Chargrilled Chicken: Master The Grill Pan Technique

Grilled chicken is a versatile dish that can be used in salads, sandwiches, and pasta. However, achieving the perfect char on a chicken breast can be challenging. To get those grill marks, you'll need to ensure your grill pan is hot enough. A cast-iron pan with ridges works best, but a regular cast-iron pan can also be used. It's important to ensure your chicken is dry before placing it on the grill, and a marinade with yogurt or lemon zest can help achieve that charred exterior while keeping the meat tender and moist. For even cooking, it's recommended to pound the chicken to a uniform thickness.

Use a heavy-duty grill pan or cast iron pan

To get that charred effect on your chicken, using a heavy-duty grill pan or cast-iron pan is a great option. These pans are designed to withstand high temperatures and provide even heat distribution, which is essential for achieving those distinctive char marks. Here's a step-by-step guide to help you master the process:

First, preheat your heavy-duty grill pan or cast-iron pan over medium-high heat for about 2-3 minutes. This initial heating step is crucial for creating the optimal temperature to sear your chicken effectively.

Next, lower the heat to medium-high and add a coating of oil to the pan. You can use cooking spray or your preferred oil, such as olive oil or avocado oil, which has a high smoke point. Make sure the entire surface of the pan is coated to prevent the chicken from sticking.

Now, it's time to add the chicken. Place your chicken breasts onto the preheated, oiled pan. For the best results, ensure your chicken is at room temperature before placing it on the grill pan. This helps it cook more evenly. Aim for an even thickness by pounding the chicken breasts to a uniform thickness of about 1/2 inch.

Let the chicken cook without moving it for 5-6 minutes on the first side. This cooking duration allows the undersides to develop those desirable dark grill marks. Once you see the grill marks, use tongs or a fork to flip the chicken breasts carefully.

Cook the other side of the chicken for an additional 5-6 minutes. For even cooking, avoid moving the chicken around too much during this step.

Finally, turn off the heat and let the chicken rest in the pan for at least 5 minutes before cutting or serving. This resting period allows the juices to redistribute, ensuring your chicken stays moist and juicy.

Using a heavy-duty grill pan or cast-iron pan is an effective way to achieve charred grill marks on your chicken. Just remember to preheat your pan, use the right cooking temperature, and give your chicken enough time to develop those beautiful char marks without overcooking.

Marinate chicken in yoghurt for a charred exterior

Marinating chicken in yoghurt is a great way to get a charred exterior and a juicy, tender interior. It's a simple method that requires few ingredients and can be adapted to your taste. Here's a step-by-step guide to achieving a charred exterior on your chicken by marinating it in yoghurt:

Ingredients:

• Chicken: Preferably boneless and skinless chicken breasts or thighs. You can also use wings or drumsticks.
• Yoghurt: Plain, full-fat yoghurt or Greek yoghurt. About 1/2 to 1 cup of yoghurt for every 1 1/2 to 2 pounds of chicken.
• Spices: This can include garlic, paprika, cumin, cayenne pepper, coriander, cinnamon, oregano, onion powder, salt, and pepper. You can also add lemon juice for extra flavour and tenderisation.
• Oil: Olive oil or vegetable oil to grease the grill pan.

Method:

• Prepare the marinade by mixing yoghurt, spices, and lemon juice (if using) in a bowl. You can adjust the spices to your taste and even add chilli pastes for extra heat.
• Place the chicken in a resealable bag or a glass bowl. Pour the yoghurt marinade over the chicken, ensuring that all pieces are well coated.
• Marinate the chicken in the refrigerator for at least 1 hour, preferably longer. For chicken breasts, marinate for up to 8 hours, and for chicken thighs, you can marinate for up to 24 hours. The longer it sits, the more tender and flavourful it will be.
• Remove the chicken from the marinade and let it come to room temperature for about 20 minutes before grilling.
• Preheat your grill pan to medium-high heat. You can use a cast-iron grill pan or a regular grill pan.
• Lightly grease the grill pan with oil to prevent sticking.
• Place the chicken on the grill pan, leaving space between each piece. Cook the chicken for about 5 to 8 minutes on each side, until it is charred and cooked through.
• Flip the chicken halfway through the cooking process to ensure even charring on both sides.
• Use a meat thermometer to check the internal temperature of the chicken. It should reach 160-165°F in the thickest part of the meat.
• Remove the chicken from the grill and let it rest for at least 5 minutes before serving. This allows the juices to redistribute and ensures a juicy, tender bite.

By following these steps and allowing enough time for the yoghurt marinade to work its magic, you should achieve a charred exterior on your grilled chicken while maintaining a moist and flavourful interior.

Use a meat mallet to pound chicken breasts to an even thickness

To get that perfect char on your chicken, it's important to start with an even thickness. This is where a meat mallet comes in.

Place your chicken breasts, one at a time, into a plastic zip-top bag and seal it. This handy trick, recommended by several sources, will help reduce mess and the risk of contamination.

Now, it's time to pound out that chicken! Aim for a uniform thickness between a quarter and half an inch. Use the flat side of your meat mallet and work from the centre of the chicken breast outwards and towards the edges. The centre is where the thickest part of the muscle is, so it needs a little extra attention. Don't get too hammer-happy, though—gently does it to avoid toughening the meat. Repeat this process with each breast until they're all evenly flattened.

If you don't have a meat mallet, don't worry. You can use a rolling pin, the back of a skillet or even the bottom of a mason jar, depending on the size of your chicken breasts.

Now that your chicken breasts are an even thickness, they're ready to hit the grill pan and get those beautiful char marks.

Use olive oil to coat the pan

To get that perfect char on your chicken, using olive oil to coat the pan is essential. Not only does it help prevent the chicken from sticking to the pan, but it also enhances the flavour of the chicken and protects the spices from burning.

To start, heat your heavy-duty grill pan on high heat for about 2-3 minutes. Then, lower the heat to medium-high and add about a tablespoon of olive oil to the pan, coating the entire surface. You can also add the oil to the chicken itself, rubbing it over the pieces to prevent sticking to the grill and enhance the flavour.

Once the pan is coated, add your seasoned chicken breasts to the pan. Cook the chicken for about 5-6 minutes on the first side without moving it, until dark grill marks appear. Then, flip the chicken and cook the other side for another 5-6 minutes.

After cooking, turn off the heat and let the chicken rest in the pan for at least 5 minutes before cutting or serving. This allows the chicken to continue cooking and ensures that it stays juicy and tender.

Cook chicken for 2-3 minutes on each side

Cooking chicken for 2-3 minutes on each side is a quick and easy way to get juicy, tasty chicken. This method is perfect for thin chicken breasts, and the short cooking time ensures the meat stays tender and moist.

First, pat the chicken breasts dry and add them to a bowl with olive oil, lemon juice, and your chosen spices and herbs. You can use garlic powder, onion powder, salt, and ground pepper, along with fresh basil, oregano, and parsley.

Next, heat your grill pan on medium heat. Once the pan is hot, add the chicken and cook for 2-3 minutes on each side. Be careful not to overcook the chicken, as this will dry it out.

After cooking, you can store the chicken in the fridge for up to 5 days or freeze it for up to 2 months.

This cooking method is ideal for quick and easy meals, and you can add the cooked chicken to salads, quesadillas, bowls, or pasta dishes.

Frequently asked questions