Chef John's Broiled Chicken Recipe - Allrecipes.com
Chef John's Broiled Chicken Recipe
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Chef John's Broiled Chicken
See how to make juicy broiled chicken with perfectly crispy skin. See more
  • READY IN 40 mins

Chef John's Broiled Chicken

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

Directions

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. Spread onion slices in a single layer on the bottom of a baking dish. Season chicken with salt. Place chicken halves, skin-side down, over onion rings.
  3. Cook chicken in the preheated oven, turning every 7 minutes, until caramelized, no longer pink at the bone, and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
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Reviews More Reviews

Oct 14, 2014

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.

 
Sep 11, 2014

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!

 

8 Ratings

Jan 11, 2015

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!

 
Sep 13, 2014

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.

 
Oct 14, 2014

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.

 

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Nutrition

  • Calories
  • 584 kcal
  • 29%
  • Carbohydrates
  • 1.1 g
  • < 1%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 51.9 g
  • 80%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 26.1 g
  • 52%
  • Sodium
  • 148 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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