Last Minute Chicken Recipe
This Last Minute Chicken Recipe is the perfect way to get dinner on the table in a hurry! Recipe from by Mary Younkin
This Last Minute Chicken Recipe is the perfect way to get dinner on the table in a hurry! Recipe from by Mary Younkin
- Carbohydrate 5.81294687293824 g
- Cholesterol 0 mg
- Fat 3.64531062611934 g
- Fiber 1.5866062116636 g
- Protein 1.242842499648 g
- Saturated Fat 0.532832937614729 g
- Serving Size 1 1 recipe (15g)
- Sodium 1211.59747499955 mg
- Sugar 4.22634066127464 g
- Trans Fat 0.140021874985115 g
- Calories 56 calories
Step-by-step
- Combine the garlic, onion, paprika, oregano, pepper and salt in a small bowl.
- Sprinkle half the spices over the chicken.
- Turn the chicken pieces over and sprinkle the remaining spices over them.
- Rub the spices into the chicken, if needed, to coat well.
- Heat a nonstick grill pan over medium heat.
- Drizzle with the olive oil.
- Place half the chicken in the grill pan, making sure there is a gap between the pieces.
- Cook the chicken without touching it for 5 minutes.
- Flip the pieces over and cook for 3 to 5 minutes until they're cooked through.
- Repeat with remaining chicken.
- Preheat oven to broil.
- Place an oven rack 6 inches from the top of the oven.
- Put a wire rack over a large baking tray and arrange the chicken on the wire rack.
- Place the chicken in the oven and broil for 6 minutes.
- Remove the chicken from the oven, turn each piece of chicken over, and then broil for 5 to 6 minutes.
- Let the cooked chicken rest for 5 minutes before serving.
- Sprinkle the pieces with cilantro, if desired.
Many quick poultry dishes rely on heavy wet marinades, but this preparation depends entirely on a dry spice rub. Standard wet marinades introduce excess moisture that hinders surface browning. Dry spice applications allow the meat to make direct contact with hot metal surfaces. Boneless skinless chicken thighs require proper seasoning distribution because their irregular thickness creates uneven cooking zones.
Spice Selection Dynamics
Dried herbs and powdered aromatics behave differently than fresh alternatives. Using 2 teaspoons of dried oregano yields a concentrated, pungent flavor profile that would require triple the volume if fresh leaves were substituted. Powders like garlic and onion dissolve rapidly into surface fats during cooking, creating a savory crust. Ensure spices are measured accurately before mixing. Excess sodium from the kosher salt will draw out interior moisture too quickly if left sitting for extended intervals before applying heat.
Thermal Control and Execution
Cooking methods dictate the final texture of the poultry. Utilizing a nonstick grill pan over medium heat requires leaving the meat undisturbed for the first 5 minutes to develop proper sear marks. Moving pieces prematurely tears the delicate surface proteins. Alternatively, positioning a wire rack 6 inches beneath a broiler element allows rendering fat to drip away from the meat. Allow the cooked chicken to rest for exactly 5 minutes before slicing. This mandatory pause permits internal juices to redistribute evenly throughout the muscle fibers.
