Kenji’s Secret for the Juiciest Chicken Breast | NYT Cooking
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- Опубліковано 18 січ 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
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.👍🧪👨🔬
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 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?
Have been following Kenji for years and just love seeing him still doing incredibly insightful and helpful things that are adaptable and approachable.
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. 🤣
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.
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.
The level to which I like J. Kenji Lopez-Alt is unreal. This man. ❤
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.
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
Eye-opening, as always ~ thanks, Kenji🙋🏼♀️🌸
Kenji been cooking your chili recipe for all my get togethers this past year thanks! Glad to see him on this channel.
Kenji has brought a sense of joy and gratitude for food in my life I never could have imagined
This guy is just so chill. I really enjoyed this video.
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.
I coated cod with mayo then rolled in cornmeal for fish tacos last night. Worked really well.
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"😂
Classsic Kenji casually slipping in that Mayonade joke.
It is insane how good of a cooking video this is…. Definitely top notch
amazing, gonna use this this week - was worried about cooking CB well, this should work awesomely
Mayo is magical. Never thought to add sauce to it. Great recipe as usual, Kenji.
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
Awesome to see Kenji showcased on the recent NYT Cooking videos!
Mayo on my thanksgiving turkey was a game changer. Thanks to Kenji (and Kevin Bacon) for that!
Kevin Prosciutto !!!
I love the Mayo too. That’s so helpful!! What a great host.
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.
Love it! Seems similar to tandoori chicken except with mayo instead of yogurt.
Kenji ist the best! More please! Thank you.
I learn something every. single. time. I watch a Kenji video. Love this dude.
I like there simple techniques videos. Just focus on the one thing and get good at it, sides for another day.
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.
Kudos to the writer / editor. Great little microcosm of all things kenji in one video.
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
@@dustyoldhat 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
Thank you for the tip 😊✨
kenji is the goat still love his cooking advice!
Almost otherworldly to not hear the "guys, gals, and nonbinary pals" line. What a brilliant mind and fantastic human. Glad to see him here!
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!
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.
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.
Yum 😋 this with his crispy potatoes are a perfect combo 😋
Plus chimichurri on roasted potatoes is [chef's kiss]!!!!!
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.
Kenji videos - this is the way.
U did your thing. Always impressed 🎉
As a Portland native it’s so dope seeing Kenji getting his props. Solid guy. Amazing chef. Good soul.
I've done this with yogert, it was delicious, I will try mayo next time❤
Looks yummy, making it today, thank you!
Visual appeal 10/10. Gotta try this one!
LOVE Kenji
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.
More of these Kenji vids please, I’m subscribing hoping for more
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.
Lecithin ftw. Thank you for teaching me something new today.
I can watch Kenji videos all day…
0:13 he knew what he was doing
Dude's deep in the closet. He wants it
Don't we all 😏
I love Kenji!!!
Kenji is the best!
This is the most delicious video I have seen
Thoughts on pushing the marinade longer than 24hrs? Would it get weird? Could two days work?
Back home in Lebanon we use yogurt as a marinade w a little olive oil .
Would this also work using a dry rub in place of the marinade? If so, what ratio is recommended?
Damn if Kenji isn’t the most likeable guy on UA-cam! Great recipe & instructions, as always.
Ready for this new video!!
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.
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.
Delicious❤
Delicious 😊
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…
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
Love me some Kenji!
Does this count for indian recipes like Tandoori chicken or tikka masala? Or will it change the flavor too much?
Mayo is just oil and lecithin from the egg. The oil helps distributing the heat more evenly preventing the sugars and protein from burning.
Mayo as a binder is an oldschool bbq, grilling technique.
I really like this guy!! 💯💯💯👍🏼👍🏼👍🏼👍🏼
WE LOVE KENJI!!!!
The plate he is using to eat towards the end, can someone tell me where to buy these or what these are called please?
Love Kenji
Kenji breaking down so many stereotypes all in one video.
Kenji is a blessing.
would this marinade stand sous vide for 2hrs?
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.
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
6:00 true
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
That's great
1:35 time out. Have I been doing it upside down this whole time 😂
Kenji is my man
+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.
Hi Kenji, rather than mess with store bought mayo, could't it be done with olive oil and egg yolk?
kenji is my GOAT
Can anyone ID the mortar and pestle?
I absolutely love Kenji!!
Does it make a difference on the quality of the mayo?
absolutely. use actual mayo. not miracle whip
nice job chef
Thanks Zero 👍
Looks tasty.
I've heard that yogurt is the superior marinade but not sure why. Open to try mayo.
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.
excellent video
Does this work with yoghurt instead?