Marinating the chicken: Gently rub the ● marinade ingredients into the meat. Tear the rosemary into small pieces.
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.
Heat the olive oil (amount listed in the top ingredients) in a frying pan until it's sizzling hot.
Start cooking the chicken skin-side down over medium to high heat! In about 5 minutes the skin will be nice and crisp.
Tip #2: Press down on the chicken while it's frying. This gives it a barbecue-like taste...
When it looks something like this photo and starts to look cooked around the edges, flip it over! 5 minutes is just a guide!
Look! Isn't it nice and brown!? From here on, cook it over low to medium heat.
Tip #3: While it's cooking, keep spooning the oil over the chicken! This keeps it juicy!
In about 7 minutes, it should be cooked through. If you're worried about doneness, check the color by piercing it with a skewer.
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.
This is "No-Fail! Mixed Maitake Mushroom Rice" (Recipe ID: 2400626). It really goes surprisingly well with the chicken.
This carbonara is also good! "3 Tips for Easy Carbonara" (Recipe ID: 2454100).
"Easy Mentaiko Pasta With 3 Key Tips" is delicious (Recipe ID: 2471978).
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!
Be sure to follow the 3 tips! Don't use extra virgin olive oil because as soon as it gets hot, the aroma and flavor of the oil disappears! If you do use it, just drizzle a little on the chicken as a finishing touch. Garnish with citrus fruit (Any kind is OK).