Today, we will explore how to make the tastiest juicy, tender, and delicious chicken breasts on your stove-top in a grill pan.
Grilling is a type of cooking that includes dry heat applied to the food surface, from below, above, and from both sides. Grilling usually involves a large amount of radiant, direct heat to cook veggies and meat. Food to be grilled is prepared on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast frying/iron pan or a grill pan.
Today, we will prepare grilled chicken on a 10-inch or larger skillet.
Grill Chicken on Stove-Top Recipe
- Chicken Breasts 500 gram (1.1 Pound)
- 1 tsp. salt
- 1 tsp. Chicken Marination Sauce
- 1 cup yogurt
- 1 tsp. White Wine
- 2 Tsp. Freshly Ground Pepper
- 2 Tbsp. Olive Oil
- Tandoori Chicken Masala
Pieces of Equipment Needed
- Spoons and measuring cups
- Cutting Board and Knife
- 10-inch or larger skillet
- Paper towels
- Before actual grilling, marinate the chicken. For marination, mix Chicken Marination Sauce, yogurt, pepper, salt, white wine, and Tandoori Chicken Masala in a bowl. Mix throughout.
- After mixing, put the marination on the chicken and cover it.
- Keep aside for 3 hours.
- Start with a broad, wide pan and add olive oil. We’re going to cook the marinated chicken breasts over medium-high heat, and we want to have lots of room for a couple of breasts. We are using something broad and deep that includes the chicken and keeps oil splatter to a bare minimum.
- Don’t move the breasts for a full four minutes once you’ve kept it in the pan. Once the chicken breast is in the pan, don’t prod, poke, wiggle, or try to flip the meat for five minutes. If you can’t quickly flip the chicken with tongs, it’s not ready for flipping yet — and it won’t be golden.
- Flip it and don’t touch it again. Flip the breast one time only, with the aim of golden-brown color on both sides.