It’s best to use this quick method of cooking only for tender cuts of meat and fish, and for shellfish. The grill should be well heated before cooking begins. The heat can then be adjusted by the temperature dial or by raising or lowering the grill pan. Some meats, such as sausages and bacon, contain sufficient fat for grilling, but leaner cuts such as skinless chicken breast fillets will need a light brushing of oil or other basting liquid, or they can be marinated for 30 minutes to 1 hour first to add moisture. Use a rack in your grill pan so that fat drips down into the pan.
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