This is an easy week night dinner. I marinate the chicken and store it in freezer bags for upto two months. Defrost and pan grill when needed. You could also marinate this freshly and use, if you have time and access.
Pan grilled chicken thighs (Serves 2)
400 grams boneless chicken thighs, wash, pat dry
1 tablespoon any kind of chilli sauce (sriracha, hot sauce, thai chilli sauce)
1/2 teaspoon soya sauce
1 tablespoons tomato ketchup/ sauce
1/2 teaspoon pepper powder
salt to taste
1/2 teaspoon ginger garlic paste
Mix all of the above in a bowl, add a splash of water if its too dry.
Rub this onto the chicken thighs, sort of massage it on and make sure each piece is well coated. Rest 20-30 minutes if you have the time, or use right away.
I usually marinate 4X of this, use one portion and freeze the rest for future use.
To pan grill the chicken, heat 1 tablespoon of vegetable oil on a flat pan/ griddle/ tava or a grill pan. When hot, place the marinated chicken flat onto the pan, load up as much as you can, leaving 1 inch space between the pieces to allow for it to cook properly.
Cook on one side about 2 minutes on medium heat, turn over and cook again for 2 minutes. when the juices run clear, the chicken is done, do not overcook it.
Take it out onto a plate and rest for 5 minutes before serving with a side of roasted vegetables or a fresh salad.
Escapades 