Grill-Pan Chicken Breasts

Cooking method

1. Step 1:

   

   Prep the ingredients. Rinse and pat the fillets dry. Pull the small tender away from the larger fillet. Trim off any sinew, fat, and membrane you can remove.

2. Step 2:

   

   Lightly pound the fillets, mainly the thick part, just to even out the thickness.

3. Step 3:

   

   Season both sides with whatever dry spices you like or have on hand. You can leave the fillets whole at this size.

4. Step 4:

   

   I find it easier to cut mine as shown in the photo. I trim off the thinner edges and cook them separately, which gives more even results. Kids love the small pieces — they're the most tender part.

5. Step 5:

   

   Make the marinade by mixing the soy sauce and vegetable oil. Very gently toss the fillets in it by hand. Let them sit out at least 30 minutes, ideally an hour. You can refrigerate them overnight, but be sure to take them out at least an hour before cooking so the meat comes to room temperature — otherwise it'll turn out dry.

6. Step 6:

   

   Do NOT oil the pan! Heat it on high, then lower to medium before adding the meat. Once the chicken releases easily and no longer sticks, turn it with tongs. Don't pierce the meat, or it'll lose its juices.

7. Step 7:

   

   Sear the second side until done, about 2–3 minutes. Don't overcook it chasing a deep sear — it dries out easily. Standing a piece on its edge against the rim of the pan works nicely (which is exactly why I cut the large fillet in half). Cook all the chicken this way. My pan is cast iron; it heats evenly and holds the heat well.

8. Step 8:

   

   Set the cooked chicken on a paper towel to blot the excess juices — though you can skip that if you like it juicier. Do, however, let the meat rest for 5–8 minutes before serving, so the juices redistribute and the flavors settle. Enjoy!