Tasty and Quick Grilled Chicken Steaks
Who doesn’t like the flavours of Grilled Chicken? Presenting a recipe for a very tasty Grilled Chicken that can be made in no time.
Sometimes when you come back from work and you want to serve something special for your family. This dish is apt for such times. Or for any day any time. This dish is sure to make your day!!
The only time required is the marination time. If you keep chicken marinated ahead, the actual cooking can be done in minutes! So why wait? Marinate your chicken today!
Grilled Chicken Steaks
Equipment
- 1 Cast Iron Grill Pan Seasoned
Ingredients
- 500 gram Chicken Steaks Breast peices preferred
First Marination
- 1 tbsp Crushed Pepper freshly crushed the better
- 1 tsp Ginger Garlic Paste
- ½ Lemon juice
- Salt to taste
- 1 tsp Oil
Second Marination
- 1 tbsp Kashmiri Chilly powder
- ½ tsp Turmeric Powder
- ½ tsp Ginger Garlic Paste
- Salt to taste
- ½ tsp Kasuri Methi (Dry Fenugreek leaves) dry roasted and crushed to powder
- ½ tsp Garam Masala Powder
- 1 tsp Oil
Grilling Ingredients
- 1 – 1½ tbsp Oil
- Curry Leaves
Instructions
Preparing the Chicken Pieces
- Wash and clean the steaks. In case you are using chicken breast pieces instead of steaks, you can cut horizontally through each piece making it thinner but keeping the shape and size the same. That way, we can get a good grilled steak.
- Pat dry the pieces as this allows the marinade to stick on to the pieces and impart the flavours.
First Marination Process
- Mix in all the ingredients specified in the first marination group. I recommend you do it in a separate bowl first so that we can make it into a homogenous mixture.
- Massage this onto each piece. Make sure all pieces are uniformly marinated. The important part is that you need to massage the marinade over the pieces and that way the flavours find it easy to penetrate.
- Upon completion, leave it to rest for an hour over your kitchen countertop. Or, if you are storing it for later use, then cover it with a cling film and store it in the refrigerator.
Second Marination Process
- As with the first marinade, mix in all the ingredients specified in the first marination group. I recommend you do it in a separate bowl first so that we can make it into a homogenous mixture.
- Repeat the massaging process. Make sure all pieces are uniformly marinated. The important part is that you need to massage the marinade over the pieces and that way the flavours find it easy to penetrate.
- Like before, upon completion, leave it to rest for an hour over your kitchen countertop. Or, if you are storing it for later use, then cover it with a cling film and store it in the refrigerator.
Grilling the steaks
- Wash and wipe dry your cast iron grill pan.
- Heat the pan over medium-high flame till almost smoky. Then, pour in 1 tbsp oil. Spread the oil with a brush so that all the sides and the bottom is anointed with oil. Allow the pan with oil to reach smoking temperature.
- Add the curry leaves first as this will impart flavour to the oil.
- Place the steaks on the pan by spreading them individually. Depending on the size of your pan, you can place 2 or 3 pieces at a time.
- Reduce the flame to medium-low flame, as this allows the pieces to cook right from inside. Or else it will brown on the outside but will remain uncooked in the centre.
- When you see the sides are starting to brown a bit, using a spatula try to release the pieces one at a time starting from one edge and then going a bit inside at a time. Be patient while doing this as we do not want the pieces to break. Flip the piece. Repeat for all the pieces. As a beginner, you can reduce the flame to low, and do this process. After flipping, you can increase the flame to medium-low.
- Repeat the process for this side too.
- Once the set of pieces is done, remove them and repeat for the remaining pieces. At any point, if you find the pan needs an oil, drizzle 1 tsp at a time to prevent the pan from getting dry.
- Your grilled steaks are ready to be served.
