A griddle pan is a handy version of a frying pan that has a series of ridges across it surface that lets you mimic the style of cooking on a BBQ without the mess or fuss. These ridges allow you to cook the ingredients as well as charring them in specific areas to caramelise the skin and create a delicious smoky flavour.
GRIDDLE PAN CHICKEN RECIPE
- 1 kilogram chicken
- 1 ½ teaspoon paprika
- ¼ cup sugar
- ¼ cup ketchup
- 2 cloves minced garlic
- ¼ cup Worchestershire sauce
- ¼ cup white wine vinegar
- 1 teaspoon salt
- 4 corn on the cob
- To make the marinade, mix all the ingredients (besides the corn) together and liberally coat the chicken. Place in a ziploc bag or a sealed container and refrigerate for 4-8 hours or overnight.
- Take the chicken out to come to room temperature while you heat your griddle pan on a medium high heat.
- Fry off your chicken in batches so as not to overcrowd the pan. Try not to move the chicken to obtain the distinctive bar marks across the skin.
- Cook for 15min, turning halfway through until the chicken in cooked all the way through. Remove from the heat and rest for 5 minutes.
- While the chicken rests strip the husks from the corn and turn your griddle pan up to high.
- Fry the corn in the same way as the chicken to get the smoky bar marks across the surface.
- Serve with a fresh salad and a knob of butter melting over the corn.
How To Cook Griddle Pan Chicken With Griddled Corn
So how can you use the griddle pan to its full potential to cook some delicious griddle pan chicken? You can do this in a couple of ways.
Firstly, is through the marinade. Just like BBQ chicken, griddled chicken can be made far more delicious with a good marinade. For the best results marinade your chicken, skin on overnight to really let the flavours penetrate the chicken. The sugar in the marinade in combination with the fatty chicken skin will create some delicious sweet, smoky flavour.
The second key point is the frying process. To get a really good grill marks on the meat in that cross hatched pattern place the chicken in the pan and leave it. I know it might be tempting to move it but not only will you risk your chicken sticking but you won’t get the same grill marks and therefore not as much delicious charred flavour. Rotate 90o if you want a true barbeque style crosshatch and a stronger flavour. Flip halfway through and repeat on the other side.
This technique can also be used for vegetables in the same way to add some dimension to your sides.
How To Cook Gridle Pan Chicken: Recipe Notes
Interesting fact: Using a griddle pan is a healthier frying option because you don’t need to oil the pan itself before cooking. The channels formed by the ridges also catch any excess fat from the meat and removes it easily.