So simple – so delicious – this is one of those things that everyone can and should be making immediately! 🔥
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00:00 Intro
00:51 Flattening Chicken
2:15 Making Marinade
5:03 Marinating Chicken
5:40 Grilling
8:14 Serving
8:42 First Bite
9:01 Knife Winner
9:17 Outro
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We really just have one goal – to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin – then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
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In the kitchen to open this two words “nut cracker.”Trust me works every time.
Recipe is definitely not below lol
I love how you love food. It always makes me want a bite!
You need one of those creepy things. That’s what I use all the time.
Can you give us a good salmon recipe? I've been trying to up my seafood game.
This looks so good!
How can so many people be “emotionally touched” and “it’s so refreshing” to see all the “funny moments” left in…. It’s just “so honest” “I can’t believe it”
Rinse that cap and bottle top off!
Awesome looking recipe that I will be trying tomorrow, thanks!
Put on your Christmas list this year, "Ouvre Bocal INATEX Jar Opener"
It works like a charm on those stubborn stuck Balsamic Vinegar jar tops.
the government says 165 degree… nope! science says that.
Tried it amazing
definitely subscribe the best chef ever ❤
That is beautiful like Kamala. 😂
That bottle was the best struggle 😂
Can I replace the Balsamico with HoiSin sauce?
I am preparing this today, with a side of broccoli rabe, and cheesy garlic bread, kickin’ it up, a tad.
A rubber band work good for opening caps that are stuck like that
Love this can't wait to make it!!!
Love all your videos .👍🇮🇪
use warm water for sticky lids 😉
That’s beautiful!
I was late to the party and as I’ve been binge watching… I can’t fathom the meaning of slut bong. Can you enlighten me please?
Wash hands before and after rhe bathroom
❤👍
Great episode/video. For us beginners, would you give us a temperature to set our pellet grills at when cooking your recipes? Thanks
Love Balsamic
Well I made this, and now I’m making it again
My 4 year old and 1 year old asked for more. It was very good. Almost like a Teriyaki with the sweetness.
I keep a little c clamp in my kitchen for taking the cap off when they stick.
Cooked this twice for my family on a charcoal grill, about to entertain this weekend with 20 or so more people and it’s going on the grill again. I use boneless thighs.
Absolute certified banger.
When I lived out there Naugles was a place we liked. Do you think you could duplicate their macho cheese burritos?
Looks great, 🤤
The vinegar clip was hilarious 😂
Knive please 🤪❤️
Flatten your chicken
I flatten and poke with a fork before marinating/spooning lol
The sword in the stone! 🤣
Max showing off the guns. That last flip, the chicken looked cook book picture quality. #andwemix #bringbackletitdoitsthing
Love your videos. So fun and different and unapologetic. Interesting to see your techniques for opening tough bottles. In my experience…tapping doesn't do anything…trying to cut the little metal connections is a non-starter. The problem usually is not that your are not strong enough, you don't have enough grip or torque without your hand slipping. Better techniques…dampen your hand if it's dry, or use the waist of your shirt, or use a dry or damp kitchen towel/rag. These provide extra grip, and also extra torque because it "creates a bigger radius". The chopping the bottlecap with the knife technique, you shouldn't just hit it straight down, you should hit it with the edge of the blunt side in the direction to open it…because the sharp edge of the metal will dig into the soft bottle cap and force it to unscrew a tiny bit, or break any of the hardened sugars that might have leeched up in there and seized up.
4:25 Sam loosened it for you. 😂 The saga of opening the balsamic bottle is totally relatable, and the knife is usually is in the picture!
What's the grill temp? Total cooking time?
Slip-joint pliers!