I've been trying to cook more recently, but I need to keep things pretty simple because of my skill level and the time I can invest in it... I've been mostly having grilled chicken and salad every day, though it's still better than what I used to have when I ate out every day.
I've been trying different ways of spicing the chicken in my attempt to break the monotony, not really looking things up just experimenting with what I have at home.
Today I tried to make a lemon-honey marinade, and I guess it tasted fine. I just dissolved the honey in lemon and added some spices, then let the chicken soak in it, not very long. Then after I put the chicken on the grill (well, non-stick pan) I actually poured the rest of the juice/honey onto it, and I wonder if that was a mistake. There was a black film left on the side of the chicken, most of which I could pull off easily. I assume that was burned sugar from the honey.
Would it be better if I had just not poured the liquid on? Are you supposed to avoid excess liquid when you are cooking something that's been marinated, in general?
Sorry, total beginner here...
I've been trying different ways of spicing the chicken in my attempt to break the monotony, not really looking things up just experimenting with what I have at home.
Today I tried to make a lemon-honey marinade, and I guess it tasted fine. I just dissolved the honey in lemon and added some spices, then let the chicken soak in it, not very long. Then after I put the chicken on the grill (well, non-stick pan) I actually poured the rest of the juice/honey onto it, and I wonder if that was a mistake. There was a black film left on the side of the chicken, most of which I could pull off easily. I assume that was burned sugar from the honey.
Would it be better if I had just not poured the liquid on? Are you supposed to avoid excess liquid when you are cooking something that's been marinated, in general?
Sorry, total beginner here...