Basic Broiled Chicken
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Broiled chicken is one of the simplest and thriftiest of all meat dishes. It is also remarkably versatile. Whether you cook the basic broiled chicken described here, or one of the variations given in the Tip below, you will have a tasty, satisfying main course. Serve the chicken with Corn in Parsley Cream or Buttered Noodles and a green vegetable or salad.
INGREDIENTS
1 chicken (2-1/2 to 3 pounds) split lengthwise or quartered
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons butter, melted, OR 1/4 cup vegetable oilPreheat the broiler. Sprinkle the chicken with the salt and pepper, and brush with the butter.
Place the chicken, skin side down, on the rack of the broiler pan, and broil 6 to 9 inches from the heat for 10 to 15 minutes, basting occasionally with the melted butter.
Turn the chicken, brush with the butter, and broil 10 to 15 minutes longer, basting occasionally with the butter. Pierce the thickest part of the thigh with a small knife; if the meat is no longer pink, the chicken is done. If the chicken browns too quickly, reduce the heat or move the chicken farther away from the heat.
TIP: - You can vary plain broiled chicken by adding a simple marinade. To make the marinade, melt 1/4 cup butter in a small saucepan and heat 3 to 5 minutes with the ingredient or ingredients for any of the variations suggested below. Brush the chicken with the mixture and broil immediately, basting occasionally. To give the chicken even more flavor, let it stand for 15 minutes or longer after you brush it with the marinade.
GARLIC-BROILED CHICKEN: - Add to the butter 3 tablespoons lemon juice, 1 teaspoon crumbled dried oregano or rosemary, and 2 to 4 cloves garlic, minced.
ORANGE-BROILED CHICKEN: - Add 3 tablespoons orange marmalade to the butter.
CURRY-BROILED CHICKEN: - Add to the butter 2 teaspoons curry powder, 1 tablespoon minced chutney, and 1/2 clove garlic, minced.