Kenji’s Secret for the Juiciest Chicken Breast | NYT Cooking
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- Опубликовано: 22 дек 2024
- Get the recipe: nyti.ms/3HsLprS
J. Kenji López-Alt uses mayonnaise as the base for nearly every marinade he makes, whether cooking on the grill or in a cast-iron skillet indoors. The magic of mayo is that it helps other marinade ingredients spread evenly across the surface of the meat, delivering more consistent flavor, while improving browning. Kenji’s recipe, which he walks us through, will work with nearly any marinade: You could use pesto, salsa verde, bottled barbecue sauce, jarred Thai curry paste, teriyaki sauce or mole, all with equally delicious success.
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Get Kenji's recipe for Mayo-Marinated Chicken With Chimichurri: nyti.ms/3HsLprS
Microplane the garlic instead of pounding.
Except you put the ingredient amounts for the Chimichurri behind a paywall. Thanks a bunch! 👍
Anyways, here they are for anyone interested in actually using Kenji's recipe:
In a bowl, combine...
- ¼ cup dried oregano
- 1 teaspoon sweet paprika
- ½ teaspoon red-pepper flakes (more or less to
taste)
- ½ teaspoon ground cumin (optional)
- ¼ cup fresh oregano leaves, finely minced
- 1 tightly packed cup fresh parsley leaves, finely minced
Let rehydrate in ½ cup hot water for about 30 minutes, then season with...
- ¼ cup red wine vinegar
- 8 garlic cloves, ground and emulsified with a pinch of coarse salt and 2 tablespoons olive oil (it need not be extra-virgin, but it can be), plus more as needed
- salt and pepper as needed
@@GuitarCeas Thanks. The paywall is typical of NYT, not Kenji.
@@GuitarCeas From the video: The fresh oregano and parsley are not meant to be rehydrated, just dry oregano leaves. After the dry oregano leaves have sat in the boiling water for 30 minutes, everything else can be added to the bowl.
Kenji is the one of the most non pretentious cooks online. Guys a well versed chef and isn’t above using normal ingredients in his cooking. Helps follow his recipes.
he is awesome
I've been following him for more than a decade. He has contributed to the growth of so many home cooks. He's a living treasure and I trust his taste and techniques! Solid stuff.
I like the fact that he will make small mistakes and carry on, just like home cooks do. He also makes it clear that there are acceptable variations to what he is demonstrating. Low ego with great skill and knowledge is a winning combination.
@@edwardadams9358not to mention when he uses obscure or semi expensive ingredients he gives cheaper/more widely available alternatives. His carbonara video comes to mind where he says if you just have bacon, some might say it’s wrong but as long as you enjoy the food that’s what matters
Agree💯 And he often explains the "why" regarding the chemical reactions during cooking/food prep/food storage/etc. So any science nerd should be stoked about Chef Kenji's recipes.👍🧪👨🔬
Have been following Kenji for years and just love seeing him still doing incredibly insightful and helpful things that are adaptable and approachable.
Kenji is just so... certified. whatever he says I will believe. I love his videos hes got such a presence
jesus
hopefully not his whachy political views! He is a great chef and I respect that.
Huh? @@beepboopbleep3695
Which are what?@@braddoell726
@@braddoell726 I've been following Kenji for awhile and I'd wager that I've seen roughly 90% of the videos he's posted in the past 3-5 years. I agree he's a great chef, and even greater educator. However, I can't recall him being particularly political; more just an advocate for treating others with kindness. When have you heard him expressing whacky political views?
A lot of Indian food uses yogurt in the same way. And it has the added benefit of tenderizing the chicken.
True, a technique I use quite a bit, never thought of the parallel. And less egg taste where it's not wanted, to boot ;)
Yooooo I forgot about that, whole greek yogurt also has more protein and less fat than mayo.
yes we use yogurt in marinades in turkey as well.
@@OldManJenkins69the fat is a big part of why you want the Mayo in the first place though
Mmmmm I want butter chicken
Kenji is the man! One of the few chefs on youtube whose recipes you can copy and they'll turn out just as great as in the videos.
I've been using this technique since the article first dropped a few years ago, and find it works great in a heavy skillet indoors (no grilling in my Brooklyn apt). I've used it with blackened seasoning (Cage brand), berberé, muchi curry, korean barbeque (gochujang and gochugaru), harissa (DEA) and preserved lemon (NY Shuk), etc., mostly with chicken thighs. I think it's spectacular.
I've kind of been doing it with everything, too - Thai curry paste is one of my go-tos for this approach.
@@Snark218So cut the paste (bottled?) with mayo, marinate for 4 ish hrs then pan sear like in the video?
@@MadLadsAnonymous exactly, except I grilled it. Whisked the curry paste together with mayo and some lime juice, marinated, then grilled, turned out awesome.
@@Snark218 Preference for the brand of curry paste? Is it red? Green?
@@MadLadsAnonymous Maesri comes in a can, I like their green and Penang curry. But Mae Ploy is fine, and you could use almost any color/variety.
There's just something cool that happens anytime you build a sauce for both marinating and finishing. It's like the cooked and raw flavors reinforce each other- greater than the sum of it's parts for sure.
The level to which I like J. Kenji Lopez-Alt is unreal. This man. ❤
The mums of my Russian friends from school always did the mayo coating and I loved it! It was completely new to me and I was a bit confused when I saw the mum is coating everything with mayo before cooking.
They also did a porkbelly bits and potato oven rost and coated it with mayo. They also add quarters of onions to the mix. It was so delicious and easy
Indeed, it's so interesting to see this old homecooking staple technique from across Eastern Europe catch on in the US with Kenji, Ethan Chlebowski etc. spreading the word
Мясо по-французски"😂
Kenji has brought a sense of joy and gratitude for food in my life I never could have imagined
Almost otherworldly to not hear the "guys, gals, and nonbinary pals" line. What a brilliant mind and fantastic human. Glad to see him here!
Been doing this on fish for years to get a good crust without burning. Really excellent. Also not for nothing but if you have an immersion blender, you can make your own mayo and it takes like 90 seconds and costs pennies on the dollar vs store bought. Not to mention you can flavour it however you want with garlic/lemon/pepper/whatever.
The first time I made mayo myself it was because I needed it and didn't have any. I found Kenji's video where he made it with an immersion blender and now I make it homemade all the time. Tastes so much better.
This guy is just so chill. I really enjoyed this video.
having the whole family participate in cooking is really great for health and well being!
What if we're cooking meth?
@@constablekohler well someone has to train the next generation
@@GatorAidMedical lol indeed
Props to Ethan Chlebowski for introducing me to mayo based marinades. Super easy, carries a ton of flavor.
I don't think Ethan invented it but I remember that video. Kenji has shouted out Ethan before, I remember he did it for the pickled red onions.
He (Ethan) could be better at giving props to the chefs he gets ideas from.
@@stevenjacobs2750 The dude literally cites all his sources
@@helpfulcommenter that is a weird assertion for a couple reasons. 1. He clearly ripped the mayo chicken thing from Kenji and then doesn't give him credit in the video. 2. If he doesn't give credit to places he is ripping recipes from, how would you even know?
Ethan the 🐐
Have sworn by mayo marinades since watching one of his videos about it
4:18 Kenji is so used to clapping whenever there's a cut haha
Such a good catch!
no way, that was hilarious to see on replay. amazing catch!
Just looking at his hands like “Oh shiii wtf do I do with these things now?!?”
Same with the slight pause after his intro - he's not used to having to say his full name
I'm glad I'm not the only person who caught that. Also, he's trying to reign in the dad joke impulses that usually are allowed free rein on his channel. 🤣
We have been doing this with skin on salmon filet`s on the grill for any number of years.You can add whatever you like in the mayo.The grill must have a lid to create a beautiful golden brown crust since there is no flipping the fish.Can`t wait to try this with chicken and other meats.Thanks Kenji.
How have I been cooking for 45 years and never even heard of a mayo marinade?
Looks like the perfect solution for non-burning marinades I've been looking for. Thanks!
Mayo on my thanksgiving turkey was a game changer. Thanks to Kenji (and Kevin Bacon) for that!
Kevin Prosciutto !!!
Awesome to see Kenji showcased on the recent NYT Cooking videos!
It is insane how good of a cooking video this is…. Definitely top notch
Kenji been cooking your chili recipe for all my get togethers this past year thanks! Glad to see him on this channel.
I'm not a fan of mayo, but when I cook with it, it really shines. Will definitely have to try this!
Serious question: is it a matter of taste, texture, or something else?
mayo's smell and taste out of the jar is disgusting but when mixed in with other ingredients whether on a burger or cooked with meats etc its alright. when its the only sauce put on any sandwich/burger/hotdog its a bit of a problem though.@@pretendtobenormal8064
I learn something every. single. time. I watch a Kenji video. Love this dude.
Love it! Seems similar to tandoori chicken except with mayo instead of yogurt.
I coated cod with mayo then rolled in cornmeal for fish tacos last night. Worked really well.
It's great seeing Kenji do his thing with some better production values. Nice work JKLA and NYT.
Dang this is my favorite new cooking channel. Awesome recipes and great presentation.
Damn if Kenji isn’t the most likeable guy on RUclips! Great recipe & instructions, as always.
Classsic Kenji casually slipping in that Mayonade joke.
As a Portland native it’s so dope seeing Kenji getting his props. Solid guy. Amazing chef. Good soul.
I love how Kenji doesn't just show the recipe being made, he explains with a scientific approach why he's doing it that way.
I've used mayo for a topper on salmon fillets to add moisture, but not chicken like this. This one goes in the recipe book! Once again, thanks for a great clean and concise video.
Would this also work using a dry rub in place of the marinade? If so, what ratio is recommended?
I've been cooking for years, even bought Kenji's book but somehow I missed that technique! Will try at the next opportunity.
Kudos to the writer / editor. Great little microcosm of all things kenji in one video.
I don’t know how long mayo-marinades have been a thing, but my mom used to put mayo on my grilled cheese to get it crispy. She always made the best grilled cheese.
Kenji ist the best! More please! Thank you.
I like there simple techniques videos. Just focus on the one thing and get good at it, sides for another day.
kenji is the goat still love his cooking advice!
Kenji's Secret Technique for Achieving the Juiciest Chicken Breast Using a Unique Chimichurri and Mayonnaise Marinade for Grilling, Roasting, and Pan-Searing
0:11: 🍗 Enhance chicken with a unique paste for juicier results.
0:32: Making a classic Argentinian sauce with rehydrated oregano and salt water.
1:21: Creating a paste of garlic and olive oil using a mortar and pestle.
1:49: 🍗 Juicy chicken breast marinade technique using chimichurri and mayonnaise.
1:49: Emulsify chimichurri with mayonnaise for marinade.
2:01: Let the mixture chill for 20 minutes.
2:15: Rehydrate oregano and add fresh herbs, vinegar, pepper, and salt.
2:47: Adjust seasoning and use as a sauce or marinade for chicken.
3:18: Cut teriyaki sauce with mayonnaise to prevent burning and distribute flavor evenly.
3:47: Slather marinade on chicken cutlets before grilling.
3:55: 🍗 Juicy chicken breast secret using mayo marinade for flavor and adherence, suitable for grilling, roasting, and pan-searing.
3:55: Mayo marinade adheres better than oil
4:10: Rest chicken for 4-24 hours for best flavor
4:28: Works well for grilling, roasting, and pan-searing
4:49: Use cast iron for pan-searing and preheat properly
5:14: Mayo creates a crusty coating on the chicken
5:26: Gently move chicken around the pan for even cooking
5:35: 🍗 Juicy chicken breast cooking tips
5:35: Move meat around while cooking
5:45: Cook chicken to around 150°
5:59: Let chicken rest for 5 minutes after cooking
6:10: Trust thermometer and visual cues in recipe
6:38: Let meat rest to equalize temperature
6:52: Higher temperatures lead to less viscous juices
7:02: Wait before cutting meat to avoid losing juice
7:07: 🍗 Juicy chicken breast secret and flavorful chimichurri recipe by Kenji.
7:07: Letting meats rest for juiciness after cooking.
7:45: Enjoying dining alone and savoring the taste.
8:01: Mayo enhances flavor without burning the sauce.
8:17: Extra cherry used for additional flavor.
8:28: Find recipes and articles on nyt cooking website.
An easy way to add even more flavor and a nice side dish/condiment is to add some thinly sliced onions into the pan after the first flip. They will absorb all the flavor from the marinade and seasoning that fell of the chicken in the pan. The onions softening/caramelizing will also aromatizing the chicken with a beautiful onion smell.
I love this. Kenji nailed it--as expected.
would this marinade stand sous vide for 2hrs?
0:13 he knew what he was doing
Dude's deep in the closet. He wants it
Don't we all 😏
I’m a dark meat guy, but you have me drooling over here! I like the mayo technique!
I can watch Kenji videos all day…
Can anyone ID the mortar and pestle?
Thoughts on pushing the marinade longer than 24hrs? Would it get weird? Could two days work?
Used boneless skinless thighs, what I had on hand, followed til marinade then covered in breadcrumbs and baked about 25 minutes at 400. Delicious. Going to try grilling tonight.
Eye-opening, as always ~ thanks, Kenji🙋🏼♀️🌸
Yum 😋 this with his crispy potatoes are a perfect combo 😋
Plus chimichurri on roasted potatoes is [chef's kiss]!!!!!
Gracias Chef Kenji
You never disappoint.
Gonna add mayo to my homemade Harissa sauce and marinade beef steak to make it like a New Mexico Carne Adovada.
There's a reason chef after chef online pays reference to "this recipe courtesy of J Kenji Alt" . He's the man.
This explains why Ranch marinated Chicken works so well, although that is Mayo and Buttermilk, as the taste in that is always better than just cooking chicken and adding ranch after.
Does this count for indian recipes like Tandoori chicken or tikka masala? Or will it change the flavor too much?
Back home in Lebanon we use yogurt as a marinade w a little olive oil .
Where is this mortar and pestle from? Anybody? Thanks!
What about marinating in Greek/strained yogurt wouldn't it have a similar effect?
If I don't have red wine vinegar, could I substitute it for something else?? Also I love having Kenji on here, such a fantastic chef to watch!
Just buy some, it's like 99 cents
Lemon, Apple Cider, even brown/white would work fine - just don't use balsamic unless you know what you're doing.
Any vinegar
@@maryandchildit is definitely not 99 cents…
Kenji videos - this is the way.
cooking class and a science class at the same time. awesome video just like always
Kenji is the best!
My stubborn dad gets offended when I talk about marinating with mayo, since he used to be a meat cutter for so long. He's never heard of it, so he refuses to try anything he doesn't understand, and just decides to talk bad about it. At least I'll be able to have more to myself whenever he's around. Love this recipe. I never thought about putting chimichurri on chicken! I thought that was just a steak thing.
Kenjis Alt is to the right. Only time you’ll see that at NYT.
I see you don't read the nyt.
I honestly always thought of a Chimichurri as salad dressing put on meat. Like the basic recipe for a salad dressing is 2 parts oil to 1 part acid/vinegar with some herbs mixed in and a drop of mustard to bind if you like. And that's what Chimichurri is without the mustard.
The plate he is using to eat towards the end, can someone tell me where to buy these or what these are called please?
Kenji is a blessing.
Interesting concept - definitely going to give this a try. Curious if the taste of the mayo hangs around though or is it all cooked away?
It cooks away in my experience, you can't taste it.
1:35 time out. Have I been doing it upside down this whole time 😂
Kenji is extremely knowledgeable, technical and precise. He is also charming and affable. I always enjoy his presentations.😊😊
+1 for going for 150 degrees. This is the temp GOOD restaurants shoot for.... not the FDA "recommended" 165, or whatever. The difference is substantial.
Perfectly safe.
Does yogurt work well too? I have almost always used and seen people around me use yogurt for all marinades. Does it have any disadvantages as compared to mayo?
Try it out, but yoghurt and mayo are very different regarding what's in them. Mayo has more fat+egg inside which behaves very differently to the dairy based yoghurt when frying.
people use yogurt because it's sour and tick + for flavour, just like buttermilk, the acid will cook the meat even without a stove. The mayo is just emulsified oil. so it really will do something completely different and it won't alter the taste of the marinade.
mayo is like 80-85% oil and like 2% egg, and yogurt has 4% fat and then dairy (that has a lot of sugar in it and will burn just like Kenji said for the teriyaki sauce)
it's similar in a way that the herbs and spices will stick better to the meat, which is a plus like Kenji explained
Does this work with yoghurt instead?
amazing, gonna use this this week - was worried about cooking CB well, this should work awesomely
Can i add breading and fry it?
Totally! The mayo will certainly allow to breading to adhere, along with maintaining the moisture of the chicken 🐓
More of these Kenji vids please, I’m subscribing hoping for more
Mayo is just oil and lecithin from the egg. The oil helps distributing the heat more evenly preventing the sugars and protein from burning.
Kenji with the MAYO hack - as mayo lovers over here at One Mighty Mill, we love this. We would love for Kenji TO COME VISIT OUR STONE-MILLS!!! We'd love to host him at our stone-mills!! Our first stone-mill is located in Lynn at our Test Bakery and Mill. We have 3 more in MA and another 3 in NY. This past year we built 3 Mills in Northern Cali! We'd love to have you out for the day and share the stone-milled goodness
Hmm, I wonder what it will taste like if I add mayo to trini green seasoning/sofrito marinade for the chicken. Will try it. Thanks for the tip!! Same for the comments.
Looks yummy, making it today, thank you!
Mayo is magical. Never thought to add sauce to it. Great recipe as usual, Kenji.
Wow. I did not know about this technique. What a revelation!
Wife is allergic to egg so Mayo is not an option for me. Does non-egg mayonnaise work here? Are there other substitutions I can use
Just saw recommendations from another user to use yogurt
You could also try a vegan mayo. There’s a few good ones out there.
Doesn't thick yoghurt do the same thing ??
I've done this with yogert, it was delicious, I will try mayo next time❤
Hi Kenji, rather than mess with store bought mayo, could't it be done with olive oil and egg yolk?
Does it make a difference on the quality of the mayo?
absolutely. use actual mayo. not miracle whip
This recipe seems crazy. How is it that the mayo does not burn or scorch? I see it but I have never tried it. Must try it and see how it works out. Thank you.
Mayonnaise is an emulsification made of like 95% oil
Love Kenji
Might be the first cooking video ever done where "1 tbsp" was actually added (instead of like half a cup) when the instruction was given.
U did your thing. Always impressed 🎉
Is there a way I can do it without having to increase fat macros?
The mayo is really just the oil that you'd put on the chicken breast for cooking anyway, just emulsified with egg so that it sticks better.
When he said he would "come back in 20m or so to finish the sauce", I expected him to bring his hand to his head to cover up the camera.
Thank you for the tip 😊✨
Definitely have to try this mayo thing on a charcoal grill.
Did you ? How did it turn out ?
@@sauravbasu8805 Never bought a grill, unfortunately. And I lost track of this video until I got a notification of your comment. Thanks! I will let you know if I get around to it.
Very good idea thnx
I really like this guy!! 💯💯💯👍🏼👍🏼👍🏼👍🏼
6:00 true