Seasider Posted December 30, 2012 Share Posted December 30, 2012 How do you prepare it when the weather isn't good for grilling? The kids don't like it baked. Well, once in a while they wouldn't complain, but they definitely let me know how they feel about it. Maybe I just need a new technique... I grill meat as much as I can, as opposed to other cooking methods. But if it's cold/raining/out of fuel, my grilling plans get sidetracked. I do have a very small George Foreman grill that I use for a quick item to toss in a salad, but it's not large enough to efficiently cook up a family sized batch of anything. Please let me know what you do with your not-grilled chicken. I'm trying to keep it low carb (but not truly for a strict Atkins type plan; it's more just a preference). Thanks! Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted December 30, 2012 Share Posted December 30, 2012 This works :-) http://www.thekitchn.com/how-to-cook-moist-tender-chicken-breasts-every-time-36891 Quote Link to comment Share on other sites More sharing options...
Jan in SC Posted December 30, 2012 Share Posted December 30, 2012 We have a Griddler by Cuisinart. It is perfect for indoor grilling. We use it every day! I'm not sure how large your family is, but there are five of us and we cook for my parents a lot, too. Quote Link to comment Share on other sites More sharing options...
Seasider Posted December 30, 2012 Author Share Posted December 30, 2012 Thanks, KFP. I see someone in the comments section mentioned using rice flour for a gf alternative. I will have to try this no-peeking method. Quote Link to comment Share on other sites More sharing options...
mom31257 Posted December 30, 2012 Share Posted December 30, 2012 I saute chicken tenders or cut chunks of chicken breast. I heat a couple of tablespoons of olive oil in a skillet on medium to medium-high heat and add the chicken. I use Lawry's garlic salt to season it and saute on one side until it's starting to brown. I turn over and season the other side and do the same. I actually like it better than grilled because it's moister. Quote Link to comment Share on other sites More sharing options...
Cosmos Posted December 30, 2012 Share Posted December 30, 2012 You can grill when it's cold out. We grill year-round in New England. It's harder when it's raining or snowing, but just being cold shouldn't stop you. Quote Link to comment Share on other sites More sharing options...
Audrey Posted December 30, 2012 Share Posted December 30, 2012 I have a grill pan, but I find that pan sauté works best to get a good sear and colour on the chicken. I, personally, do not like chicken, but I will eat it grilled or pan sautéed if it is marinated or seasoned very well (so it doesn't taste so chicken-y). Quote Link to comment Share on other sites More sharing options...
AK_Mom4 Posted December 30, 2012 Share Posted December 30, 2012 You can grill when it's cold out. We grill year-round in New England. It's harder when it's raining or snowing, but just being cold shouldn't stop you. :iagree: DH has been known to be out grilling at -10F or in a snowstorm. Rain? No problem! He does draw the line at windstorms strong enough to blow the grill down the driveway. Quote Link to comment Share on other sites More sharing options...
Farrar Posted December 30, 2012 Share Posted December 30, 2012 I do it in the broiler. It comes out decent. Quote Link to comment Share on other sites More sharing options...
Twinmom Posted December 30, 2012 Share Posted December 30, 2012 Crockpot here! Unless it is just breasts, it works great in a variety of recipes. Otherwise, I might use my little indoor grill pan to put some nice marks on it, then finish in the oven. Quote Link to comment Share on other sites More sharing options...
Cindy in FL. Posted December 31, 2012 Share Posted December 31, 2012 Homemade nuggets or stir fry the chicken with cumin, garlic, and lime juice. Quote Link to comment Share on other sites More sharing options...
Dandelion Posted December 31, 2012 Share Posted December 31, 2012 I pan sauté chicken breasts, and always use Drew's dressings ( http://www.chefdrew.com) as a marinade after the chicken is slightly seared/browned. Just pour it on and then turn the chicken every few minutes, ladeling the marinade back over the top. Our favorite marinades for chicken are the Rosemary Balsamic and Honey Dijon. Makes the chicken very tender and flavorful. Quote Link to comment Share on other sites More sharing options...
6packofun Posted December 31, 2012 Share Posted December 31, 2012 Well, I grill it anyway? LOL I don't like the broiler, so if I want grilled chicken, I'll do it unless it's a blizzard. Quote Link to comment Share on other sites More sharing options...
Seasider Posted December 31, 2012 Author Share Posted December 31, 2012 Well, I grill it anyway? LOL I don't like the broiler, so if I want grilled chicken, I'll do it unless it's a blizzard. I really try, but sometimes it's just too windy to get the grill to heat evenly. DH tells me the grill itself needs work, so I will encourage him to get to it! I do wish we had a covered outdoor area, that would help, I would grill in the rain. We have a great outdoor area but no part of it is roofed. Quote Link to comment Share on other sites More sharing options...
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