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zakruti.com » Dish recipes » Sam the Cooking Guy
The best teriyaki chicken i've ever made 4k

The best teriyaki chicken i've ever made 4k

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Rating: 4.0; Vote: 1
No joke, this is the best damn (grilled) teriyaki chicken that I've ever made! You NEED this recipe. MrRuberzahl: I always love your recipes. Easy and tasty. On the garlic though. I get so tired of mincing it. So I learned to use my meat tenderizer on the garlic. I just peel it, remove the root (then replant the root later) put it down on the cutting board and press it a few times with that meat tenderizer hammer thing. Tooth side, not the smooth side. After you get it beat down some so it doesn't shoot across your cutting board you can just take a fork and peel it of your hammer and mash it up some more. You break open virtually every cell in the garlic that way and get all its flavor and oils. Because the teeth in the meet tenderizer are spaced further apart then those garlic presses. you get every speck of your garlic. I actually use that kitchen hammer on garlic more than on meat. I grow my own garlic. so I don't want to waste any time chopping it and I don't want to waste any of its wonder flavor by not getting it chopped up fine enough. My knife skills are pretty good, but no cutting can equal smashing. Smashed is the way to go!
Date: 2020-05-27

Comments and reviews: 9


Sam, this was honestly one of the best chicken dishes I have made! Thank you for your great inspiration and helping others to cook amazing meals at home. I would have normally used chicken breast, but heeded to youre advice with chicken thighs. So much flavor and great advice. I also made youre prime rib recently and chicken enchiladas all were a huge hit. Best ever! Keep up the great work.
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your the man my wife Trip's with me & says why am I watching your videos at 2 in the morning on a Friday night but she doesn't complain when I cook some of the ideas you give me. Just wanted to thank you for your time & great cooking ideas that's help me with my cooking & grilling skills. To me you are the Howard Stern of YouTube keep it up love your show & your camera Crew is
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samthecookingguy! Well youve ruined cooking for me, anytime i have an idea i think is original i youtube search it and sure as shit the 1st video that pops up is Yours! So ive now quit independant thought, tell me how to live now please! Thank You for the awesome foodporn and quality entertainment! Way better than Netflix lol!
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Did you get more green other than the onions there? Also Evan Williams is now the new Jack after Jack decided to go 80 proof. Evan is 86 proof like Jack used to be. I have 2 bottles of 86 proof jack one 750 and the other is an airplane shot mini. Maybe I'll bring one to NON NOT taco for you to have.
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I love you Sam and Max. Your wives and production team. You guys take the edge off of every day life. I love cooking so much, but Im stuck in life doing construction. While Im building some douchebags garage, Im usually daydreaming about making some amazing food, from barbecue to cassoulet.
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I don't know about everyone else but it is a major turn off to hear Sam go off on how bad the ginger is or that the chicken won't thread onto the skewers. These videos digress. Just cook and save all the winey, pissy crap for off camera. Mad at myself for watching. Waste of my time.
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Sam thank you for this recipe. My husband is now a teriyaki guru. He is retired and I still work. It is so awesome to come home after a long day and finding treats like this one in our kitchen. He is making it again tonight I am so excited. You Rock Sam! Keep on cooking!
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We have a sports bar in the Minneapolis area that serves teriyaki chicken wings and they marinate for over 12-hours. Best ever and I was happy to see you do the same! I don't know if their teriyaki marinade is home made but the flavor is throughout the wings! Great job, Sam!
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sam what is a decent knife set for everyday use at home? maybe set up couple different price ranges, but iam willing to spending extra so i can have knifes for lifetime thanks for the awesome show, have one of your books building on from there
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