In a bowl, mix the olive oil, gluten-free soy sauce, garlic, lemon juice, balsamic vinegar, sugar, ginger, salt and black pepper. Set aside a few tablespoons of the mixture for brushing, and coat the chicken with the rest.
Bowl
2
Cover and marinate in the fridge 2 hours.
Refrigerator
3
Heat a grill pan over high heat and grease with a thin layer of oil.
⚙ Greased Flat PanStoveGrill pan
💡A very thin layer of fat, with the excess wiped off with paper towel: too much fat gives spots and fried edges.
4
Sear the chicken in a single layer 5–6 minutes per side, until it is nicely seared and cooked through.
Stove
💡Chicken pieces in a single layer, left alone until the underside releases, sear and brown; in a crowded pan they release liquid and steam.
5
While grilling, brush the chicken now and then with the reserved mixture.
Pastry brush
350calories
47 gprotein
11 gcarbs
12 gfat
● protein 55%● carbs 13%● fat 32%
Per serving (252 g), of 4 servings
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Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
🔧 Tools needed (5) · 🍳 One cooking vessel
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Grill pan· Also works: Cast-iron pan (No grill marks) · Charcoal grill (Outdoors) · Broiler (Broiler)
Pastry brush· Also works: Spoon / teaspoon (regular) (Spread with the back of a spoon, less even) · Paper towels (Paper towel dipped in oil)
Bowl· Also works: Pot (None)
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