chicken griller recipe
- The Best chicken griller recipe
- Crispy Chicken Griller with Tomato Garlic Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Crispy Chicken Griller with Tomato Garlic Sauce Works
- ❓ Frequently Asked Questions About Crispy Chicken Griller with Tomato Garlic Sauce
The Best chicken griller recipe
Crispy Chicken Griller with Tomato Garlic Sauce
A simple yet flavorful dish featuring tender chicken baked to golden perfection with a tangy tomato-garlic sauce. Perfect for a quick weeknight meal.
🥘Ingredients
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup canned tomato sauce
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- ½ tsp dried oregano
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F. Pat chicken breasts dry with a paper towel to ensure crispiness. -
2
In a bowl, mix olive oil, paprika, garlic powder, salt, and black pepper. Coat each chicken breast evenly with the mixture. -
3
Place chicken breasts on a lined baking sheet and bake for 18–20 minutes, or until internal temperature reaches 165°F and edges are golden. -
4
While chicken bakes, heat tomato sauce in a small saucepan over medium heat. Stir in minced garlic, parsley, and oregano. Simmer for 5 minutes until slightly thickened. -
5
Once chicken is done, pour the warm sauce over the breasts. Let sit for 2 minutes before serving.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Chicken Griller with Tomato Garlic Sauce Works
❓ Frequently Asked Questions About Crispy Chicken Griller with Tomato Garlic Sauce
How do I adjust the heat for different chicken cuts?
Chicken thighs and breasts handle heat differently. For thighs, which are denser, start with medium-high heat (around 375°F) to ensure even cooking. For breasts, use slightly lower heat (around 350°F) to prevent drying out. If you’re unsure, monitor the internal temperature with a meat thermometer—thighs should reach 165°F, and breasts should hit 160°F.
Can I use a regular grill pan instead of a dedicated chicken griller?
Yes, you can! A well-seasoned cast-iron skillet or a heavy grill pan works just as well, especially if you’re grilling smaller portions. Just make sure it’s hot enough to sear the chicken quickly, and avoid overcrowding to maintain good heat distribution.
What’s the best way to keep the chicken moist while grilling?
Brining the chicken for 30 minutes before grilling helps retain moisture, but it’s not mandatory. If you skip brining, pat the chicken dry thoroughly before seasoning and cooking. After grilling, let it rest for 5–10 minutes before serving—this helps the juices redistribute.
How do I handle leftover grilled chicken?
Store leftover grilled chicken in an airtight container in the fridge for up to 4 days. To reheat, warm it gently in a skillet over medium-low heat, adding a splash of water or broth to keep it moist. Avoid microwaving directly, as it can dry out the meat.
Can I add extra flavorings, like spices or marinades, beyond the basic seasoning?
Absolutely! For extra flavor, marinate the chicken in a mix of olive oil, lemon juice, garlic, and herbs like rosemary or thyme for at least 1 hour before grilling. Alternatively, sprinkle with smoked paprika, cumin, or a pinch of cayenne for a spicy kick.
