GARLIC BUTTER GRILLED CHICKEN | SAM THE COOKING GUY 4K

buttery grilled chicken that will become your new best friend and will become a building block that will allow you to go from this to many things that you can create okay we've already had an argument already max lecturing me at some point there needs to be just just let me do my thing the collaborative process allow me to explain Max's collaborative process and that means he tells me what the [ __ ] to do and then I pretty much do it look I'm not discounting my ability here I know how to make the food I know how to present the food did I tell you that too we are now a finalist for the Shorty Awards oh my god yes thank you everybody thank you everyone thank you everyone you guys voted for us the nominated group went from 12 to 6 there are now six finalists of which Sam the cooking guys YouTube channel is one we're excited all kinds of categories all kinds of famous people Adam Sandler Billy Eilish in their own categories all kinds of people and little sanli cooking guy 510 and a half I'm not that little I know people meet me in there like ah you look taller in the channel 10 and a half is not little it isn't don't look at me like that one of my favorite parts of this and you've seen it before is how I deal with the chicken breast because I think it's very important and this one single technique will undoubtedly lead you to a ridiculous amount of success with chicken breasts from this moment on shall I demonstrate here's the problem with the chicken breast and by the way I'm using my bare hands because I'm not scared of chicken I'm scared the [ __ ] out of the coronavirus I'm not scared of a piece of chicken probably rather lick this then lick the doorknob at the mall store right okay I'm not doing any of that nothin but well I didn't know what to say I did I don't want to see my front door goes in it feels like my front doors disgusting tonight back to the chicken back to the chicken breasts to be more specific look it's thick here it's thin here if you cook it so it's perfect in the thick part the thin part is dried out if you cook it so the thin part is perfect the thick part is underdone we can't have that we want to cook it evenly so I do what I like to say is levelling the chicken playing field we're gonna put this in a ziplock bag like this and it goes we add a little avocado oil and I like that because it lubes up the outsides of the chicken and when we do the next part it won't rip here comes up and then I'm going to use this little baby Dutch oven and all I'm gonna do is start to hit and level it out the goal is an even thickness I don't really care what that thickness is as long as it's even all the way because even all the way Astro because even all the way cooks evenly how's it look max and then else she'll come you know gently put it on our baking sheet and we'll repeat it two more times we're making a lot of chicken [Music] well that's because look I favor a bottle I like a square bottle I think they were great I actually broke a bottle once smashing chicken so I probably shouldn't do that this is perfect like a cast-iron pan would be perfect something heavy please I'm not condoning the use of anything glass it's heavy great don't use it and again somebody gave me a pounder I don't know where it is and I apologize I don't need another pounder everybody I'm find here fine check it for everyone and by the way if it wasn't obvious you're getting way more chicken out of this pounded out version then you will just a chicken breast you're getting a wider piece of chicken is what you're getting just cuz you went to college you've got to start using your geometry or your physics or trigonometry or whatever you took the chicken gets heavier as we pound it more chicken platter chicken equals more chicken I cannot believe help will end you up what part of loving and being respectful to your father is this I can't believe how blind you are final piece goes on the pan and now we'll just spread these guys out a bit okay next we already have a little oil in here we're gonna season liberally with kosher salt and pepper chicken is bland everybody it kind of becomes what you want it to be so we're gonna give it some help by seasoning it well with kosher salt and pepper but only on this side I'll season the other side when I put it on the grill and by the way this is important I want to show you something if the skin was on this breast when it was smaller before it pounded it the skin would be here the skin comes off this will be the first side we put down on the grill this is you can tell the underneath it's all good the striations and and the the what's this called the tendons not tendons the green the grains this has got the grain here's why you want the beautiful side the first side that goes down on the grill in a pan on anything is your presentation side because that's when the grill the pan whatever is that it's hottest so pick this side the smooth side to go face down when we throw them on they'll be like this then we'll season but now the butter the butter component for our chicken will begin with butter max but first the word about butter because all butter is not created equal regular how can I say this here's what I want to say I want that European butter tends to be much richer much more delicious and when you're only using a few ingredients in a recipe all of them have to be really good and I can tell you but seeing is believing look regular butter on the writes the slightly more special richer butter from your neighborhood from Europe from wherever on the left and look at you see the difference in color and that translates into difference in flavor the local store brand butter may be fine for a piece of toast but it really is just lubrication which sounds crazy and maybe gross but I want lubrication that has flavor deep delicious rich buttery flavor and I'm telling you it's worth spending a few pennies a few shekels a few dollars more to get a really great butter I'm telling you this is not the time to hold back and use moderate butter use a really good butter that's my point and two are a little a little bit of butter right here we're gonna add some garlic I'm not trying to make a compound butter I'm just gonna add a couple things that will make it a little more interesting we're good yes you know it's funny when I ask questions sometimes it's up to max to figure out am I asking you a question and not expecting a response or am I asking him or a question and a can in expecting a response I don't always know what I want max somehow manages to figure it out how are you good good that was for you how are you C no response you know as I was talking to you at that point put some garlic in our butter before I get any more stupid we'll take one lovely little clove in our garlic press squeeze back of our knife get the extra next not all of this parsley but a bunch of this parsley because one of the beautiful things about this look it's still wet from the store one of the beautiful things about this is the color that this parsley will deliver on our chicken which frankly could be on almost anything but we like it for this and I pulled off way too much I don't need all this you've got to chop nicely I'll take a decent-sized handful and drop we had a big pinch of kosher salt and pepper and Mac's a we mix and we mix this is not meant to be garlic butter but is meant to have flavor and when the butters mixed and the parsley is in in the garlic's in it looks like that and all gorgeous and everything we're ready to cook our chicken with our grill hot freshly sprayed on we go that's the sound that's the magic right there again and again so like the first side give a little oil avocado we're not looking for oil tastes we're looking for lubrication spread it out spread spread spread season season season and now we're going to wait and if you look you can see it start cooking we're gonna cook it most of the way on this first side before we flip it look it's getting color not yet not yet not yet and we're gonna give it those lovely crosshatch marks by turning it on a 45 no butter we'll hit this chicken until we flip it over go ahead a little peak max do it that's gorgeous let's go one more minute and then we'll give it a little turn and we turned on a 45 and look you can see we've almost got pure white all the way around our chicken that says to me it's time to flip and that will look like this oh my oh heavens it's gorgeous max look at this dripping here the juices the whole thing that's unbelievable now is the moment we've wanted now it's butter time a big piece Wow oh my just let it start to do its thing great now the plane is drying on my chicken Jesus so just doing laps around the house Oh they're doing laps now we come back we spread spread it out a little everybody gets to love everybody gets the buttery garlicky parsley love even this little guy down here oh my look and when you think everyone's got all that they need so they want seem to do Maxie boy oh let's go I say young to that so so gorgeous I'm ready for a bite are you let's do it we take a guy off oh hello flavor deliciousness and now we just cut give him a turn take my knife and look at this oh so here's the thing that piece this gorgeous piece it's beautiful it's juicy it's gonna be tender it's gonna be ridiculously flavorful butter parsley little garlic keas little garlic not trying to turn this into garlic butter chicken just super delicious chicken mmm all right on a salad I would be so happy to have this on top of a pasta so happy to have this chopped up in a quesadilla so happy to have this look mm-hmm the crazy thing is it's not like you're eating a ton of butter because you're really not I put what a a tablespoon on top it's the flavor it's the essence it's that deliciousness of the whole thing look I could stand here and eat this but I told max I wanted to make one quick thing and you know what he said all allow that thank you you are so generous with what you let me do a game around today before we started he starts to come around over here and he went to do something with lights or something head back the way I thought he was gonna rip hairs out of my ears again so stay there stay there stay there the other day we made that Wendy's breakfast Baconator and we used and we use these brioche buns of which I still have a couple I got this idea I'm gonna make a really quick chicken sandwich really quick you ready all right you want to do this whole like drawn-out thing or do you want me to uh proper okay we're gonna start obviously by putting some butter on the two sides of this so little here you know that this is not just giving this gorgeous color but the flavor is gonna be magnificent these simply go on the flattop so wait for the bun to get the color and the little crispy nests look it do you see that holy ass let's throw it on its bottom for a second oh look that's why we crisp things up for that comes off and our chicken and it's going like this oh my god this chicken is so happy so I think this should be enough so here's what I want to do on the bottom of course I'm gonna put a little mayo Japanese look at this and then the chicken and this can be just like a pile like this may be fine fine another piece or two more it's not gonna hurt anything right now here's the hard part for me I want some cheese I don't want to put it in the microwave I don't have an oven right here so here's what I'm gonna do I'm gonna take one slice max of pepper jack you ready now of course it could be fine like that but let's give it a little melty heat with my amazing torch we'll put a link to this shall we yeah like it's like a blanket it's like you're in bed you have a cold your mother comes in and puts the coziest little pepperjack blanket right over you and it hugs all your corners it hugs your feet you're instantly warm and ready for our lid you can do a lot with this chicken I would make extra pieces for the next day for lunches or whatever but this little nonsense thing I just made right here no good that bites gonna be I need new glasses oh my god oh my god hey wendy's i got your he's motioning I've sucked my face hey wendy's they got stuff over you say hey wendy's I got your next idea we did that look at you see this it's drippin we did the Baconator we did the breakfast Baconator I know this is not square but this is bloody insane thanks for being here remember this Lewis shirt this specific one with the little tag off his collar 100% of the profits go to San Diego Humane Society in the month of March for their paws program this is unreal criticizing me I'm eating I'm becoming one with the people at home I'm trying to tell them what they should be making and you should be making this we've given you some important tools today how to flatten out a piece of chicken cook it evenly what to do with the butter and then how to turn it into things like this alright guys see ya thanks for being here Max and Julie are having some like full conversation about something that I've done wrong that I'm about to get yelled at for but you and me we're solid see ya oh you don't think I don't see you over there miss did you worry about it

Channel: SAM THE COOKING GUY

Views: 1,234,438

Rating: 4.9153957 out of 5

Keywords: garlic butter chicken, butter chicken, grilled chicken, garlic grilled chicken, butter grilled chicken, sam the cooking guy, sam the cooking guy chicken, chicken, cooking chicken, garlic chicken, chicken recipe, grilled chicken recipe, butter chicken recipe

Id: DaZd9XSSAco

Length: 20min 30sec (1230 seconds)

Published: Fri Mar 13 2020

Reddit Comments

[u/HipX]

I love Sam's food, but 20 minutes is way too long for such a simple recipe.

[u/Fatmike88]

So a grilled chicken breast with some butter on it?

[u/gates4100]

Is there a recipe?