I understand that marinades are really for the barbecue, but what's the best way to cook them indoors? I live in an apartment building, so no barbecue. I cry myself to sleep most nights. ;)
I usually cook chicken breasts whole by pan frying them skin-side down for 6 minutes or so in some olive oil, then I take them out, pour off the oil, pour in some alcohol, let it burn off, then pour in a bunch of homemade chicken stock, add the breasts back to the pan skin side up, and pop it in the oven, covered, for 30-40 minutes.
I just made a sweet citrus marinade for some big chicken breasts (skin on) and left them in the marinade for about a day. Cooked as above, and of course the skin got all black from the sugar burning. I don't mind so much, but surely there's a better way?
I did pat them dry best I could with paper towels before they went into the pan.
What am I missing here?