BROILED CHICKEN
4 servings
Please read About Broiling and Grilling Chicken. To vary the flavor, see Additions to Broiled or Grilled Chicken.
Position an oven rack 8 inches beneath the broiler. Preheat the broiler. Have ready:
- One 3 ½- to 4-pound chicken, 3 ½ pounds bone-in chicken parts, or 2 pounds boneless chicken parts
If broiling a whole chicken, spatchcock or split it, and make a shallow incision on the inside of each leg at the drumstick/thigh joint to help the heat penetrate. If the chicken was brined or marinated, pat it dry. Arrange the chicken skin side down on a broiler tray and lightly rub with:
- Vegetable oil
If the chicken is unseasoned, sprinkle with:
- 2 teaspoons salt
- 1 ½ teaspoons black pepper
Broil for 12 to 15 minutes. Turn the chicken skin side up and broil until the skin is browned and crisp; another 15 to 20 minutes for a bone-in chicken, or 8 to 10 minutes for boneless chicken. If broiling pieces, remove the breasts when they reach an internal temperature of 155°F and thighs or drumsticks at 175° to 180°F. If the skin begins to char before the chicken is done, move the tray farther from the heat or tent it with a sheet of foil. Transfer to a platter and let stand for 10 minutes.