The Best Grilled Chicken You'll Ever Make (Restaurant-Quality) | Epicurious 101

In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to grill chicken perfectly. Follow Frank's steps to get evenly cooked, juicy chicken at home.

00:00 Intro
00:29 Prepping the Chicken
02:44 Seasoning the Chicken
03:59 Grilling the Chicken
10:00 Plating the Chicking



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[boiledoden]

Frank doesn't teach how to exactly follow a recipe, he instead teaches technique that will help you in a variety of recipes and its so helpful. Thank you Frank!

[DoubIeO]

"Sacrificing one Zipplock bag for all my pounding" thats a phrase thats going to be stuck in my head for a while

[jefftc]

Frank is one of the best teachers out there, this video is absolute gold

[rachellemazar]

I called my husband over so we could watch this together. We were recently discussing how to get the chicken evenly cooked. Thank you for this video Chef

[lsequeira]

Not just excellent instruction but crisp well-made videos every single time. Thank you Frank Proto.

[stanstanstan]

Frank Proto your recipes and techniques are priceless. Thank you!

[eloquent_redneck]

the thing that people often don't realize is that your chicken only has to be at 165 internal temp for literally about 5 or 10 seconds to be safe- its a function of temperature AND time

[adriansolis]

I think what sometimes doesn't get explained in regards to resting your meat is that the external temperature of you meat is very hot and it wants to equalize with the internal temperature. Resting allows the hot external temperature to continue cooking the cooler center. That's why taking your chicken off at about 150 is recommended because the outside layer might be at about 180 and it will bring that internal temp up to 165.

[karenpiraneo]

Wow, thanks! I've been cooking for over 50 years and you have taught me a few new tricks! Thanks for your clear instructions!

[robertmarks]

Thank you Chef Frank for always sharing your great knowledge!

[mikesartorii]

A Chef taught me many ago to marinade chicken in the cheapest Italian dressing you can find and was very clear about the cheap part. Many restaurants I've worked at have done this. Even a steakhouse I worked at held the steaks in an oil and vinegar/herb mix.

[deniseheins]

Another great video, Frank! I'll start dry brining my chicken and see how it goes.

[cmm]

Thank you, Chef, sincerely, for making and sharing this. This is greatly appreciated! Thank you!

[RubyLaboratory]

Frank gave me the skills necessary to feed the hungry people of the world, thank you frank 🫡🌎

[bessmertni]

Thank you Frank. This is exactly what I needed.

[mjkirch]

Great video. Is it OK to have used those tongs on the raw chicken and then continued to use the same ones on his cooked chicken? Aren't they technically "contaminating" his dinner?

[justaguy]

The zip lock bag hack is brilliant. Cling film is satanic to deal with sometimes.

[topdiy]

awesome, i will try it soon. thank you so much

[GrahamOrm]

Excellent!! Thank you. Trying this tonight.

[AngelaKaySams]

Thank you! I am trying this tonight. xo