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Feb 17, 2013 09:31 AM

Adapting a marinated/grilled chicken recipe for the oven? --New cook help!

Would it be possible to just mix all the marinade ingredients in a baking dish along with the chicken and bake immediately? If so, what temp would you suggest? 350?

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  1. I've had to do this with a favorite grilled chicken recipe recently.
    The first time, I used a grill pan on the stove top to sear it, then baked at 375 the rest of the way.

    The second time, I broiled it until seared, then baked at 375 the rest of the way.

    Important, either way, to make sure the pan and/or the bird is well oiled.

    The grill is way better, but it's a favorite recipe and it's not grilling weather around here lately.

    If you just bake the raw chicken in the marinade, you don't get the nice caramelization/sear.

    2 Replies
    1. re: mcf

      Do you add the marinade to the baking pan?

      1. re: KellyD123

        In this particular case, the marinade is quite thick (Dijon mustard based) and is meant to stay on the bird while cooking. It's not super liquidy, and I cook the chicken on a grid above the pan, spatchcocked because I don't like the mushiness of the side that sits in liquid.

    2. I would still marinate the chicken and then pull it out of the marinade to bake at 350. There are 2 possible problems with cooking in the marinade - if there isn't a lot it will burn to the bottom of the pan before the chicken is cooked. If there is a lot the chicken will stew and the skin won't get crisp. You could reserve some of the marinade before putting the chicken in and baste the chicken every 10 minutes or so.

      1 Reply
      1. re: corneygirl

        I baste with reserved, unused marinade, but boil any reserved marinade before using it as a baste.