adding flavor to food, typically through the use of spices, herbs, or other ingredients. The video script mentions using a simple mix of salt and pepper to season the chicken thighs, highlighting the importance of seasoning the skin side to help it become crispy and not chewy.

💡Smoker

A smoker is a device used for cooking food with indirect heat and smoke, which is essential for barbecue cooking. The script describes using a smoker to cook the chicken thighs, emphasizing the importance of temperature control and the gradual build-up of smoke flavor.

💡Temperature Control

Temperature control is critical in cooking, especially in barbecue, as it affects the cooking process and the final product's texture and flavor. The video script discusses starting the chicken thighs at a low temperature of 225 degrees to build smoke flavor and then increasing the temperature to 300 degrees to crisp the skin, illustrating the importance of managing heat throughout the cooking process.

💡Glaze

A glaze is a thin, shiny coating applied to food, often used to add flavor and a glossy appearance. In the video, the host prepares a glaze for the chicken thighs using barbecue sauce and apple cider vinegar. The script explains how the glaze is applied after the chicken reaches the desired internal temperature, adding a layer of sweetness on top of the smoke flavor.

💡Internal Temperature

Internal temperature is the temperature of the food's interior, which is a critical factor in determining whether meat is cooked properly. The script mentions that the chicken thighs need to reach an internal temperature of 185 degrees, which ensures they are safe to eat and tender.

💡Juiciness

Juiciness refers to the amount of natural juices in meat, which contributes to its tenderness and flavor. The video script emphasizes the juiciness of the chicken thighs as a result of proper cooking techniques, such as rendering the fat under the skin, which helps keep the chicken moist and flavorful.

💡Mad Scientist Barbecue

Mad Scientist Barbecue is the name of the channel or the host's persona in the video. It is used to brand the content and engage with the audience. The script ends with an invitation for viewers to follow the host on social media platforms, reinforcing the channel's identity and encouraging viewer interaction.

Highlights

Introduction to the barbecue cooking show and sponsorship by HelloFresh.

Focus on cooking bone-in skin-on chicken thighs, an underrated barbecue item.

Advantages of using HelloFresh for meal preparation and its flexibility.

The simplicity of cooking chicken thighs and the potential for impressive results.

Seasoning the chicken with a 50/50 mix of salt and pepper for simplicity.

The cost-effectiveness of cooking chicken thighs at only $11.25 for the total.

Importance of seasoning the skin side of the chicken for crispiness.

Avoiding rubs with fine granules to preserve smoke flavor.

Placing chicken thighs on the smoker at a low temperature of 225 degrees.

Building smoke flavor early in the cooking process.

Increasing the temperature to 300 degrees to crisp the skin after an hour.

The internal temperature of the chicken reaching the 150s before skin crisping.

Using barbecue sauce and apple cider vinegar for a glaze.

Adjusting the glaze consistency to ensure an even coat on the chicken.

Cooking chicken thighs to an internal temperature of 185 degrees for tenderness.

Dunking the cooked chicken in the glaze and returning it to the smoker.

Ensuring the glaze thickens and sets properly on the chicken.

The transformation of an undesirable cut of meat into an amazing barbecue dish.

Encouragement to try cooking chicken thighs for their potential to impress.

Transcripts

hey guys welcome to mad scientist

barbecue i'm jeremy yoder and today i'm

going to show you how to cook the most

underrated barbecue item there is that

is bone-in skin-on chicken thighs

i want to take a minute to thank today's

sponsor hellofresh america's number one

meal kit

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when i say that bone and skin on chicken

thighs are underrated

it's because it's not really a glamorous

cut of meat so

if i make a video about brisket people

comment on it they talk about it they're

planting their own next brisket cook

but chicken doesn't inspire the same

kind of excitement that's probably

because

people have eaten a lot of dry boring

gross chicken in their lives and they

don't get super excited about it

now there's no reason that the chicken

you cook on your smoker can't be great

as a matter of fact when i was doing

barbecue pop-ups people would come up

after they'd gotten their food they

would say the brisket like always was

great

but that chicken was amazing and

for me that was disappointing because i

worked really hard on the brisket spent

hours and hours and hours doing it

and the way i did the chicken was about

the simplest way i could possibly think

of doing it but it just turned out to be

the best

we're not going to do any trimming we're

not going to do anything weird to it at

all we're going to take the chicken out

of the package

season it and then put it on the smoker

and we're going to season with just salt

and pepper

so a 50 50 mix by volume couldn't be any

easier

the total cost of this chicken was only

11.25 so it's

a lot of food for not a lot of money but

a couple important notes

number one is make sure you season the

skin side because that helps dehydrate

the skin

so that it's crispier in the end and

it's not chewy and rubbery the second

thing

is i wouldn't use a rub that has a lot

of fine granules because

for some reason it seems to diminish the

smoke flavor and the way we're doing the

chicken today

smoke flavor is going to be king so for

ease of transport i put all the chicken

thighs into one pan so we're going to

take this pan out there and then put the

thighs on the smoker

we're going to put these chicken thighs

on at 225 degrees it can drop maybe as

low as 200

that's totally fine because right now

i'm only concerned with adding smoke

flavor

because chicken cooks for such a short

time it's really important that you

build in smoke flavor early

and quickly so we're going to do is low

temperature build in all that smoke

flavor

and then we're going to dial up the

temperature and worry about crisping

that skin

[Music]

so

[Music]

[Music]

[Music]

so

[Music]

it's been about an hour at this point so

i checked the temperature on these

pieces of chicken

and it's in the 150s for all these

pieces so at this point what i'm going

to do

is i'm going to increase the temperature

of the smoke i'm going to bring it up to

300 degrees

instead of 225 because at this point

we've got good color on there we've got

good smoke flavor so now what i want to

do is crisp the skin

and the internal temperature of these

pieces is in the 150s

but the temperature of the skin right

now is in the high 180s sometimes even

in the 190s so that means the fat under

the skin is rendering properly it's

going to do two things

it's going to keep the skin from being

rubbery number one and number two

it's going to make sure that the chicken

is juicy because what you're going to

taste this juice in your mouth is

actually rendered fat

all right i'm going to add some logs to

the fire and bump up this temperature to

300 degrees now the package says

that these need to be cooked to an

internal temperature of 185 so we're

gonna go at 300 degrees until we reach

185

at that point we're going to glaze the

chicken so we have the smoke flavor as a

layer underneath and then we have the

sweetness of sauce on top

so to mix up what we're going to use for

the glaze there are only two ingredients

necessary number one

barbecue sauce i have a bunch of sweet

baby rays so that's what i'm using today

if you want to make your own sauce

then by all means do that and then apple

cider vinegar so this is

bragg's apple cider vinegar you can just

get plain jane

you know hines apple cider vinegar if

you want but we're going to mix those

together because i want the consistency

to be thinner than the thickness of

regular barbecue sauce

and so i'm going to put barbecue sauce

in this tray you're going to find out

why we're using the tray later

but i'm going to put barbecue sauce in

the tray add vinegar until it gets to be

the right consistency and we're going to

show you how that works

[Music]

so i add vinegar until this sauce

mixture is runny

so it doesn't just glue glue glue

because if you have a gloopy glaze

what will happen is you don't get an

even coat on the outside so i want an

even coat so i want it to be runny

enough

but don't add so much vinegar that it

you know has the consistency of water

you still want some of the viscosity

there

so from everything that i've read dark

meat for chicken should be

safe to eat you know usually people say

between 170 175

some places as low as 165 but i think on

that package they're recommending to

cook to 185 because

it breaks down some of the connective

tissues and stuff like that a little bit

more

to make it juicier and more tender and

these guys are ready to glaze so

they're done cooking all we're going to

do is dunk them in that sauce

put them back on the smoker to set the

glaze so we don't need to increase the

temperature anymore

and the reason i get them to a final

temperature before i glaze them is

because when i dunk them into that cold

sauce

they're going to drop in temperature

rather than continue to climb up

but one thing i want to test is is this

juicy so what i'm going to do

i'm going to test the juiciness before i

add the glaze because

that way you know that there's no extra

moisture being added by any other source

so i'm going to pull a piece of this off

we're going to see if it's juicy so here

we have

this piece of chicken and it looks juicy

so far

but let's see how juicy it is

if that's not juicy and tender i don't

know what is okay

gosh it smells good i might eat this

right now

it smells incredible now this whole cook

has been about making it easy and this

in my experience is the easiest way to

glaze a whole bunch of chicken at once

[Music]

[Music]

at this point we're going to leave the

chicken on only long enough for that

glaze to thicken up a little bit so it

starts to get sticky

[Music]

looking at this chicken i see the glaze

on the outside it's nice and shiny which

tells me that it's thickened up properly

and then i know that i've already added

a nice layer of smoke flavor underneath

that so it should

hit all the notes that we want in our

chicken now

another thing that's important to

consider is that a lot of people aren't

huge fans of dark meat chicken

but what barbecue is about is taking

something undesirable

and turning it into something amazing

and that's what we did with this chicken

out there on that smoker

perfect smoked chicken thighs

really are the most underrated barbecue

item out there what i would encourage

you to do

is go get a pack they're dirt cheap

usually less than a dollar a pound

and try this out you really don't have

much to lose and you have a lot to gain

i think you're really going to impress

people

with the quality of smoke flavor that

you get and the tenderness and juiciness

of these pieces of chicken

so give this a shot let me know in the

comments what you think about it and if

you liked the video hit the like button

down below subscribe to the channel

and you can also follow me on instagram

twitter and facebook at mad scientist

barbecue i'll see you guys next time

you