Get Kenji's recipe for Mayo-Marinated Chicken With Chimichurri: nyti.ms/3HsLprS

@nguyenquach7062

4 ай бұрын

Microplane the garlic instead of pounding.

@GuitarCeas

4 ай бұрын

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.

@tariqramadan1521

4 ай бұрын

he is awesome

@NK-co1ss

3 ай бұрын

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.

@edwardadams9358

3 ай бұрын

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.

@Theffries

3 ай бұрын

@@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

@mtcoorscan

Ай бұрын

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.👍🧪👨‍🔬

Kenji is just so... certified. whatever he says I will believe. I love his videos hes got such a presence

@beepboopbleep3695

4 ай бұрын

jesus

@braddoell726

4 ай бұрын

hopefully not his whachy political views! He is a great chef and I respect that.

@GregSzarama

4 ай бұрын

Huh? @@beepboopbleep3695

@GregSzarama

4 ай бұрын

Which are what?@@braddoell726

@Poblasai9

4 ай бұрын

@@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?

A lot of Indian food uses yogurt in the same way. And it has the added benefit of tenderizing the chicken.

@daniel.lopresti

4 ай бұрын

True, a technique I use quite a bit, never thought of the parallel. And less egg taste where it's not wanted, to boot ;)

@OldManJenkins69

4 ай бұрын

Yooooo I forgot about that, whole greek yogurt also has more protein and less fat than mayo.

@ardasoydan9394

4 ай бұрын

yes we use yogurt in marinades in turkey as well.

@hankolson3845

4 ай бұрын

@@OldManJenkins69the fat is a big part of why you want the Mayo in the first place though

@mordecaismopstick

4 ай бұрын

Mmmmm I want butter chicken

Have been following Kenji for years and just love seeing him still doing incredibly insightful and helpful things that are adaptable and approachable.

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.

4:18 Kenji is so used to clapping whenever there's a cut haha

@LoudCity025

4 ай бұрын

Such a good catch!

@MidnightO42

4 ай бұрын

no way, that was hilarious to see on replay. amazing catch!

@DaMorg3

4 ай бұрын

Just looking at his hands like “Oh shiii wtf do I do with these things now?!?”

@DuncanMcDowell

4 ай бұрын

Same with the slight pause after his intro - he's not used to having to say his full name

@dirtyketchup

4 ай бұрын

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. 🤣

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.

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.

@Snark218

4 ай бұрын

I've kind of been doing it with everything, too - Thai curry paste is one of my go-tos for this approach.

@MadLadsAnonymous

4 ай бұрын

@@Snark218So cut the paste (bottled?) with mayo, marinate for 4 ish hrs then pan sear like in the video?

@Snark218

4 ай бұрын

@@MadLadsAnonymous exactly, except I grilled it. Whisked the curry paste together with mayo and some lime juice, marinated, then grilled, turned out awesome.

@MadLadsAnonymous

4 ай бұрын

@@Snark218 Preference for the brand of curry paste? Is it red? Green?

@Snark218

4 ай бұрын

@@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.

Classsic Kenji casually slipping in that Mayonade joke.

The level to which I like J. Kenji Lopez-Alt is unreal. This man. ❤

This guy is just so chill. I really enjoyed this video.

Mayo on my thanksgiving turkey was a game changer. Thanks to Kenji (and Kevin Bacon) for that!

@Lampshadx

4 ай бұрын

Kevin Prosciutto !!!

Kenji has brought a sense of joy and gratitude for food in my life I never could have imagined

having the whole family participate in cooking is really great for health and well being!

@constablekohler

4 ай бұрын

What if we're cooking meth?

@GatorAidMedical

4 ай бұрын

@@constablekohler well someone has to train the next generation

@constablekohler

4 ай бұрын

@@GatorAidMedical lol indeed

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

@dshiloff

4 ай бұрын

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

@Booogieman

2 ай бұрын

Мясо по-французски"😂

Awesome to see Kenji showcased on the recent NYT Cooking videos!

Almost otherworldly to not hear the "guys, gals, and nonbinary pals" line. What a brilliant mind and fantastic human. Glad to see him here!

Dang this is my favorite new cooking channel. Awesome recipes and great presentation.

Props to Ethan Chlebowski for introducing me to mayo based marinades. Super easy, carries a ton of flavor.

@dustyoldhat

4 ай бұрын

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.

@stevenjacobs2750

4 ай бұрын

He (Ethan) could be better at giving props to the chefs he gets ideas from.

@dustyoldhat

4 ай бұрын

@@stevenjacobs2750 The dude literally cites all his sources

@stevenjacobs2750

4 ай бұрын

@@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?

@jasonvarghese8388

4 ай бұрын

Ethan the 🐐 Have sworn by mayo marinades since watching one of his videos about it

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.

It is insane how good of a cooking video this is…. Definitely top notch

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.

@JaminGray47

4 ай бұрын

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.

chicken on thumbnail has grill marks

I'm not a fan of mayo, but when I cook with it, it really shines. Will definitely have to try this!

@pretendtobenormal8064

4 ай бұрын

Serious question: is it a matter of taste, texture, or something else?

@tdotsmosthated9034

4 ай бұрын

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

Love it! Seems similar to tandoori chicken except with mayo instead of yogurt.

Kenji ist the best! More please! Thank you.

amazing, gonna use this this week - was worried about cooking CB well, this should work awesomely

I love the Mayo too. That’s so helpful!! What a great host.

I learn something every. single. time. I watch a Kenji video. Love this dude.

Kenjis Alt is to the right. Only time you’ll see that at NYT.

kenji is the goat still love his cooking advice!

0:13 he knew what he was doing

@Thewcompositions

4 ай бұрын

Dude's deep in the closet. He wants it

@masstwitter4748

4 ай бұрын

Don't we all 😏

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.

I coated cod with mayo then rolled in cornmeal for fish tacos last night. Worked really well.

Mayo is magical. Never thought to add sauce to it. Great recipe as usual, Kenji.

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.

Looks yummy, making it today, thank you!

Yum 😋 this with his crispy potatoes are a perfect combo 😋

@beganny

4 ай бұрын

Plus chimichurri on roasted potatoes is [chef's kiss]!!!!!

I like there simple techniques videos. Just focus on the one thing and get good at it, sides for another day.

More of these Kenji vids please, I’m subscribing hoping for more

I can watch Kenji videos all day…

Kudos to the writer / editor. Great little microcosm of all things kenji in one video.

Thank you for the tip 😊✨

Visual appeal 10/10. Gotta try this one!

Kenji videos - this is the way.

U did your thing. Always impressed 🎉

Love Kenji

Damn if Kenji isn’t the most likeable guy on KZread! Great recipe & instructions, as always.

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.

Kenji is the best!

It's great seeing Kenji do his thing with some better production values. Nice work JKLA and NYT.

As a Portland native it’s so dope seeing Kenji getting his props. Solid guy. Amazing chef. Good soul.

LOVE Kenji

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.

This is the most delicious video I have seen

I love Kenji!!!

I really like this guy!! 💯💯💯👍🏼👍🏼👍🏼👍🏼

cooking class and a science class at the same time. awesome video just like always

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!

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.

Back home in Lebanon we use yogurt as a marinade w a little olive oil .

Lecithin ftw. Thank you for teaching me something new today.

I've done this with yogert, it was delicious, I will try mayo next time❤

Delicious 😊

Can anyone ID the mortar and pestle?

Thoughts on pushing the marinade longer than 24hrs? Would it get weird? Could two days work?

I absolutely love Kenji!!

Kenji is a blessing.

Love me some Kenji!

Delicious❤

Would this also work using a dry rub in place of the marinade? If so, what ratio is recommended?

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.

1:35 time out. Have I been doing it upside down this whole time 😂

Ready for this new video!!

Looks tasty.

excellent video

WE LOVE KENJI!!!!

Mayo is just oil and lecithin from the egg. The oil helps distributing the heat more evenly preventing the sugars and protein from burning.

kenji is my GOAT

Mayo as a binder is an oldschool bbq, grilling technique.

would this marinade stand sous vide for 2hrs?

nice job chef

@JKenjiLopezAltofficial

Ай бұрын

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

Kenji breaking down so many stereotypes all in one video.

Kenji is my man

Kenji is extremely knowledgeable, technical and precise. He is also charming and affable. I always enjoy his presentations.😊😊

Kenji is the best

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.

That's great

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?

@andrewcameron7229

4 ай бұрын

It cooks away in my experience, you can't taste it.

Kenji = 🐐

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.

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.

The plate he is using to eat towards the end, can someone tell me where to buy these or what these are called please?

Does this count for indian recipes like Tandoori chicken or tikka masala? Or will it change the flavor too much?

6:00 true

Where is this mortar and pestle from? Anybody? Thanks!

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

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!

@maryandchild

4 ай бұрын

Just buy some, it's like 99 cents

@ElSuperNova23

4 ай бұрын

Lemon, Apple Cider, even brown/white would work fine - just don't use balsamic unless you know what you're doing.

@hamsicle

4 ай бұрын

Any vinegar

@lilacfields

4 ай бұрын

@@maryandchildit is definitely not 99 cents…