If your chicken is rubbery, might be because you started with crappy chicken. This happened to me last month when I used frozen generic grocery store chicken. I typically only use air chilled/organic chicken. I always start at 225 on my pellet grill until internal temp gets to about 130 than crank it to 500 for last couple min to get a sear at the end. My dad taught me a new way to simply grill plain chicken (just salt, pepper, garlic powder). Then combine olive oil, garlic, lemon zest, lemon juice, salt, pepper in a bowl and toss to coat the chicken afterward cooking. Light yet tasty ...especially for the lazies, such as myself. (This works maybe even better for shrimp, btw.) I've never tried the buttermilk idea. Will give that a try next time. However, that requires me to keep buttermilk on hand and to marinate it ...which works against us lazies.
I’m about to grill some boneless chicken thighs. I’ve never tried bringing boneless thighs. I’ll brine one and season the rest without brining first. Making my version of a chicken shawarma. Not gonna take the time to marinade, but in the past I’ve marinaded them in a yogurt lemon and spice blend. Usually bake those with red onion. Tonight it’s chicken with naan, harissa, hummus, garlic sauce and pickled veggies. Never fails to make me feel like **** afterwards but so damn tasty I don’t even care. I try to remember to buy buttermilk when frying chicken. Add a little hot sauce to the buttermilk marinade.
Best fried chicked I've made was this: Marinate chicken thighs in buttermilk & tabasco sauce overnight. Place underneath a brisket while it is smoking for a couple hours. Fry as you normally would.
No doubt. But I think the whole argument was against the oft-repeated saying that searing "locks in juices" as if searing puts some kind of protective force field around the steak. Heck, arguably to produce a tender steak, two of the best methods (sous vide and reverse sear) produce equally great and tender steaks and you end up searing them at the end. In sous vide, you're basically done after the sous vide bath is done -- the only real reason to sear afterwards is to make it look more like a traditional steak as opposed to cadaver meat (and to get that wonderful browning/maillard reaction), but even without searing, you can still eat it and it will be ridiculously tender. With reverse sear, you still sear at the end, but again, you cook at a lower temp initially and then "torch" the steak at the end.
That dude sounds like that's the first good meal he's had in forever. Wth? lol. Nice video, though. He just made Cambodian Nashville Hot Chicken. Or maybe it's really Nashville Cambodian Hot Chicken to begin with.
I like to take some skin-on, bone-in thighs (or wings) and brine them in 2L of water, 1/4 cup of brown sugar, 2 tablespoons of rock salt, dash of garlic powder, dash of onion powder and a dash of thyme leaves for at least 5 hours. Then I'll set up a vortex on the Weber kettle and get it nice and hot to really crisp up the skin and get some smoke flavour into the chicken. While it's cooking I give the chicken a generous basting of my homemade chipotle and lime bbq chicken sauce. It's awesome. Here's a video that shows how to cook wings on a Weber using a vortex:
