Recipe by Chef John
"The next time rain ruins your dream of a grilled chicken dinner, I hope you fire up your broiler and give this easy, alternative method a try. Not only are you getting the same intense, direct heat, but you also have more control, since you can adjust how far the chicken is from the flame. I prefer the meat about 7 to 8 inches under the heating element, but feel free to adjust as needed. Garnish with freshly squeezed lemon juice and fresh oregano."
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1 (3 pound)
whole chicken, cut in half, backbone removed
salt as needed
This chicken is wonderful but I just wanted to save everyone some grief. DO NOT USE A PYREX DISH UNDER THE BROILER. Pyrex is not safe under the broiler, it will shatter. I speak from an experience several years ago. I use the broiler pan with out the insert. I am a huge Chef John fan but I was surprised to see him using glass under the broiler. Hope this will save someone a lot of trouble.
This was great AND easy. I used drum sticks and thighs. Added a little pepper with the salt. Very tasty, easy and well received by all!
The finished photo with Chef John cutting into this perfectly broiled chicken hooked me on making this. It is a simple and delicious recipe. I followed the directions using bone-in chicken breasts with the skin on and
everything turned out great. Now that your chicken soup recipe is on line, I think I will use those onions and the bones to make a stock. Thank you again!
This was SO GOOD and so easy to make. I added a little bit of fresh cracked black pepper and a pinch of rosemary. Lunch was awesome. Thanks, Chef John.
Very easy, very quick and delicious. I watched the video which lemon was suggested. I used lime juice...very nice added flavor. The onions were great too. TY, John.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Broiled Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 467
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