The Best Grilled Chicken – 3 Easy Recipes! | SAM THE COOKING GUY 4K

we were going to show you one greatthing to put on grilled chicken and thenwe said let’s show them three greatthings to put on grilled chicken you’regonna like this we’re gonna like thisand I get to eat it a max can have someof course but three things we’ll try tocondense so it doesn’t take us fourhours to explain because we still haveto cook all this chicken in the end thefirst one is a little sweet a littlespicy and a little boozy because there’sa beer in it here we go we start withcrushed black pepper then some Cayennecumin paprika red pepper flakes koshersalt of course and then we need somechopped up onion oh let’s cut myself acouple big cloves of garlic that was avery good on the sweet part which ishoney some avocado oiland finally about a half a bottle of abeer and we mix mmmgreat smell great smellthat’s one next one of my faves itinvolves yogurts does amazing things forthe chicken and cumin and turmeric andcurry powder it’s a whole differentdirection than the last time we startwith the yogurt so I like Greek yogurtbecause it’s it’s thicker makes mehappierI don’t like watery yogurt even thoughwe’re adding other things to this thisis what I like some garlic too littleavocado oil a little sriracha we need tochop some cilantro for this dice prettyfine next juice of one lemon then thegood stuff cumin curry powder andtumeric and if you don’t have two Merrikjust use more curry powder yes ladiesand gentlemen we’re headed for theMiddle East with this one and we mix ohboy if you could smell right here you’dbe like what the fuck is going on mmmand number three this one is achimichurri a delicious combination ofgarlic parsley some jalapeno and otherthings that will make you one of thehappiest people ever but it starts witha processor this timeoh boy oopswe start with garlic and in this caseI’m gonna put the lid on give it a quickpulse a couple times take the lid offnow we add the rest of this stuff whichis this is the top half of a bunch offlat leaf parsley twisted and dropped ina small handful of oregano leaves freshsome jalapeno we have to cut I’ll usehalf what’s the inside steel I’ll justchop it up a bit and it goes juice ofone lemon and the pulp a few tablespoonsof red wine vinegar about two thirds ofa cup of olive oil and a big pinch ofkosher salt and fresh ground pepper andI would say and we mix but in this caseand we process we want one niceconsistencewe’re looking forand when it’s beautifully consistentsmooth like this the smell that came offof this when I open the lid gosh goshalmightyso it’s chicken time let me clean thisup and then I’ll show you what we dookay here’s the plan look what we’ve gotwe’ve got chicken thighsthey’re beautiful they’ve been trimmedfree of most of the fat we’re gonna putfour thighs in each of three Ziploc bagsnow I could just put them in like thisbut I have a theory about chicken andhere’s the theory the theory is that ifyou make some cuts in this that’ll bemore craggy edges to pull in themarinades that we’ve got for themthereby delivering you a finer productat the end then you would have if youdidn’t do that have you seen thatbrownie pan that’s like maize and that’sbecause everybody likes those cornerpieces it’s kind of like that you getmore edges of chicken that are a littlebit burnt and have more marinade soapinto them that’s the plan so we’ll cutthese up we’ll put it in the bag thenwe’ll add our stuff and because I don’twant to get marinade on the edges ofthis which is likely I’ll just turn itback a little bit and set them righthere to be the recipients perfect andthis is what we’re doing we just takeone of these guys or just make some cutsperfect nothing too fancy it’s enoughjust the like actor oopsnothin almost got me now the marinadesokay peg one first marinade the sweetspicy mmm heat right here you feel thesweetness that beers really good look atitonion it’s gonna be brilliant in thisput some of this in here and we’resaving some back of all of themof course for say it Mac’s tastingtasting absolutely no you want to makesure you get this all smushed aroundseal it upnumber two the yogurt look how beautifulthat color in this is just insane givethis a tastelook if you don’t like curry you’regonna hate this if you like curry thiscould be your new thing this could beyour new thing let’s put some in numbertwo and number three oh god it justtastes some green if that makes sensethe parsley the oregano the jalapeno thegarlic so dump something heresave some back chimichurri is alsoserved on the side after so you want tomake sure you got something for that onetwo three all right now they go in thefridge for a couple hours two hoursthree hours don’t need much more thanthree or four hours but just do thiswhen you get ready to cook them takethem out a solid half an hour before youdon’t want to cook cold chicken the nexttime you see me and these will be goingto the grillchosen avocado oil spray keeps itnonstick here’s where we areremember these guys the one withseasonings in beer the chimmichurriversion and the yogurt curry tumericversion how great is this three choicesyou put them on Macs do it we shalllet’s start here we’ll go with the beerguy I’m just gonna use my hands becauseit’s easiest I’ll wash in between don’tworry and by the way when you putchicken on you want to go presentationside first so look clearly this is theinside the flat side where we made ourcuts is the presentation side so on wego we have four of each come on buddyI smell the beer I smell the beercooking what just rinse that handlet’s go chimichurri next love it whenthis chicken it hits the grill you getan initial oops wrong side you get aninitial waft of the seasonings and thespices and whatever’s on it and it’sfantastic and last but not least ourcurry versions come onoops that’s we’re going to live nowso the gold nail just let her cook don’teat the flip yet you want to get like anice sear some nice marks on this thingbefore anything starts to happen andwhen you start getting some good colorlook you can see here max please righthere right here right here see what’sgoing on we’re starting to get some goodand you can see it’s cooking so now turnit I’ve been referring to this one isthe chicken one we’re gonna go backagain flip it overyeah so it’s obviously this grill not mygrill well is kind of we’re on the roofof my building so but let’s do this I’vegot the extra marinade that we kept backso now once we flip we’ll give a littlea little love that’s and of course it’sgonna cause a little flare egde butthat’s okay heat is not a bad thing inthis case folks the flames licking atthe bottom of that is all good let’scheck these guys over here yes tell methat’s not freaking beautiful look atthatclearly the back part of this grill ishotter than the front huh no your grillit’s always important to know how yourcooks so we’ll trade these guys and nowmore of this oh boyand last but not least a currythe curry the yogurt the tumeric thecumin[Music]there we goback back back okay and now it’s just amatter of flipping and turning flippingand turning yes yes yes she’s prettynice everybody’s nice here take yourtime do your thingchicken can be flipped a lot folks a lotback and forth back and forth you willnot make a mistake listen to me nowdon’t believe people that tell you youput it down and you leave it becausethat’s just nonsense that is not true atall but let’s turn some more turning isonly gonna do one thinghelp even out the way this stuff cooksYUMand by the way I’m only applying to thecook side there by keeping my spoon andthis sauce free from uncooked chickenthe only problem with three differentmarinades for a guy like me is that Ifeel the need to clean my tongs inbetween I don’t want to cross flavor thecontamination not that it’s a bad thingbut it’s a thing and in my mentalness Ican’t deal with it gorgeous gorgeous mansee this this is what’s happening herethis is real this is legitimate amazingchicken miss happening right here infront of usa little moresmokey for you max and when you knowit’s where you want it and for me it’sabout 160 degrees and they look gorgeousand they smell amazing and everything isexactly how it should be off they comeoh my god I’m so happy right nowplease please so whenever I use amarinade I always like to add a littlebit right when the stuff comes off thegrill and it’s still warm and we’ll kindof just pull it right in oh my goodnesssame with this guyand this guyI mean I say this guy though honestly Ikind of believe that a marinade isfemale and gender if I had to say I’msure somebody will find fault with thateither a disagree that marinade is notfemale or B get pissed off at me becauseI’m trying to decide gender ofcompletely non-human non animal objectsbut what do I care all right it’s tastetest time so cut a little piece of thisregular guy and I say regular becauseit’s not colorful butit’s sweet it’s spicy and that beerdoesn’t make it and the beer doesn’tovertake it oh my god but wait don’tstop there because now we have this guythe chimichurria little jalapeno the spice the parsleythe oreganoII’m not even sure how to decide what’sgonna be better and I’ve only done twoand now the third one which I think isgenerally a fave of mine cumin currypowder turmeric Wow yogurts or as theBrits would say yogurt oh my goddon’t hit my favorite of the threethe one I want to bite of again rightnow[Music]boom the arguably most plain one of thethree thisisit’s the it’s the it’s the it’s the twothings the sweet the spicy the oh my godalright three choices three things youcan make all really good really goodchicken thighs or where it’s ateverybody everybody max make chickenbreasts make chicken breasts I’m likeplease there’s so much more flavor in achicken thigh get get your head aroundit you’ll be fine thanks for being therethanks for everything you guys do always