Recipes Remastered: Grilled Chicken Breast

[@EthanChlebowski]

*TO SUMMARIZE WET VS DRY BRINE & SALTING RIGHT BEFORE:* 1. I did NOT notice a significant enough difference in flavor or texture between wet and dry brine for me to say one is clearly better. In these two chicken breasts for the video, *I preferred the wet brine slightly more based on taste and texture* , that could be partly because a dry brine needs more time for diffusion for this one I let them go 90 minutes. That being said, here's what I would choose based on the circumstance: - Want the chicken breast seasoned faster? Do the wet brine. From Salt, Fat, Acid, Heat Samin notes that water promotes diffusion so if you are shorter on time (like an hour or less), wet brine is probably a better bet. - Want to use fewer dishes and less salt? Do the dry brine, you'll just need to let it go a little longer. - Don't have time for either? Just salt it right before like Sam did. Again the biggest mistake would be not using salt or under seasoning it! I kind of rambled on for like 5 minutes about it when I was filming without a real conclusion so I didn't include it, sorry y'all!

[@SkylerA]

Really appreciate you logical approach to the variables of cooking! Do you have any suggestions if using frozen chicken breasts? They usually come frozen in a brining solution; would wet or drine brining these after defrosting be overkill? is it even necessarty Also, could the thaw and brine time be combined to an extent by defrosting in cold salty water (altho i wonder if the salt's different specific heat helps or hinders the thaw time...) or does the chicken need to be pre-thawed for the brine to properly "osmosify"?

[@NoPr0bl3ms]

One thing that wasn't addressed in the video but people absolutely need to know is the type of salt he's using. It looks like this dude is using Kosher salt which is way less salty (by weight) compared to normal iodized table salt that most noob home cooks have & use. If you do the same weight measurements of salt that this guy is doing but are using table salt, it's gonna be HELLA salty - way more than Kosher. And if you are using Kosher salt, the brand matters as well... diamond is like half as salty as Morton's kosher (by weight). ADJUST ACCORDINGLY.

[@Shazam999]

I concur, there's very little difference between wet and dry brining. They both result in awesome chicken breast.

[@farfetched1660]

I feel like a bonus with dry brining is that its a lot easier than the wet brine. With a dry brine, I can look at a piece of meat and tell how much salt it needs. I don't need to do any weight calculations because I have enough experience to be able to eyeball the salt. With a wet brine, you can't eyeball it. You need to do the weight calculation thing since you have no clue how much salt to put in a pool of water

[@woltews]

have you tried adding a bit of sugar to the brine ? I frequently thaw frozen chicken and turkey in a wet brine of slat and sugar and find I get a bit better browning and flavor , although it has never tasted noticeably sweet

[@adrianthomas4163]

Right. So I just tried this method today. Here's the feedback. 1. I'm using Mayo when I make my chicken breast from now on. Don't even have to think twice about it now. 2. I've never brined before today. Surprisingly simple. I've wet brined for an hour. Will try overnight next time. 3. I have an electric stove, cooking times were a bit longer on medium heat. Had to crank it up abit. BUT the digital thermometer I had was a life saver as I was able to temp check the whole time. Chicken still came out bangin'! 4. Chicken was mouthwatering good. It really was. Days of struggle chicken are now over. Thanks Ethan! Great tips and I learned a lot after putting this method into practice.

[@levelup2014]

this right here a man who takes action, may you have a succsessful life

[@matthewcooke3749]

Jesus mate cheers for your life’s story

[@adrianthomas4163]

@@matthewcooke3749 You're welcome. I have more stories that you may fancy. When are you free?

[@matthewcooke3749]

@@adrianthomas4163 anytime mate.. but only if they involve you hurting yourself badly..

[@headfangs]

I tried this method last night and it worked incredibly! I dry brined by just eyeballing roughly the amount of salt you used, the chicken came out fully cooked and moist through the middle-- no rock hard outside and wet chicken juice all over the place! Then I used the mayo to spread a bit of pepper over it. To be honest, I was nervous about using mayo as I hate the taste of it, but I didn't taste any of it in the final product. If anyone reading these comments is a mayo hater like me, do not fear. You will not taste the mayo once it's grilled. I gotta say though, the dry brining was really the GOAT here, kept the chicken incredibly moist and salted all the way through. A+

[@DerpSpY205]

Adam Ragusea: white whine Chef John: cayenne Ethan Chlebowski: mayonnaise

[@ProjektHype]

Joshua Weissman: Flaky Salt Sam the Cooking Guy: Kewpie Mayo

[@ParkerDai]

Binging with Babish: Kosher salt Gordon Ramsay: A little (truck-full) olive oil

[@deus_ex_machina_]

Alex: Butter

[@polargary]

Brad (BA): wouder

[@MunkeyChips]

Alton Brown: Kosher Salt

[@eliepatrickabou-fadel7892]

I’ve just discovered this channel, and it’s insane how much effort is put into these videos. You’re definitely gonna blow up

[@scotia7399]

This is exactly what we need: a serious academic video about Chicken Breast 101. The fact Ethan keeps the temperature at exact 155 is so badass.

[@Beunibster]

I don't even own a thermometer ✌😎 **sick guitar riff**

[@dylancrowe2788]

I love this guys vids. What Ethan gets right: Includes abridged versions of usually kenji's food science, but also from many other sources - doesnt rattle on for any longer than is absolutely needed, and keeps all the education clear, concise, and brief. Helps it stick. Includes (vast majority of the time) nutritional facts on all his meals. As an aspiring bodybuilder of sorts, this is extremely refreshing to see, and is in large part the determining factor in whether or not I'm going to make anything I see in any cooking show or recipe, what have you. Its clear he's very knowledgeable on food, and from what I've read on his website, actually decided to stick his course with KZbin at a certain point, a big motivating factor for that being that he wasnt able to eat how he preferred (healthily) and cook at home as he didnt have time inbetween shifts. I dig this kindof dedication - and courage. He puts quotes on "the real world" - I get exactly where he's coming from, lol. As a person myself thats been lucky enough to skirt the aforementioned "real world" aswell & be entrepreneurial, I relate exactly to what he means by his quotations and am tickled shitless that I see to eye to eye with him on his love for food and drive for optimal health - and possibly some of his world view. Theres no ego attached. I feel this is unique to him - maybe Babish aswell but I can't be sure. Its down to earth, grounded, humble, and he never rattles on about himself or ventures outside of most peoples depths of interests or attention span, he respects our time & keeps the content accessible. What Ethan gets wrong: ??? Lol keep it up man! Subbed a few days ago, I'm glad your channel is thriving.

[@shelbycross304]

Just tried the temperature part of this recipe on some bbq chicken. Fed it to a few friends and they kept saying how juicy the chicken was! I myself, have never experienced such juicy flavorful chicken in my life. I think to myself, is this what chicken is supposed to taste like!?! Thank you Ethan, been here since before your 100k

[@malacki163]

The KZbin algorithm is pushing you lets gooooo..

[@THEREAL_GZUS]

It’s not KZbin’s algorithm tho , it’s that he’s different explaining his method by using science 🧪 which is different

[@iosefsantillan7254]

@@THEREAL_GZUS I think he means that it's showing up in everyone's recommendations

[@rottenpoet6675]

no metric=no sub from my side.....

[@leadedbison1997]

@@rottenpoet6675 ok cool

[@palmer1290]

Its because I keep thinking his videos are Babish tho.

[@aquaphoenixx]

Dear Ethan! THANK YOU SO MUCH for this technique video! I am on my weight loss journey and I absolutely HATED chicken breast before. I decided to give it a go and both my mother and father (who never liked chicken breast) were absolutely SHOCKED how good it was! My family likes to eat and cook and we have been to some really good restaurants and have eaten some fancy dishes in our lives but this was truly amazing! With this recipe/technique we can add a TASTY healthy option to our diets. I did the wet brine for about 90 minutes and 7 grams of mayonnaise was just enough to fully coat one chicken breast of 225 grams. This is really good news for me because 7 grams of mayonnaise is about 5 grams of fat for a BIG piece of chicken. Once again - thank you so much! You have a new subscriber from Bulgaria :) WIsh you all the best! *(FYI in 8:19 you say 5% salt but on the screen, it is written 6%)

[@smokinjoe4684]

Just got here. This guy is dope and so is his approach.

[@brandonhampton3533]

Absolutely. Seems like a lot of the new cooking guys I see are really annoying.

[@davidswinstead]

I grilled some chicken breast today using the exact technique you showed here. Flatten, dry brine, plus mayo, grill pan to exactly 155c. Seasoned with smoked paprika. It was SO fing good! Thanks man

[@chrissnyder4439]

Getting into the orientation to take a bit to ensure the seasoning hitting the tongue got me to sub. As someone who will even eat something as simple as a Ritz cracker upside down just so the salt hits the tongue, I really appreciated it.

[@garydodge7894]

You're my new favorite cooking channel. I'm a quarter Polish on my moms side, and Polish cooking was a big part of my growing up, but my family unfortunately isn't big on tradition, so I find your content as kind of a life saver. Thanks man, keep it up. :)

[@CoverHaven]

This is such a fresh take on food videos and I'm really glad it's doing really well. All the best, Ethan!

[@EthanChlebowski]

Thank you, I'm glad people are enjoying it!

[@bonebips]

Your success is the perfect example of humble but hard working. Thanks for teaching us along the way too.

[@Saul.Gone_]

This man is killing the kitchen with facts and logic. Best cooking channel on yt.

[@HotKooks]

That logic is called “science”

[@Onedrop21]

Best instructional video on cooking grilled chicken I’ve ever seen. Hats off @Ethan Chelbowski

[@pstuners7480]

Man, subscribed a week ago at 21k, now you're already at 45k. You'll reach a million in no time, keep up the great work!

[@UrMom-qh5re]

He earned 5k in 15 hours

[@phongbui855]

yep he's at 51k now

[@harshkukreja16]

Turkey Feelings 52.4 already :)

[@abhisheknaidu6208]

@@UrMom-qh5re that is what quality content does for you

[@timothylam3314]

Woah he's at 53k now. He totally deserves the rapid growth. Absolutely amazing content

[@joinplates6269]

Great tips for home cooks, we never thought about using mayo instead of oil on chicken! Look forward to more great videos like this!

[@mycosporum]

New fan here. I love that you quote Meathead and Kenji. Along with ATK, I think they are the most trustworthy sources out there. I also have a nostalgic appreciation to Chef John. Twenty thumbs up. Greetings from Sonora, México.

[@EthanChlebowski]

Much appreciated!

[@rupexo]

man. the quality of your videos just keep getting better and better and they were already insanely well done to begin with! look forward to watching the community grow on this channel. thanks for the amazing content!

[@christianfoote7448]

2:08 “This sauce slaps though” always give credit where credit is due💯

[@allenjohnson324]

Nah brother if anybody failed it’s your students, You my guy are a Excellent Teacher & I take Pride as being 1 of your students. Again as always, Thank you so much for giving back.

[@wirelessmoke]

hey Ethan your channel is like a combination of Binging with Babish & Joshua Weissman and great video dude!

[@EthanChlebowski]

Thanks dude!

[@connorkenway09]

I'd say he's taken the best from a lot of places but is also doing his own thing. A lot of channels cover the same stuff and visually present it similarly. The cutting board presentation isnt limited to one channel and it should'nt be as it is so much cooler than plates. White letters are a must in thumbnails as well.

[@DavidCVdev]

And has a little bit of healthy eating too

[@shinyramen]

And kenji and ragusea

[@evan7685]

i think hes more of a mix between adam ragussea and binging with babish and a mix of his own flair

[@MarkFaldborg]

Found you just this weekend and I love the combination of food science and gorgeous visuals. Appreciate the use of metic units for most things!

[@marlkalone7361]

You're about to blow upppppp. You're a perfect combo of food science and simplicity. It's rare to find both these days! And your video edits are spot-on professional.

[@KIJIKLIPS]

Bruh what is that pf pic

[@knux7]

he ain't gon blow up til he abandons one upping youtubers for clout lol

[@bubbleir]

gleekie that’s literally what’s making him blow up lmao you just sound bitter

[@mikelitoris3827]

If this guy was in my kitchen i'd slap him for sounding like a god damn smart ass. Just cook the god damn chicken breast

[@kareemairlines9075]

And he has an amazing mustache

[@richarddavis3110]

In the past 6 months or so i've made more progress in cooking than I had in the several years prior, and a huge part of that is thanks to these videos. I just followed the advice from this video and made the best chicken I've ever had, better than restaurant food. THANK YOU ETHAN!!!

[@ronan2298]

I’m so glad your channel is getting pushed on youtube its amazing

[@EthanChlebowski]

Thank you

[@136thomasaureliusdh.5]

Ethan Chlebowski legit i just found your channel yesterday and I’m binge watching your stuff! Top quality videos!

[@susandistefano3359]

Thank you, thank you, thank you! Salting and mayo made such a difference. I settled the mayo vs olive oil argument with myself by making homemade mayo with olive oil 🙂 This also solved my "should I or shouldn't I" raw egg dilemma. Chicken was the best I've ever made.

[@mba2191]

You don't understand how happy I am seeing your channel getting it's recognition. Keep it up!

[@teunrozer9491]

Damn those subs really go fast right now 💪

[@elchapo6732]

by copying Joshua Weissmans style

[@TheRepaer23]

Recognition? I thought it was Binging w Babish lmao

[@angieroberts1874]

My family LOVED this recipe. My husband said it was the best chicken I’ve cooked- and I’m a pretty good cook already!!! I love your show

[@drakem394]

Calling it now, you sir are the next big 1 million + subs cooking channel. There is no way that with your knowledge and video quality you'll stay under the radar. Really good job on the recent videos man!

[@brownie3454]

as long as he keeps piggybacking off other content creators he'll get there in no time

[@sachinooooo]

@@brownie3454 stay mad i guess

[@Listen2MeMF]

I made it like this. Omg. It was a winner. I was praised for 2 days about it. I did marinate them for 4 hours in zesty Italian dressing. 155' is the way to go bro!

[@TheTeeProd]

I just discovered your channel. Subscribed immediately. Especually being an OCD food nerd. I hope you get the recognition you deserve just for the research work done for these videos

[@dask7428]

This channel is absolute perfection. Please never change

[@steaksauce_]

you deserve every single sub you’ve been getting recently, you’ve been underrated for too long, especially after all of these high quality, high sub-worthy videos of yours have been put out there with not enough love, so keep on going man, you’re doing great

[@forsaken7161]

yeah but mayonnaise for grilling 🙅🤦🏽‍♂️🔪🙁

[@xobobalover26]

Wow. I must admit, I have been making the chicken breast with that super dark burnt center part and cooked unevenly and I thought it was good enough for me. This just changed my whole perspective on how to cook chicken breast! Will definitely try this out soon.

[@shisul5813]

Sam the cooking guy is such a nice dude 😂😂

[@intraum]

the side-by-side cooking experiments are awesome. recipes simply don't teach you how to cook, it's stuff like this that teaches you to use your intuition when cooking.

[@cabe_bedlam]

I am fully on board with "In Mayo We Trust". Made your smash burgers yesterday and mayo-toasting the buns should be considered mandatory. If its stickin' it ain't done cookin! :)

[@LateSkates]

Honestly this is the best cooking channel I've ever watched.

[@VampireOnline]

Dude I was thinking about jalapeno cream sauce all day yesterday and was going to look for which video it was under. This makes it easier lol.

[@johndillon4352]

I am a Fan of Same the Cooking guy, he taught me alot, but you added the science and improved on it. Sam introduced me to Japenese Mayo and avocado oil, now I will try Mayo with my chicken and I am assuming it will work with any meat as you would use oil.

[@imori1140]

Ethan: Let's talk about that Good Mythical Morning: Excuse me?!

[@tanmaybhattacharya9749]

exactly what came to my mind

[@mdettman1]

How did I miss this as Subscriber? This video directly addresses all my family's gripes about how I "used" to cook chicken. Thank you so much Ethan!

[@ryanhall8770]

Amazing. Down to earth, simple, awesome video. You’ve earned a new subscriber.

[@jcbartlett25]

Tried this out today and holy cow I will forever use Mayo on my chicken from now on! Easily the juiciest and most delicious chicken breast I’ve ever made

[@etherdog]

Great demo, Ethan, and well done on finally getting the traction with subs! Whilst philosophically partial to dry brining, I find the exterior dries out a bit too much if I let it go overnight and 4 hours is about right. The only issue I have is regarding using a griddle instead of a flat surface which allows you to get browning all over the surface of the meat rather than just the tangent points. A charcoal or wood grill would impart smoky flavor to compensate for the lack of even browning, but it is the complexity of the chemical transformation that the Maillard reaction imparts that is the key to flavor development. On a side note, have you read Dirt by Bill Buford yet? I just finished it and the part regarding the wheat flour really struck me the most. Oh, and Kenji says thanks for getting his name right. :-)

[@jasonlau3635]

I'm from San Diego so I love Sam, and I've been to.a few of his live cooking classes. . But on balance, and after testing Ethan's method, I have to say this is my new standard for grilled chicken breasts. Brine is essential to get flavor to permeate the meat versus just being on the surface. Mayo coating provides a solid method to impart additional layers of flavor on the outside. I did wet brine, and for mayo I added sriracha, soy, rice wine vinegar, garlic (never enough garlic) and dashi flakes. I like that dual layer of consistent salt throughout the meat, but a 2nd layer of salt/flavor on the outside. Flattening, brining, mayo coating, and temp. Solid. I think there's missing element about time to get to target temp. If I were to do anything different, it would be shorter time at higher temperature for grill marks, and then let it get to target temp slower (cooler side of grill, or in oven). I think that's more on the protein science side. I'll use Ethan's method going forward but that might be an extra area to focus on to make it yet even better.

[@phillipstokes8496]

"I will bathe you in the whipped innards of your children and set you on fire!" - Chef's that oil their chicken with mayo.

[@brettlocke7054]

What a gem of a channel. So entertaining, calming and insightful!

[@btg49]

That sub count is exploding. Not to brag but I called it from the beginning. It’s so satisfying to see success come to those who deserve it. The wave is here

[@ckannan90]

Bless you for timestamps. This is a quality reference video, and it's useful to be able to jump to just the recipe.

[@damnboiiiiiii123]

How can U disrespect my guy Sam? He the goat

[@HumboldtRefugee]

Ethan, you've really impacted my cooking. This is my #1 go-to video every time I forget how to make chicken breast! "Is it THREE MINUTES, or FOUR MINUTES? Better go watch it again."

[@henryczardas4943]

Where’s “Why I season my steak, NOT my cutting board”?

[@phishtrader7744]

"Why I season my mayo, NOT my chicken."

[@chrisbarbz9238]

I season my small intestines, not my food.

[@twisted319]

Why I season my tongue not my steak.

[@privatejr2702]

why i season my cow and not my cutting board

[@davids5529]

You are becoming my favorite cooking KZbinr

[@aarond9563]

10:10 - "Cleanse palette a little bit" In other words, save yourself from choking from the dryness!

[@sb_1389]

Not sure if this is a joke but it's literally to make it.easier to judge between the pieces so you're not carrying over flavors from one to the other, which wouldn't be fair.

[@bierbrauer11]

Solid. We use Michu/sake (salted cooking rice wine) to brine chicken and it comes out tender every time. Sometimes we use home made shio koji as a dry brine and I think the koji mold helps tenderize. Just some ideas for you to play with from your Asian market!

[@hafensanger7771]

3:05 huh? Osmosis doesn't work like that. The water moves, not the salt. Atleast that is what I learnt in school.

[@ulasonal]

you learned right

[@dannyphan9456]

Yeah, he even has it written on the screen, probably an oversight lol

[@nysportsfan31]

Hafensänger he just spoke wrong

[@arjunsaili1458]

Yeah the solutes would become isotonic during diffusion by balancing out but in osmosis the water moves

[@jthompson7024]

Underrated channel! Great production and delivery of complex subject made simple

[@manspeej]

Also Sam didn't use olive oil, he uses Chosen Foods Avocado oil

[@workaholica]

Also Japanese mayo.

[@sinfashion0]

Wow this is actually amazing, i love how you explain to scientific level. I am addicted to your videos. Thank you dear. ❤

[@SteveAkaDarktimes]

when I moved into my new Apartment, I forgot to buy salt, it was late and the stores were closed and had to cook my chicken breast without it, only with pepper. you only make that mistake once in your life.

[@AJ3000_]

I laughed hard at this...

[@RachelMcCarn]

I did this exactly. Pounded the chicken breasts, ended up with a dry brine just for curiosity sake for a little over 3 hours and slathered those babies in kewpie mayo mixed with a seasoning mix from a local specialty store... I actually think it's for an olive oil dip (it's made with good evoo and balsamic, dip with fresh bread so good) but has a perfect amount of spices, pepper, a little acidity and salt. The only difference is I broiled it in the oven because I was curious again. Checking it until 155 and it was so good.

[@omrielinav5467]

Do “why I season my steak not my cutting board” Also, fantastic videos

[@ErikMilham]

Thanks! Love having the science aspect to help understand the cooking/baking process better.

[@whfishridhe6106]

Asians don’t even do this much math when cooking. We just eyeball 😂

[@swimfan752]

Cringe

[@TeamTTToxic]

Just made my first chicken breast, and thanks to you it came out amazingly

[@miguelfresnosa2407]

He's like Andrew rea, Adam ragusa and J kenji lopez alt combined. The dude is a wonder😩

[@nikitajoshi5890]

Your videos are critical to my realizing why my food never tastes amazing. I always cut back on the fat. I always knew that fattening food tasted good but the science in your videos is what got it to click and apply to my cooking. Thank you, Alton brown 2.0!!

[@beasers4270]

Using Mayo when cooking meat has a weird taste that I don’t really like

[@straightshootah7550]

It's cool for fish.

[@misterhat5823]

I used it on bread instead of butter. Didn't like it.

[@wakilorokunle9650]

​@@straightshootah7550 mayo , relish, and dill makes the bomb tartar sauce

[@wakilorokunle9650]

We grew up kinda poor and mayo on toast held us down during the times when school was out

[@yaqubebased1961]

I didn't like it with much either except for fish. My fried salmon instantly leveled up when I fried it with mayo

[@torbenmayer]

Just tried this for the first time in a standard non stick pan, no problems, tastes awesome. I put the salt into the mayo marinade tho, works fine as well. Awesome way to cook a chicken breast.

[@aural_journies]

Sorry. From the get go, if you watch Sam, he never uses olive oil.

[@advladart]

One of the only times I see a video that has the same number of views as subscribers. Hope your channel grows significantly, you're an amazing teacher.

[@CreamyPesto505]

I think it's hilarious that this guy intentionally browned "his" more than the other to make it look better for the thumbnail. Dude playing the game I guess. Lol

[@USDFIEND]

Just made the best chicken I've ever tasted using this 🐐

[@ebalim]

you should get rid of that ron burgundy moustache or else become an anchorman.

[@jatinkatyal96]

I am eating chicken sandwiches often and used your recipe, it worked wonders! Best sandwich i ever made. I probably overcooked it as i left it in the pan long but it was still so moist. I left the chicken to dry brine for like 12 hours, it was more on salty side but i guess reducing time will fix it.

[@supreme31_]

He doesn’t use olive oil. It’s avocado oil. Newb

[@leonidasg2257]

In my opinion the BEST chicken breast is when seared at the start in all sides at a pan and then immediately put into a pre heated hot over. Everytime I do this I cut a whole chiken breast in two pieces (no pounding or slicing them to make them thin, that is for snitzel) then season them a lot and put them in the pan. Once all all the surface is cooked (1-2 minute job) instantly put them into then over at 250 degrees ceclius. Depending on the size they are ready in 25-30-35 minutes. When you slice them you can see the juices coming out ( 100% transparent juices like water, not pink juices like beef etc - CARE for salmonela). This way I get by far the best chicken taste and I will be honest far better than many restaurants I have tried chicken that is usually overcooked.

[@christopherkarr1872]

Mario tube-style salt cellar. Love it. I just use a ceramic coffee holder with bamboo top and spoon. Helps keep things dry in my humid climate.

[@TracyKMainwaring]

I followed the dry brine instructions, it sat for at least 2.5 hours. I forgot to wipe dry with a paper towel! It was a little salty, but my pickiest kid ate her entire piece without saying anything! I got the thinnest piece, so maybe it was just mine. It was quite good overall. I had stopped cooking plain chicken breast a few years ago because the kids weren’t keen. So I’m glad to be able to change things up now

[@illumascotti]

I'm just finding your channel and am very much enjoying it! It's somewhere between Babish, Heston, and what I should've done with my life. Anyhow, GREAT improvement, but as another super-nerd-home-cook; the two things I've found that make the lowly BSCB better are 1) Using a bit of a more flavorful fat to combine with the eggs for a homemade mayo. I usually combine fat I skim from solidifying homemade stock with grape seed oil to keep the smoking point high, and give more of a roasty chicken flavor (flav). And the other simple technique I go for is 2) To move the breast about a 1/4 inch perpendicular to the direction of the grill grates on each side. Basically this just doubles the amount of browning, but a slight increase in temperature is needed. But with all that said, I know most viewers don't have stock fat and appreciate simplicity... So never mind... 5/5

[@stevenv6639]

thank you for sharing the secrets of making chicken breast.

[@davidletwin6950]

I like to use wet brine. I make a brine with peppercorn, ginger, garlic, thyme, rosemary, squeeze of lemon juice, and some onion scraps all simmered up. Wait to cool and place meat in to brine. I find the wet brine lets me get subtle flavours in my meats. I like your content, I'll have to try the mayo chicken.

[@donlyon646]

Made the chicken tonight for dinner with the wet brine. It will be how I make chicken breast from now on. Thank you!

[@StillOnTrack]

I used your tips for some chicken breast to go in a salad last night and mine came out great! :D. I actually only had the time/patience to dry brine them for 30min (just saw your pinned comment recommending a wet brine if short on time) but it was STILL LOADS better than NOT salting/brining, NOT pounding for even cooking, NOT cooking by temperature, and NOT using seasoned mayo. I look forward to trying again next time when I plan a head a little better and brine head of time. :D Also, I used to hate breast because I didn't know it didn't have to be dry, uneven, and tasteless. Roasted bone-in-skin-on thigh is till my fave but I won't avoid breast like the plague anymore thanks to you.

[@blzt3206]

you are my fav internet chef. thanks for basing your vids on science!

[@daniels_a]

Excellent tips. I struggle on this preparation for years!

[@aj35lightning]

I've made a LOT of chicken. Just this week I've found my favorite technique from an effort to results ratio. 1. I'm too lazy to pound it out. For breast I just cut it to an even length. I feel like pounding messes with the density of texture too. It's not quite butterflying but just cutting into the thick halfway and folding it out flat. 2. I pat it dry and put coarse sea salt, medium amount of garlic powder, and fresh ground black pepper. Then drizzle with safflower oil (olive oil taste bitter when grilled of it flares up). Both sides. Not too much oil though. 3. I put it on the grill until I get some nice color on each side. I couldn't tell you how long it is. But it's most definitely still raw in the middle. Maybe 3 minutes first side and 2 for the second? I'll have to time it. But really I'm just there for the flavor of the grill and to capture some heat. 4. Take semi raw chicken and quickly cover well it on a plate with foil. Making sure no gaps for air to escape. Then I just leave the covered plate on the counter for 30-40 minutes while I finish rest of dinner. This has made by far and away the best texture and most juicy chicken in all my trial and experiments, without having to wait for things to marinade and check up on them, or make a mess of things by having to find a bag to pound the meat out or make a bunch of noise in the house. It's litterally turn grill on high to preheat, come inside to chicken, two quick cuts, pat dry and season, slap on grill, cover, and then I'm on with the rest of dinner. I'm excited to try out the mayo technique you mention here tho. If it can help the seasoning stick better I'm all for it.

[@aj35lightning]

@red cherry yeah

[@johna3734]

This turned out super delicious! My kids loved it. Thanks coach!

[@jacobsladderpa]

Ethan talking about tongue placement was a treat!

[@ChadtheWhad]

glad to see you growing Ethan! My roommates and I have been using your recipes for over a year now and were pleasantly suprised to see the sudden boost in channel growth.

[@keithhh]

As a nerd myself, your videos are so satisfying to watch

[@bairfreedom]

LOVE Sam The Cooking Guy. His show is so fun and the food is amazing!

[@Bradimus1]

I use mayo for chicken skewers. Keeps all the seasoning on and gets that good browning. But I don't pound out chicken. Just butterfly it with a sharp knife and you can get a great result without waking a toddler from his nap.

[@arthurpinheiro2599]

I have been looking for this guide my whole LIFE! Thank you man.

[@Lulomo]

I appreciate how informative and chill this video is. Better than banish for sure lol