Grilling without grill or grill pan (or broiler)

16 years ago

I'm trying out recipes for next weekend's barbecue, and I have a recipe for Moroccan grilled chicken thighs. Except I don't have a grill or grill pan. Last time I tried a recipe I used the broiler setting on my oven, but it is now broken. The oven works but not the broiler, I think it is the pulsing of the charge throught the coils that is not going to cut it. So my choices are frying, or roasting on high heat. Which one would work better? Could I put my broiling rack inside a pan on top of the stove and cover it? If so, what temp--high?

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Comments (12)

lindac
16 years ago
Buy some charcoal...buy a disposable aluminum cake pan at the Dollar store...put the charcoal in the pan and light it, put a rack of some sort on top of the pan of charcoal, support it with empty cans or glass empty jars......grill!
You'll get a very different idea of what the recipe is about than if you did something in a pan over your range....and you won't ruin a fry pan.
Linda c
metaxa
16 years ago
Line that pan with some sand or the charcoal will burn though it in pretty short order.
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lindac
16 years ago
All she needs is about an hour....after that...so what?
But sand or gravel would reflect the heat nicely...
Bumblebeez SC Zone 7
16 years ago
Good advice!
lpinkmountain
Original Author
16 years ago
Sorry, I've been sick as a dog for three weeks and can barely make it through a day of work, there is no way I'll have enough energy for all that. I think I'll just bake it. It won't give me the "grill" taste but it will give me an idea of how the spices work.
Fori
16 years ago
I think baking ought to give you a pretty good idea.
sushipup1
16 years ago
And I'd use high heat, too.
plllog
16 years ago
I haven't tried it, but I'd think that if you baked it on a rack (with pan under) it would have a more similar texture to grilling.
lpinkmountain
Original Author
16 years ago
Here's the recipe, it's a Weight Watcher's one:

Mococcan Chicken Thighs

4 4 oz. skinned, boned chicken thighs (mine have bones, I'll take off most of the skin)
1 1/2 tsp. ground cumin
2 tsp. lemon rind
1/2 tsp. ginger
1/2 tsp. salt
1/4 tsp. ground cinnamon
2 garlic cloves, minced
2 tsp. olive oil

Trim fat from chicken thighs, set aside.

Combine spices in a large bowl. Brush oil evenly over chicken. Add chicken to bowl, and toss well to coat chicken with spice mixture. Let stand 10 min.

Prepare the grill. Place chicken on grill rack coated with cooking spray. Cover and grill 6 minutes on each side or until chicken is done.

Serve with pita bread, if desired.

Note: to prepare indoors, place a grill pan over medium-high heat: coat with cooking spray. Add chicken and cook 7 minutes on each side or until done.

There's a park up the road from me where I could go and try this out grilling, or I could buy a little hibachi or a grill pan. But I don't grill, I'm going to have to sell my house pretty soon and I don't want to get more stuff to move with, and money is at a premium, so I don't really want to use a bunch of charcoal for just 4 pieces of chicken. My broiler gave out on my oven, but I think it is the pulsing that screws things up because it seems to still heat up OK, so I'm thinking I could use my broiler pan and just turn the oven up high and cook the meat close to the heating element for a similar effect to broiling. Or I guess I could sear the meat first in a frying pan and then bake. I didn't realize that just heating a pan on high on top of the stove would wreck it but now that you mention it, I guess it would.
Islay_Corbel
16 years ago
Get a cheap griddle pan. Great for loads of things.

Here is a link that might be useful: pans
lpinkmountain
Original Author
16 years ago
I pan seared the chicken then roasted it close to the element on high heat. It was OK, but for all the spices I thought it was very bland. I think I want a recipe that marinates. But what would be authentic for shwarma style meat I don't know. I have a few recipes I found online bookmarked but I don't know . . . Meat, ack!
hawk307
16 years ago
Pinky:
I usually make Chicken Cattatori on top of the Range,
in an old Alluminum Waterless Cooker.
It's almost the same but different Spices.

Brown them first an then simmer until tender.
You can make Gravy from the drippings.
LOU
PS: Be sure the elements on your broiler are plugged in all the way, or the tips may burn.

Grilling without grill or grill pan (or broiler)

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Grilling without grill or grill pan (or broiler)

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