Griddled chicken

Griddled Chicken Recipe from Dominican Republic | Ingredients: Chicken, Olive Oil, Onion, Oregano, Black Pepper, Lemon, Salt

Region / culture: Dominican Republic | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Griddled chicken is a delicious and healthy dish that is perfect for a quick and easy meal. The chicken is cooked on a griddle, which gives it a nice charred flavor and crispy texture. This recipe is simple to make and can be customized with different seasonings and toppings to suit your taste preferences.

History

Griddled chicken has been a popular dish for many years, with variations of the recipe found in different cuisines around the world. The griddle cooking method dates back to ancient times when people would cook food over an open flame. Today, griddling is a common cooking technique used in restaurants and homes to create flavorful and tender chicken dishes.

Ingredients

2 lb (907 g) of skinned chicken breasts, cut into thin strips
2 tbsp of olive oil
2 large onions, cut into thin slices
1 tbsp of soy sauce
A pinch of oregano
A pinch of ground black pepper
The juice of half a lemon
salt

How to prepare

Sprinkle the chicken with oregano, pepper, and salt to taste.
Brush half of the oil onto the griddle and place it over medium heat until it becomes very hot.
Griddle the chicken until it turns golden brown and is thoroughly cooked.
In a separate pan, heat the remaining oil and sauté the onion.
Add lemon juice, soy sauce, and the chicken. Adjust the salt to taste.

Variations

Add different herbs and spices to the chicken for a unique flavor profile.
Use different cuts of chicken, such as thighs or drumsticks, for a different texture.
Top the griddled chicken with a homemade sauce or salsa for added flavor.

Cooking Tips & Tricks

Make sure to preheat the griddle before adding the chicken to ensure it cooks evenly and gets a nice sear.

- Season the chicken well with herbs and spices for added flavor.

- Use a meat thermometer to check for doneness, as chicken should reach an internal temperature of 165°F (74°C).

- Let the chicken rest for a few minutes before serving to allow the juices to redistribute and keep the meat moist.

Serving Suggestions

Griddled chicken can be served with a side of steamed vegetables, rice, or a fresh salad. You can also top it with a squeeze of lemon juice or a sprinkle of fresh herbs for added flavor.

Cooking Techniques

Griddling is a cooking technique that involves cooking food on a flat metal surface, such as a griddle or grill pan. This method creates a nice sear on the food and imparts a smoky flavor. Griddled chicken is cooked quickly over high heat to ensure it is tender and juicy.

Ingredient Substitutions

You can use boneless, skinless chicken thighs instead of chicken breasts for a richer flavor.

- Substitute the olive oil with avocado oil or coconut oil for a different taste.

- Use shallots or garlic instead of onions for a different flavor profile.

Make Ahead Tips

You can marinate the chicken in advance to save time on the day of cooking. Simply place the seasoned chicken in a resealable bag or container and refrigerate for up to 24 hours before griddling.

Presentation Ideas

Serve the griddled chicken on a platter with a garnish of fresh herbs or lemon slices for a beautiful presentation. You can also arrange the chicken on a bed of greens or grains for a more elegant look.

Pairing Recommendations

Griddled chicken pairs well with a variety of side dishes, such as roasted vegetables, mashed potatoes, or a simple green salad. You can also serve it with a glass of white wine or a refreshing iced tea.

Storage and Reheating Instructions

Store any leftover griddled chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a microwave-safe dish and heat on high for 1-2 minutes, or until warmed through.

Nutrition Information

Calories per serving

Each serving of griddled chicken contains approximately 300 calories, making it a moderate calorie meal that can fit into a balanced diet.

Carbohydrates

Griddled chicken is a low-carb dish, with only a small amount of carbohydrates coming from the onions and seasonings used in the recipe.

Fats

The olive oil used in this recipe adds healthy fats to the dish, which are essential for brain function and overall health. The chicken itself is lean, making this a nutritious and balanced meal.

Proteins

Chicken is a great source of protein, which is important for muscle growth and repair. Each serving of griddled chicken provides a substantial amount of protein to help keep you full and satisfied.

Vitamins and minerals

Chicken is rich in essential vitamins and minerals, including vitamin B6, niacin, phosphorus, and selenium. These nutrients are important for energy production, immune function, and bone health.

Alergens

This recipe contains soy sauce, which may contain gluten and soy allergens. If you have allergies or dietary restrictions, be sure to use gluten-free soy sauce or omit it from the recipe.

Summary

Griddled chicken is a nutritious and delicious dish that is high in protein and low in carbohydrates. It is a great option for a healthy and satisfying meal.

Summary

Griddled chicken is a versatile and flavorful dish that is perfect for a quick and easy meal. With a few simple ingredients and cooking techniques, you can create a delicious and nutritious dish that the whole family will love. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a warm summer day and I was visiting my dear friend Martha in her quaint little cottage by the lake. As soon as I walked through the door, I was greeted by the mouth-watering aroma of griddled chicken wafting through the air.

Martha was in the kitchen, humming a tune as she meticulously seasoned the chicken breasts with a blend of herbs and spices. I watched in awe as she expertly seared the chicken on a hot griddle, creating beautiful grill marks that promised a delicious meal ahead.

I had always been fascinated by Martha's cooking skills. She had a knack for turning simple ingredients into culinary masterpieces, and I was eager to learn her secrets. So, as she flipped the chicken breasts with a confident flick of her wrist, I asked her if she would be willing to teach me the recipe.

Martha smiled warmly and handed me a wooden spoon, inviting me to join her at the stove. She explained each step of the process in detail, from marinating the chicken in a tangy citrus marinade to ensuring that the griddle was hot enough to sear the meat to perfection.

As we cooked together, Martha shared stories of how she had learned the recipe from her own grandmother, who had passed it down through generations. She spoke fondly of the countless family gatherings where griddled chicken had been the star of the menu, bringing loved ones together around the dinner table.

I soaked up every word, hanging on Martha's every instruction as if it were a precious gift. By the time the chicken was ready to be served, I felt a sense of accomplishment and pride in my newfound culinary skills.

That evening, as we sat down to enjoy the fruits of our labor, I savored each bite of the tender, flavorful chicken. The blend of herbs and spices danced on my taste buds, transporting me to a place of comfort and nostalgia.

From that day on, griddled chicken became a staple in my own kitchen. I would often prepare it for family gatherings, just as Martha had done, filling the air with its tantalizing aroma and bringing smiles to the faces of loved ones.

Over the years, I have made the recipe my own, adding my own twists and variations to suit my tastes. But the foundation remains the same – a simple, yet delicious dish that never fails to bring joy to those who gather around my table.

As I pass on the recipe to the next generation, I do so with a sense of pride and gratitude for the culinary traditions that have enriched my life. And I hope that whoever learns to make griddled chicken will experience the same sense of excitement and fulfillment that I did on that warm summer day in Martha's kitchen.