Simple Broiled Chicken

Published January 1, 2000. From Cook's Illustrated.

Why this recipe works:

Seeking a broiled chicken recipe that would produce moist, well-seasoned meat with a caramelized flavor and crisp skin in a short amount of time, we brined a cut-up chicken in a sugar and salt solution for better flavor, texture, and caramelization (thanks to the sugar) of the skin. Slashing… read more

Seeking a broiled chicken recipe that would produce moist, well-seasoned meat with a caramelized flavor and crisp skin in a short amount of time, we brined a cut-up chicken in a sugar and salt solution for better flavor, texture, and caramelization (thanks to the sugar) of the skin. Slashing the skin a few times before broiling allowed the fat in the skin to render, and cooking the chicken on the bottom shelf of the oven kept it moist and tender. To add flavor to our broiled chicken recipe, we used a simple rub or served it with a flavorful dipping sauce.

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Serves 4

Though we recommend brining, you may bypass this step if pressed for time; simply skip step 1 and season the chicken generously with salt and pepper before broiling. This recipe will work only in broilers with adjustable racks, not fixed-height broilers. If you’re making either the garlic rub or the dipping sauce (see related recipes) to flavor the chicken, prepare it while the chicken is brining.

Ingredients

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