buttery grilled chicken that will become
your new best friend and will become a
building block that will allow you to go
from this to many things that you can
create okay
we've already had an argument already
max lecturing me at some point there
needs to be just just let me do my thing
the collaborative process allow me to
explain Max's collaborative process and
that means he tells me what the fuck to
do and then I pretty much do it
look I'm not discounting my ability here
I know how to make the food I know how
to present the food did I tell you that
too we are now a finalist for the Shorty
Awards oh my god yes thank you everybody
thank you everyone thank you everyone
you guys voted for us the nominated
group went from 12 to 6 there are now
six finalists of which Sam the cooking
guys YouTube channel is one we're
excited all kinds of categories all
kinds of famous people Adam Sandler
Billy
Eilish in their own categories all kinds
of people and little sanli cooking guy
510 and a half I'm not that little I
know people meet me in there like ah you
look taller in the channel 10 and a half
is not little
it isn't don't look at me like that one
of my favorite parts of this and you've
seen it before is how I deal with the
chicken breast because I think it's very
important and this one single technique
will undoubtedly lead you to a
ridiculous amount of success with
chicken breasts from this moment on
shall I demonstrate here's the problem
with the chicken breast and by the way
I'm using my bare hands because I'm not
scared of chicken I'm scared the fuck
out of the coronavirus I'm not scared of
a piece of chicken probably rather lick
this then lick the doorknob at the mall
store right okay I'm not doing any of
that nothin but well I didn't know what
to say I did I don't want to see my
front door goes in it feels like
my front doors disgusting tonight back
to the chicken back to the chicken
breasts to be more specific
look it's thick here it's thin here if
you cook it so it's perfect in the thick
part the thin part is dried out if you
cook it so the thin part is perfect the
thick part is underdone we can't have
that we want to cook it evenly so I do
what I like to say is levelling the
chicken playing field we're gonna put
this in a ziplock bag like this and it
goes we add a little avocado oil and I
like that because it lubes up the
outsides of the chicken and when we do
the next part it won't rip here comes up
and then I'm going to use this little
baby Dutch oven and all I'm gonna do is
start to hit and level it out the goal
is an even thickness I don't really care
what that thickness is as long as it's
even all the way because even all the
way Astro because even all the way cooks
evenly how's it look max and then else
she'll come you know gently put it on
our baking sheet and we'll repeat it two
more times we're making a lot of chicken
[Music]
well that's because look I favor a
bottle I like a square bottle I think
they were great I actually broke a
bottle once smashing chicken so I
probably shouldn't do that this is
perfect like a cast-iron pan would be
perfect something heavy please I'm not
condoning the use of anything glass it's
heavy great don't use it and again
somebody gave me a pounder I don't know
where it is and I apologize I don't need
another pounder
everybody I'm find here fine check it
for everyone and by the way if it wasn't
obvious you're getting way more chicken
out of this pounded out version then you
will just a chicken breast
you're getting a wider piece of chicken
is what you're getting just cuz you went
to college you've got to start using
your geometry or your physics or
trigonometry or whatever you took the
chicken gets heavier as we pound it more
chicken platter chicken equals more
chicken
I cannot believe help will end you up
what part of loving and being respectful
to your father is this I can't believe
how blind you are final piece goes on
the pan and now we'll just spread these
guys out a bit okay next we already have
a little oil in here we're gonna season
liberally with kosher salt and pepper
chicken is bland everybody it kind of
becomes what you want it to be so we're
gonna give it some help by seasoning it
well with kosher salt and pepper but
only on this side I'll season the other
side when I put it on the grill and by
the way this is important I want to show
you something if the skin was on this
breast when it was smaller before it
pounded it the skin would be here the
skin comes off this will be the first
side we put down on the grill this is
you can tell the underneath it's all
good the striations and and the the
what's this called the tendons not
tendons the green the grains this has
got the grain here's why you want the
beautiful side the first side that goes
down on the grill in a pan on anything
is your presentation side because that's
when the grill the pan whatever is that
it's hottest so pick this side the
smooth side to go face down when we
throw them on they'll be like this then
we'll season but now the butter the
butter component for our chicken will
begin with butter max but first the word
about butter because all butter is not
created equal
regular how can I say this here's what I
want to say I want
that European butter tends to be much
richer much more delicious and when
you're only using a few ingredients in a
recipe all of them have to be really
good and I can tell you but seeing is
believing
look regular butter on the writes the
slightly more special richer butter from
your neighborhood from Europe from
wherever on the left and look at you see
the difference in color and that
translates into difference in flavor the
local store brand butter may be fine for
a piece of toast but it really is just
lubrication which sounds crazy and maybe
gross but I want lubrication that has
flavor deep delicious rich buttery
flavor and I'm telling you it's worth
spending a few pennies a few shekels a
few dollars more to get a really great
butter I'm telling you this is not the
time to hold back and use moderate
butter use a really good butter that's
my point and two are a little a little
bit of butter right here we're gonna add
some garlic I'm not trying to make a
compound butter I'm just gonna add a
couple things that will make it a little
more interesting we're good yes you know
it's funny when I ask questions
sometimes it's up to max to figure out
am I asking you a question and not
expecting a response or am I asking him
or a question and a can in expecting a
response I don't always know what I want
max somehow manages to figure it out how
are you good good that was for you how
are you C no response you know as I was
talking to you at that point put some
garlic in our butter before I get any
more stupid we'll take one lovely little
clove in our garlic press squeeze
back of our knife get the extra next not
all of this parsley but a bunch of this
parsley because one of the beautiful
things about this look it's still wet
from the store one of the beautiful
things about this is the color that this
parsley will deliver on our chicken
which frankly could be on almost
anything but we like it for this and I
pulled off way too much I don't need all
this
you've got to chop nicely I'll take a
decent-sized handful and drop we had a
big pinch of kosher salt and pepper and
Mac's a we mix and we mix this is not
meant to be garlic butter but is meant
to have flavor and when the butters
mixed and the parsley is in in the
garlic's in it looks like that and all
gorgeous and everything we're ready to
cook our chicken with our grill hot
freshly sprayed on we go that's the
sound that's the magic right there again
and again
so like the first side give a little oil
avocado we're not looking for oil tastes
we're looking for lubrication spread it
out spread spread spread season season
season and now we're going to wait and
if you look you can see it start cooking
we're gonna cook it most of the way on
this first side before we flip it look
it's getting color not yet not yet not
yet and we're gonna give it those lovely
crosshatch marks by turning it on a 45
no butter we'll hit this chicken until
we flip it over go ahead a little peak
max do it that's gorgeous let's go one
more minute and then we'll give it a
little turn and we turned on a 45 and
look you can see we've almost got pure
white all the way around our chicken
that says to me it's time to flip and
that will look like this oh my oh
heavens
it's gorgeous max look at this dripping
here the juices the whole thing that's
unbelievable
now is the moment we've wanted now it's
butter time a big piece
Wow oh my
just let it start to do its thing great
now the plane is drying on my chicken
Jesus so just doing laps around the
house
Oh
they're doing laps now we come back we
spread spread it out a little everybody
gets to love everybody gets the buttery
garlicky parsley love even this little
guy down here oh my look and when you
think everyone's got all that they need
so they want seem to do Maxie boy oh
let's go
I say young to that so so gorgeous I'm
ready for a bite are you let's do it we
take a guy off
oh hello flavor deliciousness and now we
just cut give him a turn take my knife
and look at this oh so here's the thing
that piece this gorgeous piece it's
beautiful it's juicy it's gonna be
tender it's gonna be ridiculously
flavorful butter parsley little garlic
keas little garlic not trying to turn
this into garlic butter chicken just
super delicious chicken mmm all right
on a salad I would be so happy to have
this on top of a pasta so happy to have
this chopped up in a quesadilla so happy
to have this look mm-hmm the crazy thing
is it's not like you're eating a ton of
butter because you're really not I put
what a a tablespoon on top it's the
flavor it's the essence it's that
deliciousness of the whole thing look I
could stand here and eat this but I told
max I wanted to make one quick thing and
you know what he said all allow that
thank you you are so generous with what
you let me do a game around today before
we started he starts to come around over
here and he went to do something with
lights or something head back the way I
thought he was gonna rip hairs out of my
ears again so stay there stay there stay
there
the other day we made that Wendy's
breakfast Baconator and we used and we
use these brioche buns of which I still
have a couple I got this idea I'm gonna
make a really quick chicken sandwich
really quick you ready
all right you want to do this whole like
drawn-out thing or do you want me to uh
proper okay we're gonna start obviously
by putting some butter on the two sides
of this so little here you know that
this is not just giving this gorgeous
color but the flavor is gonna be
magnificent
these simply go on the flattop so wait
for the bun to get the color and the
little crispy nests
look it do you see that holy ass let's
throw it on its bottom for a second oh
look that's why we crisp things up for
that comes off and our chicken and it's
going like this oh my god
this chicken is so happy so I think this
should be enough so here's what I want
to do on the bottom of course I'm gonna
put a little mayo Japanese look at this
and then the chicken and this can be
just like a pile like this may be fine
fine another piece or two more it's not
gonna hurt anything right now here's the
hard part for me I want some cheese I
don't want to put it in the microwave I
don't have an oven right here so here's
what I'm gonna do I'm gonna take one
slice max of pepper jack you ready now
of course it could be fine like that but
let's give it a little melty heat with
my amazing torch we'll put a link to
this shall we yeah
like it's like a blanket
it's like you're in bed you have a cold
your mother comes in and puts the
coziest little pepperjack blanket right
over you and it hugs all your corners it
hugs your feet you're instantly warm and
ready for our lid you can do a lot with
this chicken I would make extra pieces
for the next day for lunches or whatever
but this little nonsense thing I just
made right here no good that bites gonna
be I need new glasses
oh my god
oh my god hey wendy's i got your he's
motioning I've sucked my face hey
wendy's they got stuff over you say hey
wendy's I got your next idea we did that
look at you see this it's drippin we did
the Baconator we did the breakfast
Baconator I know this is not square but
this is bloody insane thanks for being
here
remember this Lewis shirt this specific
one with the little tag off his collar
100% of the profits go to San Diego
Humane Society in the month of March for
their paws program this is unreal
criticizing me I'm eating I'm becoming
one with the people at home I'm trying
to tell them what they should be making
and you should be making this we've
given you some important tools today how
to flatten out a piece of chicken cook
it evenly what to do with the butter and
then how to turn it into things like
this alright guys see ya thanks for
being here Max and Julie are having some
like full conversation about something
that I've done wrong that I'm about to
get yelled at for but you and me we're
solid see ya oh you don't think I don't
see you over there miss did you worry
about it
We're cooking up this garlic butter grilled chicken and it's a recipe that you don't want to miss! LINK TO THE 'LOUIS 4 CHARITY' SHIRT ►http://bit.ly/louis4charity 🔪🔪PRE ORDER MY NEW KNIFE! ► http://bit.ly/sams-knife 🔪🔪 SUBSCRIBE: http://bit.ly/stcgsub | MERCH: http://bit.ly/M_A_C_A WATCH NEXT ► Popular Videos: http://bit.ly/stcg-popular-vids SHOP: ►MY KITCHEN MUST-HAVES - http://bit.ly/stcg-kitchen-musthaves ►CHOSEN FOODS AVOCADO OIL | THE OFFICIAL OIL OF STCG - http://bit.ly/stcg-oil ►FAT MEANS FLAVOR TEES (& MORE) - http://bit.ly/stcg-merch ►MAKE AMERICA COOK AGAIN MERCH - http://bit.ly/M_A_C_A ►MY COOKBOOKS - http://bit.ly/stcg-cookbooks JOIN THE COMMUNITY: ►REDDIT: http://bit.ly/stcg-reddit FOLLOW ME: ►FACEBOOK: http://bit.ly/stcg-fbook ►TWITTER: http://bit.ly/stcg-twitter ►INSTAGRAM: http://bit.ly/stcg-insta ►PINTEREST: http://bit.ly/stcg-pinterest WATCH MORE SAM THE COOKING GUY: ►POPULAR VIDEOS: http://bit.ly/stcg-popular-vids ►LATEST UPLOADS: http://bit.ly/stcg-latest-uploads ►EPIC BURGERS & SANDWICHES: http://bit.ly/stcg-epic-burgers-etc ►STCG'S FAVORITE RECIPES: http://bit.ly/stcg-fave-recipes CONNECT: ►MY WEBSITE: http://thecookingguy.com ►ALL MY RECIPES: http://thecookingguy.com/recipes/ ►MY SAN DIEGO TACO RESTAURANT: https://www.notnottacos.com/ ►BUSINESS EMAIL: info@thecookingguy.com ABOUT US: We really just hae one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then. If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place. Cooking doesn’t have to be hard, it just has to be delicious. -- Please SUBSCRIBE and enable notifications to see NEW EPISODES shot in 4K uploaded every MONDAY + WEDNESDAY + FRIDAY For instant updates check out the links below and FOLLOW me on social media where you can stay up to date on new episodes and what other nonsense is going on in my life. THANK YOU!