Broiler Fryer Cooked Chicken Recipes
BASIC BROILED CHICKEN BREASTS
This is a simple but delicious way to prepare chicken. Good-quality olive oil and generous amounts of salt and pepper make for a savory chicken breast that is crispy on the outside and juicy on the inside.
Provided by Always Cooking Up Something
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Rub olive oil over each chicken breast, then season both sides with salt and black pepper. Place the chicken skin-side down on a broiling pan.
- Broil in the preheated oven for 10 minutes, then flip the chicken breast skin-side up. Continue broiling the chicken until no longer pink at the bone and the juices run clear, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the oven and allow meat to rest for 5 minutes before serving.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 0.3 g, Cholesterol 126.6 mg, Fat 21.9 g, Fiber 0.1 g, Protein 45 g, SaturatedFat 4.7 g, Sodium 1067.3 mg
CHEF JOHN'S BROILED CHICKEN
The next time rain ruins your dream of a grilled chicken dinner, I hope you fire up your broiler and give this easy, alternative method a try. Not only are you getting the same intense, direct heat, but you also have more control, since you can adjust how far the chicken is from the flame. I prefer the meat about 7 to 8 inches under the heating element, but feel free to adjust as needed. Garnish with freshly squeezed lemon juice and fresh oregano.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 40m
Yield 6
Number Of Ingredients 3
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Spread onion slices in a single layer on the bottom of a baking dish. Season chicken with salt. Place chicken halves, skin-side down, over onion rings.
- Cook chicken in the preheated oven, turning every 7 minutes, until caramelized, no longer pink at the bone, and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 583.5 calories, Carbohydrate 1.1 g, Cholesterol 105.8 mg, Fat 51.9 g, Fiber 0.2 g, Protein 26.1 g, SaturatedFat 14.6 g, Sodium 83.3 mg, Sugar 0.5 g
BROILER-FRYER COOKED CHICKEN
Number Of Ingredients 8
Steps:
- 1. In a 5-quart Dutch oven, place chicken and water. Over high heat, bring to a boil. Skim off residue that rises to the surface. Add celery, onions, carrots, parsley, salt and pepper. Return to a boil reduce heat to low, cover and simmer for 45 to 60 minutes or until chicken is tender. Uncover and cool in broth at room temperature, about 1 hour.2. When cool enough to handle, remove chicken from bones and cut meat into 1 1/2- to 2-inch pieces. Cover and refrigerate up to 2 days.3. Strain broth and discard vegetables. Refrigerate broth up to 2 days. Remove excess fat before using.Note: For faster cooling, chicken pieces can be removed from broth but meat might be less moist.Freezer Storage: Cooked meat can be frozen up to 2 months. Freeze in 1 or 2 cup portions. Thaw in the refrigerator. Broth can be frozen up to 6 months. Freeze in 1 or 2 cup portions. Thaw in the refrigerator.
Nutrition Facts : Nutritional Facts Serves
COOPER'S FAMOUS BBQ BROILER FRYER CHICKEN
Marinate a broiler fryer chicken for an hour to get the great flavor of this recipe. Try Cooper's Famous BBQ Broiler Fryer Chicken for your upcoming Sunday dinner!
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Pour dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 1 hour to marinate.
- Heat grill to medium heat. Mix barbecue sauce and peppers. Remove chicken from marinade; discard marinade.
- Grill chicken 40 min. or until done (165°F), turning occasionally and brushing with barbecue sauce mixture for the last 15 min.
Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 30 g
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16 BROILER RECIPES
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Estimated Reading Time 5 mins
- Mahi Mahi with Coconut Rice and Mango Salsa. Think of your broiler as an upside-down grill. Anything you can grill over high heat — steak, chicken, fish — you can broil *under* high heat, too.
- Teriyaki Salmon. Because of the broiler's direct high heat, you want to marinate first to keep meat from drying out as it cooks. That means the "ready-in" time of these recipes is more like one hour, but most of that is just waiting around for the marinade to work its magic.
- Teriyaki Marinated Chicken. And, for chicken breast, you definitely want to pound it thin before you cook it under the broiler. Thick breasts will end up like hockey pucks on the outside and raw in the middle.
- Juicy Steak. Recipe contributor JENN_77 says you should broil a frozen steak for the best results, but other community cooks say that's not necessary.
- Beef and Roasted Red Pepper Sandwiches. If you don't have a sandwich press, the broiler is the best option for getting sandwiches hot and the cheese nice and melty.
- Stuffed Jalapeno Firecrackers. Bacon is brilliant in the broiler. You'll need to experiment with the heat of your particular broiler to get the crispiness just right, but once you do, you'll be able turn out gourmet-quality appetizers in 15 minutes.
- California Melt. "Made this sandwich and absolutely loved it! Very easy, tasty, and fast. Used my toaster oven which was perfect for one person.
- Portobello Sandwiches. Need a quick and juicy plant-based burger? Portobello mushrooms absorb flavor from the marinade (you probably have most of these ingredients already on hand), and then they're cooked until tender and caramelized under the broiler's direct heat.
- Super Nachos. Your broiler turns out hot appetizers fast. Don't tell the sports bar. "Made this exactly how it told me to except I added a few of my own toppings.
- Broiled Teriyaki Chicken Thighs. Chicken thighs are a great protein pick for broiling. Thighs tend to be smaller, which means they cook quickly.
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