 Alright you guys, we're gonna do something today that I've been wanting to do for a while. What we're gonna do is I'm gonna blindfold myself here and I'm gonna show you just how easy it is. My eyes are open under here and I can't see anything. This is super tight. I'm gonna show you just how easy it is to make my original chicken thighs using Danos. This is how easy it is. The recipe is on the bottle you guys. The recipe is on the bottle. Okay, so first off you got bone and skin on chicken, right? These are chicken thighs. First thing you wanna do is take them out of the package and turn them over and then you wanna get this skin peeled open, right? Just like that, you wanna open them up. There we go, I think we got them all opened up and so now I'm gonna take this hand off here. We're gonna do a little bit of oil, okay? I think I did good. I don't know. Alright, so you do a little oil, just a little bit, that's all you need. Then you use the Danos. So let me get another glove back on here. Alright, so you get your Danos, you're gonna hit it with a pop pop, okay? And probably just two or three on each side. Pop, pop, pop, pop, pop, pop, pop, pop, pop, pop, pop, pop, pop, pop, pop, pop, pop, pop, all you gotta do, right? Pat that in. Now, you take them, get it to a little 13 by nine, lay it in there, put a little skin flap out, lay it in there, skin flap out, lay it in there, skin flap out. I think, yes, skin flap here, skin flap out. Alright, last step, you guys, I'm showing you how easy it is. Seriously, Danos, low sodium, no sugar, no chemicals, you can use more of it, more flavor. So we're gonna hit it with the oil. It may have been a lot, I don't know. I can feel that it got on there. Alright, so now, I'm going with a pop, pop, pop, pop, pop, pop, pop, pop, pop, pop. I'm thinking, Mike, is that nice and coated? Yes. It is, okay, awesome. Alright, so this is how easy it is, y'all. Danos, low sodium, just hit the pop, pop, baby. That's not a whole lot of salt on there. It's real flavor. Now, we just go into our oven at 350 degrees for one and a half hours, just like it says on the label. Alright, let's see if I can find the oven. There we go, 350 degrees. Don't burn yourself. Pop, pop, pop, go, go in, go in, go in. There you go. There we go. Look, you guys, the results really are that easy. At 350, the chicken falls apart. It's still juicy. Seriously, you guys, the crispy skin, the chicken is still super moist. That's the good ones getting yum, yum, get you some.