Campfire Pan-Roasted Chicken Recipe | Tyler Florence
- Level: Easy
- Yield: 4 servings
- Nutritional Analysis (per serving): Serving Size 1 of 4 Calories 475; Total Fat 21 g; Saturated Fat 4 g; Carbohydrates 5 g; Dietary Fiber 1 g; Sugar 0 g; Protein 64 g; Cholesterol 199 mg; Sodium 1875 mg
- Total time: 1 hr 15 min
- Prep: 5 min
- Inactive: 1 hr
- Cook: 10 min
Ingredients
- 4 boneless chicken breasts with skin
- 1/2 cup soy sauce
- 1/4 cup peanut oil
- 1 lime, juiced
- 1-inch piece ginger, peeled and chopped
- 2 garlic cloves, chopped
- Kosher salt and freshly ground black pepper
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Place the chicken breasts in a large plastic freezer bag and add the soy sauce, peanut oil, lime juice, ginger, and garlic. Seal and shake to combine. Marinate at least 1 hour or, preferably, overnight. For longer storage, freeze the marinated chicken for up to 6 months; thaw overnight in the refrigerator before cooking.
Heat a well-seasoned cast iron pan, nonstick skillet, or grill pan over medium-high heat. Remove the chicken from the marinade and shake off excess liquid. Season with salt and pepper. Cook the chicken until done, about 4 to 5 minutes per side. Slice and servesuggested pairing: Hearty Shiitake Mushroom and Miso Soup.
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Note: For best flavor, allow the chicken to marinate overnight; cook until the internal temperature reaches a safe level for poultry.
