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

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.


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....
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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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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