how to broil chicken?

Answer 1

When broiling chicken, there is no benefit from the infusion of smoked flavoring that occurs when grilling, causing the chicken to be fairly bland in taste. This can be remedied by the use of seasoning, such as a mixture of herbs, marinades or basting sauces.





Use seasoning to add flavor to the meat. Chicken pieces should be placed on the broiler rack skin side down. Do not line the broiler rack with aluminum foil because it will prevent the drippings from falling into the pan below and the drippings that remain on the foil may cause flare-ups to occur.


As with grilling, the distance from the heat source is important for proper cooking and producing chicken that is golden brown, juicy, tender, and thoroughly cooked but not overcooked. To check for proper cooking distance for broiling, place pieces on the broiler rack and place the rack on the broiler pan. Set the broiler pan in the oven and measure the distance from the heat source in the oven to the top of the chicken. It should be 5 to 6 inches away, adjust oven racks accordingly.


Remove broiler pan from the oven and preheat the broiler for 9 or 10 minutes. With chicken pieces skin side down on the broiler rack, place them in the oven to cook. As with grilling, it is necessary to watch the chicken carefully as it cooks, making sure the edges are not cooking too fast and if they are, rearrange the pieces or adjust the heat accordingly.

When one side is nicely browned, turn the chicken pieces to finish cooking. When grilling or broiling, all the pieces will not cook at the same rate so it is necessary to remove them as they finish cooking to avoid overcooking.


Whenever possible, it is best to leave the skin on the chicken during grilling and broiling, If you prefer skinless chicken, remove the skin before serving. Leaving the skin on will provide a juicier, more tender piece of chicken and will not increase the fat content as long as it is removed before eating. If the chicken has already had the skin removed, coat it before cooking to prevent it from drying out. The chicken can be coated with cooking oil, a liquid marinade or any type of moist marinade..

The chicken must be checked for proper doneness when using either cooking method. The best way to check doneness is to use a meat thermometer. Ground chicken and chicken breast must reach 170°F. Whole chickens and other pieces should be 180°F. If a meat thermometer is not available, a visual test can be performed by piercing the pieces with a fork. If thoroughly cooked, the juices should run clear. Doneness can also be checked by cutting into the thickest part of the chicken and making sure the meat is opaque all the way through.

Grilling and broiling tips:

To prevent dryness, leave the skin on the chicken during cooking, which helps preserves the chicken's natural moisture.
Be sure racks are clean and coat them with vegetable oil or a nonstick vegetable oil spray to help prevent sticking.
When grilling, aromatic woods, such as hickory, mesquite or cherry, can be added to the preheated coals to give the chicken a distinctive flavor.
Place smaller pieces of chicken around the outer edges, further away from the main heat source, to allow them to cook slower.
Do not use a fork to turn the chicken as it cooks. The piercing causes the juices to escape.
To speed grilling or broiling time, partially cook the chicken in the microwave first. Microwave on high approximately 4 to 5 minutes per pound, or 3 to 4 minutes if using cut up parts. Grill or broil the microwaved pieces of chicken immediately to finish cooking.

>> i do hope i had help you!!

Answer 2

Stick it in the oven on broil

Answer 3

rinse chicken, pat dry, season with salt and pepper and any other seasonings you like, [garlic, cajun seasoning, etc.]
place on rack of broiling pan and place under broiler. turning often until done...170 degrees inside thickest part of chicken

Answer 4

save yourself a headache .... get a george forman grill. or just bake it. you could use a panini press.