Quick Grilled Chicken

Chicken lovers rejoice! This grilled chicken can be made in a jiffy, making it your go-to- snack or something to serve when guests are around This is a Sanjeev Kapoor exclusive recipe.

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Quick Grilled Chicken

Main Ingredients Boneless chicken breasts, Garlic
Cuisine Fusion
Course Main Course Chicken
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Quick Grilled Chicken

  • 2 Boneless chicken breasts
  • 4-5 cloves Garlic
  • 2 sprigs Fresh rosemary
  • 2 sprigs Fresh oregano
  • 2 sprigs Fresh thyme
  • 1 teaspoon Red chilli flakes
  • to taste Black peppercorns , crushed
  • to taste Salt
  • 2 tablespoons Olive oil
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons Butter
  • 2 tablespoons Refined flour (maida)
  • to garnish Fresh parsley sprig


  1. Chop the garlic cloves finely. Finely chop rosemary, oregano and thyme sprigs.
  2. Preheat oven to 180° C.
  3. Make some incisions on the chicken breasts and put them into a mixing bowl. Add garlic, mixed herbs, red chilli flakes, crushed black peppercorns, salt, 1 tablespoon olive oil and Worcestershire sauce and rub them well over the chicken breasts. Set aside to marinate for 5 minutes.
  4. Heat remaining olive oil in a non-stick grill pan, place the marinated chicken breasts in it and grill each side on high heat for 1 minute. Sprinkle some water and cook on low heat for 5 minutes.
  5. Place the grilled chicken breasts on a piece of aluminum foil and place on a baking tray. Put the tray into the preheated oven and bake for 7-8 minutes.
  6. Meanwhile to prepare brown sauce, melt butter in a non-stick pan. Add refined flour and sauté on medium heat for 1- 2 minutes or till light golden brown. Add the residue remaining in the grill pan and mix well.
  7. Add 1 cup water and mix well. Add salt, mix and cook on medium heat for 2 minutes. Strain the sauce into another bowl.
  8. Bring the baking tray out of the oven, transfer the grilled chicken onto the worktop and strain the leftover juices from the chicken into the brown sauce.
  9. Slice the grilled chicken and place on a serving platter. Pour some brown sauce on top and put the remaining into a sauce boat.
  10. Garnish the chicken with a parsley sprig and serve hot with remaining sauce.