I have been wanting to try grilling breaded boneless chicken thighs for the longest time and finally tried them last week. I googled around to get an idea of how to prepare this dish and then adapted the recipes that I found online to my kids’ liking and to the availability of my ingredients. For families with hungry meat-loving children, these Breaded Grilled Boneless Chicken Thighs (you can use breasts too) are the answer to your prayers. Quickly bread and bake them in a large batch. Then store them in the refrigerator or freezer for the kids to warm in the micro or pack in their lunch bags. Perfect for a busy weekday dinner too.
For a first-timer, I would say that I aced in this dish with an A+++! 😉
Boneless, skinless chicken thighs or breasts. I like using boneless chicken thighs as the meat is smoother and juicier and not as dry as breasts. I used 6 boneless chicken thighs.
3 eggs, beaten
Multi-purpose flour. The only flour that I could find in the kitchen cabinet was my MIL’s cake flour, so yep, I used cake flour 🙂
Parmesan cheese to coat the chicken
Cooking oil. I used Knife sesame oil + peanut oil.
I pre-marinated the chicken thighs in the morning with my usual spices and seasonings such as soy sauce, pepper, coriander seeds, turmeric powder and garlic steak seasoning. You can use garlic salt or whatever spices and seasoning you fancy or have in your kitchen.
Grill in oven for about 20-25 minutes at 160 degrees Celsius or until the coating turns golden brown and the meat inside is thoroughly cooked.
I pulsed 6 slices of bread in my Blendtec blender. I used Gardenia wheat and bran bread.
Make sure you toast your bread lightly in the oven/toaster, else the bread will stick to the blender and blades. You need dry and toasted bread so that the crumbs are light and easily poured out from the blender. Make sure not to over-toast your bread or your coating will be dark/burnt later.
Below are the raw marinated chicken thighs, flour, beaten eggs and bread crumbs with parmesan cheese.
Dip the chicken first into flour, shaking off any excess. Then dip it into the egg, shaking off any excess. Finally, dip it into the bread crumbs + parmesan cheese.
Lay the breaded chicken on a greased baking sheet (I used a few tablespoons of oil to grease the baking sheet). Sprinkle some drops of oil over each chicken piece so that the chicken will be crispy.
Fresh from the oven. Oh my…. the aroma of it!! Can send you to food heaven instantly!
Using a pair of scissors or knife, cut the chicken thighs into smaller pieces.
The chicken tasted so so so good! The outside was crispy and inside flesh was very juicy. My kids commented that it tasted even better than KFC! As I had removed the fatty skin of the chicken, my girls and I ate the coating of the chicken without guilt. Since the coating comprises of flour + bread + egg + cheese, this meal is complete on its own and can fill you up easily. A piece of chicken is more than enough for your kid. It is an all-in-one delish meal with protein and carbs.
I had a piece of leftover chicken that night and I kept it for lunch the next day. To reheat the chicken, just wrap it in a piece of aluminum foil and heat it in the oven covered for about 15 minutes. Then unwrap the aluminum foil and heat for another 5-10 minutes. The overnight chicken tasted even more like KFC.
This is a very successful recipe and I will definitely try it again and this time, I will use chicken wings and drummets.
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