I marinade it with Mayo, white wine, garlic and some other stuff. Let it sit for a few hours or all day to let the flavors marry, then grill. Oh my gosh it’s so delicious
I've been marinading my chicken thighs like this ever since I saw it in one of the videos, have never done it any other way since. It's been life changing.
for chicken, I normally add a blend of (whatever flavor profile) spices to Greek yogurt & lemon juice and let it set for a few hours - or even overnight. Then add another layer of spice to the coating. It's pretty excellent on drumsticks and thighs
I did this because of one of your videos the last couple of times I’ve made chicken and it is incredible. Also I’d love to see a video about falafel or some good bean based/meat substitute dishes
I mix Mayo with sour cream or Greek yogurt, add Italian seasoning, garlic, onion powder, pepper, salt, Parmesan, and lil lawrys, bake it. It’s my goto couple times a week
I've done this for over 10 yrs now. Any poultry I cook, I use Mayo, Ranch, Salt/Pep, Lemon Pep, Franks Buffalo Wing Sauce (No it's not spicy, so it's kid proof), & add minced garlic, and sometimes pickle juice to tenderize!
Chicken is simple so you get the best flavor if you cook it the right way. Season then sear both sides, cut the heat to half, bring it up to temp (155ish carry over cooking will bring it up to 160), and let it rest. If your seasoning is getting scraped off, just make sure you PAT the seasonings in DO NOT RUB it in.
Just throw it in the pan (med-high, lower to med-low 7 min in depending on your stove) with a little olive oil at the smoke point and flip every 2 minutes for 15 minutes. You’ll get a gorgeous sear without adulterating your chicken, you won’t burn it, and it should come out to about 165-170 internal. FYI you can actually get away with a 145 internal chicken (I find it unpalatable, and USDA finds it unsafe) some people prefer it that way though, and other nations actually have different temperature guidelines.
I do this every week now because of you. It’s the best for a quick weekday dinner! I’m so grateful to have found the tip.
I marinade it with Mayo, white wine, garlic and some other stuff. Let it sit for a few hours or all day to let the flavors marry, then grill. Oh my gosh it’s so delicious
Wowwww
I've been marinading my chicken thighs like this ever since I saw it in one of the videos, have never done it any other way since. It's been life changing.
Another reason to add the big bottle, I've been using mayo as a cheese substitute in scrambled eggs for a soft smooth texture.
Do you think that's healthier or something?
@@someguywhocanfly nope I have a friend who extremely lactose intolerant so I've been learning new ways to cook for us to try together.
Finally someone else who does this
This is my new favorite method for grilling chicken. Thanks for sharing Ethan!
for chicken, I normally add a blend of (whatever flavor profile) spices to Greek yogurt & lemon juice and let it set for a few hours - or even overnight. Then add another layer of spice to the coating. It's pretty excellent on drumsticks and thighs
I did this because of one of your videos the last couple of times I’ve made chicken and it is incredible.
Also I’d love to see a video about falafel or some good bean based/meat substitute dishes
I mix Mayo with sour cream or Greek yogurt, add Italian seasoning, garlic, onion powder, pepper, salt, Parmesan, and lil lawrys, bake it. It’s my goto couple times a week
Juiciest chicken I've ever had.
I use mayo for my grilled cheese instead of butter now, too. It's amazing.
Thanks Ethan. This is the only way we cook chicken now. Unreal how awesome this is!
This usually works well but sometimes can brown too fast and risk burning. I've also used mayo for chicken breading as a binder in place of eggwash.
yes and i learned it from you!! still making that 20 min chicken sandwich to this day 😋
Always ever since I can remember
Keep pushing out content bro. You just gained a subscriber.
Mayo instead of butter on the bread in grilled sandwiches too (grilled cheese) works amazing
It's even better if you make you own mayonnaise, which is very easy to do.
I've done this for over 10 yrs now. Any poultry I cook, I use Mayo, Ranch, Salt/Pep, Lemon Pep, Franks Buffalo Wing Sauce (No it's not spicy, so it's kid proof), & add minced garlic, and sometimes pickle juice to tenderize!
Love this, tried it and it's a gamechanger!
It’s delicious and the chicken comes out juicy. I use mayo instead of dipping into the egg with the bread crumbs.,
Yes it’s good and have put it on a turkey while roasting it, I saw that in cookbook I have.
Wouldn’t the spices become burnt?
Chicken is simple so you get the best flavor if you cook it the right way. Season then sear both sides, cut the heat to half, bring it up to temp (155ish carry over cooking will bring it up to 160), and let it rest. If your seasoning is getting scraped off, just make sure you PAT the seasonings in DO NOT RUB it in.
This is very good, thank you Ethan
Forgot to add my fav part that you mentioned in your chicken breast vid. It doesn't splatter nearly as much as oil!
Just did this last night with some sriracha mayo. Perfection
yogurt is also a great alternative if ur looking for something a lil healthier
😂 I thought I was the only one but I'm not alone Mayo definitely helps chicken breast cook and taste better 🎉
Does it add a significant amount of calories? Or only just a few?
I'll have to give this a try
OKAY MR. GINGAH!!!!!!!!
Are you using zaatar?
Same question
Very much yummy 😋🤤
Man is a chickentologist
If I'm doing skinless chicken, I like to slather it with mayo and cover it in corn flakes.
Brilliant🎉.
How do you make sure the chicken is cooked through?
I marinade all
My kabobs weather or chicken, pork or beef with Mayo, red wine vinegar, and seasoning/salt of my choice never had one complaint
How many calories does the mayo add?
But as for actual cooking would grill be oven work better?
Basically. I use coleslaw dressing. ;) so fucking good
Tell me you're Polish without *telling* me you're Polish xD great video though!
Been doing this since 03😅
Watching you eat is nightmare fuel dude
Anyone know what pan he uses here?
Try mustard
i hate mayo sm 🤢 but MIGHT try this.. heavy on the might. if i don’t gag omg
Just throw it in the pan (med-high, lower to med-low 7 min in depending on your stove) with a little olive oil at the smoke point and flip every 2 minutes for 15 minutes.
You’ll get a gorgeous sear without adulterating your chicken, you won’t burn it, and it should come out to about 165-170 internal.
FYI you can actually get away with a 145 internal chicken (I find it unpalatable, and USDA finds it unsafe) some people prefer it that way though, and other nations actually have different temperature guidelines.
Does the crust smell like egg or so
Nope, not at all
Does the end result have a aftertaste of mayonnaise?
No mayo taste is non existent.
I’ve done the same Mayo trick with shrimp before and you don’t get any real Mayo taste.
My mom do chicken with mayo and cheese and i hate it🦍
Greek yogurt..
You don't pronounce the L in Yolk..
Interestig
Is this that za'tar on that chicken? 😧
Whitest recipe
Ur mustache is weird
wdym
Who knew? Mayo is delicious and versatile…cool video bro- real insightful 👎🏽💩
Anyone know what pan he uses here?