If there’s one thing I love, it’s taking a familiar family favorite and giving it a thoughtful upgrade.
This time I transformed my go-to crispy-skinned chicken with braised cabbage and bacon by finishing it on the Woodfire grill, which adds a subtle smoky depth that elevates the whole dish.
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The result is a comforting, flavor-packed meal that gains an extra layer of complexity from the wood-fire smoke—rich, savory, and downright irresistible.
Crispy Skinned Chicken with Braised Cabbage and Bacon
Equipment
- Woodfire grill
- Heatproof pan (see note)
- Tongs
- Knife and cutting board
- Garlic press (optional)
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tbsp salt
- 1 tsp black pepper
- 2 tbsp Dad Dust (see notes)
- 1 lb bacon, cut into lardons
- 1 onion, sliced
- 3 cloves garlic, minced
- 1/2 head cabbage, shredded
- 1 cup chicken stock (more as needed)
- 1/4 cup apple cider vinegar
- 3 tbsp white sugar
- 1 tbsp Herbes de Provence or preferred herb blend
- 2 bay leaves
Instructions
- Season the chicken: Liberally season the thighs with salt, pepper, and Dad Dust. Set aside.
- Preheat the grill: Fill the Woodfire hopper and preheat on the grill setting for about an hour with the pan inside so it’s hot and ready.
- Sear the chicken: Place the chicken skin-side down in the hot pan. Cook about 5 minutes, flip, and cook 5 more minutes. Remove and set aside.
- Cook the bacon: Add the bacon to the pan and cook until it begins to crisp, about 5 minutes.
- Sauté the vegetables: Add the onions and cook until softened. Stir in the cabbage and cook another 5 minutes.
- Braise the cabbage: Add apple cider vinegar, sugar, garlic, Herbes de Provence, bay leaves, and chicken stock. Stir to combine.
- Return chicken to pan: Nestle the thighs into the cabbage with the skin above the liquid so it stays crisp.
- Finish cooking: Set the grill to bake mode at 375°F (190°C) and cook 35–45 minutes, until the chicken is tender and reaches the appropriate temperature.
- Serve: Plate the chicken with a generous scoop of the braised cabbage and bacon, and enjoy the smoky, crispy, juicy result.
Video
Notes
- 120 g granulated garlic
- 120 g granulated onion
- 1 tablespoon MSG
Instructions:
- Combine ingredients in a shaker and mix well.
Nutrition
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Why This Crispy-Skinned Chicken Is Next-Level
Crispy chicken thighs are a weeknight hero: easy, juicy, and full of flavor. Finishing them on the Woodfire grill introduces a gentle smokiness that complements the richness of the bacon and the tang of braised cabbage. The pan-in-grill setup turns the Woodfire into a hybrid stovetop and oven, allowing the bacon to render, the onions to caramelize, and the cabbage to soak up all those delicious flavors while the chicken cooks to tender perfection with crisp skin.
The Secret Ingredients for Ultimate Flavor
Salt and pepper are basics, but a generous dusting of “Dad Dust”—a simple mix of granulated onion, granulated garlic, and a touch of MSG—adds umami and depth. The braised cabbage gets a lift from bacon, onions, apple cider vinegar, a bit of sugar, and herbs, creating a balanced sweet, sour, and smoky side that pairs perfectly with the chicken.
Braised Cabbage and Bacon — The Unsung Hero
The cabbage absorbs bacon fat and pan drippings, becoming tender and flavorful without turning mushy. Apple cider vinegar and a touch of sugar give it bright acidity and a rounded sweetness, while the bay leaves and herbs add subtle complexity. It’s a one-pan wonder that makes every bite richer.
A Foolproof Method for Crispy, Juicy Chicken
The key steps are simple: crisp the skin first, flip for even browning, then braise everything together so the meat stays juicy while the skin remains crisp. The finished dish delivers shattering, well-rendered skin, ultra-tender meat, and a smoky, savory braise that ties everything together.
Why You Should Try This Now
If you want to level up weeknight dinners, this recipe delivers: crispy, juicy chicken and a bold, flavorful side that make for a comforting, memorable meal. It also demonstrates that the Woodfire grill can do more than steaks and burgers—try a pan meal on it and you’ll see how it transforms familiar dishes into something special.
Ingredient and Equipment Links for Ninja Woodfire Crispy Skinned Chicken with Braised Cabbage & Bacon
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