VIDEO: How I SUPERCHARGED the Flavor of My BBQ Achiote Chicken Thighs

[pjcomix]

Achiote chicken is already incredible. In fact, it is the ONLY BBQ chicken that I like. However, due to a tip from a viewer plus my desire to increase the garlic flavor of the chicken, I have been able to SUPERCHARGE the flavor. BTW, one final way to SUPERCHARGE the achiote chicken is to refrigerate it. I find the cooling process gels the chicken fat in such a way as to further heighten the flavor. It is not for everybody since most people would prefer warm chicken but I actually like it cold.<p>

You can find the recipe at a previous achiote chicken video I made below. Since the amount of chicken I used has approximately doubled, please double the ingredients (except for the salt) at the following link:
https://rumble.com/vcw7c7-the-achiote-miracle-that-will-change-the-way-you-barbecue.html

https://rumble.com/embed/v3o7xb1/?pub=7wvc3

[Cyber Liberty]

OK, I'm gonna dig into this one, Peej...

[pjcomix]

OK, I'm gonna dig into this one, Peej...

 

[catfish1957]

Sounds great. 

I know culinary experts tell you mostly to let the meat go to room temp before grilling, but it is my experience, that (especially with steak), that the pink center is more robust and juicy when you throw the steak from the Fridge straight to the grill.

Comments?.......

[pjcomix]

Sounds great. 

I know culinary experts tell you mostly to let the meat go to room temp before grilling, but it is my experience, that (especially with steak), that the pink center is more robust and juicy when you throw the steak from the Fridge straight to the grill.

Comments?.......

The time it takes to go up to room temperature is long so just toss it on the grill right from the fridge. BTW, a remote thermometer is a MUST when BBQing. The prices of them have DROPPED tremendously in the past few years so no excuse for not having it.

[Cyber Liberty]

The time it takes to go up to room temperature is long so just toss it on the grill right from the fridge. BTW, a remote thermometer is a MUST when BBQing. The prices of them have DROPPED tremendously in the past few years so no excuse for not having it.

I like to cook my steaks Sous Vide, so I know the temperature without a probe.  Added advantage:  I don't even need to defrost the steak in the first place....