@Steve Berman my only question as well. Only thing he never said too..come on brother, could have gotten a solid 10 but now it's a 9 because he doesn't say what temp
I’ve always found chicken to be the hardest thing to grill, because you can easily dry it out, but if you undercook it, it’s not like you can eat a more “rare” chicken. Basically the margin for error is so slim compared to other meats.
John Doe Do you enjoy chicken? Even if you don't you can enjoy it now with these delicious recipes. Search for 25 Simply Amazing Chicken Recipes on amazon
John Doe MrCoffeekelly You wanna try this at home then let's buy something useful for that. www.amazon.com/Barbecue-Instant-Digital-Thermometer-Basting/dp/B00UF1L26A/ref=pd_bxgy_79_img_y
This marinade is amazing. I've been putting the chicken in a ziplock with marinade instead of brushing it on. A++, dude handed me a real crowd pleaser.
2 thoughts on this style; - I never close the lid until I flip. I find the chicken starts cooking on the topside (broils rather than grills) - I use a slightly higher heat and turn the chicken 45-90 degrees to get cross grill marks With that said, the marinade looked outstanding
I cooked mine a little hotter, too, and I closed the lid. Will do the cross hatched grill marks next time. I do it on steak all the time. And yes, the marinade was fantastic!
Fantastic advice. I used a basic oil and paprika seasoning and it worked perfectly. Dont forget to let the chicken sit, covered in foil, for 5 to 10 minutes.
Thanks for the great and straightforward guide! Doing this right now and getting great results, even as an amateur :) - Especially the part about not fiddling with the chicken at first and letting it get brown in order to reduce stickiness is a great tip!
I notice he did not beat his meat before grilling. Beating your own meat not only give you more tender meat , it also gives you a pleasurable experience.
I never use a meat thermometer when I cook meat. I don't like poking holes into the meat, but instead, I use your technique that you demonstrated. Very good video. Two thumbs up from me.
Great video! Gals it was only 4 minutes because I didn’t have much time. Love the trick by poking the base of your thumb. My chicken turned out perfect and the marinade was a huge hit, too! I’d say we hit 100%!
Here's a tip using your fingers... Pointer finger and thumb = rare Swear finger and thumb = medium rare Ring finger and thumb = medium Pinky finger and thumb = well done. I swear by this method. Thank you Steven Reichlin.
Good tips. They can get a little dry. That marinade sounds excellent. I usually cook most things at about 350 on mine. Sometimes i may start a little higher, 400-425, for searing and good grill marks, then turn it down.
This was very helpful! This guy reminded me of Ray Romano, from Everybody Loves Raymond. This is going under my favorites. Really great tips and we're gong to try his recipe. Thumbs up. We tried it and it was DELICIOUS! We did 8 minutes on EACH side. That's it. And we made sure not to lift the top or fiddle with the chicken, until that 8 minutes was up.
Thank you for posting the marinade ingredients here. This marinade is top notch!! Unfortunately, the link now directs us to a different recipe without paprika, and it's for a whole chicken.
On my gas grill I noticed I need to keep the heat closer to High than Medium as he suggests to get it done in 10-12 minutes. Works great though, every time. Thanks!
Found on the "myrecipes" site: Marinade: ¼ cup extra-virgin olive oil Finely grated zest and juice of 2 lemons 1 tablespoon dried oregano 1 tablespoon minced garlic 2 teaspoons paprika 1 ½ teaspoons kosher salt ½ teaspoon freshly ground black pepper
You can poke on your hand to determine doneness all you want. Without knowing exactly the internal temperature of the meat, you don’t know if it’s really under cooked, over cooked, or most importantly, if it is actually SAFE to eat.
Well.....I followed your directions, except for the marinate. I used the olive oil of course but I used different seasonings. Food sticking to the grill ruins everything. I'm always careful to prevent that. I took your advice and did not move the chicken breast until I turned it . I thought sure it would stick, but it didn't. Zero stickage! 10 minutes on medium. I used the touch method to determine doneness. That was the best grilled chicken breast I've ever made. So moist, tender and delicious. I'm gonna grill chicken breast more often. Determining cooking time has always been a source of frustration for me in the past. Since I've been using the touch method, I get great results. I can touch the meat and I'll say....."It's not done." Or...."It's done." You made ME.........A better griller!
@@42luke93 @42luke 5 minutes on first side and approximately 4 on other. To make sure it's done use the finger poke test where you touch you thumb to each finger and squeeze the base of your hand under the thumb above the wrist. Thumb + pointer finger = rare Thumb + swear finger = medium rare Thumb + ring finger = medium Thumb + pinky finger = well done. You will notice the give in the muscle on the palm and that is how all meat can be checked for doneness. Hope this helps.
I heard 45 minutes so I scrolled down to verify I heard right. Thanks for your comment; you just saved me from charred chicken and from having to clean a badly stuck-on grill !
Thank you Chef for letting me know the correct technique and method.I am very glad to learn various other things related grilling tasty food.Do you provide any public live webinar in any case...So that I can get more exposure to things related cooking.Once again thank you so much.
According to Weber's site www.webergrillrestaurant.com/5-basic-skills-every-grilling-beginner-needs-master/ medium heat is around the 350-450 Fahrenheit range.
According to Weber's site, www.webergrillrestaurant.com/5-basic-skills-every-grilling-beginner-needs-master/ medium heat is around the 350-450F range. Direct heat means to cook directly over the flames.
Thanks for watching! Here's a link to the full recipe: www.myrecipes.com/recipe/lemon-oregano-chicken-breasts
@Steve Berman my only question as well. Only thing he never said too..come on brother, could have gotten a solid 10 but now it's a 9 because he doesn't say what temp
RUclips, where I come to learn the things my dad should have taught me.
+J Fleming
Your not alone lol
+Erik Rudd Amen to that brothas
lol yup
+J Fleming Same.
i feel sorry for you guys...
I can close my eyes and imagine Manny from Ice Age giving me instructions.
JF Maldonado You are a genius and now I can't unsee it
JF Maldonado 😂😂😂
He sounds like Ray Romano
Ray Romano lol
I hear Kermit The 🐸
Never seen this feller before, but i like his style, to the point and informative
I agree. All the info without sidetracking. 👍
I’ve always found chicken to be the hardest thing to grill, because you can easily dry it out, but if you undercook it, it’s not like you can eat a more “rare” chicken. Basically the margin for error is so slim compared to other meats.
Grilling perfect chicken breasts with the voice of Ray Romano. XD
Thank god someone said it
John Doe Yes yes, I can only recognize it while reading your comment XD
John Doe Do you enjoy chicken? Even if you don't you can enjoy it now with these delicious recipes. Search for 25 Simply Amazing Chicken Recipes on amazon
John Doe MrCoffeekelly You wanna try this at home then let's buy something useful for that.
www.amazon.com/Barbecue-Instant-Digital-Thermometer-Basting/dp/B00UF1L26A/ref=pd_bxgy_79_img_y
Love Ray Romano! (And ckn)
This marinade is amazing. I've been putting the chicken in a ziplock with marinade instead of brushing it on. A++, dude handed me a real crowd pleaser.
Great to hear!
"Don't fiddle with the chicken!!!!!" 😂😂😂😂😂😂😂😂😂😂😂 Great video, and the marinade looks delicious!!! I have to give that a try.
I fiddled with it, wasn't pretty
Guy knows his shit.
He didn't say how many minutes after he flipped the chicken only the first time when he placed it he said 5min lol
2 thoughts on this style;
- I never close the lid until I flip. I find the chicken starts cooking on the topside (broils rather than grills)
- I use a slightly higher heat and turn the chicken 45-90 degrees to get cross grill marks
With that said, the marinade looked outstanding
I cooked mine a little hotter, too, and I closed the lid. Will do the cross hatched grill marks next time. I do it on steak all the time. And yes, the marinade was fantastic!
Thank you both for the high praise on his recipe. I will try it tonight.
I've made your marinade twice this week thats how good it is. I didnt have oregano so skipped it and still delicious.
Fantastic advice. I used a basic oil and paprika seasoning and it worked perfectly. Dont forget to let the chicken sit, covered in foil, for 5 to 10 minutes.
I accidentally fiddled my chicken
Greg Gammago at first I read "I accidentally diddled my chicken" lmao
I accidentally chocked mine.
I thought it said fingered
You fool!
Ok, I grilled this tonight and it's fantastic. Honestly some of the best chicken I've ever had. Thanks for the recipe!
Loved the video. Who knew Gabe from the office and Bob Saget's kid was such a good cook
Thanks for the great and straightforward guide! Doing this right now and getting great results, even as an amateur :) - Especially the part about not fiddling with the chicken at first and letting it get brown in order to reduce stickiness is a great tip!
I notice he did not beat his meat before grilling. Beating your own meat not only give you more tender meat , it also gives you a pleasurable experience.
LmfAooo
When I was a kid, I got hollered at for beating my meat! 😅
I never use a meat thermometer when I cook meat. I don't like poking holes into the meat, but instead, I use your technique that you demonstrated. Very good video. Two thumbs up from me.
Great video! Gals it was only 4 minutes because I didn’t have much time. Love the trick by poking the base of your thumb. My chicken turned out perfect and the marinade was a huge hit, too! I’d say we hit 100%!
Here's a tip using your fingers...
Pointer finger and thumb = rare
Swear finger and thumb = medium rare
Ring finger and thumb = medium
Pinky finger and thumb = well done.
I swear by this method. Thank you Steven Reichlin.
thanks... for the first time in my life, i grilled perfect chricken breasts tonight without turning them into hockey pucks.
Good tips. They can get a little dry. That marinade sounds excellent. I usually cook most things at about 350 on mine. Sometimes i may start a little higher, 400-425, for searing and good grill marks, then turn it down.
yes yu can. get a small propane grill. im looking for one too...its 59.00 dollars on amazon
This grill is the right size for two people works very well.
This was very helpful! This guy reminded me of Ray Romano, from Everybody Loves Raymond. This is going under my favorites. Really great tips and we're gong to try his recipe. Thumbs up. We tried it and it was DELICIOUS! We did 8 minutes on EACH side. That's it. And we made sure not to lift the top or fiddle with the chicken, until that 8 minutes was up.
I try to cooked it, and my boss told to me its so good and nice grilled chicken ... thank u for sharing your recipe : )
Thank you so much.
I'm 13. I cook a lot. I did this and my parents lived it
Awesome! So glad to hear it!
Nice dude! I'm 29 and trying to figure it out haha
Thank you for posting the marinade ingredients here. This marinade is top notch!! Unfortunately, the link now directs us to a different recipe without paprika, and it's for a whole chicken.
Those look AMAZING!!!!!!!!!!
Fabulous - the recipe for marinate and how to grill chicken breasts is the BEST. Such a great flavor and chicken is so darned moist.
Just made this and It tastes awesome! Thanks for the recipe!
I bet this guy SLAYS house wives in his neighborhood
On my gas grill I noticed I need to keep the heat closer to High than Medium as he suggests to get it done in 10-12 minutes. Works great though, every time. Thanks!
Found on the "myrecipes" site: Marinade:
¼ cup extra-virgin olive oil
Finely grated zest and juice of 2 lemons
1 tablespoon dried oregano
1 tablespoon minced garlic
2 teaspoons paprika
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
“Don’t fiddle with the chicken” - pretty solid life advice as well
At what temperature did you cook the chicken?
You can poke on your hand to determine doneness all you want. Without knowing exactly the internal temperature of the meat, you don’t know if it’s really under cooked, over cooked, or most importantly, if it is actually SAFE to eat.
Thank you so much! I just tried it and the chicken is so unbelievabely good 👍
I'm actually doing this now, hopefully it comes out great
Thank you Chef
Good video but could have used some specific temperatures instead of just guidlines such as medium heat.
Looks delicious , can I use a grill pan in the house on the stove?
I wish you had said what temperature you like keeping your grill at for chicken breast.
This is great. Im ready...
Kick ass grill too
This guy is really proud of himself
Marinading this now, wish me luck! But I have a lopsided 15 year old Weber charcoal grill
How did it turn out? I too have the exact same grill and it's lopsided.
@@daBEAGLE1017 nice! I can’t remember, but his grilling tips are spot on! I still use the tips but try different flavors
@@zomni1 all great chefs use techniques from different recipes.
You can put canola oil on the grill to prevent the chicken from sticking to it.
What if you have big pumped up drummer thumb meat? When I do that it feels like really really dry rocks lol thanks for the videos!
Rock on!
I am so glad I watched this. Very informational for a beginner like me.
So initially let it sit for 45 minutes?
What temperature do you use?
you sound like Ray Ramano
man that marinade looked good
Well.....I followed your directions, except for the marinate. I used the olive oil of course but I used different seasonings. Food sticking to the grill ruins everything. I'm always careful to prevent that. I took your advice and did not move the chicken breast until I turned it . I thought sure it would stick, but it didn't. Zero stickage! 10 minutes on medium. I used the touch method to determine doneness. That was the best grilled chicken breast I've ever made. So moist, tender and delicious. I'm gonna grill chicken breast more often. Determining cooking time has always been a source of frustration for me in the past. Since I've been using the touch method, I get great results. I can touch the meat and I'll say....."It's not done." Or...."It's done." You made ME.........A better griller!
10 minutes on each side?
Edwin....10 minutes total. He recommended 8 to 10 minutes.
Awesome stuff
Thanks - was looking for some tips on first time grilling chicken
Nicely cooked. good job
thank you thank you looks simple & i will try this week
How much on each side
Minutes *
@@42luke93 @42luke 5 minutes on first side and approximately 4 on other.
To make sure it's done use the finger poke test where you touch you thumb to each finger and squeeze the base of your hand under the thumb above the wrist.
Thumb + pointer finger = rare
Thumb + swear finger = medium rare
Thumb + ring finger = medium
Thumb + pinky finger = well done.
You will notice the give in the muscle on the palm and that is how all meat can be checked for doneness.
Hope this helps.
I heard 45 minutes so I scrolled down to verify I heard right. Thanks for your comment; you just saved me from charred chicken and from having to clean a badly stuck-on grill !
45 minutes?
Thanks meant for providing like very good subject matter.
i just made this was sooooo good!!
Thank you. I wish I would have learned this before, but I'm trying to catch up and cook at home more. Much appreciated.
Great easy tips
Can you do a video on how to make that marinate sauce
Sleepy Lovee its in the description lol
Simrah Ahmed is it ? I didn't know thanks
Thank you for the tip!
Great grilling tips and delicious looking chicken!!
How long have you cooked it on each side? Thanks
You'll want to cook around 4-6 minutes on each side. Here's the recipe: www.myrecipes.com/recipe/lemon-oregano-chicken-breasts
@@myrecipes
Thanks. Is it the same for double sided electric grill? Thanks again
Thank you Chef for letting me know the correct technique and method.I am very glad to learn various other things related grilling tasty food.Do you provide any public live webinar in any case...So that I can get more exposure to things related cooking.Once again thank you so much.
Tried it sooo yum
Awesome video
Well presented. When I cut into mine, The juice squirted out! HOME RUN!
Is there a reason you dont oil the grill before putting the chicken on it ?
He also sounds exactly like Nathan Fielder
Josh F yea he does holy shit
its written in the video description
great page easy to follow i,m top bbq in the family & my weber is the best bbq i ever
had easy to cook & clean thank.s for all your tip.s
Thank you.
Thanks for the recipe! Can't wait to start grilling.
Well done sir...
To make sure it is cooked to perfection I simply use my Weber thermometer
Thank you for your lovely instructions it helps tremendously!!
Wow looks good I think I might just try this!
Do you clean the grates before adding another batch of chicken if you have some caking up from it sticking
Concise and informative. Very nice instructional video.
Thank you!!! I am going to get some chicken breasts.
what is the temperature of bbq for the 45 minute duration?
According to Weber's site www.webergrillrestaurant.com/5-basic-skills-every-grilling-beginner-needs-master/
medium heat is around the 350-450 Fahrenheit range.
This was the best instruction video. Im a terri le cook but im learning. Your tips were so helpful! Thank you!
A VERY GOOD VIDEO AND NOT CONFUSING EITHER, I WILL NOW GRILL MY CHICKEN BREAST THAT I BOUGHT FROM WALMART WITH CONFIDENCE. THANK YOU.
i had tried this recipe, but with frying pan. it's delicious too. thank you :)
Awesome!
Excellent tips & explanation. Out to grill some chicken with your marinade. Thanks!
my tip is squeeze some lemon juice while your meat is cooking it will keep the chicken tender
Love this!! Awesome to the point and very helpful!!!!
Same procedure for my Weber charcoal grill?
at the end he said it had "smokey grill flavor". No smoke on a gas grill. might as well use a skillet.
looks amazing
You can tell this man really knows his cooking. Me like...
How hot should be the grill? What temperature
According to Weber's site, www.webergrillrestaurant.com/5-basic-skills-every-grilling-beginner-needs-master/
medium heat is around the 350-450F range. Direct heat means to cook directly over the flames.
Thanks very good info.
Very Helpful
Thank you chef jemie