Growing up in Indonesia, I ate a whole lot of fried foods. Probably not the healthiest, but definitely the yummiest. Now that I’m older and have a kitchen of my own, I don’t like to fry food. Why? Because I’m lazy. I don’t like all the burden that comes with frying food, such as the excessive oil, the splatter, the gross looking excessive oil that I don’t know what to do with afterwards. Aaarrggghhh! But, I like crunchy and crispy food. I mentioned in one of my previous post that my preferred method to cook bacon is using my electric grill, because I don’t have to deal with fat splatters. Today, I’m experimenting with no mess, no fry crispy chicken using the electric grill. The preparation is super quick; the result is super tasty (said my husband and kids) and not a single drop of fat splattered anywhere in the kitchen.
Ingredients:
- Pieces of boneless skin-on chicken thighs.
- Salt and pepper ( and / or umami powder or any grill seasoning or dry rub)
Before we proceed, it is very important that you use the skin-on chicken thighs, otherwise there will be no crispy and crunchy part to eat. I will be using my electric grill, which heats on both sides (top and bottom). Therefore, my cooking time will be cut in half compared to if were to use a pan on a stove.
Directions:
- Preheat your electric grill or panini maker.
- Sprinkle salt and pepper (or umami powder or other seasoning of your choice) on both side of the chicken, liberally.
- Check the grill, if it’s hot enough. (It’s hot enough, when water sprinkled over it, sizzles.)
- Start placing your chicken on the grill. Make sure the chicken pieces are not touching each other, otherwise they won’t be crispy.
- Close the grill and check back in 15 – 20 minutes.
- Let the chicken cool down.
- Enjoy your No Mess, No Fry Crispy Chicken!
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