00:00That is what you call an impressive flame.
00:03Flame on!
00:06Monja, monja, bon appƩtit, let's eat.
00:10It's time for Tanks Cooks.
00:14Bonja, monja, bon appƩtit, let's eat.
00:18It's time for Tanks Cooks.
00:20It's time, it's time, it's time once again for Tanks Cooks.
00:24All right, we are back again.
00:26And hooey, what are we making today?
00:28We are making chimichurri chicken.
00:32Chimichurri chicken.
00:38Yes, that's right.
00:40Chimichurri chicken, which is a Argentina style dish bursting with herbs, garlic,
00:49and it's a quick marinade.
00:52It's not letting that you keep marinade overnight.
00:54It's a quick marinade with some nice ingredients.
00:57and well, let's get that started.
01:01First thing we need to do is we need to get
01:03a half cup of olive oil,
01:08pour it into a bowl.
01:11All right, next we need to mince up some fresh parsley.
01:18So here's our fresh parsley
01:21and we have to mince this up.
01:25So, let's get our...
01:35Yep, look at that.
01:44Top, top, top.
01:47Yep, get that all nicely minced up.
01:54Don't want to mince the fingers, so I've got to mince it one-handed.
02:07Yep, I'm going to mince up these parsley.
02:09It's got a good aromatic aroma.
02:12I'm cutting it to pieces.
02:14I'm mincing it.
02:19And there you go, mince up parsley.
02:22All right, now we'll take this minced garlic, minced parsley
02:27and throw it into our bowl.
02:28Here we go.
02:31Bowling into the minced parsley, nicely minced.
02:40I'm going to put a little dry parsley in just for a little balance,
02:44counterbalance.
02:47A little extra.
02:49Just a little extra.
02:54All right, whip this around.
02:59Then we need about three tablespoons of red wine vinegar.
03:04I don't really like vinegar, so I'm just going to put a little dab in there.
03:09A little extra olive oil in there, just to counterbalance.
03:16Here we go.
03:19Next up, we need some minced garlic.
03:23So let's pour that minced garlic in here.
03:47Let's stir this around.
03:47Here we go.
03:49Mince garlic.
03:52Stir this around.
03:55without wearing a frown. All right. All right, then we had to add some variety of spices in here.
04:02Of course, we'll mainly put a little bit of oregano, about half a teaspoon.
04:13Of course, we'll all put our main spices in here, of course. Our accent.
04:25Put some garlic powder in here.
04:32Of course, a little bit of lemon pepper. Lemon pepper.
04:39Then we need to put in some crushed red pepper flakes.
04:54Stir it around while we do it. Get a nice little sauce. Look at this. Look at this.
04:59This is going to be a good marinade for our chicken. It's a quick marinade.
05:04There we go.
05:09Put a little bit of poultry seasoning in here, too.
05:19Put some salt and pepper, and I got something special. Look at this. I got a new. This is for
05:24a crushed pepper.
05:27A little bit of crushed pepper. Look at that.
05:34Yes, they do have a new toy.
05:36And then we'll do some salt.
05:40There we go. Look at that.
05:43Isn't this thing sweet?
05:47All right. Now, stir this up.
05:49Mix it together real good
05:51as we get ready to marinate our chicken.
05:54All right. Let's get these chicken dyes.
05:57Put it in here.
05:58And this is going to be a quick marinade, like I said.
06:01We have to marinate it for about 30 minutes to an hour.
06:06So let's get this chimichurri marinade.
06:10They got me a chimichurri steak once before.
06:14But let's get the chicken dyes.
06:17Toss them into the bowl here.
06:21All right. Get them into the bowl.
06:25Soak them into the bowl.
06:27Drown them in the bowl.
06:30It says you can keep some of this sauce aside
06:32for a little bit of a coating at the end.
06:34But, you know, we're just going to marinate it
06:36and cook it like this.
06:41Let's get them into the bowl here.
06:44And let's shake them all around.
06:47Flip it around.
06:53Spin it around.
06:55Whee! Woo!
06:56Woo-hoo-hoo-hoo!
07:06Woo-hoo-hoo-hoo!
07:07Shake, shake, shake, shake, shake!
07:09Let's marinate this nice
07:12as we're going to get ready to go out
07:13and grill this bitch up.
07:15All right.
07:16Let's light this grill up.
07:23here we go okay we got our grill cooking right now preheating with our corn and our
07:31potatoes let's get these chicken breast on now
07:41look at that flame up get our second breast on our chicken I should say chicken dies actually
07:54dies we realize there we go we got three cooking up look at that
08:04all right let's close this up and let this cook on this side for about three minutes
08:11all right time to uh well turn this around turn the bird around cook on other side now
08:23turn it upside down yep I am flipping the bird and look at that
08:28he would well hey talk about a little bit of a chart here
08:37as you recall cooking with fire
08:42okay let's take another look inside how we're doing
08:45that's kind of charred up a little bit corn's looking pretty good though
08:53skaters are cooking up
08:59yeah that is some fire I have there
09:01all right it might be about time to take this chicken off the grill
09:11a little blackened
09:15I think it's done unfortunately like I said I forgot to bring my I've got to charge up my
09:21thermometers my cooking croaks
09:24a little uh blackened wouldn't you say
09:30all right all right it's got to cool down and then we'll be able to plate the meal and enjoy
09:33it
09:33so time to plate the meal time to plate the meal almost everything's almost done
09:43let these uh cook up a little bit more take the corn off too and get ready to dig in
09:49this chimichurri
09:50chicken that's I would say it's on the chart side
09:59all right well here we go our chimichurri chicken a little little blackened
10:04with our roasted potatoes our corn of course our corn came out excellent again
10:17let's see how this chicken came out
10:21like I said a little a little dark a little
10:26burnt on the outside a little bit of a crunch probably
10:31now let's see how this actually tastes looks good there you go
10:45not bad not bad at all it came out very good this chimichurri chicken
10:52excellent
10:58probably cooked on a little too high temperature but came out very good in the end a little black
11:04and on the outside but delicious and juicy on the inside so if you know any other recipes I should
11:12make
11:12next especially during grilling season let me have a recipe at njtank99 at gmail.com and so next time
11:22manja manja bon appetit let's eat
11:26you
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11:43you
11:43you
11:43you
11:44you
11:44you
11:44you
11:45you
11:45You
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