Same issues (time, heat, covered or uncovered) can apply with grill pan.
However, may be harder to control, so if using grill pan again, I would tend to put the glaze on nearer the end; enough to warm it up and partially mix with the chicken or main ingredient.
Agree.
Sometimes the glaze is meant to go on before cooking or baking, so its flavor and texture become part of the dish.
And sometimes it's a garnish to add after cooking & just before presenting at the table.
If you don't have clear direction in your recipe, you could also look up similar recipes and act accordingly.
I was making boneless, skinless chicken breasts. I put the glaze on before I cooked it, but it burned. I thought that maybe I should have used it after it was partially cooked.
Yes, Shari, sometimes it will burn if applied too early, especially if there is a sweet component such as sugar or honey. In that case it an go on toward the end of the cooking/roasting time, just long enough to brown (I would guess 10-15 mins.). As Nancy says, sometimes you can use similar recipes as a reference. If it is something pre-packaged, such as a commercial barbeque sauce, the label will advise you!
Again agree.
So maybe it is not issue of during or after cooking, but other factors possible:
* length of time (as Lisanne suggests),
* heat (try oven at lower temperature next time)
* covered vs uncovered.
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However, may be harder to control, so if using grill pan again, I would tend to put the glaze on nearer the end; enough to warm it up and partially mix with the chicken or main ingredient.
Sometimes the glaze is meant to go on before cooking or baking, so its flavor and texture become part of the dish.
And sometimes it's a garnish to add after cooking & just before presenting at the table.
If you don't have clear direction in your recipe, you could also look up similar recipes and act accordingly.
So maybe it is not issue of during or after cooking, but other factors possible:
* length of time (as Lisanne suggests),
* heat (try oven at lower temperature next time)
* covered vs uncovered.