Skip to main content
Report this ad

See also:

Perfect broiled chicken breast

Perfect Broiled Chicken
Perfect Broiled Chicken
Eric Olsson

There are so many different ways to cook a chicken. One of my favorite ways is cook boneless chicken breasts under the broiler. It's juicy enough to eat with rice and mac 'n' cheese or served on a hamburger bun with lettuce, tomato, bacon, and mayo for an amazing chicken sandwich.

If not done correctly, a broiled chicken can come out dry and bland. Here are a few tips for the perfect broiled chicken:

  • It's best to cook the chicken with the skin on. The skin will hold in the juices which will give you a nice tender piece of chicken. If you're worried about the fat content, simply remove the skin just before serving.
  • If you're flipping the chicken over with forks, be careful not to puncture the chicken with the forks. Piercing the chicken will cause the juices to run.
  • Do not use tin foil to line the broiler rack to prevent the drippings to fall in the pan below. The drippings on the foil may cause a flare up to occur.
  • If you're broiling differents parts of the chicken at the same time, pay attention to the cooking time since the different parts do not cook at the same rate. You want to avoid overcooking or undercooking the pieces. Chicken breasts are finished at 170°F while the other pieces are done at 180°F.
  • While cooking, if the edges of the pieces are burning, re-arrange the chicken pieces on the broiler pan.


  • 1 lbs boneless chicken breast
  • 1/4 cup extra-virgin olive oil
  • 1 clove garlic, minced
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp crushed red pepper flakes


  1. One hour before cooking, wash and dry chicken breasts. Cut each breast in half. If you are planning on making chicken sandwiches you may want to use a meat mallet and pound the chicken pieces down to a 1/2-inch thickness.
  2. In a bowl large enough to hold the chicken pieces, combine the oil, garlic, thyme, salt, and red pepper flakes together. Add the chicken to the bowl. Make sure the chicken pieces are coated with the marinade. Let soak for one hour.
  3. Once the hour is up, preheat the broiler.
  4. Place the pieces of chicken, skin side down, on an oiled rack and position it about eight inches from the broiler.
  5. Broil the chicken for 10 minutes. Turn chicken over and baste the marinade. Cook for another 15 to 20 minutes until the chicken has cooked all the way through. A thermometer should read at 170°F.

Tell us how you serve broiled chicken in the comments below. You can visit my blog Red Beans And Eric for more recipes to try.

Be sure to subscribe to my column to receive all new recipes published here. Please share articles you enjoy on Facebook, Twitter and other social and bookmarking venues. You may contact Eric anytime at, or by leaving a comment here.

Report this ad