Broiled Chicken

Broiled chicken is the most spectacularly delicious dish. Dried out, boneless, skinless chicken breast has given chicken a bad. These days the standard chicken dish has no chicken flavor, it is usually boring white meat with other flavors added. Broiled or roasted chicken, however, is full of chicken flavor and soul. Roasting chicken pieces on the bone with the skin attached gives the meat a lot more flavor. As gross as this sounds, an animal’s “flavor” does not come from the muscle fibers, but the fat, skin and bones; removing those removes the chicken flavor.

Brining helps unlock the chicken flavor and keeps the meat moist.  It is important to wash the chicken off really well after brining to remove the salt. I didn’t do a good job and our chicken was a little too salty. After rinsing, thoroughly dry the chicken. This is important to help ensure that skin gets crispy. If the chicken is still wet, it will steam instead of roast.

I also got to try out my new kick ass soapstone roasting pan. It is carved soapstone dish that is about an inch thick, with a copper rim and handles. It really is a pizza stone on steroids.

Simple Broiled Chicken


  • 3/4 cup kosher salt or 6 tablespoons table salt
  • 3/4 cup granulated sugar
  • 1 whole chicken, 3 to 4 pounds, wings removed and reserved for another use, chicken cut into 2 thighs, 2 drumsticks, and 2 breast pieces. See notes below on how to do this. (I just got pre-cut chicken parts )
  • Ground black pepper

14 thoughts on “Broiled Chicken

  1. I’m old, love tasty food but hate to go to much trouble. This recipe worked great on thighs and a breast. I’ll definitely do it again, thank you for an easy and delicious recipe.

  2. Thanks for the above post (and reference to the Cook’s illustrated recipe). I did this with drumsticks and they came out great. Not rubbery at all, very nice and crispy (but I did need to go a little longer on the listed cooking time, and turned more than once).

    Any way broiling on the lower rack is something I look forward to doing again.

    Best, Bill in NYC

  3. I made this tonight, and it turned out kinda rubbery. I don’t know if I didn’t cook it long enough? I don’t have an instant-read therm so I just eyeballed it. But when it was finished it looked done on the inside! I also brined it longer than an hour, maybe that is the difference. I know that Cooks Illustrated is all about the science behind the cooking, and I love that about them!

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  5. I’m wondering if you can set the temp for broiling, or if it’s just and on/off sort of thing. my oven is pretty old. this recipe looks fantastic and with minimal ingredients. I’m a young dude and most of my money goes to rent, car payments etc leaving not much left over for pricey ingredients. thanks I’m going to try it this weekend.


  6. Very nice site – great pics! I’ve never broiled chicken before — I’m going to use this recipe tonight. I’ll have to let you know how it goes! :-)

  7. Instead of brining, you can also just buy kosher chicken. Part of the kashering process includes salting, so it tastes just like brined chicken.

    • May not be ‘nothing new’ to an old person (like you), but it’s new to me, very helpful and looks delicious.
      I never understand why certain people come out of the gate with negative comments. You must be so unhappy everyday.

  8. It’s so ridiculous that I’m looking at your blog when I’m hungry and I swear – if I could reach into the screen and grab a piece of that chicken, you’d be showing an empty plate on your blog….honestly.

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