Pan-Grilled Chicken Breast Recipe: Deliciously Tender & Juicy
Delicious pan-grilled chicken breast served with boiled noodles, fries and grilled vegetables. Drizzle with some homemade sauce for a complete and satisfying meal.
Ingredients
Marination
- 04 Chicken breasts wash, pat dry and cut slit on them
- 1 tsp Pepper powder
- 1 tsp Vinegar
- 1 tbsp Olive oil
- 2 tbsp Barbecue sauce
- 1 tbsp Soy sauce
- 1 tbsp Chilli sauce
- 1 tsp Salt - 1 tsp
Basting sauce
- 2 tbsp Barbecue Sauce
- 1 tsp Soy sauce
- 1 tbsp Chilli garlic sauce
- 1 tbsp Honey
- ½ tsp Vinegar
Drizzle Sauce
- 1 tbsp Butter - 1 tbsp
- 1 tbsp Garlic chopped
- 2 Green chillies
- 2 tbsp AP Flour
- 400 ml Stock/Water
- 2 tbsp Tomato ketchup
- 1 tbsp Soy Sauce
- 1 tsp Pepper powder
- Seasonings and sauces as needed
Grilled Vegetables
- 1 tbsp Butter - 1 tbsp
- 1 tbsp Garlic - 1 tbsp
- 100 grams Green beans
- 1 Carrot
- 100 grams Mushrooms
- 1 tsp Chilli flakes
- 1 tsp Pepper
- Salt to taste
Instructions
How to pan-grill Chicken Breast
- Marinate the chicken breasts with ingredients under 'Marination'. Allow to rest for at least 30 mins or overnight.
- Preheat your pan grill over medium-high heat.
- Add a few drops of oil to the grill pan and allow it to heat before placing the chicken breast on it.
- Cook the chicken undisturbed for about 5-6 minutes, depending on the thickness of the breast.
- Once the chicken easily releases from the grill, baste it with the sauce and flip them over using tongs.
- Continue basting and cooking the chicken breasts for another 6-8 minutes or until well seared and done
- Remove the chicken from the grill and let it rest for a few minutes before serving.
- Serve over a plate of noodles and grilled vegetables.
Notes
- Adjust sauces and seasonings to suit your taste.
- Do not overcook the chicken breasts. Also, resist the temptation to constantly flip the chicken so that it cooks evenly undisturbed.
- Serve with an accompaniment of your choice and preference.