GARLIC BUTTER GRILLED CHICKEN | SAM THE COOKING GUY 4K

buttery grilled chicken that will becomeyour new best friend and will become abuilding block that will allow you to gofrom this to many things that you cancreate okaywe’ve already had an argument alreadymax lecturing me at some point thereneeds to be just just let me do my thingthe collaborative process allow me toexplain Max’s collaborative process andthat means he tells me what the todo and then I pretty much do itlook I’m not discounting my ability hereI know how to make the food I know howto present the food did I tell you thattoo we are now a finalist for the ShortyAwards oh my god yes thank you everybodythank you everyone thank you everyoneyou guys voted for us the nominatedgroup went from 12 to 6 there are nowsix finalists of which Sam the cookingguys YouTube channel is one we’reexcited all kinds of categories allkinds of famous people Adam SandlerBillyEilish in their own categories all kindsof people and little sanli cooking guy510 and a half I’m not that little Iknow people meet me in there like ah youlook taller in the channel 10 and a halfis not littleit isn’t don’t look at me like that oneof my favorite parts of this and you’veseen it before is how I deal with thechicken breast because I think it’s veryimportant and this one single techniquewill undoubtedly lead you to aridiculous amount of success withchicken breasts from this moment onshall I demonstrate here’s the problemwith the chicken breast and by the wayI’m using my bare hands because I’m notscared of chicken I’m scared theout of the coronavirus I’m not scared ofa piece of chicken probably rather lickthis then lick the doorknob at the mallstore right okay I’m not doing any ofthat nothin but well I didn’t know whatto say I did I don’t want to see myfront door goes in it feels likemy front doors disgusting tonight backto the chicken back to the chickenbreasts to be more specificlook it’s thick here it’s thin here ifyou cook it so it’s perfect in the thickpart the thin part is dried out if youcook it so the thin part is perfect thethick part is underdone we can’t havethat we want to cook it evenly so I dowhat I like to say is levelling thechicken playing field we’re gonna putthis in a ziplock bag like this and itgoes we add a little avocado oil and Ilike that because it lubes up theoutsides of the chicken and when we dothe next part it won’t rip here comes upand then I’m going to use this littlebaby Dutch oven and all I’m gonna do isstart to hit and level it out the goalis an even thickness I don’t really carewhat that thickness is as long as it’seven all the way because even all theway Astro because even all the way cooksevenly how’s it look max and then elseshe’ll come you know gently put it onour baking sheet and we’ll repeat it twomore times we’re making a lot of chicken[Music]well that’s because look I favor abottle I like a square bottle I thinkthey were great I actually broke abottle once smashing chicken so Iprobably shouldn’t do that this isperfect like a cast-iron pan would beperfect something heavy please I’m notcondoning the use of anything glass it’sheavy great don’t use it and againsomebody gave me a pounder I don’t knowwhere it is and I apologize I don’t needanother poundereverybody I’m find here fine check itfor everyone and by the way if it wasn’tobvious you’re getting way more chickenout of this pounded out version then youwill just a chicken breastyou’re getting a wider piece of chickenis what you’re getting just cuz you wentto college you’ve got to start usingyour geometry or your physics ortrigonometry or whatever you took thechicken gets heavier as we pound it morechicken platter chicken equals morechickenI cannot believe help will end you upwhat part of loving and being respectfulto your father is this I can’t believehow blind you are final piece goes onthe pan and now we’ll just spread theseguys out a bit okay next we already havea little oil in here we’re gonna seasonliberally with kosher salt and pepperchicken is bland everybody it kind ofbecomes what you want it to be so we’regonna give it some help by seasoning itwell with kosher salt and pepper butonly on this side I’ll season the otherside when I put it on the grill and bythe way this is important I want to showyou something if the skin was on thisbreast when it was smaller before itpounded it the skin would be here theskin comes off this will be the firstside we put down on the grill this isyou can tell the underneath it’s allgood the striations and and the thewhat’s this called the tendons nottendons the green the grains this hasgot the grain here’s why you want thebeautiful side the first side that goesdown on the grill in a pan on anythingis your presentation side because that’swhen the grill the pan whatever is thatit’s hottest so pick this side thesmooth side to go face down when wethrow them on they’ll be like this thenwe’ll season but now the butter thebutter component for our chicken willbegin with butter max but first the wordabout butter because all butter is notcreated equalregular how can I say this here’s what Iwant to say I wantthat European butter tends to be muchricher much more delicious and whenyou’re only using a few ingredients in arecipe all of them have to be reallygood and I can tell you but seeing isbelievinglook regular butter on the writes theslightly more special richer butter fromyour neighborhood from Europe fromwherever on the left and look at you seethe difference in color and thattranslates into difference in flavor thelocal store brand butter may be fine fora piece of toast but it really is justlubrication which sounds crazy and maybegross but I want lubrication that hasflavor deep delicious rich butteryflavor and I’m telling you it’s worthspending a few pennies a few shekels afew dollars more to get a really greatbutter I’m telling you this is not thetime to hold back and use moderatebutter use a really good butter that’smy point and two are a little a littlebit of butter right here we’re gonna addsome garlic I’m not trying to make acompound butter I’m just gonna add acouple things that will make it a littlemore interesting we’re good yes you knowit’s funny when I ask questionssometimes it’s up to max to figure outam I asking you a question and notexpecting a response or am I asking himor a question and a can in expecting aresponse I don’t always know what I wantmax somehow manages to figure it out howare you good good that was for you howare you C no response you know as I wastalking to you at that point put somegarlic in our butter before I get anymore stupid we’ll take one lovely littleclove in our garlic press squeezeback of our knife get the extra next notall of this parsley but a bunch of thisparsley because one of the beautifulthings about this look it’s still wetfrom the store one of the beautifulthings about this is the color that thisparsley will deliver on our chickenwhich frankly could be on almostanything but we like it for this and Ipulled off way too much I don’t need allthisyou’ve got to chop nicely I’ll take adecent-sized handful and drop we had abig pinch of kosher salt and pepper andMac’s a we mix and we mix this is notmeant to be garlic butter but is meantto have flavor and when the buttersmixed and the parsley is in in thegarlic’s in it looks like that and allgorgeous and everything we’re ready tocook our chicken with our grill hotfreshly sprayed on we go that’s thesound that’s the magic right there againand againso like the first side give a little oilavocado we’re not looking for oil tasteswe’re looking for lubrication spread itout spread spread spread season seasonseason and now we’re going to wait andif you look you can see it start cookingwe’re gonna cook it most of the way onthis first side before we flip it lookit’s getting color not yet not yet notyet and we’re gonna give it those lovelycrosshatch marks by turning it on a 45no butter we’ll hit this chicken untilwe flip it over go ahead a little peakmax do it that’s gorgeous let’s go onemore minute and then we’ll give it alittle turn and we turned on a 45 andlook you can see we’ve almost got purewhite all the way around our chickenthat says to me it’s time to flip andthat will look like this oh my ohheavensit’s gorgeous max look at this drippinghere the juices the whole thing that’sunbelievablenow is the moment we’ve wanted now it’sbutter time a big pieceWow oh myjust let it start to do its thing greatnow the plane is drying on my chickenJesus so just doing laps around thehouseOhthey’re doing laps now we come back wespread spread it out a little everybodygets to love everybody gets the butterygarlicky parsley love even this littleguy down here oh my look and when youthink everyone’s got all that they needso they want seem to do Maxie boy ohlet’s goI say young to that so so gorgeous I’mready for a bite are you let’s do it wetake a guy offoh hello flavor deliciousness and now wejust cut give him a turn take my knifeand look at this oh so here’s the thingthat piece this gorgeous piece it’sbeautiful it’s juicy it’s gonna betender it’s gonna be ridiculouslyflavorful butter parsley little garlickeas little garlic not trying to turnthis into garlic butter chicken justsuper delicious chicken mmm all righton a salad I would be so happy to havethis on top of a pasta so happy to havethis chopped up in a quesadilla so happyto have this look mm-hmm the crazy thingis it’s not like you’re eating a ton ofbutter because you’re really not I putwhat a a tablespoon on top it’s theflavor it’s the essence it’s thatdeliciousness of the whole thing look Icould stand here and eat this but I toldmax I wanted to make one quick thing andyou know what he said all allow thatthank you you are so generous with whatyou let me do a game around today beforewe started he starts to come around overhere and he went to do something withlights or something head back the way Ithought he was gonna rip hairs out of myears again so stay there stay there staytherethe other day we made that Wendy’sbreakfast Baconator and we used and weuse these brioche buns of which I stillhave a couple I got this idea I’m gonnamake a really quick chicken sandwichreally quick you readyall right you want to do this whole likedrawn-out thing or do you want me to uhproper okay we’re gonna start obviouslyby putting some butter on the two sidesof this so little here you know thatthis is not just giving this gorgeouscolor but the flavor is gonna bemagnificentthese simply go on the flattop so waitfor the bun to get the color and thelittle crispy nestslook it do you see that holy ass let’sthrow it on its bottom for a second ohlook that’s why we crisp things up forthat comes off and our chicken and it’sgoing like this oh my godthis chicken is so happy so I think thisshould be enough so here’s what I wantto do on the bottom of course I’m gonnaput a little mayo Japanese look at thisand then the chicken and this can bejust like a pile like this may be finefine another piece or two more it’s notgonna hurt anything right now here’s thehard part for me I want some cheese Idon’t want to put it in the microwave Idon’t have an oven right here so here’swhat I’m gonna do I’m gonna take oneslice max of pepper jack you ready nowof course it could be fine like that butlet’s give it a little melty heat withmy amazing torch we’ll put a link tothis shall we yeahlike it’s like a blanketit’s like you’re in bed you have a coldyour mother comes in and puts thecoziest little pepperjack blanket rightover you and it hugs all your corners ithugs your feet you’re instantly warm andready for our lid you can do a lot withthis chicken I would make extra piecesfor the next day for lunches or whateverbut this little nonsense thing I justmade right here no good that bites gonnabe I need new glassesoh my godoh my god hey wendy’s i got your he’smotioning I’ve sucked my face heywendy’s they got stuff over you say heywendy’s I got your next idea we did thatlook at you see this it’s drippin we didthe Baconator we did the breakfastBaconator I know this is not square butthis is bloody insane thanks for beinghereremember this Lewis shirt this specificone with the little tag off his collar100% of the profits go to San DiegoHumane Society in the month of March fortheir paws program this is unrealcriticizing me I’m eating I’m becomingone with the people at home I’m tryingto tell them what they should be makingand you should be making this we’vegiven you some important tools today howto flatten out a piece of chicken cookit evenly what to do with the butter andthen how to turn it into things likethis alright guys see ya thanks forbeing here Max and Julie are having somelike full conversation about somethingthat I’ve done wrong that I’m about toget yelled at for but you and me we’resolid see ya oh you don’t think I don’tsee you over there miss did you worryabout it