How should I cook chicken breast on the broiler?
Question by Melissa W: How should I cook chicken breast on the broiler?
I’ve really only cooked chicken breasts on the grill but now I want to learn to make them using the broiler in the oven. Should I boil the chicken first ( like what’s recommended when using the grill) or does it not matter?
Any tips would be really appreciated, thanks!!!
Can you help? Leave your own answer in the comments!
6 Responses to How should I cook chicken breast on the broiler?
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ehhh, broiling is a skill. i say bake it first. i use a thermometer to get my chicken perfect.about 170 on the insdie of the deepest part of chicken.
180 is done, but the chicken usually cooks itself up a few more degrees as it sits in it own juices till serving.
broiling turns on the heating element on the top and it can be very touchy depending on how far from the heat the chicken is.
James
April 10, 2012 at 1:15 am
You can cook them in the broiler,as long as you turn them often and put the broiler pan as far away from the heat source as possible.If you don’t,the skin will burn.You need to poke them w/ a fork when you think they’re nearly done to be sure.The juices that come out should NOT have any pink in them.They’ll(the juices) look clear.Good luck!
Luludog's friend
April 10, 2012 at 1:39 am
I see you are a big fan of food who really loves to cook good food. I just purchased a recipe guide online and have been able to cook a lot of great foods and I’m getting super compliments on the food I’ve been serving.
Jefferson Butler
April 10, 2012 at 2:00 am
Broiling chicken will tend to dry it out, especially breast meat.
Chicken needs indirect heat; quick broiling improves flavor.
So you can poach first, not boil, then put under broiler.
Or, wrap them in foil with onion or lemon slices.
If they have skin on, broil skin side first for best flavor.
Robert S
April 10, 2012 at 2:04 am
Use boneless breast with skin on and flatten with a mallet , coat in egg and bread crumb and place under broiler turning several times keep an eye on them so they do not brown too much , baste with oil , should cook in 20 minutes allowing ten minutes per side.. This will be difficult if bone left in or if skinned because they tend to dry out but if you do not wish to bread then keep moist with BBQ sauce by basting. I would not boil first but could be marinated to add moisture.
rogerrabbitanddoe
April 10, 2012 at 2:07 am
How to Prepare and Cook Chicken Breasts in an Oven Broiler Broiling a chicken breast in your oven is a basic kitchen skill that once mastered, will serve you well time and time again. When done correctly, broiled chicken breasts are tender, succulent and versatile enough to use in a variety of dishes. Pair hot chicken breasts with a vegetable or tossed green salad and rolls for a hot and healthy meal for your family, or incorporate the broiled chicken breasts into a variety of delicious sandwiches, pastas or salads.
Things You’ll Need:
* Chicken breasts
* Knife
* Cutting board
* Waxed paper or plastic wrap
* Meat mallet or heavy object
* Salt, pepper or other seasonings
* Broiler pan with rack
* Vegetable oil or olive oil
* Tongs
* Barbecue sauce or olive oil (optional)
* Meat thermometer
Instructions
1. Cut larger chicken breasts so that all of your chicken breasts are similar in size. Broiling chicken breasts of similar sizes will ensure that cooking time is approximately the same.
2. Flatten thicker chicken breasts, as thicker meat will take longer to cook, and the outside of the chicken may be done cooking while the meat inside is still pink. Place the thick chicken breasts between two pieces of waxed paper or plastic wrap, then pound the breasts with meat mallet, using the flat side of the mallet. If you don’t have a meat mallet, pound the chicken with a heavy object such as a cast iron frying pan. The breasts should be about 1/4 inch thick.
3. Pre-heat your oven broiler for about eight to 10 minutes.
4. Season your chicken breasts, as desired. Use salt and pepper, or use the seasoning of your choice, such as sea salt, garlic powder, onion powder, chili powder, dried thyme or dried rosemary. Place the chicken breasts on the rack of your broiler pan. Don’t line the broiler rack with aluminum foil, as the juices of the chicken need to run freely into the bottom of the pan.
5. Coat your broiler rack with vegetable oil or olive oil, then place the chicken breasts on the rack of the broiler pan with the skin side down. Adjust your oven rack if necessary, as the tops of the chicken breasts should be about 5 to 6 inches from the broiler.
6. Broil the breasts until the top is brown, which will take about five or six minutes, depending on the thickness of the meat. Watch the breasts closely and check them often, as some breasts will need to be turned sooner than others.
7.Turn the chicken breasts, using a pair of tongs. Avoid turning the breasts with a fork, as piercing the skin will cause the meat to lose juices, resulting in drier chicken. At this point, the chicken can be cooked “as is,” or you can brush the chicken lightly with barbecue sauce or olive oil.
8. Broil the chicken breasts until the both sides are brown and the internal meat temperature has reached 160 degrees Fahrenheit. If you don’t have a meat thermometer, cook the chicken breasts until the juices are no longer pink and the meat is opaque.
GH****************************************
Gary H.
April 10, 2012 at 2:58 am