Cooking Question:BBQing in an oven...what's the best method?

[Poll_Blind]

  Howdy. I'm going to try to make Chicken Satay, which is basically BBQ chicken with a peanut sauce as the BBQ sauce. What I want to do is to cook it in the oven and wind up with bitesize pieces of chicken with the coating covering them. You know, get that BBQ "glaze" effect.

  I'm not able to put the pieces on the oven rack because even if the rack was clean enough to do it (it's not) they'd likely be too small not to fall through. What is the best way to achieve the BBQ effect? Should I put the pieces and the BBQ sauce in a bowl and then put that in the oven or place then on a piece of aluminum foil and bake them like that? I'd love to get the "thick outer glaze" thing, because the peanut sauce is just so yummy.

  I would do it in my slow cooker but there's so little liquid and meat involved in the most basic telling of this dish that the crockpot wouldn't really work all that well (it wouldn't be filled at least half way + too little liquid).

  If anyone has ideas on this (bowl/casserole dish with chicken vs. flat on aluminum foil) I'd love to know them.

  Also temperatures and times if you're familiar with cooking smaller pieces that I'm talking about.

  Though there won't be much liquid I'm planning on serving it over a bed of plain basmati rice. Trying to keep things minimal so the peanut flavor doesn't get stepped on.

Thanks in advance!

PB

[ScreamingMeemie]

1. Well, I don't use the oven. I just did Chinese ribs (think the really small

cut up ribs) on the stove top. I boiled them for 1/2 hour in a dutch oven, dumped the water and made the sauce (a mix of soy, brown sugar, water, garlic cloves and mustard). I poured that over the ribs and stood watch over the pot while stirring so that the little bit of sauce, as opposed to the size of the dutch oven, didn't burn.

[Poll_Blind]

2. Thank you! I'll give it a shot because I think it's the most-likely way...

...to keep the moisture high enough. Thanks again!

PB

[Kali]

3. metal cookie sheet - cover with foil, use the broiler

a few minutes per side - baste with sauce

Um, satay is usually marinated in one sause and the peanut sause is eaten more as a dip - but the cooking sauce is more like teriyaki sauce

[Gormy Cuss]

6. Yes, marinade in lime or rice vinegar based sauce (with soy) & serve with peanut sauce at the table.

Much better idea.

Also the chicken is in such quick cooking portions I'd use the broiler rather than the oven too.

[sir_captain]

4. You could try braising them

in a pouch made of foil--you need very little cooking liquid that way.

I would cook the chicken before cutting it up so it doesn't dry out too much--there ought to be plenty of sauce left over after you finish cooking it.

Wrap it up real tight in the foil and keep it in a low oven (250-300) until it's cooked to the doneness you desire.

[Poll_Blind]

5. Thank you both for the cookie sheet/foil cover suggestion...

  I just may try it both ways in small batches to see what works best. Thanks!

PB

[trof]

7. Got a wok?

It's true, the marinade is different from the peanut sauce.
I assume you're using a prepared peanut sauce.
Google 'satay', but you can do the chicken in a wok (although grilled on skewers is the preferred method) and then add the peanut sauce when served.

[blitzen]

8. Broil 'em....

It's the next best thing to grilling. Use a broiling pan with a rack that fits in the top. Position the oven rack so that the chicken is fairly close to the broiler--like three inches. But watch carefully so they don't burn--and turn them halfway through.

[Lost-in-FL]

9. I present to you my friend...

MMMMMMMMMMMMMMMMMMMM!!! SATAY!!!!!!!!!! :loveya: :loveya:



:loveya: :loveya: :loveya: :loveya:


This works beautifully. You will get those wonderful grill marks in the meat, INDOORS!! You can get them in Bed, Bath & Beyond (A librul company) or Target. The cost between $30 to $45. This one in the picture is a Calphalon which I bought at Bed Bath and Beyond a few years back.

Here's the one in Target...

http://www.target.com/gp/detail.html/ref=br_1_4/601-6199810-1931328?ie=UTF8&frombrowse=1&asin=B0001BFD7S

You can use soaked wooden skewers (place them on water for 20 minutes so they won't burn) to grill the chicken so it won't curl during grilling or so they look like "lollypops". I have done Satay before and using this grill pan is the easiest way for me. Before you marinate cut the meat when it is still half frozen so it is easier to cut thinner. Thinner slices cook evenly and quicker. YUUMMMM!!! Good luck!!!

[Poll_Blind]

12. Sweet! I may have to invest in one of those! Do you turn the burner/element...

...on HIGH when doing stuff like that? What temp do you use if not?

PB

[Lost-in-FL]

13. For your first time...

I'll use medium to med-high on my ceramic stove top so they won't burn. Normally use them (the pans) like you would use a grill. Place your hand 2 inches from the heat, if you cannot stand 3 seconds is too darn hot. Turn the meat 1 minute at the time.

Don't slice the meat too thin you might want the meat nice and moist. Just be sure they won't dry too much. Brush them with the marinade like if you were grilling for real. These grill pans are a great investment. I use them to grill chicken breast, burgers, steak, salmon, you name it. And you always get the marks. Just put some EVOO :yoiks: in a paper towel and oil the pan.

[Maineiac]

10. Grill pans rock

BBQ all year round.

[Lost-in-FL]

11. even on Rainy days!!

They rock!!