Sam thank you for this recipe. My husband is now a teriyaki guru. He is retired and I still work. It is so awesome to come home after a long day and finding treats like this one in our kitchen. He is making it again tonight I am so excited. You Rock Sam! Keep on cooking!
Omg I’m dying. This is the most hilarious cooking tutorial ever 🤣 I love how real you guys are - looks like what happens in my kitchen on the daily lmao
Love that i can go back to a 4 year old video while researching teriyaki especially for grilling. Nice to see you've been on for so long i think i just found you a year or so ago.
Day 30 of lock down. Just through this together with stuff I had on hand. Friggin' delicious! Thanks for the amazing (shot) easy recipe! Love your channel. Binge watching while day drinking is the best.
We made this tonight, it was excellent. The only thing we did differently was doubled up the sauce to pour over the rice & to use for dipping. We will definitely be making this dish again.
Was going to make this with the chicken, but the Sam’s club near my house ran out of chicken thighs so I used a beef stew cut of meat instead and it turned out amazing. Better than I could have imagined and probably one of the best Marinades I’ve done
Dude, I am loving your channel!!!! Very glad I subscribed!!! I wish all people making cooking videos could do it in your "style." Keep up the great work!!! ....and remember, most of "us" watching are novices, so don't hesitate to "explain/demonstrate" things that an experienced person would already know. Thanks!!!
I just followed this and made it last night. All I can say is,,,,, "this was better than any restaurant could have made"! Thank you for doing these videos and showing America your since of humor MACA!
Thanks for this Sam, cooked today on a stove top griddle as it’s not really grilling season here in the UK! This was definitely the best thing I’ve eaten in a long time!
I think this may be like the 4th or 5th Teriyaki chicken vid I've watched today and so far you are the only one that marinates. It's a no brainer. To do it yakitori style, actual genius. I marinate minimum 24 hours then sous vide in the sauce, then finish in a pan with the glaze. If the chicken isn't brown all the way through from the marinade than you missed an opportunity for flavor. How did I miss this when it came out? #teamthighs
Hi Sam, I freeze my fresh ginger .. cut them into large nubs.. then seal in plastic baggies..when i need to use it i just take it out of the freezer and use a fine grater..
This was insane. Corn on the cob. Grilled almost candied carrots. Very fresh. Naan. Caprese salad cut to cherry tomato size and a Lot of basil. Thanks Sam!
Oh yea great little tip I use for Skewer grilling..Run a narrow strip of Aluminum Foil on the grill up under exposed stick length and it prevents heat from burning finger tips when flipping!!Works great for me so give it a try folks!!
You're videos are awesome! Been watching them for a few weeks now and you inspire me to cook more from home. Never been a big cook but I feel like I'm learning a lot from watching you
Hey Sam, when soaking skewers, adding some powdered chicken bullion or even just some salt to the soaking water can really add some flavor. I know it might sound weird. Just give it a try. You might like it. Love your recipes and the videos, thanks for sharing.
Another amazing chicken dish from "Sam the Man". I made this for my wife's birthday along with some steamed jasmine rice and grilled pineapple....reminds me of when I lived in Kehei ( I miss Mama's Fish House). I also had a crap piece of ginger and ended up using a table spoon of ginger paste as a substitute. This is meat candy...yum. Thanks again to Sam and his crew for the amazing content. Cheers, Jeff (Garage Maker Guy)
We have a sports bar in the Minneapolis area that serves teriyaki chicken wings and they marinate for over 12-hours. Best ever and I was happy to see you do the same! I don't know if their teriyaki marinade is home made but the flavor is throughout the wings! Great job, Sam!
Born and raised in the islands and I must say that looked ONO! (Hawaiian for delicious) you might want to try using some Mirin next time too. It gives it the shine that makes everything so tasty, you only need a little bit like maybe three tablespoons for the amount of marinade you made. And if you really want to go balls to the walls, add some Japanese cooking sake. My grandmother who was pure Japanese used it all the time. And her cooking could not be beat. Enjoy! Love your channel!
QUESTION: What is the difference between using the garlic press and slicing the garlic with your knife...or just buying minced garlic? Help, Sam, this curious cook :) ?
This is the third recipe of yours that I have used and just like the other two, it was amazing! Using chicken thighs is the perfect meat for it you couldn’t be more right!
Pro tip find some of the biggest green onions you can. Chop into one inch pieces maybe slightly longer. Then alternate on the skewer pierced thru the side with the chicken chunks.
I just made this for my family, but added green/yellow bell peppers and yellow onion to the skewers. They turned out f**king incredible! Thanks for the dope recipe Sam!
Da chili sauce he wen put (2 T.) at da end of da sauce, git choke (a lot) red peppah flakes, brah! 🤣 Sorry, been livin' here 43 yrs, had to give you a little pidgin 🤣😉👍🤙
Saw your pain in the skewering..so I grilled the thighs whole...was so amazing the small bits of char gave the teriyaki so much body so much depth of flavor and left the meat so juicy
I found that if you use a carrot peeler for the ginger skin and a micro plainer to grade it you won’t have any large pieces. Also if you freeze the ginger that also helps when you grade it. Thanks for all the great recipes.
The recipe looks delish! No worries about the ginger, though. Hawaiian varieties of ginger often have a blue tint. The blue tint can also be the result of storing the ginger in a cold environment. Perfectly good to eat.
I always love your recipes. Easy and tasty. On the garlic though.... I get so tired of "mincing" it. So I learned to use my meat tenderizer on the garlic. I just peel it, remove the root (then replant the root later) put it down on the cutting board and press it a few times with that meat tenderizer "hammer" thing. Tooth side, not the smooth side. After you get it beat down some so it doesn't shoot across your cutting board you can just take a fork and peel it of your hammer and mash it up some more. You break open virtually every cell in the garlic that way and get all its flavor and oils. Because the teeth in the meet tenderizer are spaced further apart then those garlic presses... you get every speck of your garlic. I actually use that kitchen hammer on garlic more than on meat. I grow my own garlic..... so I don't want to waste any time chopping it and I don't want to waste any of its wonder flavor by not getting it chopped up fine enough. My knife skills are pretty good, but no cutting can equal smashing. Smashed is the way to go!
I’ve tried EVERY store bought teriyaki sauce I can find and have been disappointed. This recipe is amazing and has gotten me back into cooking! I make it all the time. Thanks for making cooking fun again! #samsgiving2020
I love you Sam and Max. Your wives and production team. You guys take the edge off of every day life. I love cooking so much, but I’m stuck in life doing construction. While I’m building some douchebags garage, I’m usually daydreaming about making some amazing food, from barbecue to cassoulet.
When I tell you this tastes like the mall teriyaki chicken “ Sarku Japan”.. there is no need to make that trip anymore. This was delicious. I did mine over the stove over high heat in a cast iron to get that char. Paired with homemade fried rice and veggies. AMAZING.
Yo Sam! I like to cut the garlic butts first then pinch the other end and it usually pushes the garlic right out! Other wise I lightly squish and take the skin out! Works great!
"You just sit back and watch me fight myself" LMAO that's lowkey my favorite part of every episode, His bickering to himself 😂 hilarious dude I wish we can meet and collab! I have some "jacked up" recipe ideas for dayzzz Haha some people call me susie/suzie :)
OMG I love your sense of humor and your video 😂🌷 Thank you for sharing I’m grilling on Thursday for my guests coming in town. Love the marinade, that is what I was looking for, aloha and mahalo brada 🙋🏻♀️😂😂😂
Sam I love you and your channel. I was super excited to hear you finally released a knife and wanted to support you by buying it but then I saw that it's made in China. I'm an industrial designer and I know very well how poor China's manufacturing can be and I'm really disappointed. I wanted to support your product and I was hoping that it would be a product that's finally not made in China given the current circumstances we are in. I think it would have been awesome had you made your product anywhere else and I would have gladly paid more for it to support the fact that it wasn't made in China. Please stop manufacturing products in China.
I made this last night and it was DELICIOUS! My local grocery store ran out of chicken thighs so I settled with breast and it still came out great. Of course I will use thighs next time as it will be more juicy. The flavors were all there!! I’m born and raised in Hawaii and let me tell you, the teriyaki flavor tastes almost authentic to the plate lunches. Next time I will serve with rice & Mac salad
I came across your videos when trying to figure out how to cook a whole beef tenderloin. So glad I did. Tried a few recipes and they all turned out great. Keep up the good work.
This exactly what moo ping (Pork BBQ) and gai ping (Chicken BBQ) look like in Thailand. Yes it is a pain in the neck but dang! it turns out so delicious!!! The prep is where you have to pay the price of dynamite BBQ. Muscle through it. it is so worth it.
1 C soy sauce
1 C pineapple juice
1 C brown sugar
4 Garlic cloves diced
.5" cube of ginger diced
2 T chilli garlic sauce
Sam thank you for this recipe. My husband is now a teriyaki guru. He is retired and I still work. It is so awesome to come home after a long day and finding treats like this one in our kitchen. He is making it again tonight I am so excited. You Rock Sam! Keep on cooking!
I gotta say, I tune in for the food, I stay for the humor. The whole entertainment value brings me back again and again and again. TY
Agreed def one of the most entertaining channels on here.
You said it perfectly
Nailed it!
Love hearing all the kids having fun in the pool... no happier sound than children’s laughter.
Omg I’m dying. This is the most hilarious cooking tutorial ever 🤣 I love how real you guys are - looks like what happens in my kitchen on the daily lmao
The Noise Of The Chair, The Cussing, The Blue Ring, This Guy & Matty Matheson Are The Fucking Bestest Chefs Ever!!!!!!
I was thinking the same thing they're hilarious
he just needs a cigarette
And scraping the hell out of the blade on that board.. OMG it's killing me, but so real AF.
I made it and it was perfect! I can't imagine letting it marinate overnight though. 4 hours worked perfectly for us. Love your recipes :)
“There are 40 of us”
Proceeds to grill 8 skewers.
Clyde The Bulldog i can fit 8 skewers in my ass hole
Probably made a different batch lol
Rich Ass Nigga why
He has another batch in the fridge and that's for the next day.
@@menace.z34 the fact that you sound so confident tells me you've tried it before
Love that i can go back to a 4 year old video while researching teriyaki especially for grilling. Nice to see you've been on for so long i think i just found you a year or so ago.
There's a small trick to not getting the sticks hot, put aluminum foil under the stick portion!
Thanks for the tips:). Appreciated!!
8:32 thts the level of excitement we should always have after an overnight marinade‼️
I made this a few days ago. One of the best recipes I’ve tried. Thanks.
What temp did u use on the grill or was it just open flame and watched it for burns?
Day 30 of lock down. Just through this together with stuff I had on hand. Friggin' delicious! Thanks for the amazing (shot) easy recipe! Love your channel. Binge watching while day drinking is the best.
I made these yesterday. The flavor is so good. I will be using this recipe again. Thanks for sharing!
We made this tonight, it was excellent. The only thing we did differently was doubled up the sauce to pour over the rice & to use for dipping. We will definitely be making this dish again.
Just made the Teriyaki Chicken, and it really is the best I've eaten in my life. You are a genius! Thank you soo much!
Was going to make this with the chicken, but the Sam’s club near my house ran out of chicken thighs so I used a beef stew cut of meat instead and it turned out amazing. Better than I could have imagined and probably one of the best Marinades I’ve done
This guy never fails to impress me
hi,th-cam.com/video/fA44miI1lbs/w-d-xo.html😍😍😍😍😍😍
He ma seed 😎 DATS MY BOIII lol
It's not hard to make how is this impressive?
@@rustedtooth3015 maybe flavor wise.
Capo primo
What do you mean?
Dude, I am loving your channel!!!! Very glad I subscribed!!! I wish all people making cooking videos could do it in your "style." Keep up the great work!!! ....and remember, most of "us" watching are novices, so don't hesitate to "explain/demonstrate" things that an experienced person would already know. Thanks!!!
3:53 "Theres that thing again, fingers on the tip then we go back and forth" 😂😂
I just followed this and made it last night. All I can say is,,,,, "this was better than any restaurant could have made"! Thank you for doing these videos and showing America your since of humor MACA!
Thanks for this Sam, cooked today on a stove top griddle as it’s not really grilling season here in the UK! This was definitely the best thing I’ve eaten in a long time!
I think this may be like the 4th or 5th Teriyaki chicken vid I've watched today and so far you are the only one that marinates. It's a no brainer. To do it yakitori style, actual genius. I marinate minimum 24 hours then sous vide in the sauce, then finish in a pan with the glaze. If the chicken isn't brown all the way through from the marinade than you missed an opportunity for flavor. How did I miss this when it came out? #teamthighs
Exactly how I make it here in the Philippines. Great job.
Just made them not even 20 minutes ago. The family loved each and every bite.
"This is gonna take for *bleep* fuckin' ever". 1,000 points for the bleep *and* the bomb. Oh, and these look phenomenal.
Hi Sam, I freeze my fresh ginger .. cut them into large nubs.. then seal in plastic baggies..when i need to use it i just take it out of the freezer and use a fine grater..
“You don’t need it really thick, just a little thick” that’s what she said
this is the best cooking channel on youtube, hands down! Sam is my favorite
The inside of the condo looks exactly like the inside of your house Sam
Fr
Deadass
You know you’ve been watching for a long time if you know what the inside of his house looks like lol
I thought the same thing! I was like wait... does he live there or something bc it looks just like his kitchen 😂😂
Ditto you ain't fooling anyone. You either live in Maui or are trying to hard. Keep it real man.
This recipe is my families fav! I tried making them different ONE TIME, big mistake lol. I love your recipes and so does my family! Keep em coming!!
This guy is f'ing hilarious. New favorite cooking channel! :D
Thanks Andrew! 🤓
Hello from Dublin, Ireland. I made this today and it was totally fantastic. The whole family loved it. It's a keeper.
This was insane. Corn on the cob. Grilled almost candied carrots. Very fresh. Naan. Caprese salad cut to cherry tomato size and a Lot of basil. Thanks Sam!
“I don’t know how you got through that, it was so f***king-“
“Shut up”
😂😂😂😂
Oh yea great little tip I use for Skewer grilling..Run a narrow strip of Aluminum Foil on the grill up under exposed stick length and it prevents heat from burning finger tips when flipping!!Works great for me so give it a try folks!!
"Fingers on the tip, and we're just going back and forth" - STCG 2019
Well Sam! That's a beautiful kitchen and also love that circular black stone your gor outside. Love your recipes and your humor 😂😂! Always a treat !
OMG that is the best chicken teriyaki that I have ever seen before. What a great recipe bro Sam. I will surely try your recipe soon.
You're videos are awesome! Been watching them for a few weeks now and you inspire me to cook more from home. Never been a big cook but I feel like I'm learning a lot from watching you
Sliding that chair at 9:02 sounded like the T-Rex from Jurassic Park
Funny when you get one that sounds like chewbaca 🤣
Hey Sam, when soaking skewers, adding some powdered chicken bullion or even just some salt to the soaking water can really add some flavor. I know it might sound weird. Just give it a try. You might like it. Love your recipes and the videos, thanks for sharing.
Sam- “Fingers on the tip, and we’re just go back and forth”.
Max- “That’s what she said”?
Another amazing chicken dish from "Sam the Man". I made this for my wife's birthday along with some steamed jasmine rice and grilled pineapple....reminds me of when I lived in Kehei ( I miss Mama's Fish House). I also had a crap piece of ginger and ended up using a table spoon of ginger paste as a substitute. This is meat candy...yum. Thanks again to Sam and his crew for the amazing content.
Cheers,
Jeff (Garage Maker Guy)
We have a sports bar in the Minneapolis area that serves teriyaki chicken wings and they marinate for over 12-hours. Best ever and I was happy to see you do the same! I don't know if their teriyaki marinade is home made but the flavor is throughout the wings! Great job, Sam!
You can never go bad with Teriyaki Chicken, one of my favorite marinades.
"It's gross daddy"
"No it's not, its delicious and you are gonna like it"
Born and raised in the islands and I must say that looked ONO! (Hawaiian for delicious) you might want to try using some Mirin next time too. It gives it the shine that makes everything so tasty, you only need a little bit like maybe three tablespoons for the amount of marinade you made. And if you really want to go balls to the walls, add some Japanese cooking sake. My grandmother who was pure Japanese used it all the time. And her cooking could not be beat. Enjoy! Love your channel!
That looks freak'n delicious🍻. I'm making this right now on the charcoal grill baby. Thanks Sam.
Great recipe guys! Just amazed Max didn’t pick up on “fingers on the tip, then back and forth”! 😂😂
“You don’t need it really thick, just a little thick”
Matthew Balok I felt that 😂
He said to his wife.
*thicc
The sauce is the best. Really enjoyed putting it together.
Sam has been promoted to level "hand model"
I notice these things too. I agree; he does hand model potential. 18:25
QUESTION: What is the difference between using the garlic press and slicing the garlic with your knife...or just buying minced garlic? Help, Sam, this curious cook :) ?
It’s mandatory to like before I even start watching the video...👍🏽
Yes! Me too!
TH-cam algorithm wants you to wait at least 15 seconds or it doesn't "count."
This is the third recipe of yours that I have used and just like the other two, it was amazing!
Using chicken thighs is the perfect meat for it you couldn’t be more right!
The open cupboards in the background are driving me crazy lol
Pro tip find some of the biggest green onions you can. Chop into one inch pieces maybe slightly longer. Then alternate on the skewer pierced thru the side with the chicken chunks.
Made the Maui Ribs. Everyone raves! This will be next. How about Kalua Pork next to stay in the theme? Looks like you’re at MOC!
I just made this for my family, but added green/yellow bell peppers and yellow onion to the skewers. They turned out f**king incredible! Thanks for the dope recipe Sam!
Some red pepper flakes in the sauce would have been dope.
Da chili sauce he wen put (2 T.) at da end of da sauce, git choke (a lot) red peppah flakes, brah! 🤣
Sorry, been livin' here 43 yrs, had to give you a little pidgin 🤣😉👍🤙
Sunny Rutter ok boomer
@@jt4854 😂🤣😂 ok, child 🙄
Made this for Father's day!! Soooo yummy!
While you’re in Hawaii you should do a spam musubi.
Saw your pain in the skewering..so I grilled the thighs whole...was so amazing the small bits of char gave the teriyaki so much body so much depth of flavor and left the meat so juicy
"Fingers on the tip, and we're just going back and forth"
Damnit this comment is taken.
Haha
😂😂😂👌🏻
I found that if you use a carrot peeler for the ginger skin and a micro plainer
to grade it you won’t have any large pieces.
Also if you freeze the ginger that also helps when you grade it.
Thanks for all the great recipes.
“ I hate you Ginger” Sam 2019
I support ginger equality......
Said no one on Gilligan's Island.
@@DHarri9977 Sam must be on team Mary Ann.
The recipe looks delish! No worries about the ginger, though. Hawaiian varieties of ginger often have a blue tint. The blue tint can also be the result of storing the ginger in a cold environment. Perfectly good to eat.
Introducing.... "Passion Jack." Jack Daniels and passion fruit juice.
How does one keep the chicken from sticking to the grill!!!? Thanks for the recipe.
Max in every other video "do everything backwords so i can see with the camera"
Max the first time he helps," blocks camera with arms" lol
oo7rice Haha!! So true!!
I always love your recipes. Easy and tasty. On the garlic though.... I get so tired of "mincing" it. So I learned to use my meat tenderizer on the garlic. I just peel it, remove the root (then replant the root later) put it down on the cutting board and press it a few times with that meat tenderizer "hammer" thing. Tooth side, not the smooth side. After you get it beat down some so it doesn't shoot across your cutting board you can just take a fork and peel it of your hammer and mash it up some more. You break open virtually every cell in the garlic that way and get all its flavor and oils. Because the teeth in the meet tenderizer are spaced further apart then those garlic presses... you get every speck of your garlic. I actually use that kitchen hammer on garlic more than on meat. I grow my own garlic..... so I don't want to waste any time chopping it and I don't want to waste any of its wonder flavor by not getting it chopped up fine enough. My knife skills are pretty good, but no cutting can equal smashing. Smashed is the way to go!
"I don't know how you got through that! That was so f*ing difficult!" I
Where can I find a printed copy of these amazing recipes? Mahalo!
"fingers on the tip and we're going back and forth" where is michael scott when you need him
LMFAO
For the garlic and ginger, just get the little frozen cubes from Trader Joe’s or the supermarket. Pop them in the liquid and stir.
I’ve tried EVERY store bought teriyaki sauce I can find and have been disappointed. This recipe is amazing and has gotten me back into cooking! I make it all the time. Thanks for making cooking fun again! #samsgiving2020
Buy Black Bean Sauce & Add Almost Everything, Sam The Man Added To His Sauce!!
I feel like I’m watching Richard Lewis cook. You’re insane and I love it!
I love you Sam and Max. Your wives and production team. You guys take the edge off of every day life. I love cooking so much, but I’m stuck in life doing construction. While I’m building some douchebags garage, I’m usually daydreaming about making some amazing food, from barbecue to cassoulet.
When I tell you this tastes like the mall teriyaki chicken “ Sarku Japan”.. there is no need to make that trip anymore. This was delicious. I did mine over the stove over high heat in a cast iron to get that char. Paired with homemade fried rice and veggies. AMAZING.
“If I was at a restaurant and they bought out shit like this”..... I’ve got to watch more !
Yo Sam! I like to cut the garlic butts first then pinch the other end and it usually pushes the garlic right out! Other wise I lightly squish and take the skin out! Works great!
Come children, we are going to have “family time!”
Child labor laws: Am I a joke to you?!
Parent: it builds character!
😂😂 underrated comment
Just curious, what's the reasoning for chopping garlic for the marinade vs using a press?
Garlic will sweat and become 'sticky' when it sits. The garlic is simply "fresh" -er.
or, like the ginger, older and dried out. fresh garlic will always be sticky.
older garlic peels easier because it has shrunken away from the peel some...
Sam..love you and your son Max..
Have been using your easy and joyful fun recipes..
Dave from Ontario Canada 🙂
"You just sit back and watch me fight myself" LMAO that's lowkey my favorite part of every episode, His bickering to himself 😂 hilarious dude I wish we can meet and collab! I have some "jacked up" recipe ideas for dayzzz
Haha some people call me susie/suzie :)
OMG I love your sense of humor and your video 😂🌷
Thank you for sharing I’m grilling on Thursday for my guests coming in town. Love the marinade, that is what I was looking for, aloha and mahalo brada 🙋🏻♀️😂😂😂
Sam I love you and your channel. I was super excited to hear you finally released a knife and wanted to support you by buying it but then I saw that it's made in China. I'm an industrial designer and I know very well how poor China's manufacturing can be and I'm really disappointed. I wanted to support your product and I was hoping that it would be a product that's finally not made in China given the current circumstances we are in. I think it would have been awesome had you made your product anywhere else and I would have gladly paid more for it to support the fact that it wasn't made in China. Please stop manufacturing products in China.
I made this last night and it was DELICIOUS! My local grocery store ran out of chicken thighs so I settled with breast and it still came out great. Of course I will use thighs next time as it will be more juicy. The flavors were all there!! I’m born and raised in Hawaii and let me tell you, the teriyaki flavor tastes almost authentic to the plate lunches. Next time I will serve with rice & Mac salad
We need a shirt that says and I Quote "Fingers on the Tip"!
I came across your videos when trying to figure out how to cook a whole beef tenderloin. So glad I did. Tried a few recipes and they all turned out great. Keep up the good work.
This guy is growing a third eyebrow under his lip
LMAO you just made my day xD
This exactly what moo ping (Pork BBQ) and gai ping (Chicken BBQ) look like in Thailand. Yes it is a pain in the neck but dang! it turns out so delicious!!! The prep is where you have to pay the price of dynamite BBQ. Muscle through it. it is so worth it.
"Fingers on the tip and go back and forth..." he says...
Props don't work... but passion jack do.
"it's the garlic butt"
Bwahaha😂
Im new to grilling , how long should you let it sit and cook before turning?
07.43: "Its a Quarter after 1, I'm all alone and I need you now!"
My sauce did not thicken up on the pan. How long did you keep it on for?
The disgruntled shit talking & cooking is my favorite, I can see us hanging thanks for a great video. Glad i found your cooking.