Here is a video I have of someone using a pan searing chicken techique. I just had a few questions, as I may have to do this a little differently, because I don't have everything shown in the video.
So, I was wondering........
1. Can I do this WITHOUT a cover, will it work the same way?
2. Do I need to use a cast iron pan?
3. Can I cook the breasts in the pan after marinading them? Previously I've cooked two breasts in a pan, after I marinaded both of them, but it was done a little differently, we used a meat tenderizer to flatten them out, and I wiped some of the marinade off as not to make a mess in the pan. It still did kind of make a mess, it was hard to clean off.
We have a gas grill, but the reason I am not using it is because when I move out on my own again, it will probably be a small apartment and I won't have anywhere to put a gas grill, if it doesn't have an outdoor porch/yard, etc.
I'm not sure what the full technique was since someone else finished cleaning the pan. I thought after the two breasts had been in the marinade for a full day that it would soak into the chicken and wiping off the marinade on the surface wouldn't effect the taste, but it diminish it a good deal.
4. Someone in the comments mentions something about not being able to use a cast iron pan on a glass electric stove. Unfortunately I can't give you the exact stove we have, because it doesn't have a model/serial number on the front, but it's one just like this one, pretty much looks the same
Why couldn't you use a cast iron pan?