Adding Oil To A Pan With Marinated Chicken: Good Idea?

There are several ways to cook marinated chicken, including baking, grilling, roasting, and stir-frying. However, when cooking marinated chicken in a pan, it is important to consider the heat and the amount of oil used. While some recipes call for medium-high heat, this may be too high for some stoves and pans, causing the marinade and oil to burn before the chicken is fully cooked. Lowering the heat, using medium heat instead, and ensuring the pan is hot before adding the chicken can help prevent burning. Additionally, patting the chicken dry before adding it to the pan can reduce the risk of steaming or boiling instead of searing.

Should I add oil to a pan with marinated chicken?

Marinade ingredients and their effects

Marinades are a simple way to add big flavor to meat. They are a seasoned or flavored mixture of components that are utilized to improve the color, flavor, texture, palatability, and tenderness of meat and meat products. Marinades are usually a mixture of various ingredients including water/oil emulsions, organic acids, extracts, mineral salts, chemical tenderizers, aromatic vegetables, fruit juices and vinegars, lemon juice, wine, soy sauce, essential oils, fermented dairy products, herbs, and spices. Marinades are made up of four basic components: fat, acids, seasonings, and salt.

Fat

Fat is an important component in marinades because it helps transfer fat-soluble flavors into the meat. A fat component will also help the meat retain moisture as it is cooked. Fats help ground flavor profiles and keep sharp or acidic flavors from overwhelming the experience. Examples of fat components in a marinade can include: olive oil, canola oil, coconut milk, full-fat yogurt, or other vegetable oils.

Acids

Acids work in multiple ways to help flavor penetrate meat. Acids help break down the connective tissue in meat, which can slightly tenderize the meat and allow deeper penetration. An acidic flavor component is also important for balancing a flavor profile. A tangy top note provided by an acid ingredient will help add zing and freshness to an otherwise heavy flavor. Acids also act as antioxidants, which can counteract the free radicals that are produced when meat is cooked at high temperatures, as with grilling. Examples of acid components include: citrus juices, vinegar, wine, yogurt, or buttermilk.

Seasonings

Seasonings are where marinades really come to life. There are endless possibilities, but a good place to start is with aromatics. Aromatics like garlic, onion, or shallots provide a deep flavor base on which other flavors can be built. Herbs and spices, either dried or fresh, can be added to the marinade for extra layers of flavor.

Salt

Salt is also an important part of the seasoning process. Salt helps magnify the other flavors added to the marinade. Sea salt is an excellent choice as it contains minerals that provide extra flavor. Soy sauce is also a common ingredient used as the salt component in a marinade.

Chili Peppers

Chili peppers are a common ingredient in marinades because they add a uniquely spicy kick that can enhance many flavor profiles. Chile peppers, either dried or fresh, can be added to marinades.

Pan material and its impact on cooking

The material of a pan can have a significant impact on the cooking process and the final dish. Here are some common pan materials and how they affect cooking:

Stainless Steel

Stainless steel is a popular choice for cookware due to its durability and attractive appearance. It is created by adding chromium and nickel to steel, making it highly resistant to corrosion. While stainless steel is a poor heat conductor on its own, it is often bonded with highly conductive metals such as copper or aluminum to improve its cooking performance. This results in stainless steel "clad" pots and pans, which are versatile and practical. They distribute heat evenly, respond well to temperature changes, and are compatible with all cooktops, including induction. However, they tend to be expensive and require proper preheating and greasing to prevent food from sticking.

Copper

Copper is an excellent heat conductor, heating up and cooling down quickly, which gives cooks maximum control over the application of heat. It is highly prized by professional chefs for its responsiveness and ability to produce uniformly browned meats and crisp textures. However, copper cannot be used alone as it reacts with the natural minerals and acids in food, imparting a metallic taste and yellow tint. Therefore, copper cookware is usually lined with a non-reactive metal such as tin or stainless steel. Copper pans are also expensive and require regular polishing to maintain their lustre.

Aluminum

Aluminum is the second-best heat conductor after copper. It is lightweight, inexpensive, and responsive to heat changes. However, pure aluminum reacts with acidic foods, imparting a metallic taste and dull grey tint. To address this issue, aluminum cookware is often lined with a non-stick coating, clad with stainless steel, or anodized to improve its durability and non-reactivity. While aluminum is versatile and widely used, it is prone to warping when subjected to high heat or drastic temperature changes.

Cast Iron

Cast iron is a poor heat conductor, slow to heat up and cool down, but its self-regulating nature makes it ideal for fry pans, griddles, and Dutch ovens. It is incredibly durable, resistant to warping, denting, and chipping. Cast iron is available in its natural state or enamel-coated. Natural cast iron is more affordable but requires seasoning to protect it from rust. Enameled cast iron is easier to clean, non-reactive, and comes in various colours, but it is more expensive. Both types of cast iron are heavy, and natural cast iron may react with acidic foods, stripping the seasoning layer.

Carbon Steel

Carbon steel is similar to cast iron but lighter, easier to maneuver, and thinner. It is highly durable and versatile, and can achieve higher temperatures than other pans, making it ideal for high-heat cooking techniques. Carbon steel pans develop a naturally non-stick interior when seasoned properly, but they require regular seasoning to prevent rust and discolouration. They are responsive to heat changes and compatible with various heat sources, including the oven, broiler, grill, and stove. However, carbon steel pans are prone to reacting with acidic foods, and they require special care when cleaning to maintain the seasoning.

Chicken preparation techniques

Chicken is a versatile lean protein that can be cooked in a variety of ways. Here are some tips and techniques for preparing chicken, specifically addressing the question of whether to add oil to a pan with marinated chicken:

Marinating Chicken:

Before cooking, it is essential to prepare the chicken for optimal flavour and texture. Marinating chicken is a great way to add flavour and tenderness without adding extra calories and fat. A basic marinade can be made with lemon juice, garlic, and herbs such as Italian seasoning, parsley, rosemary, or oregano. Customise the marinade to your preference. It is recommended to marinate chicken for at least two hours, or even overnight, to allow the flavours to penetrate the meat.

Cooking Marinated Chicken:

There are several ways to cook marinated chicken, including baking, grilling, roasting, or stir-frying. Each method has its own benefits and techniques:

• Baking: Preheat the oven to 350°F. Drain the marinade from the chicken and place it in a lightly greased baking dish. The baking time will depend on the weight and cut of the chicken. For example, chicken breasts may take 20-30 minutes, while a whole chicken may take 1-2 hours. Use a meat thermometer to check doneness, ensuring the internal temperature reaches 165°F.
• Grilling: Grilling adds a smoky flavour to the chicken. Lightly spray aluminium foil with non-stick olive oil and place it on the grill rack. Preheat the grill, then place the chicken on the foil, closing the lid. Cook the chicken for about 4 minutes on each side, turning frequently, until the internal temperature reaches 165°F.
• Roasting: Roasting is similar to baking but at a lower temperature, typically 325°F. Place the chicken in a non-stick roasting dish, cover it, and cook for 30 minutes. Then, remove the cover and baste the chicken with oil or marinade. Continue cooking uncovered for 1-2 hours, basting every 20-30 minutes, until the internal temperature reaches 165°F.
• Stir-Frying: Drain the marinade and cut the chicken into bite-sized pieces. Heat olive oil in a frying pan over medium heat. Add the chicken to the pan and cover, stirring every 2 minutes, until the internal temperature reaches 165°F.

Adding Oil to the Pan:

Now, to address the main question: should you add oil to the pan when cooking marinated chicken? The answer is that it depends on several factors. Firstly, the type of pan you are using matters. Stainless steel pans, for instance, may require a light layer of oil to prevent sticking, especially if the marinade does not contain much oil. Cast iron pans may not need additional oil if they are well-seasoned.

Secondly, the heat level you are cooking at will influence whether you need to add oil. Higher heat settings may cause the chicken to stick more, so a light coating of oil in the pan can help prevent this. However, if your marinade contains a lot of oil, you may not need to add extra. In general, it is recommended to heat the pan well before adding the chicken and then assess whether oil is needed.

Additionally, the type of marinade can be a factor. If your marinade contains sugar or other ingredients that may burn easily, it is advisable to pat the chicken dry before placing it in the pan and then add a small amount of oil to the pan if needed. This will help prevent the marinade from burning and create a nice sear on the chicken.

In conclusion, there is no one-size-fits-all answer to the question of adding oil to the pan with marinated chicken. It depends on the type of pan, the heat level, and the composition of the marinade. The key is to assess the situation and adjust accordingly to ensure your chicken turns out juicy and flavourful.

Oil alternatives for cooking

When cooking marinated chicken, it is not always necessary to add oil to the pan. This depends on the type of pan being used, the amount of oil in the marinade, and the desired level of browning. For example, if you are using a stainless steel pan, you may need to add a small amount of oil to the pan to prevent sticking and ensure accurate temperature readings. On the other hand, if you are using a non-stick pan, you may be able to cook the chicken without adding any additional oil.

• Water or Broth: When sautéing, adding water or broth a little at a time and stirring often can prevent sticking without the need for oil.
• Parchment Paper: When roasting, using parchment paper can help prevent sticking without the use of oil.
• Non-Stick Pan: Investing in a good quality non-stick pan can allow you to use less oil when cooking.
• Cooking Spray: Using a cooking spray can help you control the amount of oil you use and ensure a thin, even coating on your pan.
• Avocado: Avocado is a good source of natural fats and can be used as a 1:1 replacement for oil in some recipes, particularly those that are dark-hued or where the appearance is not important.
• Unsweetened Applesauce: Applesauce can be used as a 1:1 replacement for oil in baking recipes and adds moisture and sweetness without altering the flavor significantly.
• Greek Yogurt: Greek yogurt can be used as a substitute for oil in baking, adding moisture and richness to cakes, muffins, and quick breads.
• Mashed Banana, Sweet Potato, or Pumpkin: These pureed fruits and vegetables can be used as substitutes for oil or butter in baking recipes, providing moisture and natural sweetness.
• Tahini or Other Nut Butters: Tahini and other nut butters can be used as substitutes for oil in some recipes, such as salad dressings, sauces, and stir-fries. They add a creamy texture and a nutty flavor.
• Bacon Grease: Strained bacon grease can be used in place of cooking oil, adding savory and salty notes to recipes like pancakes, savory scones, or breakfast bakes.

Chicken cooking methods

Chicken is a versatile meat that can be cooked in a variety of ways. Here are some of the most common methods:

Pan-Frying

This method is suitable for small cuts of chicken such as breast, tenderloins, or thigh fillets. Heat a frying pan to medium heat and add a tablespoon of oil. Place the chicken in the pan and cook for 7-8 minutes or until golden brown, then turn over and repeat.

Stir-Frying

For stir-frying, use breast or thigh fillets and cut them into thin slices. Heat a wok over high heat and add a little vegetable oil. Once the oil is smoking, add a small portion of chicken and stir-fry for 1-2 minutes or until golden brown. Stir-frying requires cooking the chicken in batches to prevent stewing.

Grilling

Grilling is best done with breast, tenderloin, or thigh fillets, or a flattened chicken. Grill the chicken until both sides are coloured and flavoured, then place in the oven to cook through with moderate heat.

Baking

Baking is suitable for wings, drumsticks, thigh cutlets, and whole chickens. As these cuts have bones, they take longer to cook through. Baking will result in an even cook all over while gently cooking the skin.

Roasting

Roasting a chicken is one of the easiest ways to prepare a family dinner. Season the chicken with salt and your choice of spices and herbs, then place it in a preheated oven. The cooking temperature can vary depending on your preference for crispy or tender meat. Ensure the meat is 165°F at its thickest point.

Searing

Searing chicken is best done with boneless and skinless breast cuts. Pat the chicken dry with a paper towel, then season generously with salt, pepper, paprika, red pepper flakes, and Italian seasoning. Let the chicken rest for 5-10 minutes, then heat a stainless steel skillet or cast-iron pan to medium-high heat. Add a tablespoon of olive oil, vegetable oil, or cooking spray, then add the chicken and let it sear without moving it around. Flip the chicken once and cook for another 4-5 minutes.

Frequently asked questions