Cooking Indoors: Grilling Conversion

What If It Rains?

Cooking Indoors

Share: 

Rate this Article: 

Average: 4 (7 votes)

Cooking indoors in the oven or with a broiler is a fine alternative to grilling if the weather isn't cooperating. You can still get great flavor if you follow these tips for marinating and cooking indoors.

Beef Steaks

Marinate 3–24 hours; broil about 3 inches from the heat source for 12–15 minutes, turning once, until achieving desired degree of doneness. 

Chicken Parts (bone in)

Marinate 3–24 hours; roast at 425°F for about 40 minutes, or broil 5–6 inches from the heat source for 25–35 minutes, or until juices run clear.

Chicken Breasts or Thighs (boneless and skinless)

Marinate 1–3 hours; roast at 425°F for about 20 minutes, or broil 5–6 inches from the heat source for 12–15 minutes, or until no longer pink.

Game Hens

Marinate 3–24 hours; roast at 375°F for about 50 minutes, until juices run clear, or broil split or quartered hens 5–6 inches from the heat source for 25–35 minutes, or until thoroughly cooked.

Fish Steaks

Marinate up to 1 hour; roast at 425°F for about 20 minutes, or broil 4–5 inches from the heat source for 10–12 minutes, until just cooked through.

Pork Chops

Marinate 3–24 hours; roast at 375°F for about 30 minutes, or broil 4–5 inches from the heat source for 14–18 minutes, turning once, until juices run clear.

Shrimp

Marinate up to 30 minutes; broil about 4 inches from the heat source for 4–5 minutes, turning once, until shrimp turn pink.

Leave a Comment

Free Beginners Garden Guide

Vegetable Gardening for Beginners!
Your complete guide on how to grow a vegetable garden—from scratch!

 

You will also be subscribed to our Almanac Companion Newsletter

solar_array.jpg

Solar Energy Production Today

417.50 kWh

Live data from the solar array at The Old Farmer's Almanac offices in Dublin, NH.