– English Lyrics

Lyrics & Translation

[English]

Maybe you're a busy mom or dad. Or maybe

you're just in college like my

sister-in-law, Charlotte. Or maybe you

just don't want to spend a ton of time

cooking every night of the week. Well,

don't worry. I got you.

Now, we're going to be making five

simple marinades that you can very

easily turn into five different meals

all week long. That's minimal effort

with maximum value. And I'm also going

to show you some tips that'll make it

even easier. Now, for the thing that

applies to every single one of these

marinades, a bucket of chicken. Now, for

all five, I'm going to be using

boneless, skinless chicken thighs

because it's super easy to use. They're

juicy and easy to cook and fairly well

portioned. And if you're like me and you

buy the giant Costco bag of boneless,

skinless chicken thighs, before you just

toss them straight in the marinade,

double check each one of your thighs to

make sure that there's no little bone

fragments left. Making sure you trim off

any excess fat that hangs off the edge

because while they are boneless and

skinless, mistakes happen and the last

thing you want to do is bite down on a

bone. So just check. Now, first up,

teriyak chicken. Now, it starts off with

about two parts of showyu, which is just

Japanese soy sauce. And you could use

Chinese soy sauce or you could use

whatever soy sauce you have on hand. But

odds are you have kikuman which is

Japanese soy sauce. Then two parts of

maiden. One part sake. This is cooking

sake, not drinking sake. They're

different. But if you have trouble

finding this because sometimes it can be

a little bit trickier to find. Just sub

an extra mir. Then we'll go two parts

sugar. This is taking a long time.

And then a couple cloves of garlic,

which aren't totally necessary, but I

like it. I think it adds to it and it'll

taste better. So why wouldn't you? Then

you're just going to gently bring this

all to a simmer and let your sugars

dissolve. This is one of two of the

recipes that you actually have to cook

your sauce down first. The rest of them

you can just mix in a bowl, but this one

you definitely want to cook down because

you want it to get a little bit thicker

and you want to cook off that sucking

egg. And alternatively, if you wanted

to, you could just use a pre-made

teriyaki sauce. I use them all the time.

Chances are, if you came over to my

house for a big barbecue and I served

the chicken thighs, I just use pre-made

sauce because it's good and it works.

There's no shame. Now, after about 10

minutes of constant simmering and

minimal stirring, our sauce has just

thickened up enough. You don't want it

like saucy, gloopy thick. You just want

it to reduce a little bit because when

we cook it, it's going to reduce even

further. Now, before we add this to our

chicken, you're going to need to let

this cool because if you add it to your

chicken while it's still hot, it's going

to cook the outside of your chicken and

then it's going to be gross and weird.

So, you have a couple options. One, you

can just leave it on the pot on the

stove, off the heat, just let it chill,

and it'll get there when it gets there.

The other option is you can just move it

to another container and let it cool

there because obviously this pan is

still hot, so it's going to take a while

for this to cool down, not just the

sauce. Your third option, which I

believe is the best option, is you take

a large bowl and you fill it with ice

water. And then you take a smaller bowl

that fits inside that bowl. Make sure

when you push it down inside, you don't

have water that judges out the sides.

And then you're just going to pour it

inside very carefully. And then just

stir it around and keep it moving

because the outside of the bowl is very

cold and it's going to cool down your

sauce super quick. And after about 30 40

seconds, it's warm. Keep it going

another 30 40 seconds and it'll be nice

and cool. Now, you could just add your

chicken and your sauce straight into

your container and let it be. But the

problem with that is that if your

chicken is in there and it's touching

and it's too tight, you might end up

with spots that don't get any marinade,

which defeats the whole purpose. So, so

what I do is I'm just going to take each

piece of chicken one by one. I'm just

going to dunk it, dip it, make sure it's

nice and coated, and I'm just going to

place it inside my container. And one of

the things I really love about all these

recipes is that they're super easy to

scale up and make more of. So, if you're

having a party and you wanted to make 30

plus teriyaki chicken thighs, like

relatively easy to do. You just scale up

your sauce, get a bigger container, and

you're ready to party. Then once those

are all nicely coated, we're just going

to go ahead and pour that in, wipe off

the lid, and top it. And as you can

pretty clearly see, there are tons of

spot where there's no sauce getting to

parts of the chicken. Right there. You

see that? You see that? You see that?

You see that? So, if you didn't dunk

them first, then they wouldn't be evenly

marinated, and you'd be missing out on

all the flavor you just worked so hard

on. My handwriting is just atrocious.

Now, to cook these, I generally prefer

to use a grill because it's both easier

and cleaner. Plus, you get a really nice

char from the flames. But maybe it's too

hot or maybe you don't have a grill. Or

maybe you do have a grill but you

haven't touched it in like 6 years and

it's it's daunting cuz it's probably

filled with rust and animals, most

likely rodents. So this is how you cook

it on the stove. Bring your pan to the

top end to medium heat. Then drizzle in

a little bit of neutral oil and then

carefully lay in your thigh. We're just

going to let this sit and cook here at

that medium heat for about 2 minutes

before we flip. Now it's been about a

minute and a half and you can see all

those sugars caramelizing on the bottom

of our pan. We want to go ahead and flip

now.

And again, we're just going to let it

sit. But what we are going to do is

we're just going to pour on a little bit

more of our sauce on top. That's just

going to help add a little more flavor

and give us a little more color as well.

If you were doing it on the grill, it'

be the same thing. You throw it down,

you flip, you base, you flip, you base,

you flip, you base, so on and so forth.

Flip it over. As you can see, it's

starting to caramelize. It's starting to

get a little thick. It's starting to get

color. After those first couple flips,

you want to make sure you keep it moving

rather quickly because you don't want

any of that garlic or ginger to burn

because that's what's going to kill all

your flavor. And if you do notice that

it is starting to burn, and that's

different from charring. Charring is

just a little kiss. A little kiss. But

burn is like bittery, gross smell. Like

if you notice that, turn your heat down.

It's too hot. You have to trust the

process because look, remember when that

was just a little gross, sad looking

white chicken thigh? And now it looks

good. Trust the process. And then once

your thickest part reaches about 155,

you can go ahead and remove it. Now,

technically speaking, chicken's supposed

to get cooked to 165, but I like to cook

mine to about 155. And then as it sits,

it's going to carry overcook and it's

going to bring it up to about 163ish,

give or take. Then once it's all chopped

up, we'll just plate it over a nice bed

of rice and finish with some green

onions.

Next up, the buffalo chicken. This is

the only other recipe that you have to

cook down, but again, if you want to

skip that, all you have to do is just

use pre-made buffalo sauce. But why do

that when making your own is super easy.

It starts with about 6 tablespoons of

unsalted butter. And you're just going

to melt that down on low heat. You don't

want to cook it. You really just want to

melt it. And you definitely don't want

to brown it. It should end up this nice

silky and creamy texture. Then we're

going to add in about half a cup of

Frank's Red Hot or your preferred hot

sauce as well as a dash of woreser.

About a tablespoon of distilled white

vinegar. And if you also only have giant

bottles of distilled vinegar, then you

should definitely pour it into something

else first and then into your pot

because if you do it into your pot and

it goes a little heavy, it's all over.

And then a couple shakes of garlic

powder. Then we're just going to mix

that all together and make sure you

scrape down the sides because you want

to make sure you incorporate everything.

Then at this point, you can go ahead and

taste. See if you need to add any salt.

I could use a pinch. If you use salted

butter, you probably wouldn't have to

adjust your salt levels, but I like to

use unsalted butter so that way I can

control the amount of salt I'm using.

But it's up to you. Oh, that's good. And

then we're just going to cool that down

the same way we did the teriyak, making

sure we scrape out every bit of sauce

because this one this one likes to coat.

And we'll just keep it moving in our

bowl until it's nice and cool. Look at

how silky that is. You can't tell me

you'd rather use storebot for this. Now,

we're going to do the same thing here

that we did with the teriyak chicken.

We're going to dunk it and then place

it. And then we'll just fill it up with

the rest of our sauce. And again, don't

forget to scrape the edges because

that's multane.

Now, this time we're going to cook it in

an air fryer. You don't have to use an

air fryer, but I think for this

application, it works really well and

it's really easy to do. You're going to

start by giving the inside of your air

fryer a nice little spray. And don't use

a liner because if you use a liner,

you're just blocking all the air flow

and circulation in there and then none

of it gets to the bottom and then you

end up with soggy food, which is the

opposite of what you want. Then you'll

just take your chicken thigh and because

this has butter in it, if it's been

sitting in the fridge for a little bit,

it's going to harden up a little bit. So

you're going to have to break it up.

Make sure I've got a nice good coat on

there. Then I'm just going to lay it

flat in the center of our air fryer.

Close her up. Plug her in. Then we're

going to hit air fry. Bump our temp to

400. We're going to cook this for 17ish

minutes. Press start. Just let it run.

Then after about 10 minutes, we're going

to hit pause. We're going to flip over

carefully and let it finish its cycle.

And after about 3 minutes shy of 17

minutes, my chicken is done. And

arguably a little overcooked, but that's

okay. Oh yeah. Remember when I said this

was overcooked? I lied. It's very, very

not overcooked. It's very much perfectly

cooked. Ow, that's still hot. Then we'll

just lay down a slightly warmed

tortilla, a nice bed of lettuce, our

chicken,

a little bit of freshly grated cheddar.

It doesn't have to be freshly grated,

but you know, why not? And a nice

drizzle of ranch.

It's not a great fold, but it's a fold.

And there you have it.

Now, on to our Greek chicken. It starts

with about a cup of Greek yogurt. This

isn't quite a cup, but I didn't want to

get the big one and then not use the

rest of it and it' be wasteful. So, I

just got the one, which is slightly less

than a cup. And let me clarify that this

is more of like a Greek style inspired

chicken and not like a authentically

Greek chicken because I'm not doing

that. Trying to trying to meal prep

quick and easy stuff. So, then in with

about a fourth of a lemon's worth of

juice. trying desperately hard not to

drop in any seeds because I chose to do

this the hard way and not the easy way.

Then about three or four cloves of

grated garlic. Then we'll just steal the

leaves off of about a/ quart of a bush

worth of parsley. We're going to roughly

chop those. Then just add those to the

bowl along with a couple tablespoons of

olive oil.

You were impressed, right? A couple

teaspoons of dried oregano. And same for

some smoked paprika. Oh, that's a lot of

smoked paprika. Those holes are bigger

than the last time I saw them. a

generous pinch of salt and fresh cracked

black pepper. And then we'll just give

that all a mix. And now, same as before,

you guessed it, dunk your chicken.

In my head, that sounded way cooler than

I think it came out to be. This one is

one of my favorites because, can you see

that? Can you see the beauty here? I

mean, look at all of that flavor. It's

going to be freaking delicious. And this

one, because it's less of a sauce and

more of a thick sludge, that's sounding

gross. You're going to want to make sure

it's coated very well because it's not

really going to seep down anymore. Like

I'm just going to use this last piece of

chicken to scoop up any remaining sauce

in our bowl and move it over. Boom.

Now, for this one, I cannot stress

enough, do not try to cook this in the

air fryer or the oven because it's a

yogurt based sauce and they just don't

do great in those cooking environments.

It's good. It tastes fine and like

cooks, it just doesn't look great. So,

just I wouldn't do it. So, now in a

skillet on medium high heat, a little

bit of food loop. Shake it around. Make

sure it's nice and coated. Now, for this

particular marinade, I wouldn't

recommend leaving this one till Friday

because it has that lemon juice in it,

and lemon juice is acidic and it's going

to break down your meat. So, the longer

it sits, the more it will break down

your meat, and which is a good and bad

thing. Good to like break it down a

little bit, but you don't want it to be

like mush. So, definitely throw it in

your freezer if you're not going to use

it the Monday or Tuesday or, you know,

right couple days within making it. And

then th it out, of course.

That's a good sizzle.

Now, we're just going to let this sit

because we're in a stainless steel pan.

I want to get that crust built up so

that way when I peel it off, it doesn't

peel off part of my chicken. It just

glides off. After about 2 minutes, we're

going to flip it over. Let it sit for

another 2 minutes. And after a couple

minutes, we're going to flip again.

Then, we're just going to repeat this

every 60 seconds until our chicken is

cooked through. And you see how it's a

little bit burnt onto the bottom of our

pan cuz my heat was too high. But that's

okay. Still going to taste good. I just

know better for next time. And once that

chicken is cooked through, remove it.

Then lay down a warm piece of naan. A

nice of tatsiki shmear. I don't know if

smutz is a schmutz a slur. Add on your

chicken and then garnish with some

thinly sliced red onions and a few

cuces, but not too many cuces.

And next up, our chipotle chicken. It

starts off with, you guessed it,

chipotle peppers. One and two. That's

it. You don't need any more. Then add in

a couple cloves of garlic. Followed by a

teaspoon of ground cumin. A teaspoon of

dried Mexican oregano. It doesn't have

to be Mexican oregano. If you can just

use regular dried oregano, but I have

some. So, 2 tsps of ancho chili powder.

2 tbsps of olive oil. A nice little

sliver of le ah lemon juice.

It hurts.

A generous pinch of salt, black pepper,

and then about a cup of water just to

thin it out. And now you're probably

wondering why I put everything inside a

cup rather than in a bowl or chopped it

and then put it in a bowl. Because

something like this works really well

with a stick blender. If you don't have

a stick blender, you can just use a food

processor or a regular blender or you

can just cut it up by hand. It just

takes a little bit longer

and you know the rest. Now, for this

one, we're going to do something a

little bit different and I'm just going

to cut up my chicken ahead of time. You

don't have to do this, but since I know

I'm going to want my chicken in little

bitesized pieces anyways, I'm just going

to do it now because it'll save me time

and then that way each little piece gets

a nice little sear on the outside versus

like just the top and bottom. Now, I'm

just going to cut this in long strips.

And you can cut it however you like. I

just like a little bit bite-s size like

what you find in a street taco, which if

you're interested in, you know, I made

street tacos last week, so you should

check it out. Now, once those are all

nice and stringy, I'm just going to cut

them into little bite-siz cubes.

Sometimes raw chicken to me looks really

good. And I think about how there's some

places in Japan that raise chickens just

to be eaten raw, and I want to go to

there. Now, I'm just going to preheat a

non-stick pan to medium medium high

heat. And you could do this in a

stainless steel pan, but my sauce is

really thin, so I know it's going to

take a little bit longer to cook down,

and I don't want to risk burning it in a

stainless steel pan like I did before

this. Also, I've only got the one 10-in

pan. I do have a 12-in one, but that's a

little bit overkill and a pain to wash.

That one's currently sitting over there

with schmutz caked onto it, and I don't

want to wash it right now. So, here we

are. Just a smidgen of lubricant. And in

with our chicken

and all of its juices. We're just going

to spread that out so it's nice and

even, and just let it sear. And then

after about 5 minutes, all of your

pieces should have a nice little sear on

them and be fully cooked. And now we can

just make ourselves a nice little

burrito bowl, except for the fact that

it's on a plate, but you don't really

care, right? Like it doesn't bother you,

right?

[Music]

And lastly, honey sesame chicken, which

is arguably my favorite of the chickens

because it is just refreshing and nice

and you can grill it and it's like it's

good stuff. It starts off with about 1/4

cup of showyu, 2 tbsps of ketchup, about

1/4 cup of rice vinegar, about a

teaspoon of sesame lube, 2 tbsps of

brown sugar, 2 tbsps of honey, two

cloves of garlic, about a 1in knob of

grated ginger, and pro tip to make this

just a little bit easier to microplane.

I throw this in the freezer for like 10

to 15 minutes just to let it kind of

firm up and then it's just going to it's

going to go right through. And then top

it off with about half a teaspoon of

black pepper, white pepper, what am I

thinking? And then we'll just whisk this

all together. Now, you technically could

cook this one down too because of the

sugars, but for this kind of stuff, if I

don't have to, I'm not going to. I'm not

looking to win any awards. I'm just

looking to feed my wife something

delicious. And then after about 3 or 4

minutes of whisking together and it's

all nice and mostly combined, we're

going to dunk that chicken

just like before. By this point, your

chicken dunking technique should be

amazing. But you know what? They

probably already were amazing because

you were amazing. And now again, use

that amazingness to just top it off with

the rest of that sauce. Then we'll just

pop it, lock it, polka dot it, country f

and hip hop it. I don't know why, but

every time I've put the cap on one of

these bad boys today, that song races in

my head.

And for this last chicken, I'm just

going to do the easy thing. It is by no

means my preferred method, but it works.

My preferred method would be to grill

it, but you know, it's hot outside and I

don't want to grill, so we're going to

throw in the oven instead. I also don't

want to wash any more pots and pans. So,

into the oven it goes at 400° until it's

fully cooked. Perfect time for a water

break.

And after about 16 minutes, right around

the same time that the air fryer took,

our chicken is done. And now that I've

let it cool down just a bit because I

don't want it to sear my hands, I'm just

going to slice it up nice and thin. I'm

going to lay down a nice bed of loose

lettuce, some thinly sliced onions,

pukey boys, our chicken. That looks

good. And a light drizzle of dressing.

Ho.

Thank you guys so much for watching. I

really hope that you enjoyed it and I

really hope that you learned something.

Don't forget to like, subscribe, and hit

that bell. All the written recipes are

down below and I will see you next

Key Vocabulary

Vocabulary	Meanings
chicken /ˈtʃɪkɪn/ A1	noun - a type of bird kept on a farm for its eggs or meat, or the meat of this bird
marinade /ˌmærɪˈneɪd/ B1	noun - a sauce of oil, vinegar, spices, etc., in which food is soaked before cooking in order to add flavor or to make it more tender
cook /kʊk/ A1	verb - to prepare food for eating by using heat
sauce /sɔːs/ A1	noun - a liquid or semi-liquid substance served with food to add moisture or flavor
make /meɪk/ A1	verb - to produce something, often using a particular substance or material
add /æd/ A1	verb - to put something together with something else
mix /mɪks/ A1	verb - to combine different substances in order to make one substance
easy /ˈiːzi/ A1	adjective - needing little effort to do or understand
time /taɪm/ A1	noun - the period that something takes or continues
heat /hiːt/ A2	noun - the quality of being hot, or the degree of temperature of something verb - to make something hot or warm
cool /kuːl/ A1	adjective - slightly cold in a pleasant way verb - to become or to make something become less hot
thick /θɪk/ A2	adjective - having a large distance between two opposite sides
thin /θɪn/ A2	adjective - having a small distance between two opposite sides
juicy /ˈdʒuːsi/ B1	adjective - full of juice and therefore good to eat
delicious /dɪˈlɪʃəs/ A2	adjective - having a very pleasant taste
grill /ɡrɪl/ A2	noun - a device on a cooker that produces strong heat to cook food that is placed underneath it verb - to cook food on a grill
oven /ˈʌvən/ A2	noun - the part of a cooker with a door, used to bake or roast food
flavor /ˈfleɪvər/ B1	noun - how food or drink tastes, or a particular taste itself
fresh /freʃ/ A2	adjective - newly produced or obtained and not preserved or changed by processing
simmer /ˈsɪmər/ B2	verb - to cook something gently, or to be cooked, at a temperature just below boiling