I was cooking at a church bazaar this weekend where the chicken (which marinated for a couple of days in a teriyaki type marinade) were grilled over medium heat charcoal for about 20 minutes, then put into a convection oven at 375 degrees for 25 minutes. The meat cooked to about 170+ temps and then were kept warm, then cut up for serving. Some feedback I got from customers was that the meat came out a little dry.
My thinking would be to insert the raw marinated chickens into the convection over FIRST over a lower heat for a period of time (~30 min?), then finish off on the charcoal grill. (my overall preference would have been to simply slow cook over the charcoals and ditch the convection oven).
Wanted to get other people's take on if they have cooked with convection oven and grilling and how they have this technique to work best.
Thanks in advance!
Carey
My thinking would be to insert the raw marinated chickens into the convection over FIRST over a lower heat for a period of time (~30 min?), then finish off on the charcoal grill. (my overall preference would have been to simply slow cook over the charcoals and ditch the convection oven).
Wanted to get other people's take on if they have cooked with convection oven and grilling and how they have this technique to work best.
Thanks in advance!
Carey