This seems like a simple question, but I couldn't find a concise answer using google so I'm posting it here.
If I put boneless, skinless chicken breasts on an aluminum sheet pan and bake them in a 425 degree oven, they don't brown at all. Yet if I cook the same chicken breasts on a gas grill using medium heat, they do brown.
What is the key factor for browning? Is it the temperature? The chicken in the oven is in constant contact with an aluminum pan that presumably gets as hot as the oven, yet it doesn't brown. I'm not sure what the temperature of a grill is on medium heat.
Is it the live flame that causes the browning? I'm not sure about this either, as doesn't pan-cooking chicken breasts cause them to brown? To be honest I've only ever baked them or used a George Foreman grill, and neither caused any browning.