# The Secret to Juicy, Smoky Chicken Every Time

## Метаданные

- **Канал:** ChefSteps
- **YouTube:** https://www.youtube.com/watch?v=_Xrbv9mvSw8
- **Дата:** 03.06.2026
- **Длительность:** 3:00
- **Просмотры:** 12,868
- **Источник:** https://ekstraktznaniy.ru/video/52483

## Описание

Magic Grilled Chicken Legs | Juicy, Smoky, and Done in Half the Time
No dry chicken allowed. This simple two-stage cook — plus our secret liquid smoke glaze — gives you tender, juicy chicken with a crisp, caramelized finish every single time.

You’ll need:
 • Chicken legs
 • Liquid smoke
 • Molasses
 • Kosher salt
 • Black pepper (optional)

Steps:
 1. Mix the glaze: Combine liquid smoke, molasses, salt, and pepper (if using). Brush evenly over chicken legs.
 2. Bake: Place in a covered dish and bake for 90 minutes at your preferred temperature (low and slow = juicier).
 3. Grill: Once cooled, finish on a hot grill to crisp and char the skin.
 4. Serve: Pair with your favorite dipping sauces or sides and enjoy smoky, succulent perfection.

Key tips:
 • Pre-baking cooks chicken through gently so it stays juicy when grilled.
 • Liquid smoke adds barbecue depth without hours on the pit.
 • Cool before grilling to prevent tearing the skin.
 • Brush on extra glaze before serving for that gl

## Транскрипт

### Segment 1 (00:00 - 03:00) []

Grilling season's here. I'm going to kick it off with something super basic. How to not f up chicken. Super juicy, super succulent, crazy crispy, but I feel like a lot of folks screw chicken up at the grill. Dad, 60 to 90 minutes in a precision oven and then right onto the grill. I'm hoping it's going to be your go-to this summer. I want a little bit of smoke flavor. You're just not going to get that in 5, 10, 20 minutes on the grill. So, we're going to do the classic chef sips thing, which is little bit of liquid smoke. Some barbecue enthusiasts, you know, don't like this. I don't know what your problem is. It's delicious. And there's so many smoke flavors out there that you can get uh that range in flavors that, you know, it's just hard to go wrong. You can do brown sugar, you can do uh maple syrup, and you don't have to go crazy with it. You don't need a ton. Um I'm just going to lightly get these guys kind of covered up. Oh, yeah. It's amazing how strong the flavor of liquid smoke [clears throat] and molasses is, too. You'll see that I'm doing this skin side down. So, this flat side is going to just grill better. It's going to be more surface area on the grill. M. Yeah. God, I love this stuff. So, these are also going to tighten up and shrink. You can use a big cookie sheet, whatever. And again, if you've got 6, 12, 24, whatever, it's all good. covering them and keeping them wet. They're actually going to cook quicker. I'm going to put some paper here to protect it from my foil. Droop drip in the oven. 225 90 minutes. And now the chicken's ready safely. Let's check this out. You're actually just letting it cool. The fat that we've rendered out of the skin and the connective tissue is actually kind of like thickening and setting. It's going to stay in the meat longer. And when we bite it later when it's warm, then it's going to be extra juicy. Okay, meat side down. Oh yeah. M. Yeah, we're getting like nice hot heat. I got a good amount of heat on that meat side. Here comes the skin side. [clears throat] Oh, dude. You got to get a little bit of dry heat on it first. That's why you do the meat side down. And then if it starts to stick, just let it cook a little longer. Cuz if it starts to stick, you know, it's still wet. So give the skin a chance to dry out, caramelize, get a char, and then it'll lift off the grill. M. But I feel like 99% of the time you see this, it's like dried out in the inside. But you see how it's just like shiny. It's still dripping. Look at this. Like thinner than paper, that char. And then just super succulent meat right under it. This is where we ended up. Beautiful crispy. Not going to overpower it. It's just like glassy, crispy, puffy skin right below it. Super super juicy meat. Yeah. Have fun.