Stovetop Grills?

Heya,

So I'm not a fan of baking chicken a lot, I never seem to do it right and I the way I was taught involves drowning its bottom in olive oil. So baking suggestions for yummy chicken is also requested/

Looking for healthy alternatives, as I only occasionally have access to a wok for stir fry.

I want to invest in a stovetop type grill because my stepfather-in-law-to-be is so fastidious about the cleanliness of his grill, but I don't know who makes the best kind and what type I should go for. Do you you all have any suggestions?

(Also I'm asking because I have never seen a stovetop grill in action and do not know if they actually drain some drippings away or if they're just glorified griddles with marks that give it a grilled 'look')

Why not just use a skillet?

UD

If youre using the grill for chicken breast no fat will drip out because chicken breast is super low in fat anyway.  If it's for other cuts of chicken (thighs) some might drip out.

Baking chicken doesnt need to be difficult.  Have you got some oil spray? Pam? Just give the chicken a few sprays and put it on a baking sheet in the oven until its done.  If you want it moister then trying marinading it for a couple of hours beforehand, or overnight if you have the time. 

Stovetop grills seem like a messier alternative to a Foreman Grill (at least to me).  And like singing girl said, baking chicken is actually less of a hassle.  If you take 5 or 6 chicken breasts, liberally rub them with salt, black pepper, paprika, sprinkle some garlic powder and lay in a pyrex baking dish just rubbed with 1 tbsp of oil, then if you put sliced onion on top and put it in the oven at 400 for 30 minutes, you will have yourself some really tasty chicken breasts...

there was a suggestion on here about the cooking spray and baking the chicken and that's all i do now. preheat the oven to 425 than spray the chicken with cooking spray and then add any pepper salt, herbs and throw it in. it doesn't burn and it is really moist. some of the best plain chicken i've ever made. try it.

I poach chicken in the oven, it sounds weird, but it keeps chicken breasts really moist and tasty.  Sometimes I'll throw whatever spices I feel like (garlic, dried basil, chili powder, curry powder) or tasty liquids (coconut milk, orange juice) in with the cooking water to give more flavour, but salt and pepper is good too.  Pop it into the oven at 350 for about an hour if your ckicken is frozen, or 30 mins if it's not.  I like to put in hot water to kick start the cooking.

Very little mess, tasty chicken and no oil or added fat!  I do this in a big glass baking dish to make lots of breasts and keep them in the fridge cut up for lunches or salads.

I know this isn't technically stove-top, but...As for grilling, the George Forman Grill is the bomb.  If there is any fat, it's coming out, plus you get the tasty grillness, not sure why, but it tastes better when it's crispy...plus, again, no added fat, in fact, reduced fat.

Also there was a detail I thought of that I left out:

Kebab. I want to do indoor shish kebabs, and a lot, because I frigging love them and I hate going out into winter cold to make them. If there's a way to do them in the oven then great but... damnit, I need me some kebab.

I recommend the George Foreman grills. I love them and they last forever! Plus, it's soooo easy. Stick it on with some seasonings, grill for 5-10 minutes depending on size. Cut into it a bit to see if it's done. Put on plate with rice and veggies.

WIN.

(I have also done kebabs on them. DELISH!)