Grilled Pear and Grilled Chicken
Top Rated Recipe
Key Details:
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prep time: 10 minutes
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Cook time: 10 minutes
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Difficulty Level: Easy
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Course: Main Course
Cuisine: Fusion
Key Ingredients:
Chicken breast
Pears
Butter
Olive oil
Mixed herbs
About Grilled Pear and Grilled Chicken
Table of Contents
Grilled pear and grilled chicken make a delicious pair
Read More- Chicken breast, grilled 1
- Medium pears 2
- Butter 2 tbsps + to grease
- Olive oil 4 tbsps
Step 1. To make the marinade, take olive oil in a mixing bowl, add salt, red chilli powder, black pepper powder, dried herbs and lemon juice and mix well.
Step 2. Slice off the top and bottom of each pear, core them and cut into thick round slices.
Read MoreIngredients
- Chicken breast, grilled 1
- Medium pears 2
- Butter 2 tbsps + to grease
- Olive oil 4 tbsps
- Salt to taste
- Red chilli powder ½ tsp
- Black pepper powder ½ tsp
- Dried mixed herbs ½ tsp
- Lemon juice 1 tbsp
How to Make Grilled Pear and Grilled Chicken (Stepwise Photos)
Method
- To make the marinade, take olive oil in a mixing bowl, add salt, red chilli powder, black pepper powder, dried herbs and lemon juice and mix well.
- Slice off the top and bottom of each pear, core them and cut into thick round slices
- Heat butter in a non-stick grill pan.
- Dip the pear slices in the marinade. Cut the grilled chicken into bite sized pieces.
- Add the pear slices to the grill pan and grill them, turning sides, till they are evenly browned on both sides. Drain on a plate.
- Add the chicken pieces to the same pan and grill them for 2-3 minutes.
- Arrange the pear slices on a serving platter and place the chicken pieces over them. Place some potato chips on the side and serve with a bowl of tomato ketchup.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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