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Jun 29, 2008 09:18 PM

Meat Marinades and the Oven - How?

I understand that marinades are really for the barbecue, but what's the best way to cook them indoors? I live in an apartment building, so no barbecue. I cry myself to sleep most nights. ;)

I usually cook chicken breasts whole by pan frying them skin-side down for 6 minutes or so in some olive oil, then I take them out, pour off the oil, pour in some alcohol, let it burn off, then pour in a bunch of homemade chicken stock, add the breasts back to the pan skin side up, and pop it in the oven, covered, for 30-40 minutes.

I just made a sweet citrus marinade for some big chicken breasts (skin on) and left them in the marinade for about a day. Cooked as above, and of course the skin got all black from the sugar burning. I don't mind so much, but surely there's a better way?

I did pat them dry best I could with paper towels before they went into the pan.

What am I missing here?

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  1. Socks, my heart goes out to you. There is nothing like barbecuing. But it can be done under the broiler in your oven or with a grill pan. Rule of thumb, is that if the marinade/sauce has sugar in it, just brush on toward the end of the grill time. I would not add the sugar to the marinade and just use the other ingredients. You could add the sugar for the last couple of brushings. I don't think you have done anything wrong, it was the recipes fault ;)

    3 Replies
    1. re: sarah galvin

      Awwwww thanks. :) And good advice, avoiding the sugar would have avoided the problems for me too.

      So if I'm to cook a big chicken breast under the broiler, how does that go? My head is telling me it wouldn't cook through unless you left it there too long.. Do you start it in a pan then move to the broiler?

      What's your method?

      PS: I cook my steaks under the broiler as it's the only way, even big 2" steaks can work out great, but it's a bit hit or miss when to take them out. Sometimes I find myself cooking them twice... I admit it!!

      Here's the page I visit to remember what to do, great resource, sometimes I have mini heart attacks when I think I've lost the bookmark heh.


      1. re: SocksManly

        I think your method of starting in a pan and then moving to the oven is still a good method. If you get a good browning in the pan then I don't know that the broiler is necessary. I don't usually cover the chicken when I put it in the oven and I usually only put it in for about 10-15 minutes at moderate heat so it doesn't dry out.

        If I'm doing a whole chicken I use my hands to separate the skin from the meat a bit before I start cooking (seems to help it crisp up better) and then dedicate the last 10 minutes or so to basting religiously to get a nice crisp on the skin. This works especially well with one of my standard marinades that contains brown sugar- it is on the thinner side so I let most drip off and then simmer the marinade until it thickens and use it to baste at the end. It sticks to the meat much better because it dries between layers- for lack of a better description.

        1. re: lhb78

          Good info thanks.. What temperature do you use? I usually cook at 375-400 for most everything, unless it's like full on max for pizza, or a braise, something that calls for a different temperature range. But like roasting vegetables, small pieces of meat etc 400.

          Maybe it's just less browning in the pan at a lower temperature on the stovetop and check it often, I can try that

    2. Bump for the truth! I still have 2 more of these sugary monsters to cook, what to do, what to do....

      1 Reply
      1. re: SocksManly

        if you already have marinated chicken breasts, bone-in, roast them. Put them in a 425 to 450 oven. then run under the broiler to crisp the skin, but it may not be needed.

        steaks, I like to pan fry to sear them, then finish in a hot oven, 450-500 for just a few mintures for a thick steak to finish it.