Chicken Chop Bakar – Grilled Chicken Chop

Grilled chicken chop or grilled chicken chop is one of the popular foods in restaurants and cafes throughout Malaysia. In fact these dishes are very easy to prepare and use only a few basic ingredients that are easily available in supermarkets and hypermarkets. The secret to a good chicken chop is a good marinade and roasting or grill technique that is suitable for chicken.

Chicken chop is part of the ‘whole chicken leg’’ or the thighs and calves of chickens whose bones have been removed. This part is rich in flavor and contains enough fat to ensure that the chicken does not dry out after roasting.

This chicken marinade is divided into 3 in three parts , seasonings i.e. coarse salt, black pepper, Italian herbs, onion powder, paprika and grated lemon zest. Both are acids in the form of lemon juice that will help soften the chicken meat while giving a fresh lemon flavor. Finally, extra virgin olive oil as a fat/oil component in the marinade. The oil will help prevent the chicken from sticking to the pan and also balance the sour taste of the lemon juice.

Chicken chop is suitable to be served with a salad , fries and your favorite sauce like sos black pepper or mushroom sauce.

Ingredients

2 keping chicken chop (600g)
1 teaspoon of coarse salt
1 teaspoons pounded or ground black pepper
1/2 spoon the Italian herbs
1/2 spoon of onion powder ( onion powder)
1 spoon the pepper
1 tablespoons of lemon juice
2 tablespoons of extra virgin olive oil
A little grated lemon zest

Method

1. Wipe the chicken chop pieces with a kitchen tissue to dry before marinating.
2. Put the chicken in a suitable container and add salt, black pepper, Italian herbs, onion powder, paprika, lemon juice and extra virgin olive oil.
3. Mix the marinade evenly. Make sure each surface of the chicken can be coated with marinade.
4. Add in the grated lemon zest and pique it one more time. Make sure the marinade is flattened.
5. Bake in the refrigerator for 30-90 minutes, make sure the chicken is not marinated more than 90 minutes to prevent the chicken from becoming clayey.
6. Heat a skillet, use a non-stick skillet if you have one.
7. Cook the chicken skin first so that the fat under the surface of the chicken skin can melt and dry the chicken skin.
8. Turn each chicken over 1 minutes so that the chicken cooks evenly. Each chicken chop will take time 7-10 minutes to cook properly because the chicken chop meat is quite thick. A common mistake is to cook chicken chops too fast over a high flame. The chicken may look crispy on the outside but still raw on the inside. Make sure the chicken is cooked to a minimum 7 minutes.
9. When the chicken is brown and crispy like this, The chicken can be lifted out of the pan.
10. Rest the chicken for 5 minutes before being served with salad, fries and your favorite sauce like black pepper sauce or mushroom sauce.