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...)
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!
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