Gourmet Succulent Chicken Steaks

Faigy Grossman Recipe By
  • Cooking and Prep: 1.5 h
  • Serves: 8
  • No Allergens

I tried to get in touch with a chef about the best way to prepare chicken steaks, but had no luck reaching him. I just decided to do my own thing, using the motto “less is more.” The chicken was absolutely out of this world — no better way to say it! Marinate it Erev Yom Tov, and grill it shortly before the men come home from shul, leaving it on the blech to keep warm. So easy, and oh, so good!

Ingredients (9)

Chicken Steaks

Marinade

Start Cooking

Marinate

  1. Combine onions, oil, lemon juice, and oregano in a nine-by 13-inch (20- by 30-centimeter) baking pan. Generously shake in salt and pepper to taste, and mix to combine.

  2. Place chicken steaks in the pan, one at a time, and turn to coat with marinade. Sprinkle each steak lightly with hot paprika and garlic powder. Marinate for a minimum of one hour, turning twice to coat.

Cook

  1. Spray a large grill pan with cooking spray and heat on high heat until almost smoking. Place steaks in grill pan and lower heat to medium-high. Grill for 10 minutes or until chicken looks three-quarters of the way done. Turn over steaks and grill an additional seven minutes.

Note:

Chicken steaks are chicken bottoms with the skin and most bones removed, aside from the drumstick bone. This makes them look like rib steaks; and they’re also easy to eat.

Credits

Food and Prop Styling by Renee Muller

Photography by Moishe Wulliger

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