THE BEST GRILLED CHICKEN I'VE EVER MADE? | SAM THE COOKING GUY 4K
Perfectly cooked 5 minute chicken cutlets....is this best grilled chicken I've EVER made??
00:00 Intro
1:07 Making a marinade
2:29 Addressing & flattening chicken
4:43 Marinating chicken
6:48 Cleaning grill instructions
8:10 Cleaning the grill
9:05 Grilling chicken
10:50 Plating
11:50 First Bite
12:43 What to do with chicken
13:06 Outro
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???? INGREDIENTS:
➔ Olive oil
➔ Garlic
➔ Lemon Juice
➔ Salt
➔ Pepper
➔ Red Pepper Flakes
➔ Fresh Rosemary
➔ Boneless Chicken Breast
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Best Thai Grilled Chicken | Gai Yang Two-Ways | BBQ Champion Harry Soo SlapYoDaddyBBQ.com
#HarrySoo #SlapYoDaddyBBQ #ThaiChicken
Viewer request for Thai BBQ Gai Yang Chicken so Harry does it two ways: Ultimate Old-School v Easy-Peasy recipes. Click “SHOW MORE” for links and info. Love outdoor grilling? Want to master BBQ so you can spread BBQ love? You've come to the right place. I've been cooking and teaching with live fire over 10 years as a competition BBQ cook. You may have also seen me on Chopped Grill Masters, Cutthroat Kitchen, Smoked, and BBQ Pitmasters. Be sure to subscribe for recipes and black belt pitmaster tips and tricks.
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#harrysoo #slapyodaddybbq
Gai Yang Thai Grilled Chicken BUT Oven Roasted | with Nam Jim Jaew Spicy Dipping Sauce
Today we're making Gai Yang or Thai Grilled Chicken, but baked or roasted in the oven. This is one of my favourite street food from Thailand and very easy to make at home with an oven.
I also include a recipe for the spicy, sour Thai dipping sauce, or Nam Jim Jaew, which I absolutely LOVE and consider a must have.
00:20 - Making the Marinade
02:39 - Marinating the Chicken
03:30 - Oven Roasting the Chicken
05:07 - Making Toasted Rice Powder or Khao Kua
05:53 - Making Nam Jim Jaew or Chili Dipping Sauce
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Ingredients:
- 600g or 4 Chicken Thighs, skin-on
- Marinade with:
- 8 cloves Garlic
- 1 Lemongrass, white inner core
- 2-3 Shallots
- 2 Coriander Roots or Stems
- 1 tbsp Light Soy Sauce
- 1 tsp Fish Sauce
- 1 tsp Dark Soy Sauce (or Kicap Manis)
- 1 tsp Black Pepper
- 1 tsp Brown Sugar (or Palm Sugar)
Toasted Rice Powder or Khao Kua:
- 1 tbsp of Glutinous Rice or regular Jasmine White Rice
Nam Jim Jaew/ Thai Dipping Sauce:
- 1 tbsp Fish Sauce
- 1 tbsp Brown Sugar (or Palm Sugar)
- 1 tbsp Tamarind Paste (or juice from 3 tbsps of Tamarind Pulp)
- 1 tsp Toasted Rice Powder or Khao Kua
- 1 tsp Chilli Flakes
- 1 tsp Lime Juice
- 1 tbsp Cilantro
- 2-3 tbsps Water
More info here:
More info on the Nam Jim Jaew sauce here:
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The Most Flavorful Thai Grilled Chicken at Home | GAI YANG Recipe
Northern Thai grilled chicken (Gai Yang) marinated in lemongrass, garlic, peppercorns, and fish & soy sauces makes this the most flavorful grilled chicken I've ever tasted. Layer on more flavor with a side of spicy, sweet, & tangy tamarind sauce (Nam Jim Jaew)!
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THAI GRILLED CHICKEN - 4 Servings
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3-4 lb whole chicken (spatchcocked through the breasts)
1/2 TBSP Fish Sauce
2 TBSP Light Soy Sauce
1 TBSP Palm Sugar
1/2 TBSP Dark Sweet Soy Sauce (substitute w/ Indonesian kecap manis)
4 TBSP Water
1 Head of Garlic
1 Stalk Lemongrass - chopped
1 TBSP Whole Black & White Peppercorns
4 Coriander Roots (or 6 coriander/cilantro stems)
DIPPING SAUCE - NAM JIM JAEW
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1/2 TBSP Toasted Rice Powder
1/4 TBSP Chili Powder
1/2 TBSP Sugar
2 TBSP Fish Sauce
3 TBSP Watered Down Tamarind (about this amount, but you can add more or less depending on your taste)
Few sprigs of cilantro to garnish
INSTRUCTIONS
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Pound garlic, peppercorns, lemongrass, and coriander roots until rough paste forms.
Mix in palm sugar, sauces, and water.
Spatchcock chicken through the breasts.
First, make an incision through the breasts until you reach the bone. Then chop through the bone with a cleaver.
Flip and press down on the backbone to crack and flatten the chicken.
Rub the marinade all over the chicken - inside and out - and marinate overnight.
Prepare your grill and once the charcoal has greyed all over, spread it out into a thin layer.
We're grilling on low heat!
Tie bamboo sticks together with metal wiring if using. The bamboo sticks should be sitting right above the thigh and sie of the wings.
Grill skin side UP for 15 minutes then flip and add the leftover marinade to the bone side.
Flip every 15 minutes.
It should take roughly 45 minutes to 1 hour for a 3lb chicken. (1 hour - 1.5 hours for a 4-5lb chicken).
Be careful grilling on too high of a heat, the skin will burn really fast.
Combine all the dipping sauce ingredients and set aside.
Taste and adjust to your liking! It should be tangy, salty, sweet, & spicy.
Chop the chicken into manageable pieces and enjoy!
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Camera Body: Canon Rebel T6i
Lens: Canon EF 50mm f/1.8 STM - Nifty Fifty (great for low light)
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Lighting: Softbox Lights
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