Published January 1, 2000.
Broiled chicken is quick and easy, but it doesn't have to be ordinary.
The difficulties that attend broiling chicken are associated with cooking at such a high heat. Placed too close to the heating element, the chicken can char on the outside before it is cooked through. Getting thin, crispy skin can also be a problem. We knew we’d have to figure out the optimal distance between the oven rack and the heat source, the best way to season the meat, and the parts of chicken best suited for broiling. What we didn’t anticipate was the fact that selecting the chicken itself would be just as important.
Although they certainly don't sound glamorous, broiled chicken parts can be fabulous when properly prepared: moist, well-seasoned, with a caramelized flavor and crispy skin. Another nice thing about broiled chicken is how easily and quickly it can be made ready for dinner.
Skip the packages of whole cut-up chickens, which are often poorly butchered and mismatched in size. Instead, cut up your own chicken or choose pre-cut chicken thighs (or breasts if you really prefer white meat). Brine the chicken in a sugar and salt solution for better flavor, texture, and caramelization (thanks to the sugar) of the skin. Slash the skin a few times before broiling to allow the fat in the skin to render and cook the chicken on the bottom shelf of the oven, which keeps the chicken moist and tender. For added flavor add a simple rub or serve with a flavorful dipping sauce.
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