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+ servings

Griddle Pan Chicken Recipe

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5 from 1 vote
PREP TIME 5 mins
COOK TIME 15 mins


  • 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.
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