Grilled Parmesan Chicken
Grilled Parmesan Chicken
Ingredients
For the Chicken
- 1000 g boneless, skinless chicken thighs
- 2 tablespoons homemade parmesan seasoning
- 1 tablespoon oil
- 1 package Camembert, sliced
- 1 handful Parmesan cheese, freshly grated, plus more for crusting
For the Homemade Parmesan Seasoning
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 1 teaspoon chili flakes or cayenne, (optional)
- 1 teaspoon dried thyme or rosemary, (optional)
To Serve
- 4 cups jasmine or basmati rice, fluffy, cooked
- 1 handful Parmesan cheese, freshly grated, for finishing
Instructions
- 1
Prepare the Homemade Parmesan Seasoning: In a small bowl, combine the smoked paprika, garlic powder, onion powder, black pepper, salt, brown sugar, chili flakes or cayenne (if using), dried thyme or rosemary (if using), and a generous handful of freshly grated Parmesan cheese. Mix well to combine.
⏱️ 5 min
- 2
Marinate the Chicken: Place the boneless, skinless chicken thighs in a bowl or on a plate. Rub the chicken thoroughly with 2 tablespoons of the prepared homemade parmesan seasoning and 1 tablespoon of oil. Ensure all pieces are evenly coated. Let the chicken marinate for at least 30 minutes at room temperature, or longer in the refrigerator for more intense flavor.
⏱️ 5 min
- 3
Cook the Chicken: Heat a large pan (such as a Hexclad pan) over medium-high heat until it is ripping hot. Add a little oil to the pan. Carefully place the marinated chicken thighs into the hot pan.
⏱️ 2 min
- 4
Sear the Chicken: Sear the chicken for 3 to 4 minutes per side, until it develops a deep golden-brown crust and is cooked through. The internal temperature should reach 165°F (74°C).
⏱️ 8 min
- 5
Create a Parmesan Crust: During the last minute of cooking, sprinkle extra freshly grated Parmesan cheese directly onto the chicken in the pan. Allow it to melt and crisp up, forming a delicious crust.
⏱️ 1 min
- 6
Melt the Camembert: Lay slices of Camembert cheese directly on top of the hot cooked chicken in the pan. Cover the pan with a lid and let the Camembert melt until it is gooey and golden.
⏱️ 5 min
- 7
Serve: Pile the grilled Parmesan chicken over fluffy jasmine or basmati rice. Allow the melted Camembert to drip generously over the chicken and rice. Finish the dish with an additional sprinkle of freshly grated Parmesan cheese on top.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Parmesan Chicken
For the Chicken
- 1000 g boneless, skinless chicken thighs
- 2 tablespoons homemade parmesan seasoning
- 1 tablespoon oil
- 1 package Camembert, sliced
- 1 handful Parmesan cheese, freshly grated, plus more for crusting
For the Homemade Parmesan Seasoning
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 1 teaspoon chili flakes or cayenne, (optional)
- 1 teaspoon dried thyme or rosemary, (optional)
To Serve
- 4 cups jasmine or basmati rice, fluffy, cooked
- 1 handful Parmesan cheese, freshly grated, for finishing
Instructions
- 1
Prepare the Homemade Parmesan Seasoning: In a small bowl, combine the smoked paprika, garlic powder, onion powder, black pepper, salt, brown sugar, chili flakes or cayenne (if using), dried thyme or rosemary (if using), and a generous handful of freshly grated Parmesan cheese. Mix well to combine.
⏱️ 5 min - 2
Marinate the Chicken: Place the boneless, skinless chicken thighs in a bowl or on a plate. Rub the chicken thoroughly with 2 tablespoons of the prepared homemade parmesan seasoning and 1 tablespoon of oil. Ensure all pieces are evenly coated. Let the chicken marinate for at least 30 minutes at room temperature, or longer in the refrigerator for more intense flavor.
⏱️ 5 min - 3
Cook the Chicken: Heat a large pan (such as a Hexclad pan) over medium-high heat until it is ripping hot. Add a little oil to the pan. Carefully place the marinated chicken thighs into the hot pan.
⏱️ 2 min - 4
Sear the Chicken: Sear the chicken for 3 to 4 minutes per side, until it develops a deep golden-brown crust and is cooked through. The internal temperature should reach 165°F (74°C).
⏱️ 8 min - 5
Create a Parmesan Crust: During the last minute of cooking, sprinkle extra freshly grated Parmesan cheese directly onto the chicken in the pan. Allow it to melt and crisp up, forming a delicious crust.
⏱️ 1 min - 6
Melt the Camembert: Lay slices of Camembert cheese directly on top of the hot cooked chicken in the pan. Cover the pan with a lid and let the Camembert melt until it is gooey and golden.
⏱️ 5 min - 7
Serve: Pile the grilled Parmesan chicken over fluffy jasmine or basmati rice. Allow the melted Camembert to drip generously over the chicken and rice. Finish the dish with an additional sprinkle of freshly grated Parmesan cheese on top.
⏱️ 3 min