Tillie Doyle
Grilled chicken is a versatile dish that can be used in salads, sandwiches, wraps, pasta, and more. However, not everyone has access to an outdoor grill or a grill pan. Fortunately, it is still possible to grill chicken indoors without a grill pan by using a frying pan, skillet, or oven. Here is a guide on how to grill chicken indoors without a grill pan, so you too can enjoy delicious, juicy, and flavorful chicken.
| Characteristics | Values |
|---|---|
| Pan | Cast iron skillet with grill marks or without, stainless steel, non-stick pan |
| Temperature | Medium-high heat |
| Oil | Butter, olive oil, vegetable oil, EVOO |
| Chicken | Boneless, skinless chicken breasts, thighs, pounded to an even thickness |
| Seasoning | Salt, garlic powder, paprika, oregano, blackened seasoning |
| Cooking time | 5-7 minutes each side, 12-15 minutes in the oven |
| Resting time | 5 minutes |
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What You'll Learn
- Use a cast iron skillet with grill marks or a stainless or non-stick pan
- Marinate the chicken in yoghurt for up to 24 hours to tenderise it
- Flatten the chicken breasts to an even thickness before cooking
- Cook the chicken on a medium-high heat for 7 minutes on each side
- Let the chicken rest for at least 5 minutes before slicing
Use a cast iron skillet with grill marks or a stainless or non-stick pan
Grilling chicken indoors without a grill pan is easy and can be done in a cast iron skillet with grill marks or a stainless or non-stick pan.
First, prepare the chicken by pounding it with a mallet, heavy skillet or rolling pin to an even thickness. This will help the chicken cook faster and more evenly. You can also remove the tender, a loose flap on the back of the chicken breast. Then, brine the chicken in a mixture of water, salt and sugar for 30 minutes, and then rinse it.
Next, prepare your seasoning. You can use a mix of garlic powder, paprika, oregano and salt, or your favourite seasoning mix. Pat the chicken breasts dry on a flat surface, and distribute the seasoning on both sides.
Now, heat your cast iron skillet or pan over medium-high heat. If you're using a cast iron skillet, melt some butter once the skillet is hot. Place the chicken breasts in the pan and cook for 5 to 7 minutes on the first side without moving them, until the undersides develop dark grill marks. Flip the chicken breasts using tongs or a fork, and cook the other side for another 5 to 7 minutes.
Once the chicken is cooked, turn off the heat and let the chicken rest in the pan for at least 5 minutes before cutting it. You can sprinkle lemon or lime over the chicken before serving, if desired.
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Marinate the chicken in yoghurt for up to 24 hours to tenderise it
Marinating chicken in yoghurt is a great way to ensure that the meat is juicy, tender, and flavourful. The yoghurt's lactic acid tenderises the chicken, while also locking in moisture. For the best results, use Greek yoghurt and marinate the chicken for up to 24 hours.
To prepare the marinade, add plain or Greek yoghurt to a large bowl. You can also add olive oil, lemon juice, lemon zest, garlic, ginger, oregano, mint, cumin, coriander, paprika, nutmeg, cayenne pepper, cinnamon, salt, pepper, and cilantro. Whisk the ingredients together.
Before adding the chicken to the marinade, pat the meat dry and season it generously with salt, especially under the skin. Place the chicken in the bowl, ensuring that each piece is well coated. Cover the bowl and refrigerate for up to 24 hours.
After marinating, the chicken can be grilled, baked, or cooked on a stovetop. If grilling, preheat the grill to medium-high heat and cook the chicken with the lid open for 6-8 minutes on each side. If baking, preheat the oven to 425°F and cook the chicken for 20-25 minutes, or until an instant-read thermometer reaches 165°F in the centre of the thickest part of the meat. If cooking on a stovetop, use a heavy-duty grill pan or cast iron pan. Preheat the pan to high heat for 2-3 minutes, then lower the heat to medium-high and add oil. Cook the chicken for 5-6 minutes on each side, then let it rest in the pan for at least 5 minutes before serving.
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Flatten the chicken breasts to an even thickness before cooking
Flattening chicken breasts before cooking is a great way to ensure even cooking and faster cooking times, especially when using high-heat methods such as grilling. By pounding the chicken to an even thickness, you can also achieve a more symmetrical shape, which is ideal for recipes that call for rolling the chicken around something.
To flatten chicken breasts, start by removing any tenderloins, as they contribute to the extra thickness on one end of the breast. Then, place the breast in a plastic zip-top bag and seal it, pressing out as much air as possible. You can also use two pieces of plastic wrap, although this method tends to be messier. Place the bagged chicken on a cutting board and use a meat mallet, a heavy skillet, a rolling pin, or even an empty wine bottle to pound the chicken from the centre outward until it reaches an even thickness. Be careful not to pound too hard, as this can toughen the meat, and avoid overcooking to minimise shrinkage.
Once the chicken is flattened, you can proceed with your chosen cooking method. For indoor grilling without a grill pan, a cast iron or stainless steel frying pan that can go from stovetop to oven works well. Heat the pan to medium-high, sear both sides of the chicken until browned, then move the pan to an oven preheated to about 375 degrees Fahrenheit and cook for 12 to 15 minutes. Alternatively, you can skip the searing step and cook the chicken in the oven from the start, although this may result in less browning on the outside.
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Cook the chicken on a medium-high heat for 7 minutes on each side
When grilling chicken indoors without a grill pan, it is important to get the temperature right. You should heat your grill to between 375 and 450°F for chicken breasts. For boneless, skinless thighs, the temperature should be set to medium-high (375˚F). For bone-in thighs, the temperature should be set to medium-high (400˚F) for direct heat and medium-low (300˚F) for indirect heat.
To achieve the right temperature without a grill, you can use a frying pan that can go from stovetop to oven. Cast iron or stainless steel pans are good options. Heat the pan to medium-high heat for about 2-3 minutes. You can then add oil to the pan, coating the entire pan.
Now it's time to add the chicken. Place your chicken breasts in the pan and cook for 5-7 minutes on the first side without moving them. This will give the undersides of the chicken those distinctive dark grill marks. After this time has passed, flip the chicken breasts using tongs or a fork and cook the other side for another 5-7 minutes.
It is important not to overcook the chicken, as it can become dry. A good way to check if the chicken is cooked is to insert a thermometer into the thickest portion of the cut, avoiding any bones. When the internal temperature reaches 165°F, the chicken is cooked. If you don't have a thermometer, you can cut a small slit into the chicken and check that it has turned from pink to white and opaque.
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Let the chicken rest for at least 5 minutes before slicing
So, you've grilled your chicken indoors without a grill pan and now it's time to let it rest. But why is this step so important? Well, if you start slicing right after cooking, you'll end up with a pool of juice on your plate and dry, tough meat. By letting the chicken rest for at least 5 minutes, you allow the meat to settle and the juices to redistribute, resulting in juicy and tender chicken. This is especially important if you've grilled chicken breasts, as they don't need to rest for as long as a whole chicken, which is typically left to rest for 15 to 20 minutes.
During cooking, the protein fibres in the meat tighten and contract, squeezing out the juices. The high heat on the surface of the meat then drives this liquid toward the centre. If you slice into the chicken right after cooking, all those juices will come pouring out. But, if you give it a few minutes to rest, those juices will redistribute, ensuring your chicken stays moist and flavourful.
In addition to improving the texture and taste of your chicken, letting it rest also gives you time to prepare any sides or sauces to accompany your meal. You can quickly broil some asparagus or whip up a gravy from the drippings while your chicken is resting. So, while it may be tempting to dig into your freshly grilled chicken immediately, it's definitely worth the wait to let it rest for a few minutes first.
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Frequently asked questions
You can grill chicken on a stovetop. Heat a heavy-duty cast iron skillet with grill marks to medium-high heat. Add oil to the pan and place the chicken breasts in the pan. For boneless, skinless chicken breasts, cook each side for 7 minutes.
You can use a meat thermometer to check the internal temperature of the chicken. It should be 165°F. Alternatively, you can cut a small slit into the chicken and check that it has gone from pink to white and opaque.
Use a heavy-duty grill pan and heat it to high heat for 2-3 minutes. Lower the heat to medium-high, add oil, and place the chicken breasts in the pan. Cook the first side for 5-6 minutes without moving it until dark grill marks appear.
Brining the chicken before cooking will help to keep it juicy. To brine the chicken, soak it in a mixture of water, salt, and sugar for 30 minutes. You can also marinate the chicken in a yogurt-based marinade for up to 24 hours before cooking.
