I haven't done much cooking since I've been down with the flu for the last couple of days. But still, there comes to a point when there is only so much instant warm oats, porridge and plain Congee that I can continuously eat. Having not done grocery shopping for the past week, the only thing I found in my fridge was 3 pieces of frozen chicken thigh.
All I could think of was something that would be quick, easy and full of flavour.
So after quickly defrosting the chicken in my microwave (yes.. I know.. not the best method..but I was hungry!!)... I teamed up the chicken with some garlic, lemon and some fresh thyme from my herb garden and grilled it on my cast iron griddle pan. Result ? Well.. It's a classic combination, so I couldn't really go wrong there. Still its something I'll definitely make again. I mean, it could have something to do with the fact I had been eating plain congee the whole day, but the smell was just amazing :)
Grill Chicken Thigh Steaks with Garlic, Thyme and Lemon
- 3 pieces Chicken Thigh pieces (boneless)
- 2 cloves garlic (peeled, smashed)
- zest of 1 lemon
- juice from 1 lemon (use the zested lemon)
- 3 twigs fresh thyme
- 1/2 tablespoon olive oil
- Salt & Pepper to taste
- Slice open the chicken thigh pieces and butterfly them so that it lays out evenly flat.
- Marinate the chicken with the olive oil, garlic, thyme, lemon zest, salt & pepper and juice of 1/2 of the lemon.
- Let the chicken sit in the marinade for at least 15 mins.
- Place the griddle pan over high heat and wait for it to get really hot
- Place the chicken steaks onto the griddle pan and cook each side for 2 mins. Then turn them once more every minute or so on each side, until you can see all the meat has turned white and opaque.
- Remove them from the pan, squeeze the juice of the remaining 1/2 lemon over the steaks, season with a little bit more of salt and pepper, and then let rest on a plate for about a minute before serving.
- Serve with some baked potatoes or green vegetables. Chicken also tastes great the next day sliced into finger-sized pieces tossed through some green salad.
- There was quite a bit of smoke being generated from my grill pan. I would suggest you have all windows open and the exhaust fan on full whack when making this.
- If the grill pan is hot enough the chicken meat should not stick to the pan. So you shouldn't need to add any oil to the pan.