Tikka Chicken Breasts

Ingredients

• Sahara Foods Tikka Marinade
• 4 large chicken breasts (skinless + boneless)
• Olive oil

INSTRUCTIONS:

1. Poke the chicken all over with a fork (to make holes for marinade to seep into).
2. Put the chicken in a large zip-loc bag or a bowl.
3. Pour in enough marinade to thoroughly coat the chicken. A bit too much is better than not enough.
4. Close or cover and leave on counter for 15-20 minutes.
5. Heat the pan over medium-high heat (takes about 3 minutes. It’s hot when you flick some water on it and it sizzles off very quickly).
6. Put a tablespoon of oil in the pan and heat it (about 45-60 seconds. It’s hot when it looks shimmery or just barely, barely starts to smoke).
7. Remove chicken from marinade, shaking off excess. Do not reuse marinade that has had raw chicken in it.
8. Place chicken in the pan in one layer, with space in between pieces. If there’s more than you can fit, just do it in batches – otherwise it will steam instead of fry and you won’t get the delicious flavor and brown colour of sauteeing.
9. Cook for 3-5 minutes on one side until the bottom is nicely browned and you see white, cooked chicken halfway through the thickness.
10. Flip and do the same on the other side.
11. Check for doneness by cutting a little slit with a knife in the thickest part. If it’s white all the way through, it’s done!
12. Serve with rice and vegetables of your choice.

The above recipe was taken from: https://www.reddit.com/r/cookingforbeginners/comments/5u9dxm/how_to_use_bottled_marinades_for_super_easy/