How to Cook Pan Grilled Boneless Chicken

Pan-Grilled Boneless Chicken Quarter is a tasty and easy-to-make dish that's perfect for any occasion. The recipe involves deboning the chicken, marinating it in a blend of flavorful ingredients, pan-grilling it, and adding butter and marinade to create a rich sauce.

Prep Time15

Cook Time10

Course: Chicken Recipe

Cuisine: Filipino

Keyword: boneless chicken, pan grilled chicken

Servings: 4 servings

Calories: 246kcal

Author: Manny

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.