If there’s one thing I love, it’s taking a tried-and-true family favorite and giving it an upgrade.
This time, I turned my go-to crispy skinned chicken with braised cabbage and bacon into something even more special by using the Woodfire grill to add a subtle smoky depth.
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The result? A dish that’s already comforting, rich, and packed with flavor, now with an extra layer of complexity that makes it downright irresistible.
Crispy Skinned Chicken with Braised Cabbage and Bacon
Equipment
- Woodfire grill
- Heatproof pan (See info at the bottom of the page)
- Tongs
- Knife and cutting board
- Garlic press (optional)
Ingredients
- 4 bone-in skin-on chicken thighs
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoon Dad Dust See Note
- 1 lb bacon cut into lardons
- 1 onion sliced
- 3 cloves garlic minced
- ½ head cabbage shredded
- 1 cup chicken stock more as needed
- ¼ cup apple cider vinegar
- 3 tablespoon white sugar
- 1 tablespoon Herbes de Provence or preferred herb blend
- 2 bay leaves
Instructions
- Season the Chicken: Liberally season the chicken thighs with salt, pepper, and Dad Dust. Set aside.
- Preheat the Grill: Fill the Woodfire hopper to the top, shake to settle, and preheat on the grill setting for one hour with the pan inside.
- Sear the Chicken: Place the chicken skin-side down in the hot pan. Cook for about 5 minutes, then flip and cook for another 5 minutes. Remove from the pan and set aside.
- Cook the Bacon: Add the bacon to the pan and cook until it starts to crisp, about 5 minutes.
- Sauté the Vegetables: Add the onions and cook until softened. Stir in the cabbage and cook for another 5 minutes.
- Braise the Cabbage: Add apple cider vinegar, sugar, garlic, Herbes de Provence, bay leaves, and chicken stock. Stir well.
- Return Chicken to Pan: Nestle the chicken thighs into the cabbage, ensuring the skin stays above the liquid.
- Finish Cooking: Set the grill to bake mode at 375°F (190°C) and cook for 35-45 minutes until chicken reaches an internal temperature of 180-200°F (82-93°C) and is fork-tender.
- Serve & Enjoy: Plate the chicken with a generous scoop of the braised cabbage and bacon. Enjoy that smoky, crispy, juicy goodness!
Video
Notes
- 120G Granulated Garlic
- 120G Granulated Onion
- 1 tablespoon MSG
- Place all the items in a shaker and mix well.
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Why This Crispy Skinned Chicken is Next-Level
We all know crispy chicken thighs are a weeknight dinner superstar. They’re easy, juicy, and packed with flavor. But let’s be honest—there’s always room for improvement. Enter the Woodfire grill. Cooking the chicken over real wood pellets infuses a delicate smokiness into every bite, perfectly complementing the richness of the bacon and the tangy braised cabbage.
But what really sets this dish apart is the way the pan works inside the grill. The setup turns the Woodfire into a hybrid stovetop and oven, allowing the bacon to render down beautifully, the onions to caramelize just right, and the cabbage to soak up all those mouthwatering flavors. And when you nestle the chicken back into the pan, skin side up, it stays gloriously crispy while the meat gets fall-apart tender.
The Secret Ingredients for Ultimate Flavor
Sure, you could just season your chicken with salt and pepper—but where’s the fun in that? I hit mine with a generous dose of my all-purpose “Dad Dust” seasoning. It’s a simple blend of granulated onion, granulated garlic, and just the right touch of MSG to make everything taste better.
Then there’s the braised cabbage. This isn’t your sad, boiled cabbage from childhood nightmares. This version is cooked down with bacon, onions, and a mix of apple cider vinegar, a touch of sugar, and a fragrant blend of herbs. The result? A perfectly balanced sweet, smoky, and tangy side that pairs beautifully with the crispy chicken.
Braised Cabbage and Bacon—The Unsung Hero
Let’s take a moment to appreciate how good this cabbage is. The bacon brings the smoky, salty goodness. The onions add a hint of sweetness. The apple cider vinegar and sugar create the perfect balance of acidity and depth. And when it all simmers together with the chicken stock? Magic happens.
The cabbage soaks up all the incredible flavors from the bacon fat and drippings, becoming soft but not mushy—basically, the best version of itself. Plus, it’s a one-pan wonder, meaning all those rich flavors mingle together, making every bite better than the last.
A Foolproof Method for Crispy, Juicy Chicken
Cooking chicken thighs in a pan on the Woodfire grill may sound ambitious, but trust me—it works like a charm. The trick is letting the skin crisp up first, flipping for even browning, and then braising everything together to keep the meat juicy while preserving that crispy skin.
And let’s talk about that final product—perfectly rendered skin that shatters with every bite, ultra-tender meat, and a smoky, savory braise that ties it all together. It’s rich, comforting, and packed with flavor in every bite.
Why You Need to Try This Now
If you’re looking for a way to level up your weeknight dinner game, this dish is the answer. It’s everything you want in a cozy meal—crispy, juicy chicken, a flavorful and hearty side, and the kind of taste that makes you close your eyes and say, “Oh yeah, that’s good.”
Plus, it’s proof that the Woodfire grill isn’t just for steaks and burgers. It can turn a simple pan of chicken and cabbage into a masterpiece. So go ahead—fire up your grill, grab a pan, and give this a shot. You won’t regret it.
Ingredient and Equipment Links for Ninja Woodfire Crispy Skinned Chicken with Braised Cabbage & Bacon:
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