Grilled chicken is such a versatile food and something I make often. I add it to a range of meals or slice and fill sandwiches with it. My favourite way to prepare chicken is by using a cast iron grill pan. Using such a pan allows you to get the look of grilled food all year round without going outdoors.
Staub’s enamelled cast iron square grill pan is an excellent choice and it is compatible with all cooktops, including induction.
Benefits of Staub's Enameled Cast Iron Cookware
Enameled cast iron is a traditional and strong material. It retains heat better than any material, including stainless steel and aluminium. The equal distribution of heat eliminates hot spots, allowing you to cook the most delicate of dishes.
This is a perfect pan for grilling chicken but it is also fantastic for cooking other meats and fish or for searing vegetables. It is also oven proof, which is really useful if you’re cooking a particularly thick piece of meat. If the pan is really hot when you place it in the oven it will carry on marking the food as it roasts.
If you have never used a cast iron grill pan before then it may take a couple of time cooking with it to get used to it. However, once used to it I’m pretty sure you will be hooked. The more you use a cast iron pan, the more seasoned it becomes. The more seasoned it becomes the more non-stick it is.
If you take good care of your pan then it should last longer than most other items in your kitchen. It is recommended, when cooking, to use silicone/plastic or wooden utensils to avoid scratches to the surface.
When cleaning wait until the pan is cool and wash in warm water will a little washing up liquid. Never use any scouring agents or abrasive sponges to clean the pan and make sure the pan is completely dry before storing.
How to make perfectly grilled chicken breasts
Less is more when grilling chicken. Place the chicken breasts in the pan and then leave them. Don’t be tempted to move the chicken around. Allow the chicken to get its grill marks and let its surface seal.
You will know when the chicken is ready to turn, as it will easily release when you go to turn it. If you have to pull at the chicken it isn’t ready to be turned.
Smoked Paprika Grilled Chicken
Ingredients
- 2 tsp Smoked paprika
- 1 tsp Cumin
- 2 tbsp Olive Oil
- ½ tsp Salt
- 3 large chicken breasts
- Juice of half a lime
- 1 tbsp Coriander (finely chopped)
Combine the smoked paprika, cumin, oil and salt together in a large bowl. Add the chicken breasts and allow to sit for at least 15 mins.
Heat a seasoned grill pan to high heat for about 2-3 mins. Reduce to medium and add the chicken breasts
Cook for approx 5-7 mins (depending on thickness) on the first side. Don’t be tempted to move the chicken, leave it alone and allow it to develop grill marks.
Using tongs, flip the chicken and cook for a further 5-7 mins. Switch off the heat and allow the chicken breasts to rest for a further 5 mins.
Squeeze the lime juice over the chicken and sprinkle with finely chopped coriander.
About the Author:
Amy is the recipe developer, photographer and voice behind the blog
Healthy Little Foodies. She has a BSc(Hons) Food Science and Marketing and has, in the past, worked as a food development technologist, developing products for the UK's leading supermarkets. She now lives in Sydney and is a Mum to two young boys age 5 & 2.
