Grilled chicken fillet is tasty and healthy. Fried meat has never belonged to the category of diet recipes, but it is up to that time, until it was grilled. In our time, there were a variety of grills - electric, special pans, special barbecue grills.
In this recipe, I use a regular cast-iron grill pan, which I specially prepared in advance. First, I washed it, then poured a lot of coarse salt and for a long time I was boiling salt (about 30 minutes). Then salt poured out, poured vegetable oil for deep-frying - it does not burn. Kalyla with oil for another half hour, after which the oil cooled in a skillet to room temperature. Then the oil was drained, the grill was wiped with a paper towel and everything was ready.
Important! It is necessary to wash the cast iron grill only with warm water without any detergents, so as not to wash off the carbon.
Thus, the processed pan serves for a long time. The stove fits any, a good hood will not be superfluous either - when grilling even ordinary zucchini a light smoke is always formed.
- Cooking time: 15 minutes (+ time for pickling)
- Servings: 2
Ingredients for grilled chicken
- 2 large chicken fillets;
- 2 cloves of garlic;
- 1 pod of chili;
- 2 centimeters of ginger root;
- a few sprigs of parsley;
- black and red pepper;
- salt, olive oil;
- greens and fresh vegetables for serving.
Method of cooking chicken fillet on the grill
Garlic teeth cleaned from the husk. Pod chilli knead in the palms, cut the edge, shake out the seeds. Ginger root wash, scrape the skin.
We cut ginger, garlic, chili and parsley sprigs finely, put in a stupa.
We add in a stupa large sea or table salt. Salt in this case as an abrasive, which will help turn the seasoning into mush.
Rub seasonings with salt until gruel is obtained, add ground black and red pepper to taste.
We dry large chicken fillets with paper towels, then cover the meat with marinade mixture, put them in the refrigerator compartment for 2-3 hours or overnight.
We get the chicken fillet from the fridge, scrape it with the back of a marinade knife. Leave the marinade can not, it will burn and smoke while frying.
Next, pour the chicken with olive oil. It is not worth it to be zealous, 2-3 teaspoons of oil are enough.
Carefully grease the chicken fillet with oil so that there are no uncovered areas.
Now we put a dry frying pan on the stove, turn on the heat. Heat much, but not hot! Oil does not need to lubricate, the oil is on the meat.
Put the chicken fillet on a hot grill, fry for 4 minutes on each side. For pieces of 1.5-2 centimeters thick this time is enough.
If in the process of frying to turn the chicken fillet, then instead of parallel strips you get diamonds.
Put 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 fillet so that the slices are of the same thickness, so that the meat is fried and even juicy.