Ready to elevate your everyday meals from simply good to absolutely unforgettable? Sometimes, the secret to a phenomenal dish isn’t a complex new recipe, but rather taking a beloved family favorite and giving it a thoughtful upgrade. This time, we’re transforming classic crispy-skinned chicken with tender braised cabbage and smoky bacon into a culinary masterpiece, all thanks to the incredible versatility of the Woodfire grill. Prepare for a subtle, earthy smokiness to infuse every component, adding an irresistible depth that will have everyone asking for seconds.
The result is far more than just a dinner; it’s an experience. A dish that’s inherently comforting, rich, and bursting with robust flavors, now layered with an extra dimension of complexity that makes it downright irresistible. This isn’t just chicken and cabbage; it’s a symphony of textures and tastes, where every bite is a testament to the magic of woodfire cooking.
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Woodfire Crispy Skinned Chicken with Braised Cabbage and Bacon Recipe
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Imagine succulent, juicy chicken thighs, their skin rendered perfectly crispy, kissed with a gentle wood smoke. Picture tender, savory cabbage, braised to perfection with rich bacon and aromatic spices, soaking up all those delicious drippings. This dish offers all that and more, making it an instant contender for your new go-to comfort food. The Woodfire grill doesn’t just cook your food; it transforms it, imparting a unique character that conventional cooking methods simply can’t replicate. It’s a game-changer for anyone looking to add authentic smoky flavor to their home-cooked meals without needing a full-sized smoker.
Crispy Skinned Chicken with Braised Cabbage and Bacon
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Equipment
- Woodfire grill
- Heatproof pan (e.g., cast iron skillet or oven-safe pan, see info at the bottom of the page for recommendations)
- Tongs
- Knife and cutting board
- Garlic press (optional, or simply mince garlic finely)
Ingredients
- 4 bone-in skin-on chicken thighs
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons Dad Dust (See Note below for recipe, or use your favorite all-purpose seasoning)
- 1 lb bacon (cut into ½-inch lardons or strips)
- 1 large yellow onion (thinly sliced)
- 3 cloves garlic (minced)
- ½ medium head green cabbage (shredded or thinly sliced)
- 1 cup chicken stock (or vegetable stock, more as needed)
- ¼ cup apple cider vinegar
- 3 tablespoons white sugar
- 1 tablespoon Herbes de Provence (or preferred herb blend like Italian seasoning or thyme)
- 2 bay leaves
Instructions
- Prepare the Chicken: Pat the chicken thighs thoroughly dry with paper towels. This is a crucial step for achieving truly crispy skin. Liberally season all sides of the chicken thighs with salt, black pepper, and your “Dad Dust” seasoning blend. Set the seasoned chicken aside to allow the flavors to meld while you prepare the grill.
- Preheat the Woodfire Grill: Fill the Woodfire grill’s hopper to the top with your preferred wood pellets (hickory or applewood work wonderfully for chicken), giving it a gentle shake to ensure the pellets settle. Close the hopper lid. Set your Woodfire grill to the “Grill” function and allow it to preheat for approximately one hour with your heatproof pan placed inside. This long preheat ensures consistent temperature and optimal smoke infusion.
- Sear the Chicken for Crispy Skin: Carefully place the seasoned chicken thighs, skin-side down, directly into the preheated hot pan on the Woodfire grill. Grill for about 5 minutes, or until the skin is beautifully golden brown and crispy. Flip the chicken and cook for another 5 minutes on the flesh side. Remove the seared chicken from the pan and set it aside on a clean plate. The chicken will not be fully cooked at this stage.
- Cook the Bacon: Add the cut bacon lardons to the same pan, utilizing the rendered chicken fat. Cook the bacon, stirring occasionally, until it begins to crisp up and has released its flavorful fat, usually about 5-7 minutes. Once crispy, use a slotted spoon to remove most of the cooked bacon from the pan, leaving a small amount of bacon and all of the rendered fat in the pan. Set the crispy bacon aside.
- Sauté the Aromatics: Add the thinly sliced onions to the pan with the bacon fat. Sauté, stirring occasionally, until the onions have softened and become translucent, about 5-8 minutes. Next, stir in the shredded cabbage. Continue to cook for another 5 minutes, allowing the cabbage to slightly wilt and begin to absorb the flavors from the bacon fat and onions.
- Braise the Cabbage Mixture: To the pan, add the apple cider vinegar, white sugar, minced garlic, Herbes de Provence (or your chosen herb blend), bay leaves, and chicken stock. Stir all ingredients well, scraping up any browned bits from the bottom of the pan to incorporate all the delicious flavor. Bring the mixture to a gentle simmer.
- Nestle the Chicken: Carefully place the partially cooked chicken thighs back into the pan, nestling them into the braising cabbage mixture. Ensure that the crispy chicken skin remains above the liquid to prevent it from becoming soggy during the final cooking phase.
- Finish Cooking on the Woodfire Grill: Close the lid of the Woodfire grill. Change the grill setting to “Bake” mode and set the temperature to 375°F (190°C). Allow the dish to cook for an additional 35-45 minutes. The chicken is done when it reaches an internal temperature of 180-200°F (82-93°C) and is wonderfully fork-tender. The cabbage should be soft and fully braised, rich with flavor.
- Serve & Enjoy: Once cooked, carefully remove the pan from the Woodfire grill. Discard the bay leaves. Plate the chicken with a generous scoop of the smoky, tender braised cabbage and bacon. Garnish with the reserved crispy bacon. Prepare to enjoy that incredible combination of smoky, crispy, and juicy goodness!
Video
Notes
- 120G Granulated Garlic
- 120G Granulated Onion
- 1 tablespoon MSG (Monosodium Glutamate, optional but highly recommended for an umami boost)
Instructions:
- Place all ingredients into a shaker bottle or airtight container.
- Seal tightly and mix vigorously until thoroughly combined.
- Store in a cool, dry place and use generously on all your favorite meats and vegetables!
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Why This Woodfire Crispy Skinned Chicken is a Game Changer
Crispy chicken thighs are undeniably a weeknight dinner hero. They’re effortlessly easy to prepare, consistently juicy, and inherently bursting with savory flavor. Yet, as any passionate home cook knows, there’s always room to elevate a classic. This is precisely where the Woodfire grill steps in, transforming a familiar favorite into an extraordinary culinary experience. By cooking the chicken over real wood pellets, we infuse each bite with a delicate, aromatic smokiness that perfectly complements the rich, salty notes of the bacon and the tangy sweetness of the braised cabbage.
But the true brilliance of this dish lies in the ingenious way the pan operates within the Woodfire grill. This setup effectively turns your Woodfire unit into a versatile hybrid – part stovetop, part convection oven, part smoker. It creates an environment where the bacon can render down beautifully, its fat enriching the pan; the onions can caramelize slowly, developing deep, sweet notes; and the cabbage can absorb all these incredible flavors as it braises. When the chicken thighs are finally nestled back into the pan, skin-side up, they continue to crisp and brown under the grill’s heat while the meat below becomes fall-apart tender, all while soaking up the smoky essence. This multi-layered cooking process is what truly sets this smoky chicken and cabbage recipe apart.
Unveiling the Secret Ingredients for Ultimate Flavor Depth
While a simple sprinkle of salt and pepper will get the job done, why settle for good when you can achieve greatness? For this recipe, I generously season my chicken thighs with my signature all-purpose “Dad Dust” blend. It’s a meticulously crafted mix of granulated onion, granulated garlic, and, for that unparalleled umami kick, just the right touch of MSG. This combination creates a savory base that enhances the chicken’s natural flavor, making it incredibly addictive. You can find the full “Dad Dust” recipe in the notes section of the recipe card above, or feel free to substitute with your preferred all-purpose poultry seasoning.
Beyond the chicken, the braised cabbage is a star in its own right. Forget any preconceived notions of bland, overcooked childhood cabbage. This rendition is a vibrant and flavorful side dish, cooked down with rendered bacon and caramelized onions, then simmered in a harmonious blend of apple cider vinegar, a hint of white sugar, aromatic minced garlic, and a fragrant medley of herbs. The result is a perfectly balanced, sweet, smoky, and tangy side that not only complements the crispy chicken but also stands proudly as a delicious component of the meal. The vinegar cuts through the richness, the sugar balances the acidity, and the herbs add an earthy, aromatic layer that ties everything together.
Braised Cabbage and Bacon: The Unsung Hero of the Plate
Let’s dedicate a moment to truly appreciate the incredible depth and character of this braised cabbage. It’s far from just a side; it’s a co-star that brings its own distinct personality to the plate. The bacon, rendered until perfectly crisp, provides that essential smoky, salty foundation. The onions, slowly cooked until golden and sweet, add a foundational layer of savory sweetness. Then comes the magic of the braising liquid: apple cider vinegar introduces a bright, tangy counterpoint to the richness, while a touch of sugar helps to mellow the acidity and coax out the natural sweetness of the cabbage. When all these ingredients simmer together with savory chicken stock and fragrant bay leaves, an alchemical transformation occurs.
The cabbage acts like a sponge, eagerly soaking up all the incredible flavors released from the bacon fat and chicken drippings. It softens to a tender, yet still slightly toothsome texture – never mushy, always delightful. This method ensures that every strand of cabbage is infused with a complex blend of sweet, sour, savory, and smoky notes. And because it’s largely a one-pan cooking process (especially within the Woodfire grill), all those rich, distinct flavors have ample opportunity to mingle and meld, creating a cohesive, deeply satisfying taste experience that makes every forkful better than the last. It’s a testament to how simple ingredients, given the right treatment, can yield truly extraordinary results.
A Foolproof Method for Crispy, Juicy, Woodfire Perfection
The idea of cooking an entire pan of chicken and cabbage on a Woodfire grill might sound intimidating, but I assure you, it’s a remarkably straightforward and foolproof method that yields exceptional results every time. The key to achieving that coveted crispy skin while maintaining incredibly juicy meat lies in a two-stage cooking process. First, we sear the chicken skin-side down in the hot pan within the grill. This initial burst of high heat renders the fat and creates that glorious, golden-brown crispy exterior.
After a quick flip and sear on the other side, the chicken is temporarily removed. This allows us to build the flavorful braised cabbage base directly in the same pan, capitalizing on all the delicious fond and rendered fats. Finally, the chicken is nestled back into the simmering cabbage, skin-side proudly facing upwards, where it continues to cook and absorb the smoky flavors from the grill while its skin remains wonderfully crisp. Meanwhile, the meat beneath slowly braises, becoming impossibly tender and succulent. The gentle, even heat of the Woodfire grill ensures perfect cooking throughout, eliminating hot spots and sealing in moisture. This dual approach guarantees a final product that boasts perfectly rendered skin that shatters with every bite, ultra-tender and juicy meat, and a smoky, savory braise that seamlessly ties all the elements together. It’s a truly rich, comforting, and flavor-packed dish that redefines weeknight dining.
Tips for Success with Your Woodfire Grill
- Pellet Choice: Experiment with different wood pellets! Hickory offers a strong, traditional smoke, while applewood or cherry provide a milder, sweeter flavor that pairs beautifully with chicken and cabbage.
- Pan Selection: A heavy-duty, oven-safe pan or cast-iron skillet is essential. It needs to withstand the high heat of the grill and facilitate even cooking. Ensure it fits comfortably inside your Woodfire grill.
- Don’t Crowd the Pan: When searing the chicken and cooking the bacon, ensure there’s enough space for even browning. Cook in batches if necessary, especially if doubling the recipe.
- Monitor Temperature: While the Woodfire grill is excellent at maintaining temperature, an instant-read thermometer is your best friend for ensuring the chicken reaches the ideal internal temperature for safety and tenderness.
- Pat Dry for Crispy Skin: This cannot be stressed enough. Moisture is the enemy of crispy skin. Take the time to thoroughly pat the chicken thighs dry before seasoning and searing.
Delicious Variations to Try
- Spicy Kick: Add a pinch of red pepper flakes with the garlic and herbs for a subtle heat, or a sliced jalapeño with the onions for more intensity.
- Sweet & Tangy: Incorporate sliced apples or a splash of hard cider into the braising liquid for an extra layer of sweetness and complexity.
- Root Vegetable Medley: Add diced carrots or parsnips along with the onions for extra sweetness and texture.
- Herb Variations: If Herbes de Provence isn’t your favorite, try fresh thyme, rosemary, or a classic poultry seasoning blend.
- Mustard Boost: Stir in a tablespoon of Dijon mustard when you add the chicken stock for a pungent, tangy depth.
Why You Absolutely Need to Try This Woodfire Chicken Recipe Now
If you’re searching for a simple yet impactful way to revolutionize your weeknight dinner repertoire, look no further. This Woodfire Crispy Skinned Chicken with Braised Cabbage and Bacon is more than just a meal; it’s a culinary revelation. It encapsulates everything you crave in a truly satisfying, cozy, and hearty dish: incredibly crispy, succulent chicken, a profoundly flavorful and comforting side, and the kind of robust taste that makes you pause, close your eyes, and savor every single bite. This dish isn’t just “good”; it’s the kind of good that lingers in your memory and leaves you planning your next culinary adventure.
Furthermore, this recipe serves as compelling proof that your Woodfire grill is an immensely versatile kitchen tool, capable of far more than just grilling steaks and burgers. It demonstrates how this innovative appliance can take a humble pan of chicken and cabbage and transform it into a true masterpiece of smoky flavor and perfect texture. So, don’t hesitate – fire up your Woodfire grill, grab your trusty heatproof pan, and embark on this delicious journey. You (and your taste buds) will undoubtedly thank yourself for trying this unforgettable, elevated classic.
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