The three Chicken Techniques all home cooks should know.

[@DarkEthiosQC]

These videos help me so much with eating better foods, how to prep them, new ideas for recipes, etc It's making my whole culinary life way simpler!

[@hunterbeaulaurier]

Same here. I've had the healthier chopped cheese from last week half a dozen times now!

[@bigbabyjack]

just having pickled onions always on hand has changed my game dramatically

[@BobBob-il2ku]

Same

[@VulcanBaum687]

The broiled nuggets are my go to whenever I make tikka masala. Such a good source of browned pieces and so quick. Spread the word Ethan!

[@spoj3922]

Wow sounds like a great idea. Thanks friend

[@SoapyCilantro]

Mmmmmmmmm!

[@MostRecentVersion]

I was thinking the same thing!!!

[@Aaron-sv4zx]

I do the same exact thing! It's also handy to brown all my chuck for chili too instead of browning in batches

[@Ryan_Carder]

I strongly suggest trying Chef John's Tikka masala. I eat that stuff like candy!

[@schlammie446]

I like that you clearly enjoy your food whenever you taste test. In a medium that is so visual, I often feel like the person's reaction is over dramatized or too stoic. Your reaction is a perfect, "damn, this is good." There is nothing better than just the silence, the head shaking, the going in for more, and then the act of composing before you finally tell us what is so clear from your reaction.

[@shadowgirl]

said perfectly

[@markust8904]

Also , Ethan chows down so vigorously, reminds me of a snake. Open the mouth and take the largest bite.

[@samfunfun646]

I've found with chicken broiler method and a more generic seasoning blend (garlic, onion, red pepper, black pepper, salt, basically cajun seasoning) I can turn that chicken into several totally unique meals by basically adjusting the sauces I use. Double efficient if I make a big batch of rice at the same time. I can have chicken fried rice, tikka masala, burritos, and jambalaya all from one night of leftovers.

[@taylorsnowX00]

I enjoy your your youtube channel. I like that you actually teach how to cook instead of showing how to follow a generic recipe. You provide a base of knowledge and techniques for home chefs that allows for growth and experimentation. I look forward to more of your content.

[@Flarespeon]

A pan sauce video would be great! It’s not something I’ve seen done before, and I bet lots of people (including me) could make use of it for both weeknight and fancier meals!

[@neilantonjoseph]

Check out basics with banish chicken breast

[@1Caja]

You can also check out Helen Rennie for pan sauces and homemade dark chicken stock which is great for pan sauces because of all that gelatine. No need for sauce thickener.

[@kazahani]

Pan sauce is the easiest, best way to kick up your dishes! Don't waste all those beautiful brown bits stuck to your pan after you seat meats!

[@stevethea5250]

@@neilantonjoseph how bout bunging w babishk

[@MikePouch]

7:30 This is a huge reason why I love your channel - while you do provide specific recipes, you also provide general cooking insight and quick suggestions, encouraging to try different things.

[@jozefsmajda8036]

This is literally what I was looking for! High protein, low fat and carbs and quick meals to my cut diet. Made something similar today using the 3rd method and some tomato sauce based vegies (red pepper, fennel, scallion, broccoli). Thanks Ethan!

[@Nathraichean]

Just a heads up - its not really low fat. It has quite a bit of fat, actually.

[@pinbi7]

@@Nathraichean not necessarily low fat but no added fat, use the fat of the chicken you're with cooking allready

[@sageavatar]

Would love a pan sauce video! I've started making these and they turn out great, but often a bit too salty or lack enough flavor. Great video!

[@HeadCracker789]

Try adding salt last. If you add it before hand then reduce it, it will concentrate the salt.

[@correctorer]

Same here, i`m a big fan of bbq style ones, but Ethans cooking is so streamlined that it helps to learn the algorithm instantly

[@Cynsham]

Reduce it to the thickness you like first, THEN add salt. If you salt it before reducing it will just concentrate the salt flavor.

[@simply1lloyd]

Just made the broiled chicken for the first time and wow, this is a game changer for me! Used a poultry seasoning and hit it with some tajin when it came out. Made a burrito tonight and doing a salad for lunch tomorrow

[@j_freed]

If you make your own chicken stock from scratch, no salt, it freezes well.

[@hmonkey1]

I've been having chicken thighs with the mayo marinade for a few months from one of your previous videos, great recommendation. I just use light mayo with some pre made chicken spice (paprika, garlic powder, onion powder) works pretty well.

[@TitanTubs]

About how long per side?

[@connertp]

Great stuff. When I debone thighs like this I throw the bones in a pan of water on the stove as I go. It's a real simple stock but has a ton of gelatin and is great for the next day's pan sauce.

[@AC-hj9tv]

Based

[@skyninjaslayer337]

So litearly just put water n the bones then how long to cook in the pan

[@botis3104]

The thighs cut into small pieces and blasted are so easy and amazing. I did that the other day and threw some green beans and rice into a bowl with soy sauce. Simple, healthy and delicious

[@delicious619]

I have used the broiled chicken for a chicken shawarma type recipe with onions and carrots. Spreading the ingredients evenly on the pan so the steam escapes is key. With small bits it is better to go as high heat as possible to get the crisp you want. The pieces should be small enough that you will cook the chicken all the way through by the time the crisp is good.

[@Nazzz65]

Ethan! I am in your debt! I'm dealing with chicken pieces tonight so I will check the rest of your uploads for oven-broiled chicken thighs and drumsticks. Something tells me the 'mayo chicken marinade' (and the yogurt one too) are gonma be game-changer for me in the kitchen. Tim in MA. (Subscribed)

[@RobertPetrucha]

Dude you killed it with this one. I've done a couple of these so I know they're good, and your format here packed so much into those 10 minutes while still being dead simple to follow along.

[@shawneeskitchen2448]

Chicken is my favorite. Food is life. SAVING this video thank you!

[@itskelvinn]

By far the most practical Cooking channel on KZbin. Also I love your energy and demeanor bro

[@trevorwills1600]

This channel is so great an aspiring home chef who has little culinary knowledge. I feel like I'm learning so much and it's been really inspiring. Love how simple you keep the recipes and all the detail you go into Ethan! I wanna try all of these.

[@Labyriiint]

The 2nd method is my fav by far, it’s honestly crazy good. I do a bit of oil instead of mayo though, sambal oelek, garlic clove, onion powder, cumin, paprika salt and pepper.

[@kurbera]

I'm a fiend for sambal oelek, definitely gonna try that! Thanks!

[@Labyriiint]

@@kurbera yeah it gives great flavor! But i dont use too much so if i have about 300-400 grams of chicken i think a teaspoon is enough for me.

[@saritrapport340]

I’ve been so bored with cooking. I’m trying to eat more mindfully. Ethan has been so exciting to watch. Taking basic ingredients, doing all the food testing and delivering the method that’s most successful. Thank you!

[@dabnessofp]

Man I just needed to come here and say these thigh nuggets have been a life changing recipe basically. They are so easy and come out delicious. Really easy way to integrate a lot of protein into my life easily

[@KaronMcConnell]

I have cooked both the chicken with the Mayo marinade and the roasted chicken bites. Chef's kiss! Plan on making the last recipe with the pan sauce soon for my son. Thanks!

[@filip2175]

I love oven recipies so much, its almost as if the food prepares itself

[@cdh79]

watched your video, decided to go to the grocery store for some items that I didn't have at home, made the pickled onions, later the broiled chicken (with lime) and decided to try making the burrito.. thanks man, that's really tasty! I added some hot-sauce that I made myself from home-grown chili's and it was a perfect fit! I am eating a second one now (a few hours later) while writing this reply! I'll definitely make that more often going forward.

[@user-qe8fl7vd6v]

I discovered Ethan's channel a week ago and its been a game changer! Lots of quick/healthy/delicious recipes. Thank you!

[@DerSaa]

Yes, especially the MSG is healthy. That's why I don't go to McDonalds, because their meat has no MSG.

[@user-qe8fl7vd6v]

@@DerSaa the ingredients aren’t mandatory. I don’t put MSG in mine

[@xven3101]

@@DerSaa MSG isn't inherently bad for you. Some people may have negative reactions to it but that's the exception not the rule.

[@cake1661]

For lunch today I made the broiled sheet pan chicken and added it to a bowl of rice, pinto beans, and salsa. It was super good. Thanks for showing a great quick way to add some chicken to a meal in less than 15 minutes. I can already tell I’m gonna be making this chicken all the time for all kinds of stuff.

[@xplosionrule]

I actually clapped when I saw that burrito cross-section. Beautiful.

[@AC-hj9tv]

Clappin them cheeks 🚬😎👍

[@coheedmorris]

Thank you for including the oily chicken hand mixing sounds. Very pleasing. Thank you.

[@nitropenguinz]

Never heard of the broiled nuggets technique before, been having trouble getting crispy dry thighs recently and this easily solved my issue. Currently eating a bussin quesadilla and its all thanks to you Ethan.

[@pinbi7]

high heat is your friend 400F, you will get crispy and juicy

[@NathanHarrison7]

If only everything in the world was this practical / helpful. Thank you guy with very healthy mustache! Subscribed.

[@cinemaocd1752]

This is a much better strategy for meal prep, than making whole meals ahead of time. Love this.

[@nimarjitsingh6550]

The best home cook content creator on KZbin, by a HUGE mile. You should write a book too. Thanks for the amazing content!!!

[@j_freed]

The simple marinated & seared thighs were really tasty incorporating high quality organic bulk curry powder! Next time I’d add garlic powder and some pepper heat as well as more curry. 👍

[@mattheweastel129]

Absolutely with you on using chicken thighs. So many people would use a fillet for a burger, but thighs are cheaper, tastier and so much easier to cook while staying tender. Great channel man, really useful tips that we can actually all use

[@MostRecentVersion]

Made your chicken kathi rolls last night was absolutely amazed at how delicious and quick that broiling technique was! My go to for sure now.

[@Craftagon]

I never thought I'd ever use mayo to marinate my chicken, but ethan got me using it and now I can't go back, I've tried it multiple times myself, and it doesn't have a mayo taste, its amazing how one ingredient can change almost everyday of mine!

[@v1c4r10u5]

I tried your mayo marinade technique with your chicken sandwich recipe (the one with lemon zest in the seasoning) using chicken breast and it was so fricking good!! Lifechanging! I made enough for the week about two weeks ago and I've been craving it ever since. I'm going to have to do it again this week!

[@punkfunk212]

which video?

[@brycevanhorn7240]

Thanks!

[@henndawg42069]

Hi, just wanted to say that I appreciated the different segmentations. I find myself 30-minutes past when I should have eaten, and my brain starts to shut down. Having an easy and fulfilling recipe that can be done on autopilot is kind of crucial in those moments. My go-to has just been fried eggs and salad (ken's steak house raspberry walnut & vinaigrette represent) - I can't believe how filling just a few eggs can be. However, this will make a great addition and help round out my lunches. Thanks again, and looking forward to more videos. Cheers.

[@colehardie7234]

Been looking for a great source for cooking tips yet everywhere I go it looks so complicated! These 'Base Technique' outlines help keep everything simple and step by step so even a noob like me can understand what's going on

[@TheBriguy1214]

A video all about pan sauces would be really helpful and informative, I think that is a great idea. Maybe add what dishes you would personally choose to pair the sauces with would be awesome as well. Keep up the great work man, you help inspire me to cook every day.

[@agd712]

Between you and James Hoffman - I am loving fine tuning my cooking and coffee techniques / knowledge !

[@RFacter]

Love your channel Ethan! I tried the sandwich version and was amazed! The only big thing I did differently was to soak the cut thigh in buttermilk overnight before adding the mayo and spices right before cooking. This was the best chicken sandwich I have ever made... so far.

[@pinbi7]

roll it in some bread crumbs and you'll have a killer fried chicken sandwich

[@4242brvrdbd]

I did the pan broiled chicken, I’m always struggling with meat! this is a game changer and now a weekly staple

[@ddos_attacks]

I've been doing the mayo chicken for a while now, it literally takes longer to get a dry fast food grilled chicken sandwhich than it does to make an actually good homemade version.

[@FictionWeLiveIn]

The pan sauce is a game changer for anyone not doing them already. You can eat chicken and vegetables every night if you want and if you change the vegetables you use and pan sauce ingredients, it seems like a whole different meal. So easy to make, too.

[@danieldanielson2324]

The broiled nuggets are so good. I toss mine with Buffalo sauce and eat it as is for a protein snack/ filller. I usually do get the grilled nuggets and grilled chicken from chick fil a but this saves the trip and time lol.

[@cpepperson124]

Mayo has been my go to since your halal streetcart chicken video! It is ALWAYS fabulous, even if I leave it in the pan a little too long. Thanks! It's been a gamechanger.

[@snwtoy]

Been using the mayo grilled or pan fried chicken for a while now, thanks for the inspiration! Oh, and you taught me to brine... never knew what i was missing now won't eat chicken without it!

[@MattKleinSensei]

The broiled pan sheet chicken...all I can say is, WOW!

[@christopherv3048]

I love how Ethan shakes his head in disbelief after he devours each meal - it's as if he couldn't believe he created something so delicious lol.

[@elpargo]

O M G That chicken with mayo was amazing!! THanks dude I'll probably not stop doing that ever.

[@Snake-filledChimp]

Gotta say, I'm a true believer in the mayo marinade after making Ethan's halal cart chicken and rice recipe. It was incredible - the chicken grilled up like a dream and it wasn't "mayo-ee" or weird even a little. That's my go-to method now for awesome chicken.

[@qwork-qwork4637]

I had the same experience! Never going back.

[@ashtonsgotsauce]

i always have thighs in my fridge now because of it.

[@MartinThmpsn]

@@ashtonsgotsauce I just did the Mayo thigh technique for the first time and it was the best chicken I’ve ever cooked. I was just thinking this is gonna become a weekly staple and from now on I’m probably always going to have thighs in my fridge.

[@teniaosayande6355]

I just tried the mayo trick today & OMG!! I had some chimichuri rub & threw it on the thighs w/ mayo. So juicy & tasty! I can see me using this with all kinds of meal prep ideas. Thanks for sharing

[@MJA5]

awesome video, thanks! My go-to (especially in winter) is to roast them off. A deep roasting pan keeps the clean-up manageable because thighs render a lot of fat. You can eat them straight off or you can used them later in chicken and rice or lots of other stuff. I usually roast them on Sunday and have them all week.

[@jeremybrodeur-urbas5216]

These are the most practical KZbin recipes. Great explanations for why to do certain steps, and the recipes always create so many other options for new recipes. Favourite KZbin chef

[@mpb0406]

I actually made the first one last night with some different spices though. The pan seared method with the pan sauce looks really good. Ill definitely be trying that out

[@PSOHBMedia]

I had to come back to this video to say that the Broiled Sheet Pan Chicken has become an absolute staple in our household. So easy, delicious, there is almost always some in our fridge now for quick lunches and even dinner at times. I've done all kinds of different seasonings and recipes with it, it just blows me away how awesome, versatile, and easy this recipe is. THANK YOU, ETHAN!

[@joshpierre07]

Mayo sear had definitely been the game changer for me! Ps. Would love a pan sauce video!

[@Ishkablob]

I made the broiled nuggets with a yoghurt marinade of garam marsala, garlic powder and onion powder and oh boy were they something else... And so easy to make too.

[@JimboCruntz]

Due to your more science based way of cooking I think you'd be perfect to do a video on dried vs fresh herbs and spices. How and when to use each variant and when to add them etc. Is it as simple as just adding one when you'd add the other or do they all need a different method? (I know the answers but it'd be great to have a scientific explaination as to why we do what we do 😊)

[@teggyber]

i know you probably already know, but i think he did a video like that after your suggestion! it’s in the recommended tab to the right of this video for me and found it funny you mentioned it because that’s literally exactly what he does in that video lol.

[@misty1tl]

The mayo marinade is a game changer. I make my own shawarma spice mix and rub it into the thighs along with the mayo. It’s much better than take out!

[@yehdssdgsdg7790]

I've been cooking for years, and the nuggets under the broiler are honestly genius. i've never thought to make chicken thighs that way.

[@DrMinecraftVentures]

since your halal guys video i have been doing the mayo strat for every chicken thigh i’ve cooked and it truly is a game changer

[@bdavre1]

Have you considered using an onion juice based marinade? It is common in middle eastern cooking and very good at tenderizing chicken.

[@HebrewTaija]

Ethan cannot find a single unpickled onion in his house

[@civilbeard]

How do you juice an onion?

[@bdavre1]

@@civilbeard blend it up or chop it very fine. Then press it through a fine mesh strainer.

[@civilbeard]

@@bdavre1 interesting. Thanks! Hopefully Ethan will do a video on it. I love me some onion! (Of course I'm sure I could look it up elsewhere, but I'm a lazy SOB)

[@YA55MOS]

Your channel is killing it. I've tried a few things you've made and they have all turned out very well. Thank you. Recently bought an Air Fryer, maybe you could do a video on Air Fryer recipes? I know there's a lot out there, but I trust your cooking.....

[@xJewjitsu24x]

The broiled nuggets are a great idea! One question though: I feel like my oven broiler is inconsistent with where it applies heat. Some areas burn quick while others brown nicely. Any thoughts on this for the apartment (can’t choose my oven) home-cook?

[@billbennington4444]

rotate the pan a couple of times during cooking

[@pinbi7]

toss it more often

[@jamesb5863]

I use mayo instead of egg wash when making breaded chicken and its fantastic. Usually I mix the mayo mixture with some deli mustard and garlic.

[@paoloborello2530]

Man that Madein carbon steel pan is a beauty. Wonderful seasoning. How do you usually take care of it? After cleaning do you do a quick stove top seasoning or just a thin coat of oil when the pan is cold?

[@wolfman011000]

For me the mayo marinade is the the one i use most, i preffer to make and use a mild garlic mayo using roasted garlic. From there i just add permade spice and herb blends, lately i have been using lebanese 7 spice blend "barahat " allspice, black pepper, cinnamon, ground cloves, cumin, ground coriander, and white pepper is what i understand is the basic blend but i add ground ginger, ground garlic and fenugreek as well for my basic blend. I make a largish batch [150g] and split it, add a mixture of my preffered chilli's to half, so i can have plain, spicy or a mix for a mild spice depending on my mood or guest. Thanks for the video i'll give the chicken "nugget" oven method a go, rather than just deep fry them, take care, God bless one and all.

[@LeoLozes]

Tip for better sweet potatoes: just put some salt / pepper / garlic / cumin powder / oil (paprika optionally) and mix with the cubes in a bowl before throwing them in the oven. Very little effort, better taste :)

[@adam9822]

Can you mix it together in the tray for the same result without having to wash up an extra bowl?

[@LeoLozes]

@@adam9822 sure, it's just a bit harder to mix well :)

[@kaemincha]

this is my exact same sweet potato recipe lol except i also just do it all on the tray!

[@LeoLozes]

@@kaemincha works also with regular potatoes, and you can mix both, or add some onion, bell pepper, carrots ... it's good with almost any vegetable. Another option I like is salt / pepper / garlic / rosemary / thyme.

[@andrewstambaugh8030]

I'm right there with you on the prep an easy protein for other meals. I usually start with something like burgers for dinner, and while I've still got the pan there, I'll cook the rest of the ground beef either for burritos or taco season it for crunchy tacos, then finish with burrito or taco shells for the next day's work-lunch. I hate doing dishes, so that 1 pan use got me 3-5 meals, better lunches, and not having to cook when I'm feeling lazy. Not bad at all. PS. never cared for greasy chicken thighs, but to each their own. My version is chicken breast chunks seared in my wok.

[@ibenboesen3653]

All these recipes looks AMAZING, especially those chicken nugget thingies in the oven! I live in a place where you really can’t find chicken thighs unless you buy a whole chicken, could you do the same with chicken breast?

[@smileyriley1001]

Totally! Just be extra careful with your time and temp! Since it has less fat, it can be a little less forgiving when it comes to overcooking 😊

[@stevenschiro1838]

The broiled chicken is my go to now. I've made this so many times and it's come out great every time. Perfect for Salads, burritos, etc

[@ahmedhamam4197]

Can attest to the mayo technique! Thanks for introducing me to it! I typically use 1/2 fat mayo and works just as well!

[@jsavannah]

The Crispy Chicken Thighs were delicious! Since I eat ketogenic, I swapped out the cornstarch for some unflavored beef gelatin to thicken the sauce and that worked great. I also threw some asparagus on that roasting pan after the sweet potatoes were half done. My dinner guest loved it.

[@evan]

That sandwich looked so choice

[@RussellKasem]

Your practical recipes are a godsend and using mayo as a coating for spices is a game changer.

[@sandwich5134]

Bro be munching them down in 3 bites.

[@isaansari4131]

I used to watch Gordon Ramsay, but you are my new favorite chef! Your videos are really informative and fun to watch! I watch your videos with speed 0.75 and love each second!! Love from India! ❤️❤️❤️❤️❤️

[@GrandBlueCosmic]

I just made your chicken sandwich(minus the cheese onion and tomato as I didnt have the cheese and dont really care for raw onion or tomato tho may try roasting them and adding them for more veggies) and the sandwich was freaking delicious. Im glad I toasted the brioche buns for that extra crunch as well. 10/10!

[@15drasedrase]

I didn't like tomatod raw either! The top that worked for me was season them with salt about 10 minutes before you use them. Ever since then I love raw tomatoes. But everyone is different :)

[@Flimflamed]

Really enjoying the way your channel is evolving. I am trying to drop a lot of weight and these vidoes are seriously helping. Keep up the great work, amazing to see how far you have come.

[@michor7pl]

Hi Ethan, in some of your vids I've seen a cool water bottle with built-in straw - do you maybe reckon where did you buy it? ☺️

[@ChristianMay21]

Would also be curious

[@akirch9]

Maybe Jon Hamm knows.

[@michor7pl]

@@ChristianMay21 found it myself! That would be "40 oz Wide Mouth w/ Straw Lid" by Hydro Flask

[@SuperMasterMonky]

Yes please more pan sauces! Love all of these recipes! Just used the first one to make some sandos and used the buffalo sauce from your other video!

[@brycewalburn3926]

Some great ideas here! I've recently been doing a yogurt marinated broiled thigh for a tandoori type thing, and it turns out fantastic every time.

[@rlkinnard]

yoghurt sounds better than mayo.

[@brycewalburn3926]

@@rlkinnard I probably would use mayo if I want to cook the chicken in the pan since it has much more fat. I'm not sure how a yogurt marinade in a pan would work out.

[@rlkinnard]

@@brycewalburn3926 I would try using my air fryer aka convection oven. But if you want to use fat, I would use some olive oil.

[@katilkoala5037]

@@brycewalburn3926 i have tried chicken breast marinated in a thick yoğurt paste, you do have to wipe the yoğurt off a bit, but its very delicious (imo better than mayo if you add olive öyle since the taste of a well fermented yoğurt is insane, almost tastes kindar like soda from the cO2 produced from the cultures solution with the water)

[@motherofcat2195]

Just did the Mayo technique with a Whole30 compliant Mayo, salt, and paprika and it came out amazing. Thanks for the idea!

[@zooly132]

Used the second technique to make some burritos for my mom I just moved back in with. Said it was the best meal she's had this year.

[@Wguy56]

LOVE the first method...I've been using mayo for toasting grilled cheese sandwiches for years, would not have thought to use it to saute chix thighs. The few cuts to even out the thickness is so much easier than pounding them! Normally I broil the thighs to minimize stove-top cleanup...but this made very little mess.

[@brianhum8765]

You can make the best taco chicken ever with basically no cooking talent and it'll change your life forever; just marinate nuggets (works with thighs or breasts) in your favorite taco sauce (ideally marinate overnight but because it's small pieces even 30 minutes will do wonders), sear on the stove top, add some of that marinade and bring to a boil, melt in your favorite cheese if you so choose. It'll have both that amazing sear and be super tender/flavorful because it simmered in that sauce and you'll have chicken tacos in less than 15 minutes. Similarly as good with pretty much any oil and herb based marinade.

[@patrickworking3065]

Gonna give those broiled nuggets a shot for some easy take to work lunches. Thanks!

[@mrsplosh999]

If you want a lower calorie version of the chicken in a bun. Switch out the mayo for fat free yoghurt and it achieves something very similar :)

[@hmonkey1]

light mayo also works

[@TheGreektrojan]

The mayo adds fat though, which helps the seasonings shine through and improves browning a bit more. I'd be inclined to switch to chicken breast instead. You really only need a little bit of mayo to get the effect.

[@mrsplosh999]

@@TheGreektrojan yeah either would work. Chicken breast can have a tendancy to dry up where as the thigh will keep its natural tenderness. Though with the right amount of yoghurt/cooking time you can prevent this of course. Yogurt is used a lot in middle Eastern cuisine in this fashion, even opt for an 80% reduced fat version of yoghurt still works and because the spices will dominate the flavour mostly anyways, the mayo becomes merely a lubricant for the chicken/spices.

[@Ligulistylis]

De-boned skin-on thighs never even occurred to me, a (hindsight obvious) chicken revolution this is! I've given your 3rd/impressive method a whirl and now these crispy thigh fillets are my weekly thing, thanks

[@The_Chef2511]

Ah good, pickled onions. We haven't seen them in a while and I was beginning to worry.

[@listen4159]

Those broiled chicken nuggets are very intuitive! I will be doing that and seeing how it goes!

[@TheKerokitty]

MSG is a great umami booster, but having lived in Japan for a few years I discovered shio koji (fermented rice paste) that we use in place of MSG in many recipes. It tenderizes and adds lots of umami with meats! Might be worth a try.

[@JudyCZ]

Koji is awesome! I'd love Ethan to make a thorough video full of experiments about it.

[@TheKerokitty]

@@JudyCZ Sign me up!

[@lucymiller6616]

MSG is bad. It is outlawed in many countries worldwide.

[@JudyCZ]

@@lucymiller6616 Such as...? I made a quick Google research and couldn't find much of anything. It's definitely legal in the EU which has generally pretty strict laws regarding food safety.

[@kizomanizo]

De-boning and pan frying thighs is my go-to quick night dinner with any starch nowadays. I never dry brine, I'll try that one day as that needs preps.

[@Elrion9]

2:04 - 2:06

[@JunSimVocal]

thank you

[@isaac5amuel]

You know the food is bomb when Ethan is just pointing out the food and unable to express himself anymore 😄

[@oliverwang4325]

If using the mayo marinade, don't use light mayo. I did and nearly burned my house down.

[@michicrj]

how?

[@wolfman011000]

It's been a year and the mayo marinade method is still my preffered method for ease, speed and being able to make different flavours to suit my mood or need. The the chicken "nugget" oven method is a strong second, using a yoghurt tikki marinade and grill/broiling for the browning and abit of char. Works well in my favorite sandwich filling coranation chicken or with some stirfried rice on a plate or in a wrap with all the fixings. From the purely economical front with the increase in all food prices chicken thighs are excellent value still, and can be easily bulked up with cheaper ingredients, rice, beans, in season vegetables and easy to flavour. We have been bulk buying bone in chicken thighs 5kg packets are half the price of the 500g packets, we just freeze them in various sized portion batches in vacuum bags and they keep for 6-7 months frozen just fine, just use common sense, date the bag and rotate.