I used two chicken breasts, one with skin and bones, one skinless and boneless, to see which worked best. I marinated them all day in the fridge, then put them onto a hot grill pan on the stove. I only put it them on long enough to get the grill marks on both sides before putting them in a pan and into my table-top oven to finish cooking. I had heard feedback from others about them getting too blackened on the outside before finishing, and didn't want that to happen.
Saturday, June 26, 2010
June Recipe-Club Recipe
I used two chicken breasts, one with skin and bones, one skinless and boneless, to see which worked best. I marinated them all day in the fridge, then put them onto a hot grill pan on the stove. I only put it them on long enough to get the grill marks on both sides before putting them in a pan and into my table-top oven to finish cooking. I had heard feedback from others about them getting too blackened on the outside before finishing, and didn't want that to happen.
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Cool! I was look up grilled chicken recipes and came across your blog. You should post this one in the recipe club I'm in, called www.justapinch.com. I think a lot of the members could use it. I'd like to try this one on fried chicken. Thanks for sharing!
ReplyDeletehttp://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1010520
ReplyDeleteHere's the link for the actual recipe. Thanks for the info on the other cooking club, I'll check it out!