Out and About
Video: Chef shares bronzed chicken recipe
Go into the kitchen with Prime BBQ owner and chef Christopher Prieto as he makes bronzed chicken thighs.
wrl dot coms Cook like the pros, is presented by US Foods and the N C. Department of Agriculture. Hello there. Welcome, everyone to WR Ailes Digital Siri's cook like the pros. My name is Chad Blackwelder. Work with the North Carolina Department of Agriculture. Do food service marketing. We're really excited to be parting again with the U S. Foodservice and WRL to bring you guys this Siri's we're gonna be featuring North Carolina chefs cooking with North Carolina products. We heard that you enjoy the Siri's everyone. We're here in beautiful night deal North Carolina in the backyard of Crime barbecue. Today I'm gonna show you how to make a really simple yet fun and delicious dish. What we have here today is a great arrangements are Arsenal is going to consist of brown sugar, black pepper, salt, fresh oregano, thyme, rosemary, little creamer, potatoes, some chopped shallots and some green beans. Freshness. Green beans. A little bit of all of world, really simple ingredients stuff you confined on hand on all the time and most importantly, it's a dish your kids will love. I have five kids personally myself. I make this dish home all the time always gets eaten up, so let's get started. What we do is we find a boneless, skinless chicken breasts. I really think good organic chickens. Nice. But again, these are crazy times. Just find whatever's on hand. Why, like chicken thighs so much and boneless, skinless is they're very forgiving. In addition, they're very easy to cut, and they're less expensive than the chicken breast. Plus, it's absolutely love him. Very bite size. He can chop him up really well. They don't dry out as quickly. Now what we're gonna do is something. When I called bronzing a chicken thigh this dish I always loved one because of its simplicity. Secondly, because it almost has, like a built in sweet caramelized sauce bronzing. All that means is a lot of light brown sugar. So when I start off with this chicken thigh, I don't apply any oils on the outside and or what they call Finder's. We're gonna leave it nice and dry. I let him sit out just for a few minutes on the kitchen counter, and all I'm gonna do is put a light layer of coarse kosher salt and a little bit of cracked black pepper. Once I do that, I'm going to apply it to the other side as well. Again, a little bit of salt in a little bit of black pepper. This is the fun part. This dish is a lot of photo one because your kids love it, too, because it's a lot of fun to make. You can't put enough brown sugar on this. It's really sweet. It's lots of fun. It's easier for kids to apply. They put too much. That's okay. They put too little just through a little bit more on later. But basically, you just kind of coat this really, really happy with brown sugar, and we're gonna let this sit out. Once this sits out for about 10 or 15 minutes, it creates kind of like its own glaze over top looks a little bit like maple syrup again. 10 or 15 minutes, leaving it out. If it's hot and sunny. Beautiful, Nice. North Carolina day. Please don't leave it outside. Definitely leaving inside put in about 10 or 15 minutes is a glaze up real nice. While that's glazing, what I'm gonna do over here is I'm gonna oil my grill. I don't like to use any wood or any type of pallets on the smoker. I think fish dish needs to be really simple. Beautiful. Just a really good great of charcoal. A simple blue bag of Kingsford is just fine. That the local store you can find charcoal just about anywhere. What I'm gonna do here is just gonna get a nice towel. This is my oiling grill towel. Just keep it dedicated for that purpose. And I'm just gonna oil this grilled. Great. Once I get my charcoal nice and stood up, there's no special arrangement. Just make sure the circles kind of warning doughnut shape and the centers kind of voice. The reason why we do that because we want different heat Selves. That center can be a little cooler while the outside ring stays nice and hot. So as you can see how this nice doughnut set up oil these grates and now I'm gonna put on this chicken thigh. This is not fooling yet. Macerated and looking really nice and juicy. It's starting to get there, so I'm gonna go ahead and I'm gonna lay this chicken died down here on the grill. Now what I'm gonna do is I'm never gonna cover this. The reason why? Because I don't want the steam up. I really want that really natural. He just syrup caramelized through that chicken. And And I would say 2 to 4 minutes it's gonna have a nice caramelization just like this. It's be nice and beautiful, little bit charred, a little bit caramelized, just absolutely delicious. And it's gonna basically kind of be sticky and sweet, a little bit of pepper, but gonna have that really beautiful chicken right on the outside and absolutely flavorful when they were done. So we definitely want that caramelization. While that's on the grill, I can go ahead and get things started here with the green beans and smashed potatoes for the green beans. It's really simple. We just get a bag of French cut green beans at the store, make sure their pre snipped, and we're gonna blanche you. All that means is we're gonna boil some water, drop the green beans in there for about five minutes. After five minutes, you pull them out and you strain. Um, you can cool him down and cook them later, or you could just leave him on your countertop. And that we can see him up when we see him up, We're going to do it on the grill with the cast are the reason why I like to leave my cast iron on there just so we can just do everything in one place. I don't have to make a giant message, so I have my blank string beans there nicely set up already. I'm gonna take my shallot. Shall it? Looks like this Like a mini, delicious, sweet, concentrated onion. We're gonna chop those up. It's really simple All you're gonna do, just cut it down to a little slices and that's about all the preparation time in there. This is a really fun dish. I do with the kids is called smashed potatoes. I find these little creamer potatoes at the store and basically I boil those for exactly 15 minutes. Put him in the pot filled with water. Just put it on the stove and let it boil off. 15 minutes, they'll be done. I strain him and let him relax a little bit. And then this is where the kids and I get really messy. So we're gonna find a plate or something. Not gonna go crazy on the counter with, and we're gonna add a little bit of olive oil to that plate. Grant, take just an old mason jar. Something of this diameter could be anything. It could be a jam jar, anything at your fridge that you don't really use anyway. And then you're gonna put that little creamer there. You put it on top and you're just gonna smash it straight down. It's gonna create this really cool kind of disk, but we're gonna actually put those directly into the cast iron. So again, what I do is I slide it out of the way and then I go to the next one. I just do this over and over, let the kids take turns, and then after we're done, we're going to season them up really nice. So again, you can do as many as a little as you want If you get a big family like mine. I have five kids, so we have a family of seven I gotta do, is in a giant cheap pan in the oven. I don't own cast there in that big. But today we're going to just do a couple here on the grill. Cooking for two. Maybe want a nice get away with the wife, the girlfriend. Significant other. So we get those couple of smashed potatoes again. Lots of fun, adding a little bit of olive oil on top and then we're gonna season. Sees things really simple again. We're just using salt and pepper to begin with. So pepper, a little bit of oregano, absolutely delicious, a little bit of her basis. Note to this dish. A little bit of complexity, but again, things that kids love people are used to lots of fun, easy to grill. So we got the smashed potatoes ready looking absolutely disgusting at this moment. That's why kids love them so much that they're absolutely delicious when you boil off that creamer kids a nice and fluffy and the inside. But what we're going to use with sear it off here in this cast, aren't we? Take a little bit of olive oil, Get in that cast iron have already had on the grill. Already had this sitting on the grill waiting for me. But I'm gonna add a couple of these potatoes right into there. And what I really want to do is use is Castor to my ability. I mean, I cook Caster on all the time. It's probably one of the most highly used things in my home. And while those potatoes are browning and searing on the outside while the inside you're gonna stay nice and creamy I'm gonna take these green beans. I'm just gonna add it to the side of the potatoes and then on top I'm gonna add a little bit of fresh Alice The shallots chopped up earlier and this will cook down really nice and light. Add a little bit of all oil top of the green beans again. So it gets a nice coat and that's those cooked down. I do not salt pepper these until right before I serve him just gives a really nice fresh papa flavour again. The potatoes air cooking down. You have the green beans on this dish cooking down again. Potatoes take about 10 minutes. The green beans take about three or four man agreements already cooked. I'm going to keep a nice green bikes. In addition to create really nice seasoning. When they're done, we're gonna add just a little bit of salt pepper right in there or you can take this whole cast siren out, Just take it into the house, make it ooh and awe and they just lay the chicken right into another dish. But this is the final product here again showing nice grilled mahogany groans, chicken thigh in addition to our smashed potatoes in our French green beans with shallots. I hope you enjoy this really quick and fun video. We look forward to doing another one saying thanks.