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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41 Comments
Frank gave me the skills necessary to feed the hungry people of the world, thank you frank 🫡🌎
That clock thing is genius.
I love you chef!
Frank👏
Excellent!! Thank you. Trying this tonight.
interesting
No wonder he tasted just the outside part of the chicken instead of the middle, lol. He knew very well it's undercooked. Look at that pink rubbery look in the middle!
Allen Ronald Johnson Angela Williams Cynthia
WE
LOVE
FRANK
Kick Back Control is requested in the cordded tools.
This was very helpful, thank you. I had never thought to pound out my chicken for non-cutlet recipes.
I sacrifice a free plastic grocery store bag for all of my chicken flattening. Also, a wet brine with salt, sugar and MSG is a game changer. I have a recipe that only uses two cups of water in case anyone wants it.
Chef Frank teaching how to beat your meat
Chef! Love the Ziploc idea. Gotta try that.
A Chef taught me many yeaaaaaars 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.
That chicken looked medium-well at best.
Thanks Frank
I got another heart attack seeing all that salt
Sort out the sound, you can start by turning down the unnecessary music
Frank uses so much salt, I get thirsty.
For all non US fans, a single seasoning with salt is enough
My question is what the purpose of cutting the bag was in the first place? Why not just put it in the bag and hit it? Is it not the same thing?
Everytime i read a recipe they say add a pinch of salt. But real chefs use a lot more, and thats way homemade taste worse. Like you said, People use too little but thats because recipes have told us to use so little all the time..
All that then you slice the chicken with the grain.
Frank could cook a shoe and I'd still watch him.
He's so awesome.
We love you, Frank!
olive oil on a high-heat griddle (not grill as Frank calls it)? no 🙅♂️
thanks i lern you many thing not just cooking
What a gem Frank is.
Garcia Larry Hernandez Jose Davis Mary
It’s Raw!
frank whats the pan you used to grill on the stove?Where can we buy it?
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?
👀😱 Sees Chef Proto and clicks FAST!!! Love your videos 🩷
He had me at “sacrificing one ziplock bag for all of my pounding….”😂
I don't know about "The Best Grilled Chicken You'll Ever Make" but it will certainly be the most boring grilled chicken you will ever make.
I'm pretty sure you mean 10 o'clock and 2 o'clock….just like the steering wheel….wtf are you talking about with 11 o'clock??
technically it’s a cure and not a brine. Brines by definition are wet, so the term dry brine seems redundant
I find sacrificing a zip lock for all my pounding is worth it too.
‘Sacrifice one ziplock for all of my pounding’ indeed Frank 😂