About Us Show Our mission at Cookpad is to make everyday cooking fun, because we believe that cooking is key to a happier and healthier life for people, communities and the planet. We empower homecooks all over the world to help each other by sharing recipes and cooking tips. Learn how to make the best tender, juicy and delicious chicken breasts right on your stove-top in a grill pan or cast iron pan. Because we don’t always have access to the outdoor grill year round, I make the chicken on the stove-top most of the time. To make tender juicy grilled chicken you will need a heavy duty grill pan. A cast iron pan with ridges works best but if your cast iron pan doesn’t have ridges, you can still grill the chicken on it too. For the seasoning, I usually switch it up each time I make the
chicken and don’t really measure but for the sake of this recipe I’ve included my favorite herb and seasoning mix. You can also used a packet of taco seasoning or your favorite herbs and spices and make it your
own.
* Optional: pound chicken breasts to even thickness using a meat tenderizer or a rolling-pin. This post may contain affiliate links, which help keep the content free. Full Disclosure policy can be found here. What temperature should you cook chicken on an electric grill?Heat your grill to between 425 and 450°F for chicken breasts.
How do you grill chicken breast on an electric grill?Preheat indoor grill until hot. Use highest temperature setting. Pat chicken dry with a paper towel. Sprinkle with salt and pepper and place on grill, lid closed for 5 minutes or until internal temp of 165 degrees F.
How long does it take to grill chicken thighs on an electric grill?You can grill chicken thighs on medium heat for 6-8 minutes per side. Cook times will vary depending on the size of your thighs. A smaller chicken thigh can cook in as little as 5 minutes per side, and a large thigh will take 8 minutes per side or possibly longer.
What setting do you grill chicken on?For the most part, chicken should be grilled at 350º to 450º F over direct or indirect medium heat. The only exception is when you're smoking the chicken. Often used with wings or whole chickens, smoking meat involves indirect cooking over very low heat, 225º to 250º F, with the addition of smoldering wood chunks.
|