How do I get yogurt marinades to stop sticking to the aluminum foil?
April 11, 2013 10:48 AM Subscribe
I like to marinate chicken thighs in yogurt before throwing them in the broiler. But a lot of the yogurt marinade sticks to the aluminum foil when I flip them and again when I take them out altogether. I'm losing all that tasty seasoning! Any suggestions?
I like to marinate chicken thighs in yogurt and spices, throw them in the broiler, flip em halfway through, and pull them out. Ta-da! Except the delicious browned marinade often comes off the chicken and sticks to the foil.
I know parchment paper would burn under the heat and buttering the foil hasn't helped a bit. Is there any solution?
The beauty of this meal is that takes under 20 minutes to make, otherwise I'd experiment with using the oven instead of the broiler.
I like to marinate chicken thighs in yogurt and spices, throw them in the broiler, flip em halfway through, and pull them out. Ta-da! Except the delicious browned marinade often comes off the chicken and sticks to the foil.
I know parchment paper would burn under the heat and buttering the foil hasn't helped a bit. Is there any solution?
The beauty of this meal is that takes under 20 minutes to make, otherwise I'd experiment with using the oven instead of the broiler.
Why is there foil? I like this method a lot, but I just cook the delicious, yogurt-y chicken on a broiler pan.
posted by Rallon at 10:50 AM on April 11, 2013 [1 favorite]
posted by Rallon at 10:50 AM on April 11, 2013 [1 favorite]
Non-stick foil! I was so skeptical when I first tried it, but it definitely does work. And they even have a "this side up" watermark so you don't screw it up!
posted by gloraelin at 10:53 AM on April 11, 2013 [2 favorites]
posted by gloraelin at 10:53 AM on April 11, 2013 [2 favorites]
Have you thought about doing something like this?
posted by Lemmy Caution at 10:53 AM on April 11, 2013 [2 favorites]
posted by Lemmy Caution at 10:53 AM on April 11, 2013 [2 favorites]
Spray foil with cooking spray.
Works great with cheese dishes as well...like lasagne...taking off the foil, to let the cheese brown at the end of cooking.
posted by JABof72 at 11:22 AM on April 11, 2013
Works great with cheese dishes as well...like lasagne...taking off the foil, to let the cheese brown at the end of cooking.
posted by JABof72 at 11:22 AM on April 11, 2013
I'm with you on the parchment paper thing -- mine says "Max. 425 degrees" on the package, and the broiler is hotter than that, I think. Nthing non-stick spray on the foil or buying the non-stick kind.
posted by BlahLaLa at 11:39 AM on April 11, 2013
posted by BlahLaLa at 11:39 AM on April 11, 2013
Non stick sheeting lining the container then the oven/grill. They say it does up to 260 Celsius
posted by insomniax at 12:01 PM on April 11, 2013
posted by insomniax at 12:01 PM on April 11, 2013
You could use a wire rack instead of cooking directly on the foil. Less of the surface will be touching the food so there will be less pulled off.
You could also reserve some of the marinade (that hasn't touched any raw meat!!) and apply a touch up at the end. It won't be caramelized but I bet it would add a nice fresh note.
posted by bcwinters at 1:23 PM on April 11, 2013
You could also reserve some of the marinade (that hasn't touched any raw meat!!) and apply a touch up at the end. It won't be caramelized but I bet it would add a nice fresh note.
posted by bcwinters at 1:23 PM on April 11, 2013
This thread is closed to new comments.
posted by something something at 10:50 AM on April 11, 2013 [2 favorites]