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I'm making grilled mustard chicken tonight, sans grill (http://www.seriouseats...)

Any advice on a cooking time and temp?

asked by cdachis about 6 years ago
5 answers 869 views
2b00435b fe24 44bb afe2 ad3364f28f79  1390710 10151917400148928 1193325941 n 1
added about 6 years ago

Cooking time should be around 8-10 minutes a side or until the inside temps at 160 deg F. Personally, I would saute them in vegetable oil over medium heat.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

I think I would broil it to mimic the grill, just turn it frequently. The timing depends on how large the pieces are and if it is on the bone.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

in a hot pot with some oil -- seer both sides and cover and turn off the heat and let it sit for 10 or so minutes. different stoves cook differently but its the best way to cook chicken pieces i know of. If its not cooked you can turn the heat on until it starts making a good hearty noise again and then shut it off and let it sit some more.

549d9fb3 53ef 4170 b68e 8bae2e055be7  dsc 0048b
added about 6 years ago

I would sear the chicken pieces as Mr. Vittles suggests, and then finish in the oven (preheated) on maybe 350 to 400. You want to crisp up the skin and seal in the marinade and juices, but then since it's thighs, they might need a little more time to fully cook.

Ead63f8f 0557 4ebc 96b9 c8ed4d855263  65158 10200930358201562 954577392 n
added about 6 years ago

I'd suggest cast-iron cooking them if you have one. It's the best way to get super crispy skin, moist chicken. I heat up my cast iron in a 450 degree oven, pull it out, put my chicken skin side down on it (either without any oil or with a thin layer of oil) and put back in oven, reduce heat to 400 degrees. Cook about 10-15 minutes, then check to see if juices run clear. Pull the moment they do.