Try griddling chicken this way at least once!
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- เผยแพร่เมื่อ 3 ต.ค. 2024
- Never thought this would make plain old chicken breast so much better! You guys have to give this a try! Makes for a very easy and flavorful weeknight dinner and is a great way to dress up the ubiquitous breast! Thanks for watching! Griddle on!
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No matter what you cook, it's the interaction between you guys that makes the channel rock. Having said that the recipes and techniques are awesome ! :) Cheers from Australia.
Thanks for the kind words and for taking the time to comment! We appreciate it!
Some guys play sports, some guys fish, some guys work on cars. Our favorite hobby is busting on each other LOL!!
Happy Holidays Sundancer! Griddle On! -N
@@TheGriddleGuys Ahahha xD
The really only trick for the onions is a SUPER sharp knife. The sharper it is the less juice it squeezes out. Awesome video!
Great new introduction, Like the shirts, look sharp, to match the wit. Good cook. We are going to do this, parse out the food prep.
Hi Rick! Thanks for watching and for taking the time to comment! We appreciate it! I take every chance I get to put Jeff and Chris to work lol. Happy Holidays & Griddle On! -N
Wow made this last night GUYS yes 👍🏾👍🏾👍🏾👍🏾
I would never leave a vid early. Too much fun is had by you three, I can't bare to miss it all. I do try many of your cooks and techniques, always learning new ways to impress the family. Merry Christmas Griddle Guys!
You rock! Thanks for the kind words and for taking the time to comment! We appreciate it!
Happy Holidays & Griddle On BobRita!! -N
Nate, Ill stay and watch. Ill be trying this for sure.
Chris states the chicken is intense, Boy Scouts are in tents!
Roll me a burrito already! cheers guys-dirtclod Az.
Another great grill!!
Ah Dirtclod,,, Man your comments always bring me to a literal LOL! :-) (this is nate) I will make sure Chris sees this one 😀 And for the record, none of the 3 of us have an accent 😉 Happy Holidays & Griddle On! -N
Great idea on the chicken. I always cut it in half, changing how I do that! Thanks
Tried this! Outstanding! Thanks TGG!
You guys rock! Happy New Year! Dave in WV!
Ty Dave and Happy New Years to you as well. Cheers-J
loving the new camera slow-mo angles guys! nate, thank you for that idea on the chicken!! genius idea!!!!!
Thanks for the kind words and for taking the time to comment! We appreciate it!
Happy Holidays & Griddle On! -N
I just discovered thin cut chicken at the grocery store. Then just today I thought chicken breast + blackstone griddle!
Nate, I love the paper thin method you might want to try 1 bottle zesty Italian dressing and 1 bottle steak sauce poured over that pile of chicken in a ziplock bag let marinate a couple hours to overnight the flavor is amazing!! We use to use this marinate for the concession stand for my sons high school soccer team for Chicken sandwiches sold out every game !!!
Thanks for the tip Tim! I love it, nice and simple and sounds like it will pack some serious flavor! I am adding it to my list of stuff to try!
Thanks for watching, thanks for the tip and for taking the time to comment! We appreciate it! -N
i'm Canadian so what do you call steak sauce something like A1??
Forgot the "DONE !!!!!!" Great job guys!!
Man! Now that you mention it,,,, We did! Someone else mentioned it was technically not a burrito and yet another person mentioned I forgot Guac!
I was off my game LOL,,, 😜 Happy Holidays Dwight! Griddle On! -N
Wish I had some buddies to cook and BS with like you three. Love your channel. Gonna have to try some chicken jerky!
Hi Jody! Jeff and Chris had to eat their words cuz this stuff comes out amazing! Thanks for the kind words and for taking the time to comment! We appreciate it!
Happy Holidays & Griddle On! -N
Had my blackstone for about a month now and have had a lot of great cooks with it. Now I’m watching you guys everyday like a podcast.
I’d like to request a spicy wing or taco challenge. Either way I’ll keep watching. Thanks guys!
Welcome to The Griddle Guys family! Spicy chicken wings is a great call! Consider it DONE!!! - C
Great video guys. You never cease to amaze me with your clever food hacks. I will definitely will be trying this. Thanks again.
Our pleasure Branden! Thanks for the kind words and for taking the time to comment! We appreciate it!
Happy Holidays to you and your family! Griddle On! -N
@@TheGriddleGuys Merry Christmas and a New New Year to you all as well. Excited for the videos in 2022.
I made this last night. A little scary, the knife part, but they were SO good! This will be a regular at my house! Thanks, Griddle Guys!
Knorr tomato bullion makes great Spanish rice. It gives it excellent color and flavor.
Sounds delicious. We will have to give that a shot. Cheers-J
Great cook and techniques guys!!! This looks amazing! Think I'm going to make some fresh Pico today now for sure! And the reference back to the onion thing...Had me in stitches!!! I cant believe it's true 🤣🤣 Be well! 🌞👏
Hi Michelle! That onion discussion was a fun night LOL :-D Makes me smile just thinking of it! Always great to hear from you!
Happy Holidays to you and your family! Griddle On! -N
@@TheGriddleGuys Thank you! Happy Holidays to you and yours as well! 🎅🎄
The theory is if you leave the end ON, it won't make you cry.
I tried this with chicken breasts and 4 different seasonings. It worked pretty good. I did not want to over season my first attempt, but i will add more next time. You can really taste the flavors on the thinner breasts. Thanks for the video!
Thanks for being a sub Tony! Griddle on! Happy New Year! -N
Watching that chicken cook made my mouth water! Heading to freezer to get a couple chicken breasts. Speaking of the freezer - I think it was Jeff who said “Starting to get chilly” when someone said it was 40 degrees. I’m happy to say that it’s totally done “getting chilly” here in AZ when it gets to 40 degrees. 🥶
40 was toasty compared to the 18 we had yesterday morning LOL. 😀 Thanks for watching Scott, and for taking the time to comment! We appreciate it! Someday I plan to make it out to AZ! Happy Holidays & Griddle On! -N
have made this a few times soo i make some xtra and chop it all up fine with onion celery makes great wraps a little shredded lettuce and hanch (kraft) quick and yummy lunch!!
You guys have got to take this show on the road!
LOL Thanks Anne! Someday I'm sure we will! Happy New Year! - C
I agree it is difficult to get marinade/seasoning into a thick chicken breast unless you butterfly it or cut it down
Just bumped into guys today like your style! You guys sound like your from Massachusetts!
Morning JOn! We are happy you found us! Northern MA and Southern NH so yeah, you nailed it! Happy New Year! -N
Gotta give that a try. Looks good.
Always great to hear from you Howard! Hope your holidays are great! -N
Yum, Good Groceries!
Ty Hogzilla
Great stuff. I will definitely have to try this!
Love the channel name LOL! I will check it out! Happy new year! -N
@@TheGriddleGuys
Thanks! My son and I thought we would do it together but he got busy with a wife and job and I suck at editing and posting the videos. I have many hours of videos but me and computers have a hate/hate relationship. 🤣😂 Your videos are great and the banter/friendship makes it awesome and fun. Definitely will be checking out more videos and trying some cooking. As a matter of fact, I told my wife about the video yesterday and she took chicken breasts out for dinner tonight. I guess I know what I will be doing. LOL! Thanks guys!!
I'm so glad I stumbled upon this channel way back when I got my blackstone griddle and was looking for cooking ideas. It shows that cooking together is fun. It always good to have others help, even if they're lazy 1 and lazy 2 😆. It's also nice that you're from where I'm from, born and raised. It gives me a little taste of home to watch the videos. I know where you get the groceries, I get a feel for the weather, and I have the accent. 😆 keep doing what you're doing fellas. Don't change a thing. Merry Christmas!
Whats going on Jeremy?! :-) Thanks for the kind words and for taking the time to comment! We appreciate it!
Happy Holidays & Griddle On! -N
Great job definitely going to do this and the gyro rap I would never had considered , kinda like a fajita gyro . Good stuff indeed .
Happy Holidays, Nate. Oh yeah and also to Lazy 1 and Lazy 2. Great technique, I’ll have to give it a try. Once again sweet video, guys.
Happy Holidays to you as well K! Griddle On! -N
Hey guys , great video with lots of laughs. Have a Merry Christmas!
Thanks Mike! Happy Holidays to you and your Family as well!! -TGG
OMG! All that food looks DELICIOUS!
Thank you 😋 Nate killed it on this one - C
N… great cook! Can’t wait to try! C… appreciate the sideshow humor & yes you’re slipping a bit. I just realized that J is the classic best friend 🤣… lives just far enough away for an inconvenience to party but parties… politely bust b#lls… handyman for all mods… answers questions indirectly… & does a lot behind the scenes 🤣 J gets it D.O.N.E.!!!! Hope all have a safe healthy & Merry Christmas!!! Always enjoy the good cooks & entertainment G.G.!!!
Beau your comments are so accurate it is downright frightening! Seriously! it's crazy Impressive! Thanks for watching and for taking the time to comment :-) Happy Holidays to you and your family!!! -N
P.S. You always have great comments! U should subscribe! 😀
@@TheGriddleGuys I’ve been subscribed for a long time 🤷♂️ 🤣
Like it, cause I've been doing this for awhile now. I prep my chicken like if I'm making chicken fried steak but with chicken. Nice cook and GRIDDLE ON DUDES.
Griddle on Bruno! Happy New years bud! - C
Looks delicious! Hubby will love it for sure!
Awesome job guys, this is definitely the way to go. Griddle On Gentlemen
Thanks for the kind words and for taking the time to comment! We appreciate it! -N
Another great one. If you haven’t been, you need to go to restaurant depot and grab their big burrito wraps. Almost the size of the ones at chipotle.
What up Dave! Great to hear from you! Yep, RD def has the largest burrito wraps around, sadly I don't know how much longer we are going to have access as we got notified we have to re-prove our business tax number and well,,,, we don't exactly have one anymore. We will have to think of something. Kinda glad you just reminded me of that.
Happy Holidays to you and your family Dave! Griddle On! -N
Nate I thought you were from mass. Why do you sound like a Florida native doing a Boston impression doing a Spanish pronunciation? 😂 love you guys
As always I look forward to your comments buddy LMAO! Admittedly I am a tad rusty on my spanish but I am surprised you could tell cuz i thought I nailed this one 😜 Hope your holidays are great man! Griddle on! -N
Looks great guys.....I would love to hang out you smart ass trio.
Great job guys!! You are awesome 😎
Thanks for the kind words Grillmaster~! and for taking the time to comment! We appreciate it!
Happy Holidays & Griddle On! -N
oh and PS, thanks for being a subscriber!
Culantro Vs. Cilantro: How Are They Different? - Mashed
Jun 1, 2021Cilantro is more common, as it is put into dishes for additional flavor after they are complete. Culantro is a seasoning with much more of a kick than cilantro and carries a totally different look. The similar features of culantro and cilantro make it easy to confuse the two. According to The Spruce Eats, culantro grows like lettuce with long ...
As usual you guys knocked it out of the park you ain't wrong or the thin chicken our local Sam's club but if you don't have them it's like a Costco sells a 4 lb package of fresh chicken that is individually vacuum sealed breast and when you cut them open each breast is cut into five thin slices I use them for meal prepping they do come out perfect even I meal prep for the week and I'm in the microwave for 45 seconds at lunch time and they're absolutely perfect and juicy
I wasn't aware of that costco chicken you mentioned, that is good to know! Makes it even easier! Thanks for the kind words and for taking the time to comment! We appreciate it!
Happy Holidays & Griddle On Rick! -N
I swear I could smell it as soon as it hit the griddle, I know what I’m making for dinner tomorrow 👍🏽
Another Great Video. Just FYI: Lazy 1 & Lazy 2 - Waltons makes a "Jerky Board" that will help you make those perfect jerky slices.
Will definitely give that thin sliced chicken a try. Looks great!!
Nice to meet you guys. Thank you for wearing gloves!
Any time! Cheers-J
Thanks Nate for turning my wife on to the Truly's. Life has been Good!
Why is it everyone's "wife" drinks truly,,,, I feel a bit emasculated LOL 😀 Happy Holidays Dave Griddle On! -N
Put a wet wash cloth or wet paper towels next to your work surface when chopping onions to avoid the tears.
Going to make sure Jeff does this going forward lol.
Happy Holidays & Griddle On! -N
" He's full of shit"...🤣🤣🤣
Without even having to check I know your quoting Chris lol,,,, Dang we spend too much time together :-D
Happy Holidays Adam! Griddle On! -N
OMG THAT LOOKS SO YUMMY YUMMY 😋 WOW I WANT ONE 😋 LOVE YOU GUYS TAKE CARE ❤
Happy Holidays to you and your family Skippy!! Griddle On! -N
Awesome show guys!
Thanks for the kind words and for taking the time to comment! We appreciate it!
Happy Holidays & Griddle On! -N
I will have to try your chicken slicing and marinating method. It looks fantastic! The burrito rolling is just what the doctor ordered because i always put too much stuff in my tortilla and end up with a leaky burrito.
Welcome to the overstuff burrito club! The 3 of us do that all the time! Our eyes are always bigger than our wrap lol. Thanks for watching and for taking the time to comment! We appreciate it!
Happy Holidays skitd! Griddle On! -N
Am going to try this with your keto chicken cordon bleu . Are your gloves cut resistance? You guys are a hoot! Always appreciate your cooking hints and tips, you are educating and entertaining. Happy New Year to you and your families.
"Did I miss anything"? Yes, Nate, you missed the avocado/guacamole.
DANG! Your right! Argh,,,, Next time...
Happy Holidays Mike Griddle On! -N
crazy timing on this video guys! last week for the first time ever I bought the prepackaged raw "thinly sliced chicken breast". it was all they had left and my mind was blown after cooking it! after looking at the end result after I was done cooking, I instantly recognized and realized this is how all food trucks cook chicken and rice / lamb and rice. if it is good quality chicken it stays juicy somehow too!!!
Definitely ironic timing lol. I wasn't kidding in the video when I said this is how I will griddle chicken breast going forward,,, as you probably noticed to, it makes it much easier.
Happy Holidays & Griddle On! -N
TGG’s, Very interesting cook. Will have to give this one a try. I think the AH-SO would make some nice chicken-crack for sure!! So May have to give that a try too. Hope you guys have a Merry Xmas and Happy New Year! Best wishes to you and your families!
-Jay
Always great to hear from you Jay!!! And thanks for being a patreon! We really appreciate it! Warmest holiday wishes to you and your family! TGG
I wish I had one of those Burrito's right here, right now! Looks fabulous!
The thinner chicken slices are perfect for cold weather cooking, too...less time freezing while cooking.
I did wonder, why Tabasco and not the Cholula?
Hi Michelle! Good point on the time it takes to cook,,, these are done really quick! So you ask why Tabasco instead of Cholula? Becuase Cholula is my favorite and I normally finish it before I finish the tabasco LOL. Don't get me wrong, I like both but my go to is Cholula. Happy Holidays & Griddle On! -N
We call them Chicken Chips around our house. Everyone loves them. I cut the chicken (thin) when it's half thawed. If I make thirty of 'em, I'll put different seasonings on each set of 5.
Half thawed is a great suggestion! I will give that a shot next time. The SR71 was an engineering marvel!
Thanks the tip & for taking the time to comment! We appreciate it!
Happy Holidays & Griddle On! -N
Great job Nate with the chicken. This is one of the meats that I will be making for Christmas lunch with steak. We are all sick of the same thing every Christmas. So my wife and I are changing it up for my wife's family. Also I will be cooking potatoes halves in butter. On the chicken breast I do cut them thin. Lazy 2 said something about taking the healthy out of the chicken. Well if you get a rub without salt or make it yourself and don't add salt it is still heart healthy. Sorry to hear of your friend pasting. In my utube picture is Chloe who past away a few years ago. everyone told us the way to honor her was to get another one. We did in time. God bless you Charlie my good and humble servant.
Thanks for the kind words Rob! Charlie and Chloe are family members who will be missed. Good suggestion on the dry rub, you can definitely make it lower sodium or no sodium and keep it healthy! Sounds like you guys are pulling together a nice holiday feast! I hope it all turns out awesome!
Happy Holidays to you and your family! -N
I just cut them half, then pound them flat a bit. Always turned off fantastic. Usually I just cook thighs though. Better tasting and you have some room for error.
I brine my chicken in the refrigerator for 20-30 minutes with 20 oz (560g) water, 1 oz (28g) salt (5% solution). Then remove chicken and dry with paper towels Season with salt and pepper and brush with oil.
I like it Jonas! Nice and simple! I will give this a shot for a weeknight meal!
Happy Holidays & Griddle On! -N
We started buy thin cut chicken breasts at the store awhile back. Not as thin as what you cut but I’m with you... I prefer thinner cut chicken breasts.
As a French Canadian, you'll need to elaborate on that 10"vs 12" joke. In metric that's 250mm or 25cm. Tres bon vidéo les chums lol
LOL, Glad to see you have a good sense of humor Martin! Happy Holidays & Griddle On! -N 😀👍
Jeff said, Bull-S*** 😳 Sister Mary said, you have to cut up a 50lb bag of yellow onions & 25 push-ups for your penance !! 😂😂😂 Merry Christmas guys !🎄🎄🎄👍🍺
And he would be lucky to get away with that penance!! :-D
Happy Holidays Viper! Griddle On! -N
Cheers! Happy Friday I'm definitely trying out that chicken breast cooking method. It will help with my wife she likes all her meat cooked to beef jerky texture 😂
Try 8oz can of tomato sauce in the rice with the 2-1 ratio. Good chicken prepping tips, good for fajitas or stir fry
Throw the onions in the freezer for 10-15 minutes. It will freeze the pores that shoot out the onion when cutting and won’t make you cry 👍🏽
And now we have a 15th theory 🤣. This one at least seems to make sense. Lol. I'll give that a shot next time and ty for commenting. Cheers-J
I was told if you leave the root ON it will keep you from crying
Punch up your Pico with some jicama and sub serranos for jals and red onion for white or yellow.
The only caveat would be that you need to know how salty your dry rub is. That could become a salt bomb real quick with such thinly sliced meat. If your knife skills aren't great and your knives are not kept sharp enough to be safely used, just use a meat tenderizer to flatten out the breasts into large disks and cook them that way. After flattening, you could also section them out to smaller sizes if you choose and then cook them.
You make some excellent points Kiwi and I wish I had thought to mention this during the video. No joke I created my own salt bomb a few weeks back. I was using Banditos Sante Fe rub,,, which I love,,, but it is very intense. I inadvertently shook too much on and it pretty much ruined the chicken. Hindsight is always 20/20....
Happy Holidays & Griddle On! -N
@@TheGriddleGuys We've all done it at least once in our lives! I've learned over the years to always taste the seasoning on its' own and to never try a new seasoning or recipe with guests, before I make it for myself first. Thoroughly enjoying your content and friendly banter(taking the piss) with your friends. Cheers and Merry Christmas from Georgia.
I've never tried that seasoning. How do you think it would do on wings?
IF your OK with spicy I think it would be really good! It has a nice bold flavor with some heat on the backend. The only downside is that it is a bit pricey but,,, guess that is why it taste good. Thanks for watching buddy! Happy New Year! -N
Great....something new I have to try 😜, I'm thinking teriyaki! Best chicken I ever had was air chilled (that was the key). It was sous vide and had no seasoning, not even salt. The chicken flavor was amazing. Now all my chicken cooks start with air chilled
Great tip! Thanks Garth! --C
That looks more like a rolled fajita. Not a burrito ….
Dang!!!! Brian! We plan to put out a Burrito video Friday, Chris made it and I gave him such a hard time for calling it a burrito when it wasn't legit and here I made the same mistake.... ARgh, my bad! anyway, Happy Holidays & Griddle On! -N
The link on Patreon took me to an old video, got this video from the email
This one should work Skitd www.patreon.com/thegriddleguys?fan_landing=true
That’s the only way I will cook chicken breast, I don’t like the texture of a thick breast. Love the videos, keep up the great work and Merry Christmas guys to u and your families
Thanks for the kind words and for taking the time to comment! We appreciate it!
Happy Holidays & Griddle On! -N
Do you have the recipe for the rice?
Certainly do!
1 cup washed uncle bens white rice
1 tablespoon butter
1 can chicken stock + 2 tablespoons water
1 packet Goya Sazon - Con Culantro Y Achiote
1 tablespoon tomato paste or Ketchup
1/2 a red pepper diced
2 garlic cloves minced
As many or few shakes of hot sauce as you like
Saute the rice in the butter over medium heat for 2 to 3 minutes, Add the tomato ketchup or paste and saute for 1 to 2 min, add the rest of the ingredients and bring to a boil. Reduce heat to a simmer cover and set a timer for 17min. After 17min use a spoon to check if there is still liquid at the bottom of the pot, if there is put the cover back on and go another 2 min then check it again. AS soon as most of the liquid is gone from the bottom your rice is done. This is anywhere from 17min to 20min but rarely more than 20min.
Cook on kevin! Good luck! -N
How does a Subscriber go about sending you guys a package? Thanks
We are working on a P.O. box. We will be sure to update as soon as we do.
Next time use fresh tomatoe instead of the puree
Thin chicken breast 🤔 interesting
Just wait til you try it Randy! You will be pleasantly surprised! -N
Happy Holidays & Griddle On! -N
Do yall only use dalstrong knifes?
No, we use a mix. The Dalstrong are great cutlery, they really are. Unfortunately they also cost a small fortune. We each own at least 1 because Dalstrong sent us them. Predominately we (nate & chris) use Wusthoff though we do have some Henkles and a Shun or 2. The shuns have let us down. The blades actually chipped. Jeff I believe is Dalstrong and Henkle.
Our general opinion is nice cutlery is great, we love it but pretty much any blade can get the job done provided you take care of it and keep it sharp. Thanks for the question James. Happy Holidays! -N
Soak the onion in cold water
😁. First I've hear that, but sounds to be the most promising. Will give it a shot.
@@TheGriddleGuys Works for me
Hey guys! Screw the chicken, I need help with the Pico de Gallo! Do you or do you not put fresh gahlic in your Pico de Gallo? One video you did not and this one you did. So, which is it? Thank you!
I love the garlic in Pico de Gallo! - C
Have you used a hand held smoking gun with the griddle
I just bought one and going to try it
We have not. Curious for sure how much smoke it would impart. Let us know how it goes.
Got a much easier way to do that and it will be super thin put the chicken in a bag with some oil and using a tenderizer beat the crap out of it till the whole breast is the same thickness the more you pound it the thinner it will be
Not sure if you guys figured it out yet but When cutting onions….keep your mouth closed….do not open it!!!!
Haven't heard that one yet! Will give it a try. Thank you for subbing and welcome to the griddle guys family! - C
Must be a chicken shortage where you guys are lol or Nate lost his job
Frank LOL! This sounds like something Chris would say! 😀 Thanks for watching man! Happy Holidays! -N
That is simply not how you roll a burrito!
Yum, Good Groceries!
Cheers-J
Like it, cause I've been doing this for awhile now. I prep my chicken like if I'm making chicken fried steak but with chicken. Nice cook and GRIDDLE ON DUDES.
Good to hear from you Bruno! Thanks for the kind words and for taking the time to comment! We appreciate it!
Happy Holidays & Griddle On! -N