Can You Really Brown Chicken in Just 30 Minutes in the Microwave?

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Discussion Overview

The thread explores the effectiveness of browning chicken in the microwave, particularly focusing on whether it can achieve a desirable brown color and crispy skin in just 30 minutes. Participants share their personal experiences and techniques regarding this cooking method.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant expresses curiosity about whether chicken can achieve a nice brown color in the microwave, acknowledging that the skin may not get crispy.
  • Another participant notes that while the chicken does not brown, it remains moist and flavorful, suggesting the use of spices for added color.
  • Several participants assert that the chicken does brown and the skin can become crispy when coated with olive oil and seasonings, cooked uncovered in the DCB for 30 minutes.
  • One participant shares their positive experience, stating they were surprised by the results and found the chicken delicious.
  • Another participant inquires about the juiciness of the chicken when cooked without the lid, referencing information from the test kitchens at Pampered Chef that claims no difference in juiciness with or without the lid.
  • One participant mentions their microwave's size limitations, expressing interest in trying the method despite not having done so yet.
  • Several users highlight their satisfaction with the moisture of the chicken, with one specifically mentioning the use of a spice blend for flavor.
  • A participant recounts a demonstration where a creative solution was used to fit the lid in a small microwave, suggesting it worked effectively.

Areas of Agreement / Disagreement

Views differ on whether the chicken browns in the microwave, with some participants asserting it does while others disagree. There is no clear consensus on the effectiveness of cooking with or without the lid, though some participants reference test kitchen insights.

Contextual Notes

Participants share personal cooking experiences and preferences, with some referencing specific products and techniques used in their own kitchens.

Who May Find This Useful

Consultants interested in microwave cooking techniques or those looking for personal experiences related to browning chicken may find this discussion relevant.

ChefMary412
ChefMary412
Messages
630
Does the chicken really brown up in the microwave? I know it would not get crispy on the skin, but does it get that nice brown color? I am doing a Sat. night show for the first time and I thought that would be perfect.
 
No, it doesn't really get brown. That's why you apply spices (with some color!) to the skin.

The chicken tastes great. It is moist and guests are always impressed.
 
The chicken does get brown and the skin actually does get crispy. Just coat the bird with olive oil and some seasonings, put it in the DCB and microwave it for 30 minutes without the lid on. It is pretty amazing. Good luck!
 
You really just need to try it. I did not believe until I did it. YUM!!!
 
Reba Gowin said:
The chicken does get brown and the skin actually does get crispy. Just coat the bird with olive oil and some seasonings, put it in the DCB and microwave it for 30 minutes without the lid on. It is pretty amazing. Good luck!
Click to expand...

Never made it without the lid. Do you still get the juices as if the lid was on?
 
lmradlein said:
Never made it without the lid. Do you still get the juices as if the lid was on?
Click to expand...

The test kitchens at PC state that the juiciness and tenderness of the chicken is no different with or without the lid
 
  • Thread starter
  • #7
Ok,,, thanks!! My microwave is too small, so I have never been able to try it. I will have to give it a whirl... everyone raves, so it must be good!!
 
Jolie_Paradoxe said:
The test kitchens at PC state that the juiciness and tenderness of the chicken is no different with or without the lid
Click to expand...

Thanks for the info. I'll have to try it. Like I said always used the lid.
 
It's really super YUM and I'm a tough customer because I hate dry rubbery meat and this is really moist. I used McCormicks Rotisserie Chicken spice blend
 
ButterflyVioletta said:
It's really super YUM and I'm a tough customer because I hate dry rubbery meat and this is really moist. I used McCormicks Rotisserie Chicken spice blend
Click to expand...

I didn't know they had that spice....going to have to buy it now! Thanks
 
i was at a meeting recently and we tried the bbq chicken sandwiches (yummy!) and the person demonstrating said she did it at a show over the weekend and the host's microwave was pretty small, so the lid wouldn't fit on the dcb and into the microwave. What she did was turned the lit upside down and it fit perfectly. before she served it she flipped it back over and wiped off the handle. She said it worked the same as if the lid had been on the proper way.
 

Frequently Asked Questions

Can you really brown chicken in just 30 minutes in the microwave?

Yes, you can brown chicken in the microwave in about 30 minutes using specific techniques and tools designed for microwave cooking. However, the results may vary based on the type of microwave and the method used.

What tools do I need to brown chicken in the microwave?

To effectively brown chicken in the microwave, you can use a microwave-safe browning dish or a microwave grill. These tools help to achieve a seared effect by distributing heat evenly and allowing for better browning.

Do I need to add oil or seasoning when browning chicken in the microwave?

Yes, adding a small amount of oil can help enhance the browning process and improve flavor. Seasoning the chicken before cooking will also contribute to a more flavorful dish.

Is the chicken safe to eat after microwaving?

As long as the chicken reaches an internal temperature of 165°F (75°C), it is safe to eat. Using a food thermometer can help ensure that the chicken is cooked properly.

Can I achieve the same results as traditional browning methods?

While microwaving can brown chicken, it may not achieve the same depth of flavor or texture as traditional methods like pan-searing or grilling. However, it is a quicker alternative that can still yield tasty results.

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