When you are planning to cook a family dinner, but you are sorely short of time, you, of course, think of chicken. If, at the same time, you do not want to wait for it to grill, or just want to try a new way of cooking, the broiler will come to your aid. Preparing chicken under a broiler is easy and simple. Follow our instructions and you will become a broiler chicken master.
Part 1 of 2: Preparing the chicken for broiler frying
Step 1. If the chicken is frozen, defrost it beforehand
Remove packaged chicken from the freezer and refrigerate for 24 hours, this is the safest way to defrost meat. If you're short on time, try one of the other chicken thawing methods that takes less time.
Step 2. Wash the chicken
Hold the chicken under running water. Make sure that the water is neither warm nor hot, as this can cause bacteria to grow and multiply.
Step 3. Add seasoning to the chicken
There are many ways to enhance the flavor of your chicken. Get creative, create new combinations and combinations for seasonings and marinades. If you're sticking to a specific recipe, it's time to add some spices. Don't forget the salt and pepper!
- Spread the vegetable oil and seasonings on the chicken. Rub the chicken with oil, such as olive, for a crispier crust. Add condiments such as cumin, oregano, lemon, garlic, and any other condiments or herbs you like to add to game. You can buy a ready-made marinade in the store. To distribute the spices and oil evenly over the chicken, pour the oil and place the spices in a sealed plastic bag. Place the chicken in a bag, close it tightly and shake.
- Marinate the chicken. Pour the marinade into a bowl and let the chicken marinate in the marinade for two to eight hours. All this time, the bowl of chicken and marinade should be in the refrigerator. Chicken tastes best if you marinate it for eight hours or more.
- Soak the chicken in the brine. The brine in which you will soak the chicken can be combined with different seasonings. Some add sugar to the brine. Let the chicken sit in the brine for two to eight hours, keeping the chicken in the refrigerator.
Step 4. Before frying the chicken, cut it up so that it is as flat as possible
This will bake evenly. Butterfly cut the chicken if you are roasting whole poultry or breast.
Part 2 of 2: Grilling the chicken under the broiler
Step 1. Place the baking tray under the broiler with cling foil
Do this before placing chicken on it. The fat flowing from the chicken will remain on the foil, it will be faster and more convenient to wash the tray after baking. Do not line the oven rack with foil.
Step 2. Preheat the broiler, the heating element on the top of the oven, to 82 ° C
Step 3. Place the chicken tray directly under the broiler
Place the grid for the tray 12-15 cm under the broiler so that the chicken is in direct heat from the oven heating element.
- If you do not have a dedicated baking tray under the broiler, use a baking tray.
- If your oven has a pull-out broiler that sits at the bottom of the oven, place the tray on the lowest rack of the oven.
Step 4. Roast the chicken under the broiler
Thin pieces should cook for about 10 minutes, thicker pieces for 15 minutes.
Step 5. Take out the chicken as soon as it is browned on the sides
Turn the chicken over and brush the unroasted portion with vegetable oil, such as olive oil. This will help the chicken to brown and become a little crispy.
Use a spatula to turn the chicken over rather than a fork. This will help keep the juice from leaking out of the chicken before it's cooked through
Step 6. Continue frying the chicken for another 5-10 minutes
Remember that chicken cooks very quickly under the broiler, so you can dry it out. Fry the chicken until it is browned.
Step 7. Check the temperature inside the chicken
Use a meat thermometer to determine if the chicken is done. The temperature inside the thigh and leg should be 82 ° C, inside the breast 77 ° C and 74 ° C inside the thinner pieces.
- If you don't have a meat thermometer, remove the chicken from the oven and cut a small piece. If the chicken meat is pinkish or grayish, if it is shiny, then. The chicken is not ready. Finished chicken meat should be white and dull.
- Pay attention to the color of the juice. If the juice that flows out is clear, then the chicken is ready.
Step 8. Turn off the broiler
Remove the chicken when it's done.
Step 9. Brush the chicken with the sauce (optional)
After taking the chicken out of the oven, you can add even more flavor and aroma to it by adding extra sauce. Brush the chicken with the sauce using a cooking brush, wide-bladed butter knife, or spoon.
- Leave the skin on the chicken during baking to keep the meat juicy. Peel off the skin before serving the chicken.
- The teriyaki sauce marinade is great for marinating chicken.