I soaked Chicken in HONEY and it became something else!

[@AnonyMous-hr5rg]

Honey is a hypertonic solution relative to the cellular cytoplasm of chicken muscle in the breast. This causes osmosis, which causes water to be drawn out of the chicken's cells, and as this water is of lower than density than honey, it floats to the top.

[@u2msnake]

Yeah that’s what I was thinking too

[@WuWuWuTangTangTang]

Any way to lock the moisture in?

[@techwizardcomputers]

@@WuWuWuTangTangTang no, its going to pull water out no matter what you do, but marinating in pure honey is very common, unlike he said "first honey aged chicken" is not the case this is very common

[@l3rvn0]

@@WuWuWuTangTangTang Maybe using less honey and vaccum sealling it

[@snekback.]

I was about to say that

[@ThatHungarianGuy.]

Guga 2015: how to clean a lobster perfectly Guga 2025: I DRY AGED A STEAK IN METH AND THESE ARE THE RESULTS

[@abegiesbrecht1148]

😂😂😂

[@josephb7183]

Day 1 of asking for meth dried steak

[@Dr._Brian]

🤣🤣🤣 that's methed up

[@Jynx090986]

😂😂😂

[@dustinbragg1921]

Well he's already done meat in coke so...

[@slickydee5507]

"How to make chicken taste better" Step 1, soak in a whole jar honey, step 2, make a steak sandwich. Love this man lol

[@pickenchews]

🤣😂🤣

[@batlokoasekhamane4813]

😂😂😂

[@free4fire]

As someone who loves chicken a million times more than steak, step 1 is to just cook a nice piece of chicken and step 2 is to eat it. :p

[@zanahoria-san8239]

Hi, I'm Venezuelan, and about the cachapa, it's ok. People here don't put steaks in their cachapas at all, at most in some places they put a thin layer of ham. You might think that's an improvement, but in most places where you can eat cachapas you can also eat all kinds of meat, "carne en bara" or grilled, mostly beef but also pork, chorizo, morcilla, etc so we don't need to put it inside of the cachapa. Also accompanied by a cup of hot chocolate, that's because cachapas are mostly sweet due to the batter, and since that cheese is not so salty, it is perfect to the profile of the dish. Speaking of cheeses, the one you used is perfect, but it is called "queso telita" which translates as cloth cheese, in Venezuela there are many varieties of cheeses. Oh, and we definitely don't put cheese or any cream on top of the cachapas, if you saw that somewhere, it was purely aesthetic. We put a little bit of butter on it and that's it, but not too much on the skillet, or it would be partially fried and flaky on the outside.

[@SlimN0ir-uf7hw]

claro que si le ponemos carne,por lo general jamon o cerdo pero es cuestion de cada quien,si el le quiso poner carne es cosa de el tampoco es para recriminarselo.

[@infinitus_Inanis]

@@zanahoria-san8239 they way you describe it sounds so good, probably good dipped on the hot chocolate too right?? (I like my cheese in the chocolate)

[@kailbethchacin]

No, no es queso telita... es queso de mano.

[@venomslair137]

Cachapa with a good side of fried pork. In colder places like El Junquito. GLORIOUS!!!

[@MichaelRei99]

That is because you can’t afford steak in Venezuela.

[@AnneMcKinley-fs8jp]

I’ll be honest…I don’t fool around with grilling or smoking much, but I absolutely love and cook Guga’s side dishes! I’d love a channel or cookbook JUST of sides.

[@austindarvai]

Hey Guga, I’m a 13 year old cook, I’ve discovered your channel over the week and you’ve already inspired me to cook so much more dishes. Thanks Guga!

[@anonymeister123]

I’d highly recommend cooking the because

[@austindarvai]

@ I cook the because chicken all the time. Very tasty .

[@leondbleondb]

Dafuq

[@Dalmoon98]

If this isna real comment, I legit hope you continue to pursue what makes you happy in the cooking world. Try all you can while you can!

[@austindarvai]

@@Dalmoon98 it’s genuine I’m kind of sick of my cooking abilities because my dad always asks me to cook because he’s too lazy 😆

[@ThatOneGuy2580]

It because

[@debbyolivier5122]

I think he means it became something maybe im starting the obvious xd

[@kittiew260]

Fermented garlic honey even better! Try that next Guga. So easy to make garlic honey even better if you have fresh garden garlic & just harvest honey. Also, for real PA maple syrup, combine with hot peppers garden fresh... oh boy. So many options Guga. PS breast is not great use boneless, skinless thighs if buying supermarket.

[@TJChagas]

I've seen some. I got half a gallon honey from local farmer that I can go there and actually SEE the producion. 100% pure clear perfect honey. Gotta do this. Does it spoils? Do I take the garlic off after fermenting?

[@jaredjoe133]

Yep, I because something else too!!

[@rowdyreckless9147]

Facts

[@ZazaTyson]

😂😂😂😂

[@trigremlin]

This comment gonna make no sense after he fixes the title

[@JAdams-yb7we]

Mmmm so hot, I became all over that chicken!!

[@jaredjoe133]

@@JAdams-yb7we you are disgusting. I hate people like you praying on lust just for the sake of a few. “AYO,s”

[@Eva-Hahn]

Perhaps vacuum-sealing the chicken in a bag with less honey might produce an even better outcome because there would be more surface contact, less honey waste, and less liquid drained from the chicken.

[@Jmax-v3k]

I believe the oxygen is needed for crispy bottom of honey chicken w 5 days , you get simonila lol❤ agreed always use your air tight p Bags

[@sabbialmighty7249]

go away bot

[@joew8488]

I thought the same thing!!!

[@CraZyNOTRT]

Just like water will diffuse into salt from osmosis, water does the same thing with sugars. The moisture in the chicken was pulled into the honey.

[@s7r49]

I bet it would come out phenominal in the dehydrator

[@venomslair137]

Guga cooking Cachapas... Now I've seen everything!!! Venezuela IN THE HOUSE!!! 🇻🇪🇻🇪🇻🇪🇻🇪🇻🇪

[@bluestreakbthr]

Can confirm honey chicken is amazing. There was a chain called "York Steak House" back in the day whose second entree on the menu was honey grilled chicken. The skin was crispy and sweet, and the honey permeated the chicken meat - and was so delicious.

[@MegaDrunkenGamer]

Also, that's not a world first. Civilizations like the Sumerians and Egyptians have been preserving meat in honey since around 2000 BCE.

[@MuppetLogic]

Guga: should i eat this raw chicken? Me: Guga, don't make me fly to Miami and slap that raw chicken out your damn hands.

[@Freedomcustom]

Yeah there's only a FEW places in the world u can actually eat chicken in a near raw state or prepared 'raw' and US is NOT one of them...

[@soxpeewee]

No no. Let him learn.

[@itsdachief]

1:45 We almost lost Guga in the making of this video

[@FlexibleToast]

It almost became a cooking with Jack video.

[@Nvenus27]

As a friend of a beekeeper. 0:23 That’s NOT honey!

[@tvheadd]

Idea: vacuum seal chicken in bag with seasoned and salted honey, cure for several days, sous vide chicken to temp, then sear, i bet it'll be amazing

[@RyanFlemingReigns]

This is what I was thinking, sous vide would lock the moisture in and you can use way less honey.

[@tvheadd]

@RyanFlemingReigns exactly! You get it

[@mochan8447]

Hey guys you could do the honey marinated version after injecting it with chicken stock brine. That way both the juiciness and savoriness can be recovered while retaining the honey barbecue smoked crust!

[@rossr9607]

Guga please use corn husks to dry age steaks. I just seen you have access to corn husks. I've been asking for 2+ years, please make it happen.

[@ultragohanx7094]

BECAUSE!!!

[@jbwkz0ted]

The chicken has because

[@nicknakgd6889]

did u have a seizure writing this?????

[@PulsarFluxx]

Speaking of honey, hot honey sesame chicken will blow your mind away

[@coryray8436]

I was scrolling the comments stuffed with Thanksgiving leftovers and now I'm hungry again...

[@DanielXGonzález]

Venezuelan here. That cachapa looks absolutely amazing, well done!

[@TheOnlyTribalChief]

Try Manuka Honey next! It’s pretty different from grocery store stuff.

[@jorgee.ramirezm.7301]

Cachapa was perfect. You made it your own. We put fried pork on the side or in the inside. But everybody makes their cachapa differently. Thanks for the love. ♥️🇻🇪 We love you too Guga

[@draykowolf2293]

You should cut the chicken into strips first before putting them in the honey to age. So the crust wraps around the entire slice. I'd suggest placing something on top of the chicken slices to keep them from floating too. Perhaps a long handled spoon?

[@ricebeansrockroll882]

That and adding some chili and garlic 👌

[@karactr8361]

Honey is hydroscopic. That's why you use it in baking to keep baked goods moist. It is also bacterioscopic, keeping down bacterial growth. You would have to stir or agitate the container while soaking to equalize the density changes from the added water to keep the chicken submerged or weigh it down (or vac seal it as some have suggested). But, the honey is going to dry out the chicken regardless. A week of this with a flavored honey--garlic, ginger, cayenne, and salt for example--would probably come out very nicely.

[@Sinbad_Deity]

Maybe basting the last one with something will bring back some of it's moisture, maybe a very basic, unseasoned, chicken stock, as it already has s lot of flavour.

[@Tonyhouse1168]

Basting?

[@Sinbad_Deity]

@@Tonyhouse1168 yes

[@s7r49]

I dont think it would help, I can't really imagine what might help that would be food safe.

[@sirMAXX77]

Your experiments are fun to watch, but I swear your side dishes are the stars of the show. I've only tried one side dish from a year ago and it was one of the best things I've ever made and tasted. You have hundreds of other side dishes I've yet to try and every single one of them make my mouth water and a lot of them are recipes I've never heard of before.

[@DanielXGonzález]

Definitely give this video's side dish a go! Cachapas are super delicious :)

[@survivor8872]

6:36 he is talking like *Mario* 🤣

[@beentheredonethat4257]

Guga, happy holidays to you and your family. I have really enjoyed your videos for a long time now. You, sir, are one cool cat. Being a lover of honey, I spent time thinking about this method of chicken. The first thing was adding crushed red pepper flakes and sesame seeds to the honey. Then making sure the entirety of the chicken stays completely submerged during the marinading process. When taking it out of the marinade, just letting it drain naturally for about an hour. When smoking it, spritz it with Apple cider vinegar a few times, mid-cook. I’m going to try that myself when I get the chance. I’ll let you know how it goes.

[@dimitriostsilikochrysos5837]

Letssss go new guga video 🎉

[@THE_GMOT]

Hi Guga, I'm venezuelan and I have to say, your cachapa is 1000% approved that's the right way except that we grind the corn in a mill pretty similar to a meat grinder, I have seen almost all of your videos and I think that this is the first time I've ever putted a comment, blessings,wealth and health are my wishes for you. Viva Venezuela.

[@CintiaJigs]

I can binge your vids for hours!

[@whitey991]

I just discovered this channel and I can’t believe how good the cooking is. Maybe it’s because something else.

[@mbgrafix]

Why not instead put the chicken breast and honey in a ziplock bag and remove all of the air before sealing it? You need *far less* honey, _and_ you guarantee that it will be fully immersed on all sides in the honey.

[@NhatNguyen-on9ti]

Watching Guga do the Main dish ❌️ Watching Guga do the Side dish ✅️

[@VincentVader]

English isn't Guga's 1st language.

[@russmayos3694]

Nah it’s the editors fault

[@timmygoonzblud4533]

No bro Guga’s first language is flavor and we all understand

[@MajWinters100]

It isn't. It's Portuguese. But as mentioned, it's the editor's fault

[@TheRandompaint]

Not even his first language and he's incredibly successful with the U.S demographic. That's success.

[@juggawest]

A rubber/silicone wire rack to push down on submerging praying it covers the top maybe some marbles nothing metal!

[@youngkingyoungking1481]

Day 33 of asking guga to dry age steaks in rendang paste

[@kenchambers2269]

Retard

[@kenchambers2269]

Retard

[@11boxers]

Need a yearly “side dish of the year” competition

[@HisVirusness]

I wonder what mead from the leftover chicken honey would taste like...

[@topomusicale5580]

Unless you are going to boil the mead mixture at some point (?) it sounds like a recipe for developing a biological weapon. The honey may not be antibacterial enough.

[@HisVirusness]

@@topomusicale5580 Which is possible. Given that the honey definitely pulled moisture from the chicken, it's a tad diluted, but I don't know if it's enough to start losing its antibacterial properties.

[@topomusicale5580]

@@HisVirusness I guess you could make a batch then have it cultured for salmonella to test it before consuming it.

[@HisVirusness]

@@topomusicale5580 That would be the safest thing to do. Though, I wonder if salmonella would stall fermentation.

[@DWTSVIDS]

"in the beginning you're going to think im crazy" most of us allready thought that before this video guga 😂😂. But thats good, keep it up.

[@Caramel_Custard_Flan]

Honey has some kind of enzyme in it that kills off bacterias, which explains why pure natural honey never spoil, I'm not sure about the viruses though, this is overall a very interesting experiment.

[@WilliamScavengerFish]

Apparently, honey works on most microorganisms (bacteria, fungi, viruses and parasites).

[@antblanks]

Kills bacteria they same way it cured the chicken. The honey sugar content is so high it pulls the water out of the bacteria.

[@jmsparger4339]

Honey is hygroscopic. It absorbs moisture dehydrating bacteria. It's high sugar and low pH prevent microorganisms denying them the necessary environment to propagate.

[@Freedomcustom]

Also makes meat tender if u leave it long enough

[@MGC819]

Guys you should make a collective video of all the old experiments that gave you a bad stomach after or made you sick

[@MatthiaGryffine]

Literally the video that was next in Recommendations was Max the Meat Guy leaving meats in Maple Syrup for a week. Were you two reading each others minds?

[@brianboe3774]

Google is reading our minds

[@tanikokishimoto1604]

Oh, yes! I see that one up there as my next recommendation! I love maple syrup more than honey, so off I go!!!

[@HTLGoodFoods]

Honey with chicken sounds like a great flavor combo! Can’t wait to try it.

[@conodigrom]

This should be repeated again with more honey to have it all cured

[@kkim5000]

i feel like you should do these sorts of marinades in bags instead of containers so that you don't waste so much of the marinading substance.

[@RulethenightGaming]

Update title

[@stuartmayberry666]

For years I’ve used a mixture of honey, Dijon mustard, and salt as a marinade for chicken before I grill it. (Usually 24 hours.) It’s simple and delicious.

[@Deemah.cr3]

Someone once told me to avoid grocery store honey because it’s cut with corn syrup. Always buy local

[@JorgeLRojas-95]

That cachapa looks PERFECT Guga. Great job

[@theabiodunbada]

Hey Guga! I challenge you to try dry-aging with fresh Nigerian locust beans-known as ‘Iru Pete’ in Yoruba. Blend it up and apply. It works as a natural substitute for MSG. Fifteen days max should do the trick. Cheers!

[@michaelbirch5270]

young Pablo Escobar has replaced Angel as the chief taste tester.

[@marke8610]

Because, baby.

[@amyunknown2977]

Please do pistachio cream next

[@LisandraMadsen]

Honestly, this content just made my day!

[@justingager654]

I'm so trying this. I like jerkies of all types. Thanks for doing this Guga

[@ناکس]

guga instead of this regular honey, you should use the honey packets

[@marcusrauch4223]

My idea for an improvement on this might be to dilute the honey a little bit with water (or maybe something else to add flavor) and put it in a plastic bag with the chicken breast. Diluting the honey, stops the honey from pulling out the moisture from the chicken and the plastic bag to more easily cover the whole chicken with less honey.

[@twinedmanger]

You misplaced the word "Became" with "Because" in the title.

[@odysseus2k1]

the channel has had so many typos and titles that don't make sense for a few months now. at this point, i think they are just doing it on purpose, like a tradition for us all.

[@macfine]

@@odysseus2k1 it drives engagement

[@CerealMilkDVD]

@@odysseus2k1 also the fact that he could have flipped the chicken and got it covered completely,,, just like when he dry ages in the steaks in a sauce but never checks it and re cover it up to make sure it dont leave in a spots that aren't covered

[@the1stbudkage120]

The fact that youre just now finding out that chicken and honey go together amazes me cause its something i grew up on and everyone i know knows chicken and honey go together

[@sarchlalaith8836]

Why?? Because!

[@PhilippeLachance]

Because ? Why everybody comment that ?😅

[@AnasRecipesofc]

What an amazing combination! 🍯🍗 The result was incredible, and the honey tip was brilliant. Thanks for sharing this creative and irresistible recipe! 👏✨

[@P0t4t0m4n]

1:45 salmonella speedrun

[@l0sts0ul89]

Well Honey is antibacterial so it balances out

[@P0t4t0m4n]

@ still probably not as efficient as cooking, especially when there's that surface on top that's unaffected

[@sekzor7150]

Now I'm curious to see what it's like to age chicken or pork in Maple Syrup for 7 days!

[@DJR000]

Guga Stats Cooking: 100% Grammar: 0

[@Pn3DS]

😂😂

[@DJR000]

He became because

[@fundamngod]

Guga u have to try to make "sate klatak" it's form Yogyakarta, Indonesia. You can use beef or lamb or horse meat (don't use chicken). It's very traditional and really tasty. It's because the charcoal grill to make it smoky and tender to the max.

[@benjaminboyle7329]

I think your "honey" separated because generic grocery store honey is mostly corn syrup and preservatives with just enough actual honey for it to legally be honey. Would be cool to see if you get a different result with some real local honey.

[@rmalonephoto]

Guga: "At the beginning of this video you're going to think I'm crazy." Everyone else: "Dude we don't THINK you're crazy. You're a bloody lunatic, and we love you for it."

[@andywhtwo000]

This is just a stab in the dark but I don't think the honey necessarily pulled the moisture out of the chicken, like you said at the end. I think that because it wasn't fully submerged the part that was exposed to air is what dried it out. Thus the half baked result.

[@adventuroushermit2590]

You forgot about the thin watery honey on top of the undiluted thick honey on the bottom. The thin honey was hydrated by the chicken and rose to the top

[@f75gunslinger]

If I may , try this one again , but dry brine the chicken first for whatever time you like , then do the honey soak . And halfway through the honey soak ,flip the chicken . Might yield better results !

[@lmpeters]

Maybe you'd get an even better result if you vacuum seal the chicken in a bag with a smaller amount of honey, in order to have more surface contact, less wasted honey, and less moisture drawn out of the chicken?

[@SmokeCityBBQ-is7vj]

This is what im going to do tbh

[@TheDocFury]

What to do with the super expensive honey that the raw chicken was in, 5 dollars of chicken breast in 20 dollars of honey which by the way how do you know the “honey” that was used was “100 % real honey” and not a cheap knock off honey. With so many types and flavors of honey and or combined with different types of spices this could be an everlasting chicken honey journey, hummm, a new chicken honey channel. I’ll take the lead with a jalapeño and or banana pepper / honey and top it with some home made Pepper Jack cheese. The journey begins!

[@tvrkm6897]

I think that his garlic honey sauce would also do well as a marinade. The chicken rose since honey is very dense and viscous, so thinning it out a bit should keep the chicken from floating. I think that making that honey a bit spicy would be even better.

[@SmootholdGuy]

Manuka honey with garlic in a vacuum sealed bag for half the time.

[@phillipcarroll6625]

Guga acts like he's not smart enough to do this. All of his content is clickbait now. I miss the old Guga

[@ThatOMGguy]

Hey Here is a followup you can do. Dry brine the chicken and use honey butter (its not actual butter, its honey that has been mixed with crystalized honey)

[@megslive7435]

I soaked Chicken in HONEY and it because something else! ❌ I soaked Chicken in HONEY and it became something else!✅

[@Kopa_Malphas]

Bro, you've never because something else?

[@eliasfajardo6148]

YES, CACHAPA FTW!!!! Glad you made a Venezuelan dish! You missed the butter, but i like the result.

[@rollin60z]

10:35 bro spazzed out 😂😂 sounded like a turkey

[@yagoupyaacob8413]

Guga it is lovely to see you made a cachapa!! I love to see traditional Venezuelan dishes here. Props to you. I recommend you eating it next time with belly pork my friend, it is the best you can eat a cachapa with!

[@paopao2812]

Venezuela representing! That cachapa looks great

[@kailbethchacin]

I am Venezuelan and I approve that Cachapa! Thanks for bringing us to your table Guga! 🇻🇪🎉🍻

[@CharlCrowie1]

We need a Guga book with all the side dishes!!!

[@demongamingthepro]

4:47 This kind of corn bread is also made in India without the egg and is generally eaten with spinach . They are called makki ki roti and sarso ka saag

[@LaucoX]

Hey! Venezuelan here, and that cachapa looks amazing, Of course you can imagine we don't usually put steak inside of the cachapa, but who cares, it's probably even better with it. Man, I'd love to try some of that.

[@ThorsonWiles]

Grrrr: Smoke the steak: smoker temp? Internal temp (135, sure) but about when to start checking temps? Smoke the chicken: Temp, smoker and internal, and time to start checking the breast, are al questions that I, would like to know. Sous Vide is easy: Here's a temp to set the water, let it soak for x amount of time. (Preferably seared afterwards)

[@jayphil2563]

Smoking temperature is usually 225F. For internal temperatures you should be going for a sustained 165F for 15 seconds. Takes abot 1 hour for a normal sized chicken breast.

[@JenniferSDuran]

My daughter (2yo) and I love your videos! We are from Venezuela, thanks for that delicious looking Cachapa

[@Wixvhen]

Hypothesis rant below, but compliment above. Cool idea, I love the idea of incorporating honey into what is arguably the healthiest protein you can get your hands on. I'd love to have tried it! Great job Guga! Okay, so gushing aside, I think I know what happened. When you immersed the chicken, it floated because honey is NOT wet, and is rather heavy, so you basically were dry aging it. When the moisture came out, it went up because it's lighter and took the chicken (the source of the moisture) up with it. You did, in fact, dry age that chicken. THAT SAID, if you were to do that with a wire mesh to hold it under and you did that to a few pieces of chicken, the lost fluids would go up, but the outside would (ASSUMING HERE) cure soon enough to lock in the rest, since the top not being cured just acted as a place to vent the moisture as the honey penetrated into the chicken. ALL THAT ASIDE. I'm curious about result C all the same. It's actually a good experiment worth following up with sous vide or altered parameters to keep it from floating, OR purposely letting it stay on top in that semi-honey substance so that it can maintain that moisture without curing. All three would be incredibly interesting results.

[@Wixvhen]

And a secondary comment. The reason why chicken C was so weird was because you wet and dry aged it at the same time. You dry aged it in the honey and wet aged it in its own juices from above, so you got a REALLY weird looking result. Kinda dig the look of it.

[@1309elm]

I soaked Chicken in HONEY and it because something else!..... Was this supposed to say "became" something else? All love Guga! Love the videos!

[@StrobeFireStudios]

Guga single headedly keeping bees in business.

[@JB_ATL]

def gonna try this, thx Guga

[@JonasDecker-z3x]

That chicken killed the editors brain

[@spionsilver9626]

Guga outdoing himself every week and bringing us the taste into our homes with his great ideas

[@MrBenfranz]

Honey is such a good friend to poultry, that for my workplace's holiday party, the boss always orders a Honey Cured and Roasted Turkey to go with the Honey baked Ham.

[@TerkanTyr]

You should do this again with the chicken cut into thin strips before soaking. Maybe a few varying thicknesses. All fully soaked with honey twice as thick as the chicken strip. Or vacuum bagged like some people suggest, if it can be done with thin strips (or small cubes) and yield good results. I'd like to see you try searing them to various extents. Also frying. See if you can invent an incredible new snack. Might also want to get a lab to test if the aging results in anything indentifiably toxic?

[@FoxheimStudios]

Freaky? Didn’t know we were cooking with me ah-hah…

[@jesuscontreras2883]

Ohhh my gosh you nailed it hands down 👏🏼👏🏼👏🏼👏🏼👏🏼🙌🏼🙌🏼

[@Melcor2304]

Thanks for the member stream, see you in the next stream!

[@jacktringoli3299]

Honey is very dry that's why it's antibacterial it actually sucks the water out of cells thus killing bacteria so that's why the chicken seemed like it was cured the honey pulled all the moisture out of the chicken that it was in contact with My recommendation to make it juicy is to use the garlic honey water you made and toss that in a sous vide bag with the honey soaked chicken that way as the chicken cooks it can reabsorb some moisture (however I think maybe garlic butter might be better than the garlic honey water?) and then you know just quickly pan sear it when it's done Whats interesting to me is that since the honey pulled the moisture out of the chicken I'm thinking that whatever you marinade it with while it sous vide cooks the chicken will absorb a lot of that flavor SOOOO you could probably play around with different marinades that will combine well with the honey flavor however I feel like whatever you use would have to be done as a compound butter cause water would likely make things bland plus I mean you can't go wrong with a buttery chicken regardless what it's seasoned with AND to make it a little healthier could always use those healthier butter alternatives like I can't believe it's not butter or smart balance etc. Or maybe olive oil or some kind of healthy oil? I mean the whole point is using a fat to rehydrate the chicken since we all know fat is flavor (I know oil isn't actually fat but you get the point lol) Awesome experiment you should definitely play around with the honey soaked chicken Guga you can definitely enhance this method significantly especially with all your culinary experience throughout the years making these videos

[@ge2719]

I'd say you've got to try put that moisture back in the chicken. Maybe take that thinner liquid off the top of the honey, put it in a syringe and inject it back into the chicken before cooking. See if that brings the juiciness back. Maybe also a bit of garlic butter injection too. 🤗