Chef Anne is known for her many sayings to help her budding cooks remember how to do things. Some of her sayings are “Brown food tastes good!”, “slices, sticks, dices”, “Oil the food, not the pan.” and many, many more. She also hates it when contestants put their index finger straight out on the knife when cutting. She will run over and color the finger with red marker if she catches you with your finger out. Often when I’m cooking, and I catch myself with my finger out (the way my mother taught me), I look around for Chef Anne before tucking my finger in!

One pan that is often used on the show is a cast iron grill pan. It is used to sear meats before they go into the oven to finish cooking. I asked for this one for Christmas and hubby got it for me! I finally used it to make grilled chicken breast the other night and it turned out great.

Hints for Using a Grill Pan or any Cast Iron Pan

• Preheat the pan over medium-high heat for about 5 minutes before placing the meat in the pan.
• Oil the food you are putting in the pan, not the pan itself. If you oil the pan, the oil will probably burn and cause your food to taste bad.
• Chef Anne says when you put the meat on the pan you want to “hear the applause” aka the sizzle, that’s how you know the pan is hot enough.
• Always have pot holders/hot mitts handy. The handles of cast iron pans get VERY hot.
• As with any cast iron pan, clean with hot water and coarse salt, not soap.
• Dry your cast iron with a paper towel then place it on the stove top on low heat so it can completely dry and not rust. DO NOT leave the pan unattended. Remove from heat when dry and put away when cool.

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Easy Indoor Grilled Chicken Breasts

These Easy Indoor Grilled Chicken Breasts start out on the stove top for a good sear then they finish in the oven to finish cooking.

Course Entree

Cuisine American

Keyword chicken, grilled chicken

Prep Time 5 minutes minutes

Cook Time 26 minutes minutes

Rest Time 5 minutes minutes

Total Time 36 minutes minutes

Servings 2 people

Author cindy

Equipment

• Cast Iron Grill Pan or Frying Pan

Ingredients

• 1 12 oz boneless, skinless, chicken breast pounded to an even thickness
• 1/2 tsp Italian seasoning
• 1/4 tsp onion powder
• salt and pepper to taste
• 1.5 TBSP olive oil

Instructions

• Preheat the oven to 350°F.
• Preheat the grill pan on the stove top over medium-high heat for 5 minutes.
• While the grill pan is heating up, mix together the olive oil, Italian Spice blend, onion powder, salt, and pepper.
• Using a basting brush, spread half of the spice mixture on one side of the chicken.
• When the pan is preheated, place the chicken, oiled side down on the pan, listen for the sizzle. Let it cook for 4 minutes.
• Spread the remaining spice mixture on the other side of the chicken.
• Turn the chicken over using tongs. Allow to cook for 2 more minutes.
• Put the grill pan in the oven so the chicken can finish cooking.
• After 20 minutes in the oven, check the chicken's temperature with a probe thermometer, making sure the internal temperature is 165°F.
• Remove the chicken from the oven and let it rest for 5 minutes before carving.

Notes

This recipe is for 2 people but it is easily scaled. You will need a large grill pan to cook more chicken at one time.

I served this chicken with yellow Spanish rice.

I hope you enjoy this recipe for Easy Indoor Grilled Chicken Breasts and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

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The other night I was thinking about that sauce and I figured it might make a good marinade. I got to work in my kitchen and this super simple Grilled Barbecue Ranch Chicken recipe was born.

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Super Simple Grilled Barbecue Ranch Chicken

This super simple Grilled Barbecue Ranch Chicken recipe is an easy and delicious way to add some flavor to your chicken.

Course Entree

Cuisine American

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 4 servings

Author Cindy Schultz

Ingredients

• 4 boneless skinless chicken breasts
• 1 cup Sweet Baby Rays Barbecue Sauce
• 1 cup Hidden Valley Ranch Dressing

Instructions

• In a gallon size zippy bag pour the Ranch dressing and the Barbecue sauce.
• Seal the bag, removing any air, and knead to mix well.
• Add the chicken.
• Seal the bag, removing any air, and knead to coat the chicken.
• Lay flat in refrigerator for 4-24 hours.
• Spray grill grate with non-stick spray.
• Grill approximately 15 minutes, turning once, until chicken temperature is between 160° and 165°.

As you can see in the picture, I served my Grilled Barbecue Ranch Chicken with my Crispy Parmesan Potatoes. It was a delicious and easy meal, and I can’t wait to make it again. I hope you enjoy all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this page. Thanks!

The post Super Simple Grilled Barbecue Ranch Chicken appeared first on The Mom Maven.

I knew I wanted my Huli Huli Chicken to marinate for a long time so I started the day before. Hubby picked up 3 pounds of fresh chicken breasts. I used my favorite Meat Tenderizer tool that I recently got off Amazon and I tenderized and pounded down those breasts. Since the individual breasts were large I cut them in half and set them aside before mixing up the marinade. I mixed up the marinade in a medium metal bowl. Next I dipped each chicken piece in the marinade, coating it well, before I placed the chicken in a gallon size zippy bag. Once all the chicken was in the bag, I poured the remaining marinade in the bag, zipped the bag up, laid it on a plate in the refrigerator to marinate.

Tuesday morning, I flipped the bag over on the plate and massaged it a bit before returning it to the fridge. When we arrived at my in-law’s house Aaron oiled the grill (olive oil on a paper towel works great for this) and heated it to medium-high heat. While he did that, Ron cut up the pineapple for our side dish. Together they grilled the chicken and then the pineapple to perfection. Dinner was served with a side salad and it was delicious.

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Hawaiian Huli Huli Chicken with Grilled Pineapple

This delicious grilled chicken and pineapple dish is perfect summer fare with an island twist.

Course Entree

Cuisine Hawaiian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Author Cindy Schultz

Ingredients

Huli Huli Chicken

• 3 lbs boneless skinless chicken breasts
• 1/2 cup brown sugar
• 1/2 cup ketchup
• 1/2 cup soy sauce
• 1/4 cup chicken broth
• 1/2 tsp ground ginger
• 4 cloves of garlic minced
• 1/4 tsp black pepper

Grilled Pineapple

• 1 whole pineapple peeled, cored and sliced
• 1 cup brown sugar
• 2 tsp ground cinnamon

Instructions

Huli Huli Chicken

• Use a meat tenderizer, or fork pierce the chicken several times to help marinade infuse the chicken. Pound the chicken so that it is uniform thickness. Cut large breasts in half to facilitate quicker and more thorough cooking.
• In a bowl mix together the 1/2 cup brown sugar, ketchup, soy sauce, chicken broth, ginger, garlic and pepper.
• Dip each piece of chicken in the marinade to cover well before placing it in a gallon size zippy bag. Repeat for each piece of chicken. Pour any remaining marinade into the bag.
• Seal the bag and place it on a plate in the refrigerator 6-24 hours.
• Oil the grill (use olive oil on a paper towel) and heat to medium high.
• Place chicken on grill and cook for 4-5 minutes per side.
• While the chicken is cooking, pour any remaining marinade in a small pan and bring to a rolling boil for at least 2 minutes.
• When you turn over the chicken, baste it with the boiled marinade so that you get a nice glaze on the chicken.

Grilled Pineapple

• Oil the grill again.
• In a zippy bag mix together the brown sugar and cinnamon.
• Place 2 slices of pineapple in the bag at a time and dredge in the sugar mixture. Then place them on a plate and repeat with the rest of the pineapple.
• Grill the pineapple slices over medium-high heat for 3-5 minutes per side.

If you don’t own a Pineapple Corer , this is the kind I have, we have used it for years. Hubby and I love to snack on fresh pineapple so this gadget comes in very handy in our kitchen. I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Hawaiian Huli Huli Chicken with Grilled Pineapple appeared first on The Mom Maven.