Hey there, fellow food lovers! Ever found yourself craving that delicious smoky grilled chicken flavor but don’t have access to an outdoor grill? Maybe it’s raining, snowing, or you simply live in an apartment without outdoor space. I’ve been there too, and let me tell ya – a good grill pan is about to become your new best friend!
In this article, I’m gonna walk you through exactly how to grill chicken on a grill pan to achieve that perfect juicy, tender chicken with those beautiful grill marks we all love Trust me, once you master this technique, you’ll be grilling chicken indoors all year round!
Why Use a Grill Pan for Chicken?
Before we dive into the how-to let’s quickly talk about why grill pans are so awesome
- They create those beautiful grill marks that make food look professional
- The ridges allow fat to drain away from the meat
- You can use them year-round regardless of weather
- They’re perfect for apartment dwellers without outdoor space
- They give you more control over cooking temperature than outdoor grills
Essential Equipment for Grilling Chicken Indoors
To get started. you’ll need a few key items
The Right Grill Pan
The most important tool is obviously the grill pan itself. Here’s what to look for:
- Cast iron grill pan – These are the gold standard because they retain heat extremely well and create the best sear. Lodge makes excellent cast iron grill pans.
- Heavy-duty stainless steel – Another good option that heats evenly.
- Look for ridges – These create the grill marks and allow fat to drain away.
- Proper size – Make sure it fits your stovetop and can accommodate the amount of chicken you want to cook.
Other Helpful Tools
Beyond the pan itself, these accessories will make your indoor grilling experience much better:
- Tongs – Long, sturdy ones that can flip chicken without piercing it
- Meat thermometer – To ensure your chicken reaches the safe temperature of 165°F
- Basting brush – For applying oils or marinades
- Spatula – Helpful for handling more delicate chicken pieces
- Heat-resistant gloves – Optional but useful for handling the hot pan
Selecting and Preparing Your Chicken
Choose the Right Cuts
Different chicken cuts require different cooking approaches on a grill pan:
- Boneless, skinless chicken breasts – Lean option, cooks quickly but can dry out easily
- Chicken thighs – More flavorful and forgiving, harder to overcook
- Drumsticks – Great flavor, but take longer to cook through
- Bone-in pieces – More flavor but longer cooking time
Preparing the Chicken for Maximum Juiciness
Here’s a secret many home cooks miss: brining your chicken before grilling. This simple step makes a HUGE difference in juiciness and flavor!
Simple Brine Recipe
- 1 tablespoon salt
- 2 tablespoons sugar
- 2 cups room temperature water
Mix until dissolved, then soak your chicken for 30-60 minutes in the refrigerator. Don’t brine longer than this or it may become too salty!
After brining, pat the chicken dry with paper towels. This is super important! Wet chicken = steaming instead of searing.
Seasonings and Marinades
You’ve got lots of options for flavoring your chicken:
Basic Seasoning Mix (My Go-To)
- 1 teaspoon dried basil or cilantro
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon brown sugar (helps with browning!)
- Salt and pepper to taste
Mix these together and rub all over your chicken pieces. If you’re in a hurry, even just salt, pepper, and garlic powder works great.
Alternatively, try:
- Taco seasoning packet
- Italian herb blend
- Cajun seasoning
- Lemon pepper
- Simple salt and pepper
For marinades, allow chicken to soak for at least 30 minutes, but up to 8 hours for maximum flavor. Overnight works great too!
Step-by-Step Guide to Grilling Chicken on a Grill Pan
Alright, now for the main event! Here’s my foolproof method for perfectly grilled chicken on a grill pan:
1. Preheat Your Grill Pan Properly
This step is CRUCIAL – don’t skip it!
- Place your grill pan on medium-high heat
- Allow it to heat for 5-7 minutes
- Test if it’s hot enough by sprinkling a few drops of water on the surface – they should sizzle and evaporate immediately
2. Oil the Pan Correctly
- Choose an oil with a high smoke point – canola, avocado, or vegetable oil work well
- Brush the oil onto the pan or use a paper towel to spread a thin layer
- Don’t use too much oil or you’ll get smoke!
3. Add the Chicken
- Place chicken pieces on the hot grill pan, leaving space between each piece
- DON’T overcrowd the pan! This causes steaming instead of searing
- Resist the urge to move the chicken around – let it sear undisturbed
4. Cook to Perfection
Different cuts require different timing, but here’s a general guide:
- Boneless chicken breasts: 5-6 minutes per side
- Chicken thighs: 8-10 minutes per side
- Bone-in pieces: 10-12 minutes per side, then finish in a 350°F oven if needed
The chicken is ready to flip when:
- It’s turned white about halfway up the sides
- It releases easily from the pan (if it’s sticking, it’s not ready!)
- You see dark grill marks forming
5. Use the Resting Method
This step is non-negotiable if you want juicy chicken!
- After cooking, remove the pan from heat
- Let the chicken rest IN THE PAN for at least 5 minutes
- This allows juices to redistribute throughout the meat
- Don’t cut into it immediately or all those flavorful juices will escape!
6. Check for Doneness
Always verify your chicken is properly cooked:
- Use a meat thermometer to check that the internal temperature is 165°F
- Cut into the thickest part – juices should run clear, not pink
- The meat should be opaque all the way through
Pro Tips for Amazing Grill Pan Chicken
After years of making grill pan chicken, I’ve picked up some tricks:
- Don’t flip too early! If the chicken sticks to the pan, it’s not ready to flip
- Add 2 ice cubes to the pan (not directly on the chicken) when you’re done cooking to create steam and prevent overcooking
- Pound thick chicken breasts to even thickness for more consistent cooking
- For smoky flavor without an outdoor grill, add a drop of liquid smoke to your marinade
- Let chicken come to room temperature for 15-20 minutes before cooking for more even results
- Create a simple pan sauce by adding butter, garlic, herbs, and a splash of white wine after cooking
Common Mistakes to Avoid
We all make mistakes, but here are some common ones to watch out for:
- Cooking cold chicken straight from the fridge – let it warm up a bit first
- Not preheating the pan enough – patience pays off here!
- Overcrowding the pan – cook in batches if needed
- Using too high heat – medium-high is usually perfect
- Constantly moving or pressing the chicken – leave it alone to develop grill marks
- Skipping the resting period – this is essential for juicy results
Serving Suggestions
Now that you’ve made perfect grill pan chicken, what should you serve it with? Here are some ideas:
- Slice it for salads, wraps, or sandwiches
- Serve whole with grilled vegetables
- Pair with rice, quinoa, or pasta
- Make a chef’s salad with hard-boiled eggs and cheese
- Create colorful kebabs with bell peppers and onions
Final Thoughts
Indoor grilling might not give you quite the same experience as cooking over open flames, but with a good grill pan and these techniques, you can get amazingly close! The beauty of grill pan cooking is the convenience and control it offers year-round.
I cook chicken this way at least once a week for meal prep, and it’s become one of my go-to methods. With a little practice, you’ll be making restaurant-quality grilled chicken right in your own kitchen!
Do you have any special grill pan techniques or favorite chicken seasonings? I’d love to hear about them in the comments below!
Happy grilling, friends! Remember, practice makes perfect, so don’t get discouraged if your first attempt isn’t Instagram-worthy. Keep at it, and soon you’ll be the grill pan master of your kitchen!
Set up your oven
After at least one hour or up to 24 hours of marinating, take your marinated chicken out of the fridge to bring its temperature up just a bit, for at least 20 minutes. Place your oven rack in the top third of the oven and then preheat it to the lowest broil setting. Line a large sheet pan with foil from edge to edge—this will allow for easy cleanup later! Place a wire rack on top of your lined sheet pan and spray with nonstick cooking spray or brush with oil. Remove chicken from the marinade, letting any excess marinade drip off before placing the chicken on your oiled wire rack.
Marinate your chicken in yogurt
First, start with a yogurt-based marinade. Hana’s recipe, similar to that of tandoori chicken recipes, calls for a plain yogurt, which acts as a gentle meat tenderizer that renders a ridiculously moist interior while the dairy’s natural sugars result in a crisp, almost caramelized exterior on the chicken.
For 1½ to 2 lb. of preferably boneless, skinless chicken thighs (but you can use wings, or even chicken breast in a pinch) start with ½ cup of plain or greek yogurt. From here, choose your own marinade adventure. You can throw in chili pastes (like gochujang, sambal oelek, or red curry paste) or even go minimal with a squeeze of lemon juice and freshly grated garlic.
Easy Pan Grilled Chicken On Stove (Indoors Grill Pan Recipe)
FAQ
Are grill pans good for chicken?
I’d start with a grill if you want better grilled chicken. However if you can’t have one the inexpensive Lodge Grill Pan will do fine. Just be sure to pre heat for long enough. Even consider pre-heating in the oven.
Do you put oil in the pan when grilling chicken?
Yes, you should put a light coat of oil on chicken before grilling to help seasonings stick, prevent sticking to the grill, and promote even cooking and browning. You can oil the chicken itself, the grill grates, or both for the best results.