I also added minced garlic (the kind that comes in a jar) and after sprinkling each breast with spices, I used my (clean!) hands and smeared it all over the chicken, tops, sides, bottoms. I did put a shallow pan underneath in case it boiled over but it didn't. I used an oiled (olive oil, light spray) baking dish that was just big enough for the chicken, no space really left around the sides. If the outside of the chicken looks done but the internal temperature isn’t quite high enough, you put it in the main oven at a standard baking temp to finish the inside gently without charring the outside too much more.Yum! I used 4 split breasts but kept it at 2 cups of chicken broth. Since a broiler places an open flame within inches of the food, it can go from undercooked to burnt in a minute or so, so check it often. The concept is basically the same, albeit a bit more difficult since you probably can’t watch it cook. It sounds like you have the drawer type broiler, with a single element on the bottom of the main oven chamber and a smaller drawer beneath it. There’s a flame and electric element on the ceiling of the chamber and I set the rack near the top so the chicken sits about 4-6” beneath the flame, and unlike baking, the broiler is basically fully on (500☏) or off, and the food is cooked to doneness based on time and distance from the heat source. My oven has a single cooking chamber with two elements: one on bottom for baking, and one on top for broiling. It won’t take that much longer to do.īroiling is cooking food directly BELOW the heat source, essentially the inverse of grilling. Too many chicken breasts and overcrowding resulted in too much liquid accumulating at the bottom of the tray, which created a steam room inside the oven. It was easy to guess why – the tray had a fair amount of water in it and the oven was heavily steamed. Even the breasts in the center of the extra large tray I used did not caramelize. I hoped to get the same results as I did with small batches but the results were quite disappointing. I once tried to broil 8 chicken breasts (16 half-breasts) at the same time. There is another reason why fewer breasts is better. Six half-breasts is the most you can fit directly under it. In most ovens broiler heating elements span about 11″-12″ side to side and front to back. You’ll end up with a baked breast instead. When broiling chicken breasts, you want to make sure that all of them are positioned directly under the heating element, otherwise they won’t caramelize. The number of chicken breasts in the recipe is not accidental. Full breasts also tend to dry out more toward the surface before they cook through all the way. I like broiling breasts cut in half because they cook faster and much more evenly. The recipe below is for three average size chicken breasts, cut in half lengthwise. The charring and caramelization you get from broiling is reminiscent of grilling. It’s heavenly! Broiling is now my favorite method for cooking chicken breast indoors by far.Īs much as I like my slow baked chicken breast, broiled chicken breast wins for the following reasons: All of that comes without all the extra fat that comes with pan-frying. They come out beautifully caramelized on the outside, almost grilled-like, juicy on the inside, crusted with pieces of roasted garlic and herbs. That’s unfortunate as broiling produces a far superior chicken breast. If you don’t have access to a grill, a natural inclination is to make pan-fried or baked chicken breasts.
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