The Best Grilled Chicken You'll Ever Make (Restaurant-Quality) | Epicurious 101

[@boiledoden7252]

Frank doesn't teach how to exactly follow a recipe, he instead teaches technique that will help you in a variety of recipes and its so helpful. Thank you Frank!

[@InkedCarpenter1776]

It's brilliant

[@jimmya486]

Real cooks don't use recipes

[@jayharv285]

@@jimmya486 uhhh lots of professional chefs have recipes

[@kozmobluemusic]

that’s not because of Frank this series of 101 videos is about techniques versus recipes

[@jefftc14]

Frank is one of the best teachers out there, this video is absolute gold

[@A.Dude.]

LOL!

[@TheArsenalMan125]

he seems like one of the nicest people you'd ever meet

[@DoubIeO]

"Sacrificing one Zipplock bag for all my pounding" thats a phrase thats going to be stuck in my head for a while

[@Drnaynay]

I was thinking same!

[@EastSider48215]

The whole discussion of pounding and meat mallets made me simultaneously apprehensive and amused.

[@MrCunningham4]

There was a lot of "phrasing" this episode

[@augustvergara6878]

😂I was thinking the same

[@faraz-i3x]

"Get in there and touch it once in a while to see how you're doing on thickness"

[@rachellemazar7374]

I called my husband over so we could watch this together. We were recently discussing how to get the chicken evenly cooked. Thank you for this video Chef

[@funnypantshd150]

in frank we trust

[@Ria-xl7kz]

AMEN!! 🤓

[@anthonyvera4426]

✊

[@stanstanstan]

Frank Proto your recipes and techniques are priceless. Thank you!

[@lsequeira3139]

Not just excellent instruction but crisp well-made videos every single time. Thank you Frank Proto.

[@karenpiraneo5426]

Wow, thanks! I've been cooking for over 50 years and you have taught me a few new tricks! Thanks for your clear instructions!

[@adriansolis5362]

I think what sometimes doesn't get explained in regards to resting your meat is that the external temperature of you meat is very hot and it wants to equalize with the internal temperature. Resting allows the hot external temperature to continue cooking the cooler center. That's why taking your chicken off at about 150 is recommended because the outside layer might be at about 180 and it will bring that internal temp up to 165.

[@Zumpster]

Thank you Frank. Much appreciated.

[@robertmarks713]

Thank you Chef Frank for always sharing your great knowledge!

[@deniseheins2133]

Another great video, Frank! I'll start dry brining my chicken and see how it goes.

[@eloquent_redneck3719]

the thing that people often don't realize is that your chicken only has to be at 165 internal temp for literally about 5 or 10 seconds to be safe- its a function of temperature AND time

[@thedarkemissary]

You have no idea how many chefs I've had to explain the 165 idea to. "It's gonna be dry, bro." But, they're the boss. They know best. Tired of having these hour long arguments with threats of firing. Now I just take them dry b!tches to 165 and let their customers deal with it.

[@cmm170526]

Thank you, Chef, sincerely, for making and sharing this. This is greatly appreciated! Thank you!

[@bessmertni]

Thank you Frank. This is exactly what I needed.

[@RubyLaboratory]

Frank gave me the skills necessary to feed the hungry people of the world, thank you frank 🫡🌎

[@ItsOkayToEatPlaydo]

Thanks for the pounding lesson Frank!

[@whatshername369]

That clock thing is genius.

[@mikesartorii234]

A Chef taught me many yeaaaaaars ago to marinade chicken in the cheapest Italian dressing you can find and was very clear about the cheap part. Many restaurants I've worked at have done this. Even a steakhouse I worked at held the steaks in an oil and vinegar/herb mix.

[@jamesy1979]

It burns quick and tastes like 💩

[@FerrariTeddy]

Yeah marinading meat in Italian dressing became a fad in the 90s. Like the other person I’m not a fan at all, but you do you. I marinade my chicken in acidic marinades a lot and some people say to never even do that.. but eat Mexican or Mediterranean food and tell me you shouldn’t marinade chicken with acid like lemon/lime juice.

[@karenc6334]

We love you, Frank!

[@tonyluiscomedy]

What a gem Frank is.

[@justaguy6100]

The zip lock bag hack is brilliant. Cling film is satanic to deal with sometimes.

[@zach2992]

I need a Frank cookbook.

[@PhatChin]

This guy is the best

[@GrahamOrm]

Excellent!! Thank you. Trying this tonight.

[@eagleheart1000]

I love this chef!

[@anarchodandyist]

‘Sacrifice one ziplock for all of my pounding’ indeed Frank 😂

[@abdellahioumarabdellahi1340]

Always bet on Frank

[@mjkirch100]

Great video. Is it OK to have used those tongs on the raw chicken and then continued to use the same ones on his cooked chicken? Aren't they technically "contaminating" his dinner?

[@itsgoingtobeok-justbreathe4808]

This was very helpful, thank you. I had never thought to pound out my chicken for non-cutlet recipes.

[@AngelaKaySams]

Thank you! I am trying this tonight. xo

[@zvuho]

Great vid!! Many interesting tips!

[@TheQuietRiot]

Frank-tastic videos every single time!

[@topdiy707]

awesome, i will try it soon. thank you so much

[@ThePilgrim29]

Love this!

[@connorbishop3289]

Still waiting for Frank’s and Saul’s take on each others recipes💪

[@Drnaynay]

Si si!!!

[@itsgoingtobeok-justbreathe4808]

why though? they have totally different focuses. Chef Saul focuse on complex blending of herbs and spices and melding of Mexican flavors; Chef Frank focuses on Euro/American classics done simply and with perfected failproof technique and reliable results. They are both likeable and talented, but not a ton of crossover in their focuses.

[@Drnaynay]

@@itsgoingtobeok-justbreathe4808 because we love them both!!

[@connorbishop3289]

@@itsgoingtobeok-justbreathe4808 exactly why I would want to see it. See what kind of spins or personal takes they can have on each other’s recipes. Obviously they would have different takes which would make it interesting :)

[@PR_311]

@@itsgoingtobeok-justbreathe4808 that's what would make it interesting. Frank gives it a different spin than Saul and vice versa. A Chef with a different culinary direction can often spin recipes in a way the original chef wouldn't think of it because of kinda tunnel vision

[@Lettuce-and-Tomatoes]

I sacrifice a free plastic grocery store bag for all of my chicken flattening. Also, a wet brine with salt, sugar and MSG is a game changer. I have a recipe that only uses two cups of water in case anyone wants it.

[@Arminder]

drop the recipe, why not

[@80smusicfan317]

👀😱 Sees Chef Proto and clicks FAST!!! Love your videos 🩷

[@user-ho1yn6ms7y]

He had me at “sacrificing one ziplock bag for all of my pounding….”😂

[@matthewfifer3206]

You should make German chocolate cake

[@VesnicanMax]

I love you chef!

[@greenman7yyy]

Thank you ..)

[@mehranARENA]

Thanks Frank

[@joseballesteros6370]

Thank you !!

[@leforce666]

Every time!

[@Time_321_]

Thanks

[@Alcor151]

hey frank thanks frank

[@Patrickschlehuber]

He's so awesome.

[@ArturTymchyshyn]

That's great, thanks!

[@TheStrikers63]

i'm curious of one thing, putting salt on raw meat and putting it into a fridge for 12 hour isn't gonna draw moisture out ? because for some other meat, some people cure them by doing the exact same thing

[@chriscook509]

Moisture does get drawn out a little, but it stays juicy. Ive done this for steaks, chicken and pork. Game changer. Just try it.

[@user-ql2vu8vp5c]

It does but it also causes the chicken to hold onto more moisture when it's cooked. So you do lose some moisture at the start but you won't lose nearly as much during cooking as you would if you hadn't dry brined it so you end up with a juicier piece of chicken.

[@Tonyhouse1168]

Its draws the moisture out, then when it reaches saturation it starts to redistribute the moisture so that your entire cut stays juicy up til cook time

[@kellywhite9299]

The timing is 30 minutes to two hours, not 12 hours. Drying brining uses a small amount of salt, whereas curing uses a large amount of salt, with enough salt to continue to pull moisture out. A little moisture will be puled out, dissolve the salt, and be drawn back in as it equalizes across the cell membranes.

[@ArturTymchyshyn]

Love it!

[@LetWeskerCook]

I see Frank I click the video

[@Deletirium]

I see exhausted meme comments, I roll my eyes. Simple.

[@DimitriKoul]

Chef! Love the Ziploc idea. Gotta try that.

[@JimmyBrazy]

WE LOVE FRANK

[@cdesfusa]

excellent grown-up info

[@albertokusmic9239]

standing ovation!

[@FusionC6]

frank sayin some stuff

[@MatthiaGryffine]

Any chicken is great chicken

[@BewildaJane]

If you don't own a meat mallet you can also pound with a rolling pin.

[@juliastraus4273]

Or a can of whatever you available in th pantry-- or an actual hammer...😶‍🌫️🙃

[@whatshername369]

Great name!!

[@cdyowuzzup]

Or an 8” sautée pan

[@chinafriends]

Frank 1st step is raising the chicken in a farm

[@Strawbb111]

No you CAVEMAN its warming an egg until you feel it ready to hatch

[@courve]

@@Strawbb111how do you get the egg?

[@Strawbb111]

@@courve clearly you

[@Tonyhouse1168]

Step one: add atoms and molecules together and breathe life in them until you create the perfect chicken.

[@Pooja_Dubey]

Frank👏

[@nicoleframe5192]

It looks like an awful lot of salt on that chicken! After brining it, do you wipe the salt off?

[@Tonyhouse1168]

I do. It’s part of patting the protein dry before you add the cooking-specific seasoning

[@nicoleframe5192]

Thank you both

[@aliheidarpour4721]

thanks i lern you many thing not just cooking

[@ziplock007]

Frank: I'm a simple guy, I'm not going to marinate. Also Frank: 12 hours prior, prep a ziploc bag, pound out the chicken, and season

[@kekw8365]

marinating isn't the same as dry brining

[@itsgoingtobeok-justbreathe4808]

that is simple. Simple doesn't mean quick. Marination adds all kinds of flavors and texture changes and you have to chop, measure and mix all your marinade ingredients. pounding the chicken in a ziploc is straightforward, whether you do it at the time of cooking or 12 hrs. earlier.

[@fabianmeine76]

Kick Back Control is requested in the cordded tools.

[@SergeMikertichyan]

frank whats the pan you used to grill on the stove?Where can we buy it?

[@matthewhall6288]

Looks like a Lodge Reversible Double Play Grill.

[@ddubsr5886]

My question is what the purpose of cutting the bag was in the first place? Why not just put it in the bag and hit it? Is it not the same thing?

[@farce_knight9548]

Anyone know why frank recommends pounding the chicken here, but doesn’t like it in his pan searing video?

[@Eli-kp3pf]

Chef Frank teaching how to beat your meat

[@matthewbalok3793]

It’s Raw!

[@DergEnterprises]

interesting

[@Bobsk3]

For all non US fans, a single seasoning with salt is enough

[@goldiegolderman1842]

*UNDERCOOKED*

[@jayharv285]

Nope. It's a clean white color

[@lorifarmer9692]

It has a light pink, rubber look

[@Biaxident0]

Nope it's perfectly cooked, Pulling chicken off at 150 gets you perfect chicken every time

[@ClothesCat]

Been looking for this comment. While I generally agree 165 while still in the pan/oven is excessive; there's still some pink in the presented cut. I've had some excellent chicken that looked like that, I've also had some incredible toilet trips because of chicken that looked like that.

[@D1ndo]

@@ClothesCat Yeah, no wonder he tasted just the outside part of the chicken instead of the middle, lol, he knew very well.

[@gstrader73]

I put my chicken down at the 10:00 position and then turn it to the 2:00 position

[@sentientai9266]

What brand of cutting board is that? I need a new one and don't want wood this time

[@Tonyhouse1168]

Wood is better. Plastic or composites hold bits of raw protein unless you’re heat-sterilizing them

[@D1ndo]

@ArtemisSilverBow True, but at least you don't get microplastics in each food you cut and slice on the board.

[@PR_311]

you could also get a big wood cutting board, and then a pad to cut on & transport it to the pan. Depending on the company there are a few that, at least, claim to be anti bacteria and don't seem to be full plastic

[@matthewhall6288]

OXO Everyday Cutting Board.

[@Hathur]

Forgot what channel, but a scientific examination was done on resting meat vs unrested. Unrested meat did not lose any more juices (measured in % of weight of each individual cut of meat) than rested meat did. It is merely perception / myth.

[@Mike-zf7lo]

Frank could cook a shoe and I'd still watch him.

[@darnellkinsel2453]

Ima need more than just some salt. I need some pepper, onion powder, paprika, garlic powder....

[@jeffcarney2375]

No way he's waiting till 150

[@zvuho]

Please some Celsius for the 95% of world population, not a linear conversión like with inches.

[@RainRemnant]

But America IS the whole world...

[@michaelweir995]

Have you not heard of Google

[@Drnaynay]

​@@RainRemnant Not for much longer 😬

[@ivanjermakov]

Subtract 30 and divide by 2, so 150F is 60C.

[@jeffg2217]

@@michaelweir995people are lazy

[@chrishaug]

Everytime i read a recipe they say add a pinch of salt. But real chefs use a lot more, and thats way homemade taste worse. Like you said, People use too little but thats because recipes have told us to use so little all the time..

[@Knightfall3000]

I think its slightly undercooked, looks slightly pink to me 10:44

[@consumersgasman8376]

seems like an incredible amount of salt

[@TaylorWanamaker]

I tried it. It’s perfect

[@kalel666]

All that then you slice the chicken with the grain.

[@chriscook509]

Only thing id change is mayo and a salt free rub instead of olive oil and pepper. Maybe a flat griddle instead of bars.

[@danielriley7380]

No salt-no dry brine. No dry brine-you loose moisture Use mayo instead of oil, you’ll overcook the chicken trying to get the grill marks. There’s a reason Frank does it this way.

[@cloudstreets1396]

That chicken looked medium-well at best.

[@D1ndo]

No wonder he tasted just the outside part of the chicken instead of the middle, lol. He knew very well it's undercooked. Look at that pink rubbery look in the middle!

[@chrislawson1233]

MEAT MALLET

[@pinduxa2020]

Frank uses so much salt, I get thirsty.

[@privateeye2490]

olive oil on a high-heat griddle (not grill as Frank calls it)? no 🙅‍♂️

[@RSVP09]

Looks slightly undercooked

[@nicksmith5400]

Just salt and pepper? C'mon atleast some garlic, paprika, something Rosemary, thyme.. nothing?

[@doomblitz1993]

This is just a basic technique, obviously add any seasoning you want to it

[@oyuyuy]

I got another heart attack seeing all that salt

[@seharkhawaja7027]

🦋,

[@misho_dev]

technically it’s a cure and not a brine. Brines by definition are wet, so the term dry brine seems redundant

[@nicholasborrelli7544]

I'm pretty sure you mean 10 o'clock and 2 o'clock....just like the steering wheel....wtf are you talking about with 11 o'clock??

[@eliastesan643]

5th comment!!!!

[@RockwaterReese]

If its not dry, I dont want it. I dont trust chicken in the U.S.

[@pauljohngraham]

Sort out the sound, you can start by turning down the unnecessary music

[@flyoverpeasant8016]

I don't know about "The Best Grilled Chicken You'll Ever Make" but it will certainly be the most boring grilled chicken you will ever make.