Master Recipe
Broiled Bone-In Chicken Breasts
serves four
NOTE: Though we
recommend brining, you can bypass this step if pressed for time;
skip step 1 and season the chicken generously with salt and pepper
before broiling. This recipe will work only in ovens that have the
broiler element in the main chamber. In ovens with a separate
broiler underneath the main cooking chamber, it isn't possible to
get the chicken breasts far enough away from the heating element.
If you are making one of the variations, the ingredients can be
prepped while the chicken is
brining.
3/4 cup kosher salt or 6 tablespoons table salt
3/4 cup sugar
4 split chicken breasts (bone in, skin on), 10 to 12 ounces each, excess fat and skin trimmed (see figure 3)
Ground black pepper
INSTRUCTIONS:
1. In gallon-sized, zipper-lock plastic bag, dissolve salt and sugar in 1 quart cold water. Add chicken and seal bag, pressing out as much air as possible; refrigerate until fully seasoned, about 11/2 hours. Remove from brine, rinse well, and dry thoroughly with paper towels.
2. Meanwhile, adjust one oven rack to lowest position and other rack to upper-middle position (top rack should be about 5 inches from heating element; bottom rack should be 13 inches away); heat broiler. Line bottom of broiler pan with foil and fit with slotted broiler-pan top. Following figure 5, make three diagonal slashes in skin of each chicken piece with sharp knife (do not cut into meat). Season both sides of chicken pieces with pepper and place skin-side down on broiler pan.
3. Broil chicken on bottom rack until just beginning to brown, 12 to 16 minutes. Using tongs, turn chicken skin-side up, and continue to broil on bottom rack until skin is slightly crisp and thickest part of meat registers 160 degrees on an instant-read thermometer, about 10 minutes.
4. Move broiler pan to upper rack. Broil until chicken is dark spotty brown and skin is thin and crisp, about 1 minute. Serve immediately.
VARIATIONS:
Broiled Chicken Breasts with Garlic, Lemon, and Rosemary
Combine 4 minced garlic cloves, 2 teaspoons grated lemon zest, 1 tablespoon minced fresh rosemary leaves, and pepper to taste in small bowl. Combine 3 tablespoons lemon juice and 2 tablespoons extra-virgin olive oil in second small bowl. Follow master recipe, spreading a portion of garlic rub under skin before slashing skin. Brush chicken with lemon juice and oil just before moving chicken to upper rack to crisp skin.
Broiled Chicken Breasts with Jamaican Jerk Dipping Sauce
Stir together 1/4 cup lime juice and 1/4 cup lightly packed brown sugar until dissolved in small bowl; set aside. Toast 1 unpeeled garlic clove and 1 medium habanero chile in small dry skillet over medium heat, shaking pan frequently, until blistered, about 8 minutes. Peel and mince garlic; seed and mince habanero. Combine garlic, habanero, 2 minced scallions, 1/2 cup minced onion, 11/2 tablespoons minced fresh ginger, 1/2 teaspoon dried thyme, and pinch ground allspice in second small bowl. Stir in 2 tablespoons lime/brown sugar mixture; set aside as dipping sauce. Follow master recipe, brushing chicken pieces with remaining lime/brown sugar mixture just before moving to upper oven rack to crisp skin. Serve chicken, passing dipping sauce separately.
Deviled Chicken Breasts
The breadcrumb coating can burn if the chicken is moved to the top rack, so the chicken is broiled completely on the lower rack.
Combine 1 tablespoon Dijon mustard, 1 tablespoon white wine vinegar, and 1/4 teaspoon cayenne pepper in small bowl; set aside. With fork, mash together 2 tablespoons softened butter and salt and pepper to taste (use salt sparingly if the chicken was brined) in small bowl. Follow master recipe, spreading a portion of the butter under skin before slashing skin. Rub mustard mixture all over chicken breasts. Sprinkle 1/3 cup plain breadcrumbs over skin side of chicken pieces and press to adhere. Carefully place chicken skin-side down on broiler pan and continue with master recipe, omitting step 4.
Five-Spice Broiled Chicken Breasts with Ginger Butter
With fork, mash together 2 tablespoons softened butter, 1 tablespoon minced fresh ginger, and salt and pepper to taste (use salt sparingly if the chicken was brined) in small bowl. Follow master recipe, spreading a portion of the ginger butter under skin before slashing skin. Brush chicken pieces with 1 teaspoon vegetable oil and sprinkle with 2 teaspoons five-spice powder. Carefully place chicken skin-side down on broiler pan and continue with master recipe.