Tank Cooks Grilled Lemon Herb Garlic Chicken Breast

Barstool Sports

Frank The Tank

Transcript

00:00Oh shit, these potatoes are on fire!

00:06Monja, monja, bon appetit, let's eat.

00:10It's time for...

00:12Tanks Cooks.

00:14Bonja, monja, bon appetit, let's eat.

00:17It's time for Tanks Cooks.

00:20It's time, it's time, it's time...

00:23Alright!

00:25You know...

00:27When you go out to grill, sometimes you gotta do a little marinade.

00:30And now that's what we're doing today.

00:32We're doing a garlic, lemon, herb, grilled chicken breast.

00:36I say garlic, lemon, herb, grilled chicken breast.

00:42So we're gonna start off, we're gonna need about a half cup of olive oil.

00:53I think that might be about half a cup.

00:56Yep, that might be about half a cup more or less.

00:59Then we're gonna need to get a freshly squeezed lemon.

01:03So we're just gonna squeeze the lemon in.

01:06We'll squeeze it over this way, squeeze it the old fashioned way.

01:09These are not gonna need that much.

01:11We only need to need about a couple of teaspoons.

01:18So let's squeeze in a little bit of lemon there.

01:22Oh, it actually squeezes even better.

01:24There we go, look at that.

01:26That's a real easy peasy lemon squeezy.

01:29Alright.

01:30Yeah, there it is, we'll see.

01:35And then we'll squeeze it in.

01:39Yeah, that should be enough lemon.

01:42Plus whatever we squeeze into here.

01:44There it is, should be about, more or less, right?

01:47Let's just squeeze them both in.

01:50Alright.

01:51So we squeezed in one lemon.

01:55We got a little bit of olive oil.

01:57Alright.

01:58Next, we're gonna add in some garlic powder.

02:02So put in some garlic powder.

02:05Garlic powder.

02:07Of course, that means you have to add in some accents.

02:12To the marinade.

02:17Do a little bit of lemon pepper.

02:20Lemon, lemon, lemon pepper.

02:23Ginger.

02:24Ginger.

02:25Ginger.

02:26Ginger.

02:37Okay, it says spike seasoning.

02:39I don't have any spike seasoning.

02:41But I'll put in some of this poultry seasoning.

02:46Okay, we're gonna also put a little bit of rosemary.

02:52That'll be something spiked.

02:56What the hell is spike seasoning anyway?

02:58It says a spike seasoning or all-purpose seasoning, Glenna.

03:01I guess we could go all-purpose that way.

03:10Next up, we're gonna put in some basil.

03:15A little bit of basil into our marinade.

03:18Then some oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano,

03:37oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano, oregano

04:07Okay, we're gonna whisk this up together, whisk whisk the marinade, whisk whisk the

04:18marinade, whisk whisk the marinade, whisk whisk the marinade, all right, there it is,

04:29nicely whisked up, all right, now we're gonna take our chicken breast, we got a little baggie,

04:40it's gonna be acting as our marinade, we'll have our chicken breast right here that we're

04:49gonna be putting up on the grill, and it says to put a little cut in here, so we're gonna

04:56put a couple of little cuts into our chicken breast, just a little cut this way, and a

05:04little cut this way, there it is, there it is, nice little cut in between, put it out in between,

05:19then we'll put a couple more cuts over here too, over here, do a nice little cut up here,

05:24yeah, shallow cuts, cutting the chicken breast, there we go, now we're gonna put this chicken

05:39breast into this bag, and we're gonna put the marinade into the bag, okay, so let's get these

05:47zipped like a bag, of course the bag isn't opening, what the hell,

06:02did this get hermetically sealed, how did this happen, I mean I'm trying to unzip this bag,

06:10all right, now let's get this marinate into the bag, with the chicken breast,

06:27and we're gonna marinate this into the fridge for about five to six hours, maybe eight hours,

06:40it's basically an all-day marinade, you can even do it overnight if you want, let's get all of our

06:48this bar, let's get the whole thing into the bag, all right, let's shake it around, toss it around,

07:02so it coats this whole chicken breast, la la la la la la la la, toss, toss, toss, toss, toss, toss,

07:09spin, spin it this way, spin it that way, all right, now we'll fold it up, make sure it's

07:25really nicely sealed, fold it up, put it in the fridge, and then we'll take it out to the grill

07:31in five to six hours, all right, while the grill heats up, we'll put on our

07:35potatoes as we usually do, and our corn,

07:44and then we'll get our grilled chicken ready, when it reaches 400 degrees, and so let's go,

07:50let's rock and roll, we're grilling again, and of course we're making garlic, lemon, herb,

07:56grilled chicken breast, want a little churn, shake the potatoes up a little bit,

08:05all right, time to put the chicken on to the grill, oh, what a thrill,

08:31let's get a nice little chicken breast out of the marinade, and flop it right there,

08:38right on the heat, ooh wee, that popped up, didn't it, a little bit of a flare-up,

08:44just a little flare-up,

08:57for probe one, cooking has begun, let's take a little peek how we're looking, we can turn the corn,

09:14mix around the potatoes a little bit,

09:22we got a little bit of a flare-up here, ah, yes,

09:25move the corn away from the flare-up, which is almost done,

09:39let's cinch it a little bit, la la la,

09:51potatoes on fire, gotta get the potatoes on,

09:59this is legitimately a potato fire, this is what you call a hot potato,

10:10all right, so let's get these potatoes,

10:15put them off the direct heat,

10:22I think our corn is about done too,

10:26almost time to flip the chicken, some of these charred up, what the fuck,

10:30let's put them over here for now,

10:45whoo, that was a legitimate potato fire,

10:51for probe one, please flip your food, all right, it's time to flip the chick,

10:55holy shit, look at that, I guess that's blackened chicken, a little charred up on the outside,

11:04oh, still got to cook on the inside though, not much time left though,

11:08so let's cook the outside as we flip the bird,

11:12okay, let's check in on our chicken breast,

11:15it's looking pretty good, pretty soon we'll be taking it off and letting it rest,

11:19I think this is probably cooked enough, we're going to take this off, it's going to rest five minutes,

11:27so let's take that off, and let it rest, and then we'll be able to enjoy it,

11:35oh, that is some heat, you can feel the heat, time to plate the meal,

11:41time to plate the meal, all right, this is our garlic lemon, herb and grilled chicken breast,

11:54came out a little black on the outside, blackened, you know, it could be blackened chicken, but you

11:57know what, the right temperature is made, thanks to my meat probe, ooh, it's a little hot in there,

12:04but let's see how this came out, it tastes charred up a little bit, but hey,

12:11most of them are salvaged, so let's see how this chicken breast came out, there it is,

12:35got a good char on the outside, but you know what,

12:38it's the best chicken breast inside, and of course, got to have the corn,

12:51so if you have any other ideas what I could make, send them my way, njtank99 at gmail.com,

12:57I might cook it eventually, if I like it, so send me some recipes,

13:01and just remember, manja, manja, bon appetit, let's eat.

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