2 Questions: 1) Grill Pan Use 2) Yogurt Marinade for Chicken

FULL DISCLOSURE: I am new to cooking meat!!

1) I have this Calphalon grill pan (link below) and whenever I grill chicken breasts (especially with marinades), it seems like the excess marinade burns/chars (?) and creates black pieces that stick to the meat. Only happens when I cook chicken and not veggies. I can post a followup photo in a bit. (http://store.calphalon.com/calphalon-unison-nonstick-12-in-round-grill-pan/221016)

2) How long is too long to marinate chicken? I marinated 3 chicken breasts Friday morning in a yogurt marinade (Chicken Tikka masala recipe) hoping to cook them later that evening but life happened. When I went to cook them on Saturday AM (using the same grill pan above), the chicken got stuck and a little flaky and the black pieces started to form from the excess yogurt? Do I have to shake the excess marinade off before cooking?

Thank you in advance for your insight!



Susan W. October 3, 2015
Yes, I would say you need to wipe the excess marinade off. There's no place for the marinade to go with a pan or grill pan. Even on an outdoor grill, too much marinade will clog things up. Two websites that are very instructional to new cooks are Serious Eats and The Kitchn (yes, the E is supposed to be missing). Those and recipes and asking questions here will give you a great start. Welcome to the wonderful world of cooking meats. :)
Lost_in_NYC October 4, 2015
Thanks for the feedback! I have been a fan of Serious Eats and The Kitchn for years but haven't really paid attention to the non-veg/meat articles because I wasn't cooking at home than.
Susan W. October 4, 2015
The kitchn has a really good and easy ways to prepare chicken thighs. Once Upon A Chef has a perfectly simple method of grilling boneless breasts.

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