I’ve been giving my grill pan a real workout lately. You might think that I’m just making do with indoor grilling because I don’t have a bbq, but the truth is, I really love my grill pan. It’s true that I can’t cook outdoors because I live in an apartment with a tiny balcony – barbecuing would be too dangerous of a risk. But I’m happy because I can get that charred flavour I love plus the grill marks that make my meals seem a bit more exciting.
My husband bought me this pan on our very first Christmas together back in our dating days. Obviously, things were meant to be. Now on with this chicken! This is an easy to whip up kind of dish. While it isn’t the most authentic teriyaki recipe, it can be made with ingredients you’ve probably got on hand right now. It’s sweet and tangy and salty which means that it’s perfect (as long as your taste buds are anything like mine). And look at those grill marks! I used skinless organic chicken thighs here because they manage to stay moist even without skin,they have great flavour and thighs get bonus points for being cheaper than their white meat counterparts.
Elsewhere: Oh boy, do I have some catching up to do! Over at Poppytalk, I make the perfect late summer lunch: zucchini & sweet corn fritters with a fresh cucumber-tomato relish. And I write about all the cool cookbook trailers that seem to be spilling out over at ReadyMade.
I served this chicken with the quick summer squash & pea saute and a beet & daikon radish slaw. The slaw, while pretty in pink, wasn’t perfect so you won’t find the recipe on this blog yet.
quick grilled teriyaki chicken
1/3 c honey
3 T soy sauce
2 limes, juiced
3 cloves garlic, minced
1 T fresh ginger, minced
1/4 t cayenne pepper
4 skinless chicken thighsIn a small bowl, combine everything but the chicken, whisking so everything is incorporated. Add chicken thighs into a large ziplock bag along with the marinade and let sit for at least 20 minutes.
Preheat oven to 400F. Heat up a cast iron grill pan (or a plain cast iron skillet). When pan is hot, add chicken. Grill for about 5-8 minutes and then flip.
Meanwhile, add marinade into small saucepan and bring to a boil. Let boil for a few minutes and then simmer over low heat.
Place chicken in oven and bake until chicken is cooked, about 15 more minutes, brushing occasionally with marinade. Serve chicken with reserved marinade if desired.
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I’ve been dying for a grill pan; I can’t believe I don’t have one!! The teriyaki chicken looks amazing 🙂
Those grill marks sure are lovely! I’d love to by a grill pan, they’re just soooo expensive! Lucky you!
Nice meal! So colorful! I instantly food a lot more when there are lot’s of colors and textures. I only have a cheapo grill pan that doesn’t cut it. I am going to ask for a Le Creuset one for Christmas I think….
I wish I had a grill pan! I’ll be living in a tiny apartment probably for the rest of my life and a life without barbecue is truly sad.
The teriyaki sauce sounds delicious. A little sweet, a little salty.
I have a grill pan (Lodge cast iron) and I love it. But I have a hard time cleaning it. I don’t want to scrub it because it will mess up the seasoning of the cast iron, but stuff gets in the grooves and doesn’t want to come off!
Any suggestions?
Aww, that was your first Christmas present from your husband? What a keeper! 🙂
Sues, I love mine! Go get one 🙂
Ursula, You can find a lodge which isn’t as expensive, but it does require seasoning (which isn’t difficult to deal with at all).
Thanks Foodie, I love eating with a plate full of colour too! I love my Le Cruset one!
Joanne, a grill pan is the answer for us apartment dwellers! Thanks on the sauce, it’s a good one.
Emily, you can use a scrubber (though not a metal one). I use an SOS-type green pad on my cast iron pan and it works beautifully…though I do have to reseason it about once a year.
Maddie, indeed 🙂
Wow, this looks SOOOO good. I love the charred bits…it looks like they were done on a BBQ…and all on a grill pan! The recipe sounds so easy, definitely something I will have to add to my repetoir!
This looks deLICIOUS! We don’t have a bbq either (I would love one…but we’ve got no room!), and for some crazy reason I never thought to use a grill pan instead. I’ve got the same one as you or something pretty similar…a 9×9 cast iron grill with the grates. Maybe I’ll be whipping up some chicken teriyaki soon! 🙂
Great tips on choosing chicken thighs for moisture retention as well as for cost-efficiency! We have an el-cheapo bbq that we have been using in lieu of our oven over the hot summer months. It’s convenient and makes the food taste good but it’s a pain in the a** to clean afterward. Your grill pan can come in very handy during the winter when one craves bbq grill marks on meat 🙂
Merhaba, süperr…Sevgilerrrr….
Thanks so much for sharing a grill pan recipe for those of us without the real deal. I love mine, too! I love that you used thighs…I’ve found it hard not to TOTALLY dry out breast meat on the grill pan.
Thanks Hag! Charred bits are the best part 🙂
Amie, the grill pan is perfect! Haul it out.
Bijoux, when I buy chicken parts, thighs are my favorite. I’m cheap and they’re tasty so everything works out well 🙂
Thanks Newlywed, thighs are the best & so is my grill pan.
Is there a way around the burnt offerings look?
Don’t burn them, Apico? Sorry, but I’m a fan of the charred meat thing.
LOVELY! This is such a perfect meal. Thanks for the inspiration!
I love seeing the photo of your composed dinner! Looks delicious.
Thanks Alec, it’s a good one, enjoy!
Ashley, all the colours on the plate do look so nice together! Thanks 🙂