My turbo broiler is not working as well as it should. So...Yes you read it correctly! I did grill chicken on top of the stove. On the gas range to be exact. I just placed a grill on top of the flame and voila! my improvised griller...
It did come out well although it has been a bit on the burned side on some parts. Lesson learned- do not put the item on top of the grill too long. You have to check it from time to time because the fire here is constant compared to charcoal grills.
I wish I had one of these at home. What do you think boys and girls? Nice to put in Santa's wish list don't you think? ;)
But nevertheless, let's make-do with what we have and so far, my kitchen did not burn down or anything like that so thank God...
Just remember three things here: make sure your item has really really nice flavor so all the effort and the risk (of burning down your kitchen) will be worth it!! haha (just joking) But seriously, three things to remember-
One: make a really good marinade or season your item as well as you can,
Two- Make sure you check the fire from the stove top (do not let it become too high because sometimes some parts of the marinade get burned and the fire tends to spring out like jack in the beanstalk reaching towards the ceiling). Safety should always be your first priority (imagine, you might have a very tasty meal worth inviting dozens of friends but on the other hand, you no longer have a kitchen or a dining room to eat from! what's the use?).
Three- Make sure that the item does not get burned "drastically" (I used that word because grilled items normally have that "slightly burnt" flavor and look to it, just don't overdo it). Turn it from time to time. Remember, this is a different kind of fire source and the item is directly over it. When the grill marks are already visible and you got the browning you want to achieve on the outside, you may put the item inside the oven to finish the cooking process.
So if you are just like me whose oven or turbo broiler just can't make it today. or you simply don't use any oven or turbo broiler at home... Then I'm very happy to have shared with you what I have experienced today! Happy cooking!
Grilled Chicken Marinade:
- Light Soy Sauce (1/2 cup)
- Lemon grass, cut and bruised
- Garlic, smashed (4 cloves)
- Pepper, Crushed Black (to taste)
- Brown Sugar (1/4 cup)
Combine all ingredients.
Marinate chicken with above-mentioned ingredients for one hour or more.
Marinate chicken a day before and put inside the fridge for best results.
Baste the chicken with marinade while grilling. If you choose to finish cooking the chicken inside the oven, baste it once in a while.
**Please take note, that there is no oil in my list of ingredients. That's because I did not remove the small bits of fat clinging from the chicken so they served as my fat component.
It did come out well although it has been a bit on the burned side on some parts. Lesson learned- do not put the item on top of the grill too long. You have to check it from time to time because the fire here is constant compared to charcoal grills.
I wish I had one of these at home. What do you think boys and girls? Nice to put in Santa's wish list don't you think? ;)
But nevertheless, let's make-do with what we have and so far, my kitchen did not burn down or anything like that so thank God...
Just remember three things here: make sure your item has really really nice flavor so all the effort and the risk (of burning down your kitchen) will be worth it!! haha (just joking) But seriously, three things to remember-
One: make a really good marinade or season your item as well as you can,
Two- Make sure you check the fire from the stove top (do not let it become too high because sometimes some parts of the marinade get burned and the fire tends to spring out like jack in the beanstalk reaching towards the ceiling). Safety should always be your first priority (imagine, you might have a very tasty meal worth inviting dozens of friends but on the other hand, you no longer have a kitchen or a dining room to eat from! what's the use?).
Three- Make sure that the item does not get burned "drastically" (I used that word because grilled items normally have that "slightly burnt" flavor and look to it, just don't overdo it). Turn it from time to time. Remember, this is a different kind of fire source and the item is directly over it. When the grill marks are already visible and you got the browning you want to achieve on the outside, you may put the item inside the oven to finish the cooking process.
So if you are just like me whose oven or turbo broiler just can't make it today. or you simply don't use any oven or turbo broiler at home... Then I'm very happy to have shared with you what I have experienced today! Happy cooking!
Grilled Chicken Marinade:
- Light Soy Sauce (1/2 cup)
- Lemon grass, cut and bruised
- Garlic, smashed (4 cloves)
- Pepper, Crushed Black (to taste)
- Brown Sugar (1/4 cup)
Combine all ingredients.
Marinate chicken with above-mentioned ingredients for one hour or more.
Marinate chicken a day before and put inside the fridge for best results.
Baste the chicken with marinade while grilling. If you choose to finish cooking the chicken inside the oven, baste it once in a while.
**Please take note, that there is no oil in my list of ingredients. That's because I did not remove the small bits of fat clinging from the chicken so they served as my fat component.
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