Ella Walter
Grilled chicken is a delicious dish that can be easily prepared on a grill pan. It is a convenient alternative for those without access to an outdoor grill or barbecue, making it ideal for small homes or apartments. By using a cast iron skillet or grill pan, you can achieve that desirable BBQ-style taste and those coveted grill marks. With a few simple steps, you can cook juicy and flavorful chicken breasts or thighs that go well with various dishes or can be enjoyed on their own.
| Characteristics | Values |
|---|---|
| Pan | Cast iron skillet with grill marks or without |
| Chicken | Boneless, skinless chicken breasts |
| Chicken preparation | Brine in a solution of water and salt for 30 minutes to an hour |
| Pat dry | |
| Seasoning | Garlic powder, paprika, oregano, salt |
| Oil | Vegetable oil, coconut oil, butter or olive oil |
| Stove temperature | Medium-high heat (375-450F) |
| Cooking time | 7 minutes on each side or until the internal temperature reaches 165F |
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What You'll Learn
Use a cast iron skillet or grill pan
If you're using a cast iron skillet or grill pan, there are a few things to keep in mind. Firstly, if you have a glass or smooth stovetop, ensure the bottom of your skillet is flat to avoid scratching your stove. You'll want good contact across the entire surface of the skillet and stovetop for even heating.
Before placing the chicken in the pan, grease the skillet with vegetable oil or solid vegetable shortening and heat it over medium-high heat until it's very hot. You can also add butter to the pan at this stage. Place the chicken in the hot skillet and let it cook until it has grill marks and naturally releases from the pan. This should take around 5-10 minutes, depending on the level of heat and the thickness of the chicken. If your chicken is sticking to the pan, it's not ready to be flipped yet. For even browning, rotate the pan on the burner several times while cooking.
When cooking chicken breasts, it's recommended to cook them for 7 minutes on each side, or until the internal temperature reaches 165°F (73°C). If you're using a grill pan, place the chicken breasts with the top pointing towards the 10 o'clock position. After 4 to 5 minutes, shift them to the 2 o'clock position. After another 5 minutes, flip the chicken over, keeping it at the 2 o'clock position. Cover the grill pan loosely with aluminium foil and cook until the internal temperature reaches 165°F (73°C). If you want perfect grill marks on both sides, shift the chicken back to the 2 o'clock position halfway through the covered cook time.
For butterflied chicken breasts, the cooking time is shorter—around 3 to 4 minutes per side. Boneless, skinless chicken breasts are safe to eat when they've been cooked for a total of 14 to 15 minutes, or 7 minutes per side. However, always use a meat thermometer to check for doneness, as cooking times may vary depending on the thickness of the chicken. Insert the thermometer into the thickest part of the chicken, and it's ready to eat when it reaches an internal temperature of 165°F (73°C).
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Brine the chicken
Brining is a great way to ensure your grilled chicken is juicy and tender. It's a simple process that only requires a few ingredients and a little forward planning.
Firstly, gather your ingredients. For a basic brine, you'll need water, salt, and a suitable container. The general ratio is 1 cup of water to 1 tablespoon of salt, but you can also add other ingredients like sugar, soy sauce, olive oil, and various herbs and spices to enhance the flavour.
Use warm water to help the salt and sugar dissolve, then allow the brine to cool to room temperature. You can also speed up the process by boiling only a portion of the water to dissolve the salt and sugar, then adding it to a larger volume of cold water with ice cubes.
Once your brine is ready, submerge the chicken in it and refrigerate. The brining time will depend on the type of chicken you're using. For skinless breasts, brine for around 2 hours. Bone-in pieces can be brined for up to 4 hours, while whole chickens can be brined for anywhere from 4 hours to overnight, or even up to 3 days.
After brining, some recipes recommend rinsing the chicken, while others suggest applying a dry rub or letting the chicken rest uncovered in the refrigerator. Experiment with different techniques and brine recipes to find what works best for you.
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Season the chicken
Seasoning your chicken is an important step in the cooking process. It adds flavour and can help tenderise the meat. There are a few different ways to season chicken. One popular method is to brine it by submerging the chicken breasts in a solution of water and salt for 30 minutes to an hour. The salt in the brine dissolves muscle proteins in the chicken, allowing the meat to absorb and retain more water, making the chicken juicier and more tender. If you're using table salt in the brine, use half the amount you would use of kosher salt, as kosher salt grains are larger and less dense.
Another option is to pat the chicken breasts dry and distribute your chosen seasoning mix on both sides of the chicken. You can use a pre-made mix or make your own by combining garlic powder, paprika, oregano, and salt. You can also add other spices to your mix—it's important to have a well-stocked spice cabinet.
If you want to add extra flavour, you can marinate the chicken in a dressing or marinade. Place the chicken breasts in a zipper seal bag, pour in your chosen marinade, seal the bag, and place it in the refrigerator for several hours or overnight.
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Cook for 7 minutes each side
To grill chicken in a pan, you'll want to use a cast-iron skillet or grill pan. If you're using boneless, skinless chicken breasts, you'll need to cook the chicken for around 7 minutes on each side. However, the cooking time may vary depending on the thickness of the chicken breasts. For example, if you're cooking butterflied chicken breasts, which are thinner, they will only need to be cooked for about 3 to 4 minutes on each side.
To ensure your chicken is cooked properly, it's a good idea to use a meat thermometer. The chicken is done when the internal temperature reaches 165°F (73°C). Checking the temperature will also prevent the chicken from overcooking and drying out. Before cooking, you can also brine the chicken breasts by soaking them in a solution of water and salt for 30 minutes to an hour. This will help to tenderize the meat and enhance its flavour and texture.
Here's a step-by-step guide to grilling chicken in a pan:
- Season the chicken with a mix of garlic powder, paprika, oregano, and salt, or use your favourite seasoning mix.
- Heat your cast iron skillet or grill pan over medium-high heat. You can use a stovetop or a grill.
- Once the pan is hot, add butter or olive oil, and place the chicken breasts in the pan.
- Cook the chicken for about 7 minutes on one side.
- Flip the chicken over and cook for another 7 minutes on the other side.
- Use a meat thermometer to check if the chicken is done. The internal temperature should reach 165°F (73°C).
- Remove the chicken from the pan and let it rest for at least 5 minutes before slicing or serving.
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Check the temperature with a meat thermometer
Checking the temperature of your grilled chicken with a meat thermometer is a great way to ensure your chicken is cooked to perfection. It is recommended to use a meat thermometer to gauge when your chicken is ready to be served, rather than judging by the interior colour of the meat, which is neither accurate nor safe.
There are two types of meat thermometers: analog and digital. A digital thermometer will display the temperature in bold numbers, while an analog thermometer will have a needle that moves based on the temperature. Both types of thermometers should be calibrated before use to ensure accuracy. To do this, fill a large pot with water and bring it to a boil (between 190-212°F). Place the thermometer probe into the boiling water and wait until it reaches a steady temperature. If your analog thermometer reads too high or low, you may need to adjust it. Digital thermometers often have a reset button, so if it is misreading, you can reset it using the manufacturer's instructions.
When checking the temperature of chicken breasts, insert the thermometer into the thickest part of the meat. You will know the chicken is ready to eat when the internal temperature reaches 165°F. Checking the temperature with a meat thermometer will also prevent your chicken from overcooking and drying out.
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Frequently asked questions
Start with quality chicken, preferably organic and free-range. You can brine the chicken in a solution of water and salt for 30 minutes to an hour to enhance its flavour and texture.
You will need a cast iron skillet or grill pan, vegetable oil or butter, and seasonings such as garlic powder, paprika, oregano, and salt.
Heat the pan on medium-high heat until it is hot. Place the chicken in the pan and cook for 7 minutes on each side until the internal temperature reaches 165°F. Let it cool for 5 minutes before slicing.
The best way to know if the chicken is done is by using a meat thermometer. Insert it into the thickest part of the chicken breast, and it is ready when the internal temperature reaches 165°F.
