Are you looking for a delicious and easy-to-make dish for your next meal? Try making pan-grilled boneless chicken quarters! This dish is perfect for any occasion, and it’s sure to satisfy even the pickiest of eaters. In this blog, we’ll share with you a recipe for making pan-grilled boneless chicken quarters that’s both flavorful and easy to prepare.
Step 1: Debone the Chicken Leg Quarter
The first step in making pan-grilled boneless chicken quarters is to debone the chicken leg quarter. While it may seem like a daunting task, it’s actually quite simple. You can find plenty of tutorials online (written or video) that will show you how to do this quickly and easily. Once the chicken is deboned, you can proceed to the next step.
Step 2: Marinate the Chicken
Marinating the chicken is an essential step in making pan-grilled boneless chicken quarters. This will help infuse the chicken with flavor and make it tender and juicy. For this recipe, we’ll use a blend of black pepper, sugar, soy sauce, garlic, lemongrass, and calamansi juice. Be sure to mix all the ingredients thoroughly and gently massage the marinade into the chicken. Cover the bowl with plastic wrap and let it sit in the fridge until you’re ready to cook it.
Step 3: Pan Grill the Chicken
Pan-grilling the chicken is the next step in making this mouthwatering dish. This cooking method will give the chicken a caramelizing crispy exterior and a juicy, flavorful interior. To pan grill the chicken, you’ll need a frying pan and some cooking oil. Be sure to heat the pan first before adding the oil to prevent sticking. Once the pan is hot, add the chicken to the pan and cook it until it’s golden brown and cooked through.
Step 4: Add the Butter and Remaining Marinade
After you’ve pan-grilled the chicken, it’s time to add some flavor to the dish by adding butter and the remaining marinade. This will help create a rich, savory sauce that will coat the chicken and give it an extra burst of flavor. Be sure to strain the marinade first to remove the aromatics. Simmer the chicken in the sauce until the sauce is reduced and the oil and butter render from the chicken. Fry the chicken on the rendered fat for a few seconds to add a crispy texture to the chicken.
Step 5: Serve Hot and Garnish
Once the chicken is done, it’s time to serve it up and add some finishing touches to the dish. You can serve the chicken hot right out of the pan, or you can put it on a serving plate and pour the sauce over the chicken. Garnish it with chopped spring onions or parsley to add some color and flavor to the dish.
Wrap-up
Pan-grilled boneless chicken quarters is a delicious and easy-to-make dish that’s perfect for any occasion. By following these simple steps, you can create a mouthwatering meal that will have your guests coming back for seconds. Whether you’re cooking for your family or hosting a dinner party, this dish is sure to impress. Be sure to experiment with different flavors and ingredients to make this dish your own. With a little practice, you’ll be able to make pan-grilled boneless chicken quarters like a pro.
NOTES ON THE INGREDIENTS:
Chicken Leg Quarter: This cut of chicken is perfect for this recipe because it’s flavorful and has enough fat to render while pan-grilling, which adds extra depth of flavor. Deboning the chicken makes it easier to eat and cook, and also allows the marinade to penetrate the meat evenly.
Lemongrass: This herb adds a subtle citrusy and slightly sweet flavor to the dish. It also has antibacterial and anti-inflammatory properties that make it a healthy ingredient to use. Lemongrass is commonly used in Southeast Asian cuisine, particularly in Thai and Vietnamese dishes.
Calamansi: This small citrus fruit is similar to a lime and is a staple in Filipino cuisine. Its juice adds a tangy and slightly sour flavor to the marinade, which helps balance the sweetness of the sugar and the saltiness of the soy sauce.
Garlic: This flavorful and aromatic ingredient is used in many dishes around the world. It adds depth of flavor and also has health benefits, such as boosting the immune system and reducing inflammation. Garlic is a common ingredient in Asian and Mediterranean cuisine and is often used in marinades to enhance the flavor of meat.
How to Cook Pan Grilled Boneless Chicken
Ingredients
- 4 pcs chicken leg quarter deboned
- 5 cloves garlic minced
- 1 tsp ground black pepper
- 3 stalks lemon grass chopped
- 3 Tbsp. soy sauce
- 3 Tbsp. cooking oil
- 2 Tbsp. butter
- 4 pcs calamansi extract the juice
- 1/2 Tbsp. sugar optional
- chopped spring onion or parsley for garnishing
Instructions
How to Cook Pan Grilled Boneless Chicken
- Debone each chicken leg quarter (see recipe notes below). Transfer the deboned chicken to a bowl.
- Add black pepper, sugar, soy sauce, garlic, lemongrass and calamansi juice. Mix all the ingredients and gently massage the chicken so it will absorb the marinade.
- Marinate the chicken for 1 hour or overnight in the fridge.
- Heat cooking oil in the frying pan and pan grill the chicken in medium heat for 5 minutes on each side.
- Then add butter and the remaining marinade (strain the marinade first to remove the aromatics).
- Simmer until the sauce is reduced and the oil and butter renders from the chicken. Fry the the chicken on the rendered fat for a few seconds then serve hot.
- Slice the chicken into serving pieces then put in a serving plate. Pour the sauce over the chicken and garnish with chopped spring onions or parsley.
Notes
How to Debone Chicken Leg Quarter:
To debone a chicken leg quarter, start by locating the joint between the drumstick and the thigh. Use a sharp knife to cut through the skin and meat around the joint, being careful not to cut through the bone. Next, use your fingers to pull the meat away from the bone, cutting any connective tissue as necessary. Once the meat is fully removed, locate the bone in the thigh and use a knife to cut along both sides of it, working to separate the bone from the meat. Repeat the process for the drumstick, and then trim away any excess fat or cartilage. Don't thow away the chicken bones, you can use it on making soup stock. With practice, deboning chicken leg quarters can become a quick and easy process.
