Yesterday I made Salmon, today I made Chicken with exactly the same marinade but added some oil and butter.
- Used a large Chicken breast including its wing. But you can use any part you want.
- Lemon Juice.
- Garlic Salt.
- Olive Oil.
- A small piece of butter.
Combine together the paprika, garlic salt and olive oil. Taste it and balance it. It should a little fiery and slightly salty. Rub it over the chicken. Let it marinate for about 20 minutes.
Heat a pan. Place the chicken with the smooth side down. Cover the pan. Cook on high heat till the lid steams up. Reduce the heat and cook on this medium flame for about 15 minutes. Open.
Flip the chicken. Rub some butter on the smooth side. Flip it over and cook on high heat to get some nice charring on the chicken. It will be hot but if you are able to push the chicken down into the pan using a wooden spoon, the caramelization effect will be amplified. You will get with a crispy coat on the outside and soft flesh on the inside.
Let it rest for at least 5 minutes.