Quick Grilled Chicken | Recipes Under 15 Minutes | Chef Jaaie | Sanjeev Kapoor Khazana

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: bone-in chicken

Thighs are often cheaper and juicier.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: none

Dried herbs are more cost-effective and last longer.

Chop the garlic and fresh herbs (rosemary, oregano, thyme).

Transfer the chicken breasts to a bowl and make slits in them.

In the bowl, add chopped garlic, mixed herbs, red chili flakes, crushed black peppercorns, salt, olive oil, and Worcestershire sauce.

Rub the marinade on the chicken with your hands and set aside for 5 minutes.

Heat a grill pan and pour some oil in it.

Once the pan is hot, place the chicken breasts in the pan along with all the marinade.

Grill the chicken on high heat for 1 minute on one side.

Flip the chicken and cook the other side for 1 minute.

Reduce the heat, splash some water, and cook the chicken for around 5 to 6 minutes more.

Transfer the grilled chicken to a piece of aluminum foil and cover it.

Preheat the oven to 180°C (356°F) and place the chicken in the oven to cook for around 8 minutes.

To make the brown sauce, heat a non-stick pan and add butter.

Once the butter turns golden brown, add refined flour and sauté on medium heat for 1 minute until golden brown.

Add the residue left in the pan and mix well.

Add water to the mixture and salt, then cook on medium heat for 2 minutes.

Strain the sauce and set it aside.

Slice the chicken and place it on a serving plate.

Pour the brown sauce on top of the sliced chicken and garnish with a sprig of parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens