Grill Pan Chicken Recipe 415

GRILL PAN CHICKEN RECIPE - (4.1/5)

Grill Pan Chicken Recipe - (4.1/5) image

Provided by SushiChick

Number Of Ingredients 8

Ingredients

Raw boneless skinless chicken breasts
Salt and pepper, to taste
Dried oregano - about 1/8 teaspoon per chicken breast
Dried basil - about 1/8 teaspoon per chicken breast
Granulated Garlic - about 1/4 teaspoon per chicken breast
Cooking spray
Grill pan or cast iron skillet
(I used Tessamae's Green Goddess Dressing as a marinade instead of the above spices. i have a feeling you could spice it up with anything and it would be good.)

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

Crispy Grill Pan Chicken Thighs image

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

Ingredients

4 skin-on, bone-in chicken thighs (about 2 pounds)
1 tablespoon plus 1 teaspoon neutral oil, such as canola or safflower oil
2 teaspoons kosher salt
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper seasoning
1/2 teaspoon cayenne

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

Pan Grilled Chicken image

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

Ingredients

3 tablespoons japanese dark soya sauce
1 1/2 tablespoons sugar
2 cloves garlic, peeled and crushed
1 inch gingerroot, peeled and mashed
2 spring onions, sliced fine right upto the green section (scallions)
1 tablespoon roasted and then lightly crushed sesame seeds
ground black pepper
2 tablespoons sesame oil (Iuse only 1 with a non-stick pan)
2 tablespoons sake (rice wine or dry sherry should also do fine - I infact use a trick my aunt taught me of soaking ging)
350 g boneless skinless chicken breasts, slice into 1/8 inch thick slices and pounded
1 tablespoon vegetable oil
4 large mushrooms, sliced
2 fresh hot green chili peppers, cut crossways into 1 cm segments (you can deseed and use 1)

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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