Description
Broiled chicken is a fast, easy, and cheap way to make a meat dish. You can broil chicken thigh or breast. You can also experiment with whatever spices you like put on the chicken. The only key is to make sure the chicken is fully cooked. Timing depends on your oven and your cut of the chicken. Error on the overcooking and always cut a thick piece open to test. Fine tune your timing after several trials or reheat your food.
Summary
| Yield | |
|---|---|
| Prep Time | 5 minutes |
| Recipe Categories | Speed & Simplicity Wins, Large Quantity, Main Dish, Meat, |
| Tag Clouds | oven, chicken, broil, |
Ingredients
- 1 lb chicken meat
Instructions
- Thaw the chicken first by placing the chicken in a plastic zipper bag and place the bag in a container of water.
- Shift the oven rack closer to the fire (usually higher) and turn on your oven to broil
- Prepare a oven pan with tin foil. – easy cleaning later
- Place chicken in the pan
- For better tastes, spread a bit olive oil on top.
- For even better taste, spread some seasoning to cover the chicken.
- Place in over for 12 minutes or flip the chicken in 10 minutes and cook for another 3 minutes.
- Cut a piece open and make sure it is cooked.
- Turn off your oven.
Notes
Thawing takes 15 to 35 minutes. The chicken is thawed when the entire piece of chicken is soft or almost soft. I usually use warm water. The hotter the water the faster you can thaw the chicken. However, the slower you thaw the chicken the better it will tastes. Hotter water tends to “cook” the chicken. Later the meat taste dry and “old”.
For seasoning, you can use anything, such as salt and pepper, chilly power, or other exotic spices.
When broiling, somewhere around 10 minutes is when chicken is done. However, depends on your oven, thickness of the chicken, and if the chicken is completely thawed. Cooking time varies. Cook a couple extra minutes to be safe. When in doubt, take the chicken out and cut it open. Check for blood. A cooked chicken should be white all the way inside and the juice is not red when cut open.
You can also use a temperature sensor. Chicken is cooked when its internal temperature reaches 170F.
