Rainy-Day Grilling Conversions


If you can’t cook outdoors, or if bad weather brings your party indoors, just preheat the oven or heat up the broiler and enjoy all that great flavor. Here’s a guide to marinating and cooking indoors.

  • Beefsteaks
    Marinate 3 to 24 hours; broil about 3 inches from the heat source for 12 to 15 minutes, turning once, until achieving desired degree of doneness. 
  • Chicken Parts (bone in)
    Marinate 3 to 24 hours; roast at 425°F for about 40 minutes, or broil 5 to 6 inches from the heat source for 25 to 35 minutes, or until juices run clear. 
  • Chicken Breasts or Thighs (boneless and skinless)
    Marinate 1 to 3 hours; roast at 425°F for about 20 minutes, or broil 5 to 6 inches from the heat source for 12 to 15 minutes, or until no longer pink. 
  • Game Hens
    Marinate 3 to 24 hours; roast at 375°F for about 50 minutes, until juices run clear, or broil split or quartered hens 5 to 6 inches from the heat source for 25 to 35 minutes, or until thoroughly cooked. 
  • Fish Steaks
    Marinate up to 1 hour; roast at 425°F for about 20 minutes, or broil 4 to 5 inches from the heat source for 10 to 12 minutes, until just cooked through. 
  • Pork Chops
    Marinate 3 to 24 hours; roast at 375°F for about 30 minutes, or broil 4 to 5 inches from the heat source for 14 to 18 minutes, turning once, until juices run clear. 
  • Shrimp
    Marinate up to 30 minutes; broil about 4 inches from the heat source for 4 to 5 minutes, turning once, until shrimp turn pink.

Source: Old Farmers Almanac

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