How to Cook The Juiciest Chicken Breasts Of all Time
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- Опубликовано: 9 июл 2024
- The epic conclusion of Big Screen & Big BBQ, sponsored by Samsung. I'll grill some chickies while watching immortal guardians kick butt on The Terrace from Samsung (aka the best outdoor TV ever). Learn more about outdoor living with this beaut here: smsng.us/TerraceQLED
Be sure to watch Episode 1 here: • Mexican Street Tacos (...
And Episode 2 here: • Life Changing Grilled ...
Chicken breast is one of the most commonly purchased and cooked items in the American household and yet it's also one of the most difficult. Making a great chicken breast recipe isn't really as much of a secret as it is using the proper technique. Let's end the era of dry chicken breasts.
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Ingredients you'll need:
Stuffed Chicken-
3 slices prosciutto
2.5 tablespoons (35g) olive oil
4-8 leaves fresh sage leaves
handful of Italian parsley
zest of 1/2 lemon
truffle if ya got it (phat grating)
Sous Vide chicken -
Sous Vide:
4 cloves garlic
1 shallot
Juice of 2 oranges
Juice of 3 lemons
Zest of 1 lime
Juice of 2 limes
1 tablespoon honey
3 tablespoons (45 ml) fish sauce
1/2 bunch mint
1/2 bunch cilantro
Splash of chinkiang vinegar
2 thai chilis rough chopped
3 tablespoons (45ml) olive oil 
Хобби
Alright alright. I know this was all on a grill and nOt eVeRYoNe had a grill. Totally respect that. I promise there is lots new stuff coming for everybody. You are loved, heard, and seen. Papa luv u.
I learned how to use an electric and charcoal grill over borentine so I can actually achieve this!! (Just with less cake)
@Aaron Liang [Student] lol same, I don't even have a thermometer.
i mean, most things you can do on a grill can be done with a sauce pan/sautee pan, especially if you're competing with propane lmao.
you tellin me every boh kitchen at a restaurant has a grill? maybe a flat top but not a grill. these recipes are tight, and easy as hell
Thanks baby
Gotta butterfly and pound that bih
Josh: Samsung what are you going to pay me?
Samsung: A TV and a black truffle, that's it
Josh: I do it
I’d do it
Pretty sure that was intentional
While I never have 50% of the ingredients (hello unemployed college student), it's entertaining af when Josh brings in the outlandish tools/machines/ingredients
Hi Estella, I hear you. I was also a student cooking with what I had in the fridge :)
You to look at the struggle meals videos with Frankie on RUclips
Makes me want to do this stuff once I graduate college
I want his toaster!! 😀😀
He's xtraa
Oh, right. The grill. The grill that I definitely have in my flat. The grill that I bought especially to grill chicken breasts. The chicken breast grill. That grill?
I feel you man
wrong leveeeeeer (feels bad man)
Uhhhhh, what grill?
Yup that one don't mess it with steak grill they are really similar
You bought a grill just to grill chicken breast???
3:32 Thanks Josh. I've been trying to figure out what to do with my extra truffles for the longest... 10/10
oh yeah, that truffle, that you definetely just have laying around. that truffle, fake truffle oil
Was anybody else confused by the order he was tasting the chicken at the end? He said he was eating the plain grilled chicken, but hr grabbed the one covered in marinade. Then later he grabbed the sous vide and marinated one, and say it was the regular grilled one?
Yea, so i guess the salt and pepper grilled one was the best?
I assume he used the marinade as the sauce for the plain grilled one and left the marinated sous vide chicken as is.
Was just thinking that
im glad i wasn't the only one who noticed that, salt and pepper for the win
I'm pretty sure he mixed up which was which. He definitely put the marinade on the sous vide plate, called the plate with the marinade the plain chicken, and ate it. So.... yeah. The plain grilled was the winner and the better way to cook. It's also the one that he left the bone in, no? So of course it cooked more evenly.
Perfect, now I can look at Josh’s cake outside with comfort
Josh, why are you making biscuits when you got all that cake?
Lil sus
Your all welcome I manifested this 😊😊😊
Hi! I’m Nikki and I am a certified executive chef with 6+ years teaching culinary school. No partnerships and endorsements on my channel, just real cooking and real answers to your questions!
@@NikkiTalksFood ok?
"Extra Truffle lying around"
*wheezing*
*in pain*
“I’m going to be trying the regular grilled one first”
*grabs sous vide chicken covered in marinade*
*SVE intensifies*
Hey dude, are you a cook or it's just a hobby?
I actually liked the marinade so much I put it on that one too. :)
Joshua Weissman ah of course all boobies deserve sauce :)
@@JoshuaWeissman the way you cook makes me horny for food
Is no one gonna talk about those gigantic garlic cloves?
Garlic cloves bigger than my balls
Walker Kelly same
He should have used SIX of them.
No, we're suffocated.
Thicc.
"So, are you good guys or bad guys?"
The Old Guard: Depends on the century
Joshua Weissman: Not good or bad but, I'm thicccc and cwispyyyy
What?
"Just take some of your extra truffle lying around"
Cause don't we all have some?
*Clicks, excited*
*Sees a grill* "oh"
Flash it in a cast iron skillet.
It's funny how everyone just goes to the comments right after clicking on the video.
*points finger at you*
:(
It's because they want top comments. However, their comments are trash.
fingerbottom I just went because I saw another video about the exact same topic yesterday and wanted to see if anyone else who watched it
Richard HP mood
actually i do it while watching him review what he made but yeah
1:11
Josh: do you wanna know what’s tough to eat ?
Me, an intellect : B-roll
*an intellectual
lmao an intellect
Many episodes ago I was shocked and appalled when you referred to sous-vide as a gimmick, because I love to cook with my immersion cooker.
I then saw you use it for the steak episode, and it made me happier because you fought back against the butter in the bag argument that is presented over on the sous vide everything channel.
Now now I see you using it openly to show it's absolute best purpose, cooking chicken perfectly. I have eight boneless breasts going in for six hours at 150° F in a moment and I feel that it is the only way to cook chicken breast anymore.
Thank you for that.
Is there a purpose to cooking them for 6 hours. Genuinely curious. I've watched and been fascinated with immersion cooking but haven't taken the leap yet.
Hi, I agree that SV is the best way for most everything and critical for chicken. While I normally do thighs, I even go lower to 145-148. You don't need to cook it more than like 2.5 hours normally to pasteurize. Why do you choose such a long processing time? Thanks.
@@leahrabeauxvezinat8871 Leah, SV is the only way to cook big proteins, and it makes the best corn on the cob also. Eventually you will any to get more than one circulator, so you can do proteins and vegetables concurrently. Veg's normally need much higher temps for cell breakdown, e.g. 185-195
@@tawpgk Thank you!
@@leahrabeauxvezinat8871 you're welcome! When ever you get one, and it's a special occasion, you will want to make a standing rib roast. It's perfect. Normally that would take 6 or more hours, depending on the size. Processing times are based on meat thickness mostly. While I would normally cook regular steaks at about 128F, for ribeye and rib roast you need to go a bit higher for medium rare like 137F so that the internal fat will begin to dissolve. Cheers and good luck!
"But do you wanna know what's tough to eat?"
Me: "B roll- i mean dry chicken breast"
Sorry chef
😂😂 that was me! Glad iwasnt alone
Josh: “first you wanna season it with just salt and pepper”
Me: “ok a rare Recipe I can actually make!”
Josh: “next you wanna break out your desktop particle accelerator and plop that THICCY CHICKY into it to really help bring out the flavor”
Me: “...”
Your telling me that you dont have your own personal desktop partical accelerator. Wow, what a noob
Lmao
Josh: the extra truffle you have lying around
Me: is my wallet a joke to you
Alternative title: how to * Grill* the juiciest chicken breast of all time.
“Sicko mode garlic” made me very happy 😂
Another day of asking Joshua to recreate the best childhood pasta, “Chef Boyardee’s Ravioli or spaghetti”
This video literally made my day 😂
Thank you for your wonderful humor and entertainment like always :)
I'm new to baking/ cooking... and you're literally the only youtuber/ cook/ baker I fully trust and follow. we have the same taste buds + you're my spirit animal.. KEEP UP THE GREAT WORK 👌🏻
Idk if I can trust that these are the “juiciest” chicken breasts when you only give them 7’s and 8’s. 🤔🤨
Absolutely love your commentary my dude! Keep up the great vids!
Like.. I know I'm not gonna use the recipes, but I still watch because he makes me laugh. Thank you Josh for making cooking fun.
yeah we have that black dirt rock truffle lying around
*leftover
Do you ??
@@paulpatrascu9043 nah
“now while the pan is still nice and hot go ahead and toss in four to eight l e a v e s. . . .
of fresh sage”
*Hey Josh... For perfect cooked chicken especially grilled I suggest a wireless thermometer set a degree or 2 lower than your desired final done temp. With carryover heat you'll be golden!*
Oh my gosh, you're a god send lol 🙌 I JUST got done making your macaron recipe (they're resting right now), and now I want to make chicken breasts for dinner, so I came right to your channel 😂 THANK YOU THANK YOU!! Your channel is AMAZING! ❤
Ah yes, truffle, the leftover truffle that I definitely have lying around like everyone else
You are without a doubt, one of the most talented chefs on RUclips with a plethora of knowledge and tips, but can you equalize that intro audio just a smidge my guy
Yes!👏👏 This is the chicken breast video I was wanting since I started watching this channel! Thank you!! I’d love one that shows us how to make juicy chicken breast on the stove 😎
Hey Josh, don't forget about yourself while trying to please other people. I've been watching your videos since your Cooking Isn't That Hard/How to Cook Steak video and you're one of the reasons I was prompted to buy myself a sous vide and ditch some of the shortcuts I used to take while cooking (I only ever use fresh squeezed juice now and never, EVER use garlic that isn't fresh and the difference in taste is impossible to miss. Keep cooking whatever you want to cook. You're doing amazing, man!
I can hear the 🅱️ emoji when he says 🅱️oneless
What a🅱️out 🅱️ ROLL
I'm glad I wasn't the only one!
"But do you wanna know what else is chickeny and moist?"
Nope... No, I do not.
BRUH 2.3 MILLION SUBSCRIBERS, OMFG. LITERALLY SO PROUD OF YOU HABIBI, YOU HAVE GROWN SO MUCH OVER THE LAST YEAR!!!!!!!
Petition for Josh to partner with Samsung for all videos I know now it's not going to be happening right now but at least we have this amazing BBQ and grill series. I love your content
Josh do be teaching how to get that “ *JUICY* *JUICY* ”
Lol
I eat that lunch
J Sal she keep that booty booty
Hey josh just wanted to say I’ve been subscribed for a few months and I really love the recipes you make! I recently tried your chicken Parmesan recipe and was blown away. Keep up the great work!
*Thank you for the wonderful video. 👍👍👍*
Love your videos, keep it up!
“Sous vide is the pinnacle:” 8/10 🤷🏻♀️
I think I understand Josh now
I agree sous vide is a good way to cook chicken to retain moisture, but why? where’s the explanation of why you would choose sous vide over another cooking method?
I love how he’s casually chilling in his pool with normal clothes on as if there no water in the pool 😂😂
Just what I needed!
Just out of curiosity, does anyone know where Joshua gets the music for these videos? Is there a database or a site that has them? I can’t help but love the rhythm of the background music and I may want to use them as well. Thanks!
Im using Thickey Chickey as my wifes new nickname! Thanks Brother!!!
01:55
you say „toss it on the hot side“ but show how you put it on the lower temp side. I am confuse
Lol nice catch! I don't understand that either.
Aight this is goals...eating perfect chicken in a pool with an outdoor tv
Lol the remote with the spatula attachment thoo😂😂
UMM. I NEED that re-spatu-mote 😂
I don’t care about the context, the words ‘Juicy’ and ‘Breast’ belong in the same sentence. Period.
THANK YOUBI NEEDED THIS
I love the style of these videos. Weissman is goated
I saw The Old Guard a couple days ago and it was alright, a bit gory for me but it was pretty good.
I also saw it, and I thought it was a cool concept but I think they could have done better
so was it alright or pretty good?
The fight scenes were easily my favorite parts
max mustermann it was alright in my opinion. The fight scenes were really good
Can we have some college friendly chicken Josh? Coz we are definitely your biggest viewerbase and these kinds of recipes without a manageable alternatives leave us kinda stranded xD
Definitely would love to see that, for sure ❤
Check out Adam Ragusea, he has tons of simple recipes with accessible ingredients Also, a bunch of them are designed to dirty just one or two pans.
THANK YOU from Portugal!! 😁👌👍
Every time I watch one of your videos, I cant help but think that your a perfect mix of the RUclipsrs binging with babish and paymoneywubby.
It's almost midnight here in the Philippines and I'm watching this
Ayee me too!!
Same
awit magpuyat ng gutom😂😂
Nagluto akong hotdog lol.
its 9 am where im at
1:10 - 'do you wanna know what's tough to eat?'
Me: ... B-roll?
A very simple way to cook juicy chicken breast at home is to salt and pepper boneless skin on breast, sear them on both sides at high heat in a bit of oil in an oven proof pan, and then place in an oven at 450 degrees. Pull the chicken out at 160 degrees because the pan will continue to cook the chicken when it’s out of the oven. When it finally reaches that temp after 5-10 minutes, take the chicken out of the pan, and onto a cutting board. Make a sauce out of the fond left in the pan with shallots, deglaze with wine of your choice (even whiskey or brandy will work). Add chicken stock, thyme, a slice of lemon, and crushed peppercorns then reduce the liquid by half. When reduced, mix in cold butter in small amount until sauce is nappe (thick enough to coat a back of a spoon. Spoon over chicken and enjoy.
The old guard is soooooooo good! This video popped up on my recommendations... definitely sending this video to my mom it’s gonna help a lot😂
Ight now i just need the "i dont own a grill" version
3:02 imma pretend like I didn't just hear you say "crispy"
2.3 M wow!
Congrats man you totally deserve it❤️
Been here befote 200k🙏❤️
Lmao the overdub was extra Josh today 😂
No one:
Absolutely no one:
Josh: "Take some of your EXTRA black truffle lying around"
Everyone: 👁👄👁
Chef: How the chicken?
Me: 6.952 + 🍗
Chef: 😑
Josh: Sous vide chicken
Me: Chicken in Ziploc bag with air squeezed out as much as possible, then cooked in hot water
This guy Can do anything!!
* *Cook with a little of comedy* *
Yeet
Ya Yeet
yeet
Shut up lazarbeam fanboy saying yet is gay
It is always"we won"
Yes. We're always winning.
Communism be like
I'm so glad that I have subscribed! I'm sure that this will a lot of yumminess!😊😊😊😊😍
I really dig the outdoor format.
Hi Joshua, I am wondering if you have ever cooked with vegan meats? I've seen debates about them online, I'm not vegan but I would be curious to see your take on them, whether they compare to the real thing.
E.g. seitan, tofu, impossible and beyond meats, etc
Seitan always tastes a little bit like bread. Tofu isn't meant to taste like meat, but it's damn good as tofu. Beyond tastes like a really good drive-through beef burger. Impossible doesn't even taste like it's made out of food.
Watching you eat in a pool is oddly uncomfortable.
Again I love the intro, opening the cabinet door!!!!!
The pool part was really extra 😂😂
He should do a series called “Non Dry Foods” against dry foods
Josh: *moves and escapes the motorcycle*
Plane: Hold my beer!
I am getting exponentially more addicted to this channel by the day
Joshua: But do you wanna know what’s tough to eat?
Me: B ROLL
my crush: "hi."
me: 4:04
Your a genius
I’ve been vegetarian all my life so why tf did I just watch this whole video? Oh nvm it was for the b roll
Lmao vegan nd watchin his videos all the time ..
Everyone :
Joshua : *posts a video*
Everyone : FINALLY SOME GOOD F*KING FOOD
This was definitely different, good stuff man
Ah yes josh, 3:34, the extra *truffle* we have lying around. Totally have lots of that...
RUclips recommended this to me because I just watched *Sous Vide Everything* cook a $50 chicken
That TV in the backyard was just a straight up flex 🤣
Josh and Babish always gets the weirdest unrelated sponsorships and I AM ALL HERE FOR IT.
"I'm hot"
We know, Joshua. We know.
I don’t like the words “Juicy” and “Breast” in the same sentence...
We could agree to disagree
I would love to eventually hear this, but i would never
Big milkers
Wanker alert
@@CodBoyLuva nothing better than juicy breast
This is the video I was waiting for. Please cover more essentials like chicken breast in the future.
Lol I was not expecting a tv ad on a cooking channel... I guess josh has gotta flex these days
truffle, sous vide, outside tv's and swimming pools? This might be one of the most out of touch and absurd chicken cooking videos i have ever seen. Josh I love your vids, but honestly feel like your not entirely sure who your audience is.
It happens to all successful youtubers. Money quickly distorts their reality and they quickly forget that most people can't afford what they can.
I've been getting the same feeling lately. Once he got sponsored by big brands, he seems out of touch.. I miss his old videos
This is the same man who made a video on how to cook ribs without a grill and suggested cold smoking your BBQ sauce. I think having an extremely inconsistent array of kitchen equipment is pretty much a thing for him.
Well Josh has been using expensive tools that most people don't have since he started 2 years ago. A bit more now than then but yeah.
The thing about cooking channels is that most people go to them just to watch people cook. A big example of this is guga foods (and sous vide everything) and binging w/ babish's binging series.
I think he only added the sous vide method for those who have it, but yeah, it feels quite disconnected.
He's preparing us for MasterChef, the fancy-schmancy ingredients are necessary
An "outdoor TV" is like the most ridiculous upper middle class useless gadget I've ever seen in my entire life
You ever watched your favorite movie under the stars?
@@danky-_-stanky4500 uhh... no?
I liked this video without even seeing it bcuz I know that it's gona be 💯 awesome
Grilling to 165 is overkill. You can use sous vide pasteurization chart to achieve safe cooking temp. E.g., chicken cooked to 150 only needs to be maintained at that temp for 3.5 minutes to be safe. So chicken cooked to 150 will most likely have already been at that temp for that long and given resting time and carryover the chicken will be safe and moist.
I eat so much chicken. I need a refresh in my chicken recipes. This recipe looks like it will help. Looks really good.