Have I Already Told You About Broiled Chicken? - Ellen's Tastes Blog at Allrecipes.com - 244282

Ellen's Tastes

Have I already told you about broiled chicken? 
 
Jul. 21, 2011 4:42 pm 
Updated: Jul. 23, 2011 4:53 pm
Here's what I've recently learned after a life time of cooking:

You can broil chicken breasts and/or legs/thighs (and probably other parts) for just 20 minutes, and have a main entree that's so fabulous you'll swoon. This very simple recipe dishes up incredibly tender meat, with a taste that defies the seasoning.

I've already reviewed this one, but since I'm finding it on my weekly menu I figured I'd bring it to your attention. You too can whip up a meal that will make the world think you're a gourmet chef.

Broiled Chicken

2-4 chicken breasts, or legs/thighs (skin and bone stlll in)
lightly coat each piece with a good olive oil
season well (on the heavy side) with salt and pepper
RESIST THE URGE TO ADD ANYTHING ELSE

Broil on high (500°) for 10 minutes skin side down, then flip and broil for another 10 minutes. Test to confirm it's done. Serve with rice pilaf and a salad, or whatever strikes your fancy. This is one easy dish to prepare that delivers surprisingly good flavor.

Cheers!




 
Comments
ellie 
Jul. 21, 2011 5:06 pm
I use the broil setting on my toaster oven....especially handy not to heat up the oven during the recent heat wave....
 
Mangel 
Jul. 23, 2011 4:53 pm
Sounds yummy! I'll wait until temps drop below 100 here, though, before I try this one. Too bad I don't have Ellie's toaster oven:)
 
 
 
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ellenmoriah

Living In
Concord, New Hampshire, USA

Member Since
Dec. 2004

Cooking Level
Expert

Cooking Interests
Baking, Slow Cooking, Asian, Mexican, Indian, Mediterranean, Healthy, Gourmet

Hobbies
Photography, Reading Books, Music, Painting/Drawing, Wine Tasting

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About Me
I've loved cooking since I was a kid, and still have my first (very battered) cookbook. Other than cooking, I adore interior design, writing, and playing bridge. Oh... and tasting new wines (or old favorites).
My favorite things to cook
As I've grown older, my tastes and philosophy have changed. I now use organic ingredients whenever I can, and I prefer using unprocessed ingredients.
My favorite family cooking traditions
Well, my mother (bless her) had 8 people to feed, so she made foods that were easy to prepare. My favorites were her baked ribs with barbecue sauce; english muffins topped with cheese, tomato, and bacon, and then broiled; and spaghetti noodles with tomato soup and cheddar cheese stirred in. I wouldn't make these dishes today, but they're full of fond memories.
My cooking triumphs
Adding orange juice to diced tomato sauce • Adding Cointreau to fresh fruit salads or a chocolate sauce • Adding tequila and bittersweet chocolate to chili • "poaching" salmon in orange juice, sprinkled with Old Bay and tarragon • adding cidar vinegar and soy sauce to vegetable soups • adding fresh mint to steamed red potatoes • knowing how to bail out a botched dish (example: over-steamed broccoli mashed with bleu or swiss cheese isn't nearly as bad as over-steamed broccoli on it's own).
My cooking tragedies
Over-steaming broccoli and most any other veggie... and a lasagna that was so loaded with oregano, no one could eat it.
 
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