I like that you clearly enjoy your food whenever you taste test. In a medium that is so visual, I often feel like the person's reaction is over dramatized or too stoic. Your reaction is a perfect, "damn, this is good." There is nothing better than just the silence, the head shaking, the going in for more, and then the act of composing before you finally tell us what is so clear from your reaction.
I've found with chicken broiler method and a more generic seasoning blend (garlic, onion, red pepper, black pepper, salt, basically cajun seasoning) I can turn that chicken into several totally unique meals by basically adjusting the sauces I use. Double efficient if I make a big batch of rice at the same time. I can have chicken fried rice, tikka masala, burritos, and jambalaya all from one night of leftovers.
This is literally what I was looking for! High protein, low fat and carbs and quick meals to my cut diet. Made something similar today using the 3rd method and some tomato sauce based vegies (red pepper, fennel, scallion, broccoli). Thanks Ethan!
A pan sauce video would be great! It’s not something I’ve seen done before, and I bet lots of people (including me) could make use of it for both weeknight and fancier meals!
You can also check out Helen Rennie for pan sauces and homemade dark chicken stock which is great for pan sauces because of all that gelatine. No need for sauce thickener.
Just made the broiled chicken for the first time and wow, this is a game changer for me! Used a poultry seasoning and hit it with some tajin when it came out. Made a burrito tonight and doing a salad for lunch tomorrow
I've been having chicken thighs with the mayo marinade for a few months from one of your previous videos, great recommendation. I just use light mayo with some pre made chicken spice (paprika, garlic powder, onion powder) works pretty well.
Great stuff. When I debone thighs like this I throw the bones in a pan of water on the stove as I go. It's a real simple stock but has a ton of gelatin and is great for the next day's pan sauce.
I enjoy your your youtube channel. I like that you actually teach how to cook instead of showing how to follow a generic recipe. You provide a base of knowledge and techniques for home chefs that allows for growth and experimentation. I look forward to more of your content.
The thighs cut into small pieces and blasted are so easy and amazing. I did that the other day and threw some green beans and rice into a bowl with soy sauce. Simple, healthy and delicious
7:30 This is a huge reason why I love your channel - while you do provide specific recipes, you also provide general cooking insight and quick suggestions, encouraging to try different things.
I have used the broiled chicken for a chicken shawarma type recipe with onions and carrots. Spreading the ingredients evenly on the pan so the steam escapes is key. With small bits it is better to go as high heat as possible to get the crisp you want. The pieces should be small enough that you will cook the chicken all the way through by the time the crisp is good.
The 2nd method is my fav by far, it’s honestly crazy good. I do a bit of oil instead of mayo though, sambal oelek, garlic clove, onion powder, cumin, paprika salt and pepper.
Never heard of the broiled nuggets technique before, been having trouble getting crispy dry thighs recently and this easily solved my issue. Currently eating a bussin quesadilla and its all thanks to you Ethan.
Hi, just wanted to say that I appreciated the different segmentations. I find myself 30-minutes past when I should have eaten, and my brain starts to shut down. Having an easy and fulfilling recipe that can be done on autopilot is kind of crucial in those moments. My go-to has just been fried eggs and salad (ken's steak house raspberry walnut & vinaigrette represent) - I can't believe how filling just a few eggs can be. However, this will make a great addition and help round out my lunches. Thanks again, and looking forward to more videos. Cheers.
I never thought I'd ever use mayo to marinate my chicken, but ethan got me using it and now I can't go back, I've tried it multiple times myself, and it doesn't have a mayo taste, its amazing how one ingredient can change almost everyday of mine!
I have cooked both the chicken with the Mayo marinade and the roasted chicken bites. Chef's kiss! Plan on making the last recipe with the pan sauce soon for my son. Thanks!
Dude you killed it with this one. I've done a couple of these so I know they're good, and your format here packed so much into those 10 minutes while still being dead simple to follow along.
Man I just needed to come here and say these thigh nuggets have been a life changing recipe basically. They are so easy and come out delicious. Really easy way to integrate a lot of protein into my life easily
Been looking for a great source for cooking tips yet everywhere I go it looks so complicated! These 'Base Technique' outlines help keep everything simple and step by step so even a noob like me can understand what's going on
watched your video, decided to go to the grocery store for some items that I didn't have at home, made the pickled onions, later the broiled chicken (with lime) and decided to try making the burrito.. thanks man, that's really tasty! I added some hot-sauce that I made myself from home-grown chili's and it was a perfect fit! I am eating a second one now (a few hours later) while writing this reply! I'll definitely make that more often going forward.
The simple marinated & seared thighs were really tasty incorporating high quality organic bulk curry powder! Next time I’d add garlic powder and some pepper heat as well as more curry. 👍
I’ve been so bored with cooking. I’m trying to eat more mindfully. Ethan has been so exciting to watch. Taking basic ingredients, doing all the food testing and delivering the method that’s most successful. Thank you!
For lunch today I made the broiled sheet pan chicken and added it to a bowl of rice, pinto beans, and salsa. It was super good. Thanks for showing a great quick way to add some chicken to a meal in less than 15 minutes. I can already tell I’m gonna be making this chicken all the time for all kinds of stuff.
This channel is so great an aspiring home chef who has little culinary knowledge. I feel like I'm learning so much and it's been really inspiring. Love how simple you keep the recipes and all the detail you go into Ethan! I wanna try all of these.
Absolutely with you on using chicken thighs. So many people would use a fillet for a burger, but thighs are cheaper, tastier and so much easier to cook while staying tender. Great channel man, really useful tips that we can actually all use
Love your channel Ethan! I tried the sandwich version and was amazed! The only big thing I did differently was to soak the cut thigh in buttermilk overnight before adding the mayo and spices right before cooking. This was the best chicken sandwich I have ever made... so far.
awesome video, thanks! My go-to (especially in winter) is to roast them off. A deep roasting pan keeps the clean-up manageable because thighs render a lot of fat. You can eat them straight off or you can used them later in chicken and rice or lots of other stuff. I usually roast them on Sunday and have them all week.
I've been doing the mayo chicken for a while now, it literally takes longer to get a dry fast food grilled chicken sandwhich than it does to make an actually good homemade version.
I tried your mayo marinade technique with your chicken sandwich recipe (the one with lemon zest in the seasoning) using chicken breast and it was so fricking good!! Lifechanging! I made enough for the week about two weeks ago and I've been craving it ever since. I'm going to have to do it again this week!
Ethan! I am in your debt! I'm dealing with chicken pieces tonight so I will check the rest of your uploads for oven-broiled chicken thighs and drumsticks. Something tells me the 'mayo chicken marinade' (and the yogurt one too) are gonma be game-changer for me in the kitchen. Tim in MA. (Subscribed)
Due to your more science based way of cooking I think you'd be perfect to do a video on dried vs fresh herbs and spices. How and when to use each variant and when to add them etc. Is it as simple as just adding one when you'd add the other or do they all need a different method? (I know the answers but it'd be great to have a scientific explaination as to why we do what we do 😊)
i know you probably already know, but i think he did a video like that after your suggestion! it’s in the recommended tab to the right of this video for me and found it funny you mentioned it because that’s literally exactly what he does in that video lol.
Gotta say, I'm a true believer in the mayo marinade after making Ethan's halal cart chicken and rice recipe. It was incredible - the chicken grilled up like a dream and it wasn't "mayo-ee" or weird even a little. That's my go-to method now for awesome chicken.
@@ashtonsgotsauce9981 I just did the Mayo thigh technique for the first time and it was the best chicken I’ve ever cooked. I was just thinking this is gonna become a weekly staple and from now on I’m probably always going to have thighs in my fridge.
Mayo has been my go to since your halal streetcart chicken video! It is ALWAYS fabulous, even if I leave it in the pan a little too long. Thanks! It's been a gamechanger.
A video all about pan sauces would be really helpful and informative, I think that is a great idea. Maybe add what dishes you would personally choose to pair the sauces with would be awesome as well. Keep up the great work man, you help inspire me to cook every day.
Been using the mayo grilled or pan fried chicken for a while now, thanks for the inspiration! Oh, and you taught me to brine... never knew what i was missing now won't eat chicken without it!
I made the broiled nuggets with a yoghurt marinade of garam marsala, garlic powder and onion powder and oh boy were they something else... And so easy to make too.
The broiled nuggets are so good. I toss mine with Buffalo sauce and eat it as is for a protein snack/ filller. I usually do get the grilled nuggets and grilled chicken from chick fil a but this saves the trip and time lol.
I actually made the first one last night with some different spices though. The pan seared method with the pan sauce looks really good. Ill definitely be trying that out
The pan sauce is a game changer for anyone not doing them already. You can eat chicken and vegetables every night if you want and if you change the vegetables you use and pan sauce ingredients, it seems like a whole different meal. So easy to make, too.
Your channel is killing it. I've tried a few things you've made and they have all turned out very well. Thank you. Recently bought an Air Fryer, maybe you could do a video on Air Fryer recipes? I know there's a lot out there, but I trust your cooking.....
My weeknight technique is often using a frozen piece in an instant pot, which is a failing of grocery acquisition more than anything. Your techniques here are much better! The frozen - > instant pot method is often lacking in flavor, but I compensate heavily with sauces. I much prefer fresh meat and browning it properly. (I get fresh meat every time I go, but I often forget to go until the last minute, haha.)
@@bdavre1 interesting. Thanks! Hopefully Ethan will do a video on it. I love me some onion! (Of course I'm sure I could look it up elsewhere, but I'm a lazy SOB)
All these recipes looks AMAZING, especially those chicken nugget thingies in the oven! I live in a place where you really can’t find chicken thighs unless you buy a whole chicken, could you do the same with chicken breast?
I had to come back to this video to say that the Broiled Sheet Pan Chicken has become an absolute staple in our household. So easy, delicious, there is almost always some in our fridge now for quick lunches and even dinner at times. I've done all kinds of different seasonings and recipes with it, it just blows me away how awesome, versatile, and easy this recipe is. THANK YOU, ETHAN!
The broiled nuggets are a great idea! One question though: I feel like my oven broiler is inconsistent with where it applies heat. Some areas burn quick while others brown nicely. Any thoughts on this for the apartment (can’t choose my oven) home-cook?
Man that Madein carbon steel pan is a beauty. Wonderful seasoning. How do you usually take care of it? After cleaning do you do a quick stove top seasoning or just a thin coat of oil when the pan is cold?
I just made your chicken sandwich(minus the cheese onion and tomato as I didnt have the cheese and dont really care for raw onion or tomato tho may try roasting them and adding them for more veggies) and the sandwich was freaking delicious. Im glad I toasted the brioche buns for that extra crunch as well. 10/10!
I didn't like tomatod raw either! The top that worked for me was season them with salt about 10 minutes before you use them. Ever since then I love raw tomatoes. But everyone is different :)
I just tried the mayo trick today & OMG!! I had some chimichuri rub & threw it on the thighs w/ mayo. So juicy & tasty! I can see me using this with all kinds of meal prep ideas. Thanks for sharing
Tip for better sweet potatoes: just put some salt / pepper / garlic / cumin powder / oil (paprika optionally) and mix with the cubes in a bowl before throwing them in the oven. Very little effort, better taste :)
@@kaemincha works also with regular potatoes, and you can mix both, or add some onion, bell pepper, carrots ... it's good with almost any vegetable. Another option I like is salt / pepper / garlic / rosemary / thyme.
I used to watch Gordon Ramsay, but you are my new favorite chef! Your videos are really informative and fun to watch! I watch your videos with speed 0.75 and love each second!! Love from India! ❤️❤️❤️❤️❤️
@@rlkinnard I probably would use mayo if I want to cook the chicken in the pan since it has much more fat. I'm not sure how a yogurt marinade in a pan would work out.
@@brycewalburn3926 i have tried chicken breast marinated in a thick yoğurt paste, you do have to wipe the yoğurt off a bit, but its very delicious (imo better than mayo if you add olive öyle since the taste of a well fermented yoğurt is insane, almost tastes kindar like soda from the cO2 produced from the cultures solution with the water)
MSG is a great umami booster, but having lived in Japan for a few years I discovered shio koji (fermented rice paste) that we use in place of MSG in many recipes. It tenderizes and adds lots of umami with meats! Might be worth a try.
@@lucymiller6616 Such as...? I made a quick Google research and couldn't find much of anything. It's definitely legal in the EU which has generally pretty strict laws regarding food safety.
The mayo adds fat though, which helps the seasonings shine through and improves browning a bit more. I'd be inclined to switch to chicken breast instead. You really only need a little bit of mayo to get the effect.
@@TheGreektrojan yeah either would work. Chicken breast can have a tendancy to dry up where as the thigh will keep its natural tenderness. Though with the right amount of yoghurt/cooking time you can prevent this of course. Yogurt is used a lot in middle Eastern cuisine in this fashion, even opt for an 80% reduced fat version of yoghurt still works and because the spices will dominate the flavour mostly anyways, the mayo becomes merely a lubricant for the chicken/spices.
You can make the best taco chicken ever with basically no cooking talent and it'll change your life forever; just marinate nuggets (works with thighs or breasts) in your favorite taco sauce (ideally marinate overnight but because it's small pieces even 30 minutes will do wonders), sear on the stove top, add some of that marinade and bring to a boil, melt in your favorite cheese if you so choose. It'll have both that amazing sear and be super tender/flavorful because it simmered in that sauce and you'll have chicken tacos in less than 15 minutes. Similarly as good with pretty much any oil and herb based marinade.
I'm right there with you on the prep an easy protein for other meals. I usually start with something like burgers for dinner, and while I've still got the pan there, I'll cook the rest of the ground beef either for burritos or taco season it for crunchy tacos, then finish with burrito or taco shells for the next day's work-lunch. I hate doing dishes, so that 1 pan use got me 3-5 meals, better lunches, and not having to cook when I'm feeling lazy. Not bad at all. PS. never cared for greasy chicken thighs, but to each their own. My version is chicken breast chunks seared in my wok.
Tried that yogurt based chicken marinade for a chicken sandwich. And it was amazing, granted I overdid it on the spices but adding more chicken should distribute the flavor much better. Gonna definitely use the rest of the chicken from my freezer, thanks again!
These videos help me so much with eating better foods, how to prep them, new ideas for recipes, etc
It's making my whole culinary life way simpler!
Same here. I've had the healthier chopped cheese from last week half a dozen times now!
just having pickled onions always on hand has changed my game dramatically
Same
I like that you clearly enjoy your food whenever you taste test. In a medium that is so visual, I often feel like the person's reaction is over dramatized or too stoic. Your reaction is a perfect, "damn, this is good." There is nothing better than just the silence, the head shaking, the going in for more, and then the act of composing before you finally tell us what is so clear from your reaction.
said perfectly
Also , Ethan chows down so vigorously, reminds me of a snake. Open the mouth and take the largest bite.
The broiled nuggets are my go to whenever I make tikka masala. Such a good source of browned pieces and so quick. Spread the word Ethan!
Wow sounds like a great idea. Thanks friend
Mmmmmmmmm!
I was thinking the same thing!!!
I do the same exact thing! It's also handy to brown all my chuck for chili too instead of browning in batches
I strongly suggest trying Chef John's Tikka masala. I eat that stuff like candy!
I've found with chicken broiler method and a more generic seasoning blend (garlic, onion, red pepper, black pepper, salt, basically cajun seasoning) I can turn that chicken into several totally unique meals by basically adjusting the sauces I use. Double efficient if I make a big batch of rice at the same time. I can have chicken fried rice, tikka masala, burritos, and jambalaya all from one night of leftovers.
This is literally what I was looking for! High protein, low fat and carbs and quick meals to my cut diet. Made something similar today using the 3rd method and some tomato sauce based vegies (red pepper, fennel, scallion, broccoli). Thanks Ethan!
Just a heads up - its not really low fat. It has quite a bit of fat, actually.
@@Nathraichean not necessarily low fat but no added fat, use the fat of the chicken you're with cooking allready
A pan sauce video would be great! It’s not something I’ve seen done before, and I bet lots of people (including me) could make use of it for both weeknight and fancier meals!
Check out basics with banish chicken breast
You can also check out Helen Rennie for pan sauces and homemade dark chicken stock which is great for pan sauces because of all that gelatine. No need for sauce thickener.
Pan sauce is the easiest, best way to kick up your dishes! Don't waste all those beautiful brown bits stuck to your pan after you seat meats!
@@neilantonjoseph how bout bunging w babishk
Chicken is my favorite. Food is life. SAVING this video thank you!
Would love a pan sauce video! I've started making these and they turn out great, but often a bit too salty or lack enough flavor. Great video!
Try adding salt last. If you add it before hand then reduce it, it will concentrate the salt.
Same here, i`m a big fan of bbq style ones, but Ethans cooking is so streamlined that it helps to learn the algorithm instantly
Reduce it to the thickness you like first, THEN add salt. If you salt it before reducing it will just concentrate the salt flavor.
Just made the broiled chicken for the first time and wow, this is a game changer for me! Used a poultry seasoning and hit it with some tajin when it came out. Made a burrito tonight and doing a salad for lunch tomorrow
If you make your own chicken stock from scratch, no salt, it freezes well.
I've been having chicken thighs with the mayo marinade for a few months from one of your previous videos, great recommendation. I just use light mayo with some pre made chicken spice (paprika, garlic powder, onion powder) works pretty well.
About how long per side?
Great stuff. When I debone thighs like this I throw the bones in a pan of water on the stove as I go. It's a real simple stock but has a ton of gelatin and is great for the next day's pan sauce.
Based
So litearly just put water n the bones then how long to cook in the pan
I enjoy your your youtube channel. I like that you actually teach how to cook instead of showing how to follow a generic recipe. You provide a base of knowledge and techniques for home chefs that allows for growth and experimentation. I look forward to more of your content.
I actually clapped when I saw that burrito cross-section. Beautiful.
Clappin them cheeks 🚬😎👍
The thighs cut into small pieces and blasted are so easy and amazing. I did that the other day and threw some green beans and rice into a bowl with soy sauce. Simple, healthy and delicious
7:30 This is a huge reason why I love your channel - while you do provide specific recipes, you also provide general cooking insight and quick suggestions, encouraging to try different things.
I have used the broiled chicken for a chicken shawarma type recipe with onions and carrots. Spreading the ingredients evenly on the pan so the steam escapes is key. With small bits it is better to go as high heat as possible to get the crisp you want. The pieces should be small enough that you will cook the chicken all the way through by the time the crisp is good.
The 2nd method is my fav by far, it’s honestly crazy good. I do a bit of oil instead of mayo though, sambal oelek, garlic clove, onion powder, cumin, paprika salt and pepper.
I'm a fiend for sambal oelek, definitely gonna try that! Thanks!
@@kurbera yeah it gives great flavor! But i dont use too much so if i have about 300-400 grams of chicken i think a teaspoon is enough for me.
Never heard of the broiled nuggets technique before, been having trouble getting crispy dry thighs recently and this easily solved my issue. Currently eating a bussin quesadilla and its all thanks to you Ethan.
high heat is your friend 400F, you will get crispy and juicy
Hi, just wanted to say that I appreciated the different segmentations. I find myself 30-minutes past when I should have eaten, and my brain starts to shut down. Having an easy and fulfilling recipe that can be done on autopilot is kind of crucial in those moments. My go-to has just been fried eggs and salad (ken's steak house raspberry walnut & vinaigrette represent) - I can't believe how filling just a few eggs can be. However, this will make a great addition and help round out my lunches.
Thanks again, and looking forward to more videos. Cheers.
I never thought I'd ever use mayo to marinate my chicken, but ethan got me using it and now I can't go back, I've tried it multiple times myself, and it doesn't have a mayo taste, its amazing how one ingredient can change almost everyday of mine!
I have cooked both the chicken with the Mayo marinade and the roasted chicken bites. Chef's kiss! Plan on making the last recipe with the pan sauce soon for my son. Thanks!
I love oven recipies so much, its almost as if the food prepares itself
I discovered Ethan's channel a week ago and its been a game changer! Lots of quick/healthy/delicious recipes. Thank you!
Yes, especially the MSG is healthy. That's why I don't go to McDonalds, because their meat has no MSG.
@@DerSaa the ingredients aren’t mandatory. I don’t put MSG in mine
@@DerSaa MSG isn't inherently bad for you. Some people may have negative reactions to it but that's the exception not the rule.
Ethan's tongue at 2:04 .... is like "That sandwich isn't getting in my mouth fast enough!"
You know the food is bomb when Ethan is just pointing out the food and unable to express himself anymore 😄
Dude you killed it with this one. I've done a couple of these so I know they're good, and your format here packed so much into those 10 minutes while still being dead simple to follow along.
Man I just needed to come here and say these thigh nuggets have been a life changing recipe basically. They are so easy and come out delicious. Really easy way to integrate a lot of protein into my life easily
Been looking for a great source for cooking tips yet everywhere I go it looks so complicated!
These 'Base Technique' outlines help keep everything simple and step by step so even a noob like me can understand what's going on
watched your video, decided to go to the grocery store for some items that I didn't have at home, made the pickled onions, later the broiled chicken (with lime) and decided to try making the burrito.. thanks man, that's really tasty! I added some hot-sauce that I made myself from home-grown chili's and it was a perfect fit!
I am eating a second one now (a few hours later) while writing this reply! I'll definitely make that more often going forward.
By far the most practical Cooking channel on RUclips. Also I love your energy and demeanor bro
The simple marinated & seared thighs were really tasty incorporating high quality organic bulk curry powder! Next time I’d add garlic powder and some pepper heat as well as more curry. 👍
I’ve been so bored with cooking. I’m trying to eat more mindfully. Ethan has been so exciting to watch. Taking basic ingredients, doing all the food testing and delivering the method that’s most successful. Thank you!
For lunch today I made the broiled sheet pan chicken and added it to a bowl of rice, pinto beans, and salsa. It was super good. Thanks for showing a great quick way to add some chicken to a meal in less than 15 minutes. I can already tell I’m gonna be making this chicken all the time for all kinds of stuff.
This channel is so great an aspiring home chef who has little culinary knowledge. I feel like I'm learning so much and it's been really inspiring. Love how simple you keep the recipes and all the detail you go into Ethan! I wanna try all of these.
I love how Ethan shakes his head in disbelief after he devours each meal - it's as if he couldn't believe he created something so delicious lol.
Absolutely with you on using chicken thighs. So many people would use a fillet for a burger, but thighs are cheaper, tastier and so much easier to cook while staying tender. Great channel man, really useful tips that we can actually all use
Love your channel Ethan!
I tried the sandwich version and was amazed! The only big thing I did differently was to soak the cut thigh in buttermilk overnight before adding the mayo and spices right before cooking. This was the best chicken sandwich I have ever made... so far.
roll it in some bread crumbs and you'll have a killer fried chicken sandwich
This is a much better strategy for meal prep, than making whole meals ahead of time. Love this.
awesome video, thanks! My go-to (especially in winter) is to roast them off. A deep roasting pan keeps the clean-up manageable because thighs render a lot of fat. You can eat them straight off or you can used them later in chicken and rice or lots of other stuff. I usually roast them on Sunday and have them all week.
I've been doing the mayo chicken for a while now, it literally takes longer to get a dry fast food grilled chicken sandwhich than it does to make an actually good homemade version.
The best home cook content creator on RUclips, by a HUGE mile. You should write a book too. Thanks for the amazing content!!!
I tried your mayo marinade technique with your chicken sandwich recipe (the one with lemon zest in the seasoning) using chicken breast and it was so fricking good!! Lifechanging! I made enough for the week about two weeks ago and I've been craving it ever since. I'm going to have to do it again this week!
which video?
Made your chicken kathi rolls last night was absolutely amazed at how delicious and quick that broiling technique was! My go to for sure now.
If only everything in the world was this practical / helpful. Thank you guy with very healthy mustache! Subscribed.
Ethan! I am in your debt! I'm dealing with chicken pieces tonight so I will check the rest of your uploads for oven-broiled chicken thighs and drumsticks.
Something tells me the 'mayo chicken marinade' (and the yogurt one too) are gonma be game-changer for me in the kitchen.
Tim in MA. (Subscribed)
Due to your more science based way of cooking I think you'd be perfect to do a video on dried vs fresh herbs and spices. How and when to use each variant and when to add them etc. Is it as simple as just adding one when you'd add the other or do they all need a different method?
(I know the answers but it'd be great to have a scientific explaination as to why we do what we do 😊)
i know you probably already know, but i think he did a video like that after your suggestion! it’s in the recommended tab to the right of this video for me and found it funny you mentioned it because that’s literally exactly what he does in that video lol.
Gotta say, I'm a true believer in the mayo marinade after making Ethan's halal cart chicken and rice recipe. It was incredible - the chicken grilled up like a dream and it wasn't "mayo-ee" or weird even a little. That's my go-to method now for awesome chicken.
I had the same experience! Never going back.
i always have thighs in my fridge now because of it.
@@ashtonsgotsauce9981 I just did the Mayo thigh technique for the first time and it was the best chicken I’ve ever cooked. I was just thinking this is gonna become a weekly staple and from now on I’m probably always going to have thighs in my fridge.
Mayo has been my go to since your halal streetcart chicken video! It is ALWAYS fabulous, even if I leave it in the pan a little too long. Thanks! It's been a gamechanger.
Thank you for including the oily chicken hand mixing sounds. Very pleasing. Thank you.
A video all about pan sauces would be really helpful and informative, I think that is a great idea. Maybe add what dishes you would personally choose to pair the sauces with would be awesome as well. Keep up the great work man, you help inspire me to cook every day.
Bro be munching them down in 3 bites.
I did the pan broiled chicken, I’m always struggling with meat! this is a game changer and now a weekly staple
The broiled pan sheet chicken...all I can say is, WOW!
I've been cooking for years, and the nuggets under the broiler are honestly genius. i've never thought to make chicken thighs that way.
Been using the mayo grilled or pan fried chicken for a while now, thanks for the inspiration! Oh, and you taught me to brine... never knew what i was missing now won't eat chicken without it!
since your halal guys video i have been doing the mayo strat for every chicken thigh i’ve cooked and it truly is a game changer
I made the broiled nuggets with a yoghurt marinade of garam marsala, garlic powder and onion powder and oh boy were they something else... And so easy to make too.
The broiled nuggets are so good. I toss mine with Buffalo sauce and eat it as is for a protein snack/ filller. I usually do get the grilled nuggets and grilled chicken from chick fil a but this saves the trip and time lol.
I actually made the first one last night with some different spices though. The pan seared method with the pan sauce looks really good. Ill definitely be trying that out
The pan sauce is a game changer for anyone not doing them already. You can eat chicken and vegetables every night if you want and if you change the vegetables you use and pan sauce ingredients, it seems like a whole different meal. So easy to make, too.
Your channel is killing it. I've tried a few things you've made and they have all turned out very well. Thank you. Recently bought an Air Fryer, maybe you could do a video on Air Fryer recipes? I know there's a lot out there, but I trust your cooking.....
My weeknight technique is often using a frozen piece in an instant pot, which is a failing of grocery acquisition more than anything. Your techniques here are much better!
The frozen - > instant pot method is often lacking in flavor, but I compensate heavily with sauces. I much prefer fresh meat and browning it properly.
(I get fresh meat every time I go, but I often forget to go until the last minute, haha.)
Have you considered using an onion juice based marinade? It is common in middle eastern cooking and very good at tenderizing chicken.
Ethan cannot find a single unpickled onion in his house
How do you juice an onion?
@@civilbeard blend it up or chop it very fine. Then press it through a fine mesh strainer.
@@bdavre1 interesting. Thanks! Hopefully Ethan will do a video on it. I love me some onion!
(Of course I'm sure I could look it up elsewhere, but I'm a lazy SOB)
I use mayo instead of egg wash when making breaded chicken and its fantastic. Usually I mix the mayo mixture with some deli mustard and garlic.
The mayo marinade is a game changer. I make my own shawarma spice mix and rub it into the thighs along with the mayo. It’s much better than take out!
Mayo sear had definitely been the game changer for me!
Ps. Would love a pan sauce video!
Hi Ethan, in some of your vids I've seen a cool water bottle with built-in straw - do you maybe reckon where did you buy it? ☺️
Would also be curious
Maybe Jon Hamm knows.
@@ChristianMay21 found it myself! That would be "40 oz Wide Mouth w/ Straw Lid" by Hydro Flask
Gonna give those broiled nuggets a shot for some easy take to work lunches. Thanks!
Beautiful Browned Bits Beneath The Broiler!
All these recipes looks AMAZING, especially those chicken nugget thingies in the oven!
I live in a place where you really can’t find chicken thighs unless you buy a whole chicken, could you do the same with chicken breast?
Totally! Just be extra careful with your time and temp! Since it has less fat, it can be a little less forgiving when it comes to overcooking 😊
Can attest to the mayo technique! Thanks for introducing me to it! I typically use 1/2 fat mayo and works just as well!
I had to come back to this video to say that the Broiled Sheet Pan Chicken has become an absolute staple in our household. So easy, delicious, there is almost always some in our fridge now for quick lunches and even dinner at times. I've done all kinds of different seasonings and recipes with it, it just blows me away how awesome, versatile, and easy this recipe is. THANK YOU, ETHAN!
As a first time viewer can I just say how much I appreciate the hell out of you for muting the mic when your chewing
The broiled nuggets are a great idea! One question though: I feel like my oven broiler is inconsistent with where it applies heat. Some areas burn quick while others brown nicely. Any thoughts on this for the apartment (can’t choose my oven) home-cook?
rotate the pan a couple of times during cooking
toss it more often
Used the second technique to make some burritos for my mom I just moved back in with. Said it was the best meal she's had this year.
Thank you. My daughter with celiac disease will love the burrito
O M G That chicken with mayo was amazing!! THanks dude I'll probably not stop doing that ever.
Man that Madein carbon steel pan is a beauty. Wonderful seasoning. How do you usually take care of it? After cleaning do you do a quick stove top seasoning or just a thin coat of oil when the pan is cold?
I just made your chicken sandwich(minus the cheese onion and tomato as I didnt have the cheese and dont really care for raw onion or tomato tho may try roasting them and adding them for more veggies) and the sandwich was freaking delicious. Im glad I toasted the brioche buns for that extra crunch as well.
10/10!
I didn't like tomatod raw either! The top that worked for me was season them with salt about 10 minutes before you use them. Ever since then I love raw tomatoes. But everyone is different :)
Between you and James Hoffman - I am loving fine tuning my cooking and coffee techniques / knowledge !
I just tried the mayo trick today & OMG!! I had some chimichuri rub & threw it on the thighs w/ mayo. So juicy & tasty! I can see me using this with all kinds of meal prep ideas. Thanks for sharing
Tip for better sweet potatoes: just put some salt / pepper / garlic / cumin powder / oil (paprika optionally) and mix with the cubes in a bowl before throwing them in the oven. Very little effort, better taste :)
Can you mix it together in the tray for the same result without having to wash up an extra bowl?
@@adam9822 sure, it's just a bit harder to mix well :)
this is my exact same sweet potato recipe lol except i also just do it all on the tray!
@@kaemincha works also with regular potatoes, and you can mix both, or add some onion, bell pepper, carrots ... it's good with almost any vegetable.
Another option I like is salt / pepper / garlic / rosemary / thyme.
That sandwich looked so choice
I used to watch Gordon Ramsay, but you are my new favorite chef! Your videos are really informative and fun to watch! I watch your videos with speed 0.75 and love each second!!
Love from India!
❤️❤️❤️❤️❤️
You are the best sandwich chef on RUclips
Some great ideas here! I've recently been doing a yogurt marinated broiled thigh for a tandoori type thing, and it turns out fantastic every time.
yoghurt sounds better than mayo.
@@rlkinnard I probably would use mayo if I want to cook the chicken in the pan since it has much more fat. I'm not sure how a yogurt marinade in a pan would work out.
@@brycewalburn3926 I would try using my air fryer aka convection oven. But if you want to use fat, I would use some olive oil.
@@brycewalburn3926 i have tried chicken breast marinated in a thick yoğurt paste, you do have to wipe the yoğurt off a bit, but its very delicious (imo better than mayo if you add olive öyle since the taste of a well fermented yoğurt is insane, almost tastes kindar like soda from the cO2 produced from the cultures solution with the water)
2:04 - 2:06
thank you
That last recipe is so good to know, will definitely be using that technique to impress others
Yea its suprising how easy but really good.
Your practical recipes are a godsend and using mayo as a coating for spices is a game changer.
Ah good, pickled onions. We haven't seen them in a while and I was beginning to worry.
MSG is a great umami booster, but having lived in Japan for a few years I discovered shio koji (fermented rice paste) that we use in place of MSG in many recipes. It tenderizes and adds lots of umami with meats! Might be worth a try.
Koji is awesome! I'd love Ethan to make a thorough video full of experiments about it.
@@JudyCZ Sign me up!
MSG is bad. It is outlawed in many countries worldwide.
@@lucymiller6616 Such as...? I made a quick Google research and couldn't find much of anything. It's definitely legal in the EU which has generally pretty strict laws regarding food safety.
I love it when the recipe is not afraid using MSG. yum!
I like this like normal weekday meal ideas helpful when I don’t have time to get into an elaborate meal
If you want a lower calorie version of the chicken in a bun. Switch out the mayo for fat free yoghurt and it achieves something very similar :)
light mayo also works
The mayo adds fat though, which helps the seasonings shine through and improves browning a bit more. I'd be inclined to switch to chicken breast instead. You really only need a little bit of mayo to get the effect.
@@TheGreektrojan yeah either would work. Chicken breast can have a tendancy to dry up where as the thigh will keep its natural tenderness. Though with the right amount of yoghurt/cooking time you can prevent this of course. Yogurt is used a lot in middle Eastern cuisine in this fashion, even opt for an 80% reduced fat version of yoghurt still works and because the spices will dominate the flavour mostly anyways, the mayo becomes merely a lubricant for the chicken/spices.
You can make the best taco chicken ever with basically no cooking talent and it'll change your life forever; just marinate nuggets (works with thighs or breasts) in your favorite taco sauce (ideally marinate overnight but because it's small pieces even 30 minutes will do wonders), sear on the stove top, add some of that marinade and bring to a boil, melt in your favorite cheese if you so choose. It'll have both that amazing sear and be super tender/flavorful because it simmered in that sauce and you'll have chicken tacos in less than 15 minutes. Similarly as good with pretty much any oil and herb based marinade.
Flattening the thigh really helps me to cook the chicken better and I can't live without😊
I'm right there with you on the prep an easy protein for other meals. I usually start with something like burgers for dinner, and while I've still got the pan there, I'll cook the rest of the ground beef either for burritos or taco season it for crunchy tacos, then finish with burrito or taco shells for the next day's work-lunch.
I hate doing dishes, so that 1 pan use got me 3-5 meals, better lunches, and not having to cook when I'm feeling lazy. Not bad at all.
PS. never cared for greasy chicken thighs, but to each their own. My version is chicken breast chunks seared in my wok.
If using the mayo marinade, don't use light mayo. I did and nearly burned my house down.
how?
Why do always take such huge bites 💀💀💀
Tried that yogurt based chicken marinade for a chicken sandwich. And it was amazing, granted I overdid it on the spices but adding more chicken should distribute the flavor much better. Gonna definitely use the rest of the chicken from my freezer, thanks again!
Love starting the thighs in a cold pan, the skin gets so crispy