GRILL PAN CHICKEN RECIPE - (4.1/5)
Provided by SushiChick
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Add seasonings to both sides of the raw chicken breasts. Spray indoor grill pan with cooking spray, and preheat on the stovetop over medium high heat for about one minute. Place the chicken breasts on the hot grill pan. Cook on the first side for about 4 minutes, and turn the chicken breasts over on the other side. Cook on the second side for about two minutes, and then place the grill pan into the preheated oven. Cook in the oven for about 20 minutes, until chicken is cooked all the way through. (I accidentally left the second side of the chicken on for four minutes instead of two, so I doubled down and only cooked the chicken in the oven for 10 minutes instead of 20. Voila! C'est magnifique!) Let the chicken rest for 5 minutes before serving.
CRISPY GRILL PAN CHICKEN THIGHS
These skin-on, bone-in chicken thighs are seasoned with a homemade spice blend and then cooked entirely on your stovetop in a grill pan. The results? Plump, juicy meat and skin so crispy it will crack under your knife-use a sharp one!
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pat the chicken with paper towels until very dry; transfer to a plate or baking sheet. Brush the chicken thighs all over with 1 tablespoon oil.
- Heat a large cast-iron grill pan over medium heat. Stir together the salt, paprika, cumin, onion powder, garlic powder, lemon pepper seasoning and cayenne in a small bowl. Sprinkle the chicken all over with the spice mixture.
- Brush the grill pan with the remaining 1 teaspoon oil. Add the chicken thighs to the grill pan skin-side down. Cook, rotating the pan on the burner several times to ensure even browning, until the skin has deep-brown grill marks (check the underside by gently lifting up each thigh with tongs), 10 to 12 minutes. Rotate each chicken thigh 90 degrees and continue grilling until deep brown crosshatch marks are visible and the skin is quite brown all over, about 5 minutes.
- Flip the chicken thighs over and grill the flesh side until an instant-read thermometer inserted into the thickest part of the thigh (near but not touching bone) registers 160 degrees F, 6 to 9 minutes. Let the thighs rest 5 minutes before serving.
PAN GRILLED CHICKEN
Very delightful and easy chicken dish which is asian (Korean) but goes well with just roast potatoes and a green salad too. Trust me. A regular at my home.
Provided by Girl from India
Categories Chicken
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix the soya sauce, sugar, garlic, ginger, spring onions, sesame seeds, black pepper (I use lots of it), sesame oil and sake in a bowl.
- Spread the chicken slices in a dish and pour this marinade over it.
- Keep for an hour atleast.
- When ready to eat heat oil in a fry pan over med-high heat and when really hot put in as many of the chicken pcs the pan can take.
- Cook till lightly browned on both sides.
- Remove to a warm serving dish.
- Now add the mushrooms and green chilli to the pan and pour the remaining marinade to the pan and stir for one minute.
- Pour over the chicken pcs.
- and serve hot.
Nutrition Facts : Calories 252.4, Fat 12.6, SaturatedFat 1.9, Cholesterol 50.8, Sodium 737.9, Carbohydrate 10.5, Fiber 1.2, Sugar 6.7, Protein 22.8
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HOW TO COOK CHICKEN ON A GRILL PAN LIKE A PRO | LIVESTRONG
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Author Fred Decker
- Remove any loose pieces of fat, tendon or bone fragments from your chicken pieces with the tip of a sharp knife. Advertisement.
- Season the chicken pieces with salt and pepper, or your favorite spice rub. For a deeper flavor, cover the chicken and refrigerate it overnight. This provides time for the flavorings to infuse into the flesh.
- Preheat your grill pan over a medium-high burner until it's very hot. You should be able to see heat waves shimmering above it, and if you hold a hand over the pan, it should quickly become uncomfortably hot.
- Spray or brush the chicken pieces with a high-temperature oil such as safflower or avocado oil, then place them on the grill pan. They should go skin-side down, even if they're skinless.
- Cook the chicken pieces on the first side for 3 to 4 minutes, until they're well-marked by the grill pan's ridges. Carefully lift the pieces with tongs and turn them, cooking for another 5 to 7 minutes on the second side.
- Remove the chicken pieces from your grill pan to a serving tray. Cover them loosely, and let them rest for at least 5 minutes before serving. When tested with an instant-read thermometer, the pieces should show an internal temperature of 165 degrees Fahrenheit to be food safe.
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- Combine all the dry seasoning in a small bowl. Season both sides of the chicken with the dry seasoning mix.
- Heat a heavy duty grill pan to high heat for about 2-3 minutes. Lower the heat to medium-high and add the oil to the pan and make sure the entire pan is coated with oil.
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