Recipes Remastered: Grilled Chicken Breast

Chicken breast a protein that everyone should know how to cook well, and to do that, we'll be doing a fairly deep dive into things like protein strands, temperatures/times, and the best condiment in the world, mayo. We are looking at Sam the Cooking Guy's grilled chicken breast a great recipe as is, but we'll use cooking science and technique to make a version that is more nonstick with better browning and is super moist every time.

Links & Stuff
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► Useful Kitchen Gear
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro

Affiliate Disclosure:

Episode 3 Premise: (0:00)
Sam's Recipe Breakdown: (1:19)
WTF does brining do?: (2:23)
Dry Brine vs Wet Brine: (3:33)
What temperature should you cook your chicken?: (4:15)
Why cooking chicken below 165 is still safe: (4:40)
Why mayo instead of oil?: (5:45)
Step by step recipe: (7:17)
Side by side taste test: (9:45)
Discussion of browning: (12:00)

#GrilledChicken

[EthanChlebowski]

*TO SUMMARIZE WET VS DRY BRINE & SALTING RIGHT BEFORE:*
1. I did NOT notice a significant enough difference in flavor or texture between wet and dry brine for me to say one is clearly better. In these two chicken breasts for the video, *I preferred the wet brine slightly more based on taste and texture*, that could be partly because a dry brine needs more time for diffusion for this one I let them go 90 minutes. That being said, here's what I would choose based on the circumstance:
- Want the chicken breast seasoned faster? Do the wet brine. From Salt, Fat, Acid, Heat Samin notes that water promotes diffusion so if you are shorter on time (like an hour or less), wet brine is probably a better bet.
- Want to use fewer dishes and less salt? Do the dry brine, you'll just need to let it go a little longer.
- Don't have time for either? Just salt it right before like Sam did. Again the biggest mistake would be not using salt or under seasoning it!
I kind of rambled on for like 5 minutes about it when I was filming without a real conclusion so I didn't include it, sorry y'all!

[DerpSpY]

Adam Ragusea: white whine
Chef John: cayenne
Ethan Chlebowski: mayonnaise

[adrianthomas]

Right. So I just tried this method today. Here's the feedback.

1. I'm using Mayo when I make my chicken breast from now on. Don't even have to think twice about it now.
2. I've never brined before today. Surprisingly simple. I've wet brined for an hour. Will try overnight next time.
3. I have an electric stove, cooking times were a bit longer on medium heat. Had to crank it up abit. BUT the digital thermometer I had was a life saver as I was able to temp check the whole time. Chicken still came out bangin'!
4. Chicken was mouthwatering good. It really was. Days of struggle chicken are now over.

Thanks Ethan! Great tips and I learned a lot after putting this method into practice.

[headfangs]

I tried this method last night and it worked incredibly! I dry brined by just eyeballing roughly the amount of salt you used, the chicken came out fully cooked and moist through the middle-- no rock hard outside and wet chicken juice all over the place! Then I used the mayo to spread a bit of pepper over it. To be honest, I was nervous about using mayo as I hate the taste of it, but I didn't taste any of it in the final product. If anyone reading these comments is a mayo hater like me, do not fear. You will not taste the mayo once it's grilled.

I gotta say though, the dry brining was really the GOAT here, kept the chicken incredibly moist and salted all the way through. A+

[malacki]

The YouTube algorithm is pushing you lets

[scotia]

This is exactly what we need: a serious academic video about Chicken Breast 101. The fact Ethan keeps the temperature at exact 155 is so badass.

[eliepatrickabou-fadel]

I’ve just discovered this channel, and it’s insane how much effort is put into these videos. You’re definitely gonna blow up

[ErikMilham]

Thanks! Love having the science aspect to help understand the cooking/baking process better.

[dylancrowe]

I love this guys vids.

What Ethan gets right: Includes abridged versions of usually kenji's food science, but also from many other sources - doesnt rattle on for any longer than is absolutely needed, and keeps all the education clear, concise, and brief. Helps it stick.
Includes (vast majority of the time) nutritional facts on all his meals. As an aspiring bodybuilder of sorts, this is extremely refreshing to see, and is in large part the determining factor in whether or not I'm going to make anything I see in any cooking show or recipe, what have you.
Its clear he's very knowledgeable on food, and from what I've read on his website, actually decided to stick his course with YouTube at a certain point, a big motivating factor for that being that he wasnt able to eat how he preferred (healthily) and cook at home as he didnt have time inbetween shifts. I dig this kindof dedication - and courage.
He puts quotes on "the real world" - I get exactly where he's coming from, lol. As a person myself thats been lucky enough to skirt the aforementioned "real world" aswell & be entrepreneurial, I relate exactly to what he means by his quotations and am tickled shitless that I see to eye to eye with him on his love for food and drive for optimal health - and possibly some of his world view.
Theres no ego attached. I feel this is unique to him - maybe Babish aswell but I can't be sure. Its down to earth, grounded, humble, and he never rattles on about himself or ventures outside of most peoples depths of interests or attention span, he respects our time & keeps the content accessible.

What Ethan gets wrong: ???

Lol keep it up man! Subbed a few days ago, I'm glad your channel is thriving.

[shelbycross]

Just tried the temperature part of this recipe on some bbq chicken. Fed it to a few friends and they kept saying how juicy the chicken was! I myself, have never experienced such juicy flavorful chicken in my life. I think to myself, is this what chicken is supposed to taste like!?!

Thank you Ethan, been here since before your 100k

[pstuners]

Man, subscribed a week ago at 21k, now you're already at 45k. You'll reach a million in no time, keep up the great work!

[davidswinstead]

I grilled some chicken breast today using the exact technique you showed here. Flatten, dry brine, plus mayo, grill pan to exactly 155c. Seasoned with smoked paprika. It was SO fing good! Thanks man

[Saul.Gone_]

This man is killing the kitchen with facts and logic. Best cooking channel on yt.

[aquaphoenixx]

Dear Ethan!

THANK YOU SO MUCH for this technique video!

I am on my weight loss journey and I absolutely HATED chicken breast before. I decided to give it a go and both my mother and father (who never liked chicken breast) were absolutely SHOCKED how good it was! My family likes to eat and cook and we have been to some really good restaurants and have eaten some fancy dishes in our lives but this was truly amazing!

With this recipe/technique we can add a TASTY healthy option to our diets.

I did the wet brine for about 90 minutes and 7 grams of mayonnaise was just enough to fully coat one chicken breast of 225 grams. This is really good news for me because 7 grams of mayonnaise is about 5 grams of fat for a BIG piece of chicken.

Once again - thank you so much! You have a new subscriber from Bulgaria :)

WIsh you all the best!

*(FYI in 8:19 you say 5% salt but on the screen, it is written 6%)

[marlkalone]

You're about to blow You're a perfect combo of food science and simplicity. It's rare to find both these days!

And your video edits are spot-on professional.

[garydodge]

You're my new favorite cooking channel. I'm a quarter Polish on my moms side, and Polish cooking was a big part of my growing up, but my family unfortunately isn't big on tradition, so I find your content as kind of a life saver. Thanks man, keep it up. :)

[drakem]

Calling it now, you sir are the next big 1 million + subs cooking channel. There is no way that with your knowledge and video quality you'll stay under the radar. Really good job on the recent videos man!

[chrissnyder]

Getting into the orientation to take a bit to ensure the seasoning hitting the tongue got me to sub. As someone who will even eat something as simple as a Ritz cracker upside down just so the salt hits the tongue, I really appreciated it.

[CoverHaven]

This is such a fresh take on food videos and I'm really glad it's doing really well. All the best, Ethan!

[allenjohnson]

Nah brother if anybody failed it’s your students,
You my guy are a Excellent Teacher & I take
Pride as being 1 of your students.
Again as always, Thank you so much for giving back.