Foolproof! 3 Tips for Restaurant-style Grilled Chicken

Foolproof! 3 Tips for Restaurant-style Grilled Chicken

See the difference between making it this way and just plain frying it!

Ingredients: 4 servings

------Main ingredients ------
Chicken thigh meat
500 g
Pure olive oil
1 mm deep in a frying pan
------Marinade for chicken------
● Pure olive oil
a generous amount
● Finely chopped garlic
1 tablespoon
● Krazy Salt
1-2 tablespoons
● Coarsely ground black pepper
1 tablespoon
● Rosemary
1 sprig (optional)


1. Marinating the chicken: Gently rub the ● marinade ingredients into the meat. Tear the rosemary into small pieces.
2. Tip #1: Press a sheet of plastic wrap firmly on top of the meat. This helps the flavors penetrate so much better! Leave at room temperature for 1 hour.
3. Heat the olive oil (amount listed in the top ingredients) in a frying pan until it's sizzling hot.
4. Start cooking the chicken skin-side down over medium to high heat! In about 5 minutes the skin will be nice and crisp.
5. Tip #2: Press down on the chicken while it's frying. This gives it a barbecue-like taste...
6. When it looks something like this photo and starts to look cooked around the edges, flip it over! 5 minutes is just a guide!
7. Look! Isn't it nice and brown!? From here on, cook it over low to medium heat.
8. Tip #3: While it's cooking, keep spooning the oil over the chicken! This keeps it juicy!
9. In about 7 minutes, it should be cooked through. If you're worried about doneness, check the color by piercing it with a skewer.
10. Let it cool down a bit, and it's ready to serve! The juices will still be trapped inside when you cut it, even after it cools.
11. This is "No-Fail! Mixed Maitake Mushroom Rice" (Recipe ID: 2400626). It really goes surprisingly well with the chicken.
12. This carbonara is also good! "3 Tips for Easy Carbonara" (Recipe ID: 2454100).
13. "Easy Mentaiko Pasta With 3 Key Tips" is delicious (Recipe ID: 2471978).
14. I recommend this bolognese, too! "3 Easy Points For A Successful Pasta Bolognese" (Recipe ID: 2465449).

Story Behind this Recipe

I took the best cooking tips of various professional chefs I'd seen on TV and compiled them simply!