Grilled juicy chicken
Grilled chicken fillet is delicious and healthy. Fried meat never belonged to the category of diet recipes, but that was until it was grilled. Nowadays, a variety of grills have appeared - electric grills, special pans, special barbecue grills.
In this recipe, I use a regular cast-iron grill pan, which I specially prepared in advance. At first I washed it, then poured a lot of coarse salt and for a long time I poured salt (about 30 minutes). Then the salt was poured out, the vegetable oil for deep fat was poured - it does not burn. He baked with oil for another half hour, after which the oil cooled in a frying pan to room temperature. Then she drained the oil, wiped the grill with a paper towel - and you're done.
Important! You only need to wash the cast-iron grill with warm water without any detergents so as not to wash away the carbon deposits.
The skillet thus treated lasts a long time. Any stove will do, a good range hood will also not be superfluous - when grilling even ordinary zucchini on the grill, a slight smoke always forms.
- Time for preparing: 15 minutes (+ time for pickling)
- Servings Per Container: 2
Grilled Chicken Fillet Ingredients
- 2 large chicken fillets;
- 2 cloves of garlic;
- 1 pod of chili pepper;
- 2 centimeters of ginger root;
- several branches of parsley;
- black and red pepper;
- salt, olive oil;
- greens and fresh vegetables for serving.
The method of preparation of grilled chicken
The garlic cloves are peeled. Knead the chili pepper in our palms, cut off the edge, shake out the seeds. My ginger root, we peel off the skin.
Cut the ginger, garlic, chili and parsley branches finely, put in a mortar.
Add large sea or table salt to the mortar. Salt in this case is like an abrasive, which will help turn seasonings into gruel.
Grind seasonings with salt until gruel is obtained, add ground black and red pepper to taste.
Dry the large chicken fillet with a paper towel, then cover the meat with the marinade mixture, put it in the refrigerator compartment for 2-3 hours or at night.
We get the chicken fillet from the refrigerator, clean the back of the knife with the marinade. You can’t leave the marinade, it will burn and smoke when frying.
Next, pour the chicken with olive oil. It’s not worth zeal, just 2-3 teaspoons of oil is enough.
Thoroughly grease the chicken fillet with oil so that there are no uncovered areas.
Now put the dry pan on the stove, turn on the heat. We heat strongly, but do not heat! You do not need to lubricate with oil, there is oil on the meat.
Put the chicken fillet on a hot grill, fry 4 minutes on each side. For pieces with a thickness of 1.5-2 centimeters, this time is enough.
If you turn the chicken fillet during the frying process, then instead of parallel strips you will get rhombuses.
We spread the chicken fillet on a plate, let it rest for 5-6 minutes.
Cut fresh vegetables, add a little green onion, cilantro and parsley, serve with a glass of dry wine. Enjoy your meal!
It is important to cut the chicken so that the slices are the same thickness, so the meat is fried evenly and it turns out juicy.