Broiled Chicken Slices Recipes

CHEF JOHN'S BROILED CHICKEN

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).

BROILED CHICKEN SLICES

Steps:

• In a heavy-duty resealable plastic bag, combine vinegar, soy sauce and garlic. Add chicken; turn to coat. Seal and refrigerate for 15 minutes. , Drain and discard marinade. Broil chicken 4 in. from the heat for 10-12 minutes or until juices run clear, turning frequently. Serve over rice if desired.

BROILED LEMON-GARLIC CHICKEN

Steps:

• Position an oven rack about 8 to 10 inches from the broiler and preheat. Grate the lemon zest and combine in a small bowl with the butter, garlic, 1/2 teaspoon salt, and pepper to taste. Mash with a fork to make a smooth paste.
• With your fingers, gently loosen the skin on the chicken breasts, legs and thighs. Spread the flavored butter under the skin as evenly as possible. Halve the lemons and squeeze 2 halves over the chicken; season with salt and pepper.
• Place the chicken skin-side up on a broiler pan (or a rack on a baking sheet). Position the halves about 2 inches apart with the thick parts of the legs facing the center. Arrange the remaining 2 lemon halves cut-side down next to the chicken.
• Broil the chicken until the skin is light brown and crisp, about 8 minutes. If the chicken browns too quickly, lower the oven rack. Flip the chicken and the lemons and continue to broil until almost cooked through (a thermometer inserted into the thickest part will register 160 degrees), about 15 minutes. Remove the lemons, if browned; turn the chicken again and broil until the skin is brown and crisp and the thermometer registers 165 degrees, about 2 more minutes. Serve the chicken with the broiled lemons for squeezing on top.

BASIC BROILED CHICKEN BREASTS

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.

EASY BROILED CHICKEN BREASTS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine butter, vegetable oil, onion, garlic, lemon juice, salt, paprika, and ginger in a small saucepan over medium heat. Stir until butter is completely melted, about 3 minutes. Reduce heat to low and simmer until onion is translucent, 5 to 7 minutes.
• Place chicken in a baking dish and baste with the butter sauce.
• Broil in the preheated oven, basting and turning every 10 minutes, until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BROILED GINGER CHICKEN

Steps:

• Flatten the chicken to 1/4-in. thickness. Place on a broiler pan rack. Broil for 3 minutes on each side. Combine mayonnaise, soy sauce, ginger and cayenne; brush over chicken. Broil 2-3 minutes longer on each side or until juices run clear.

SIMPLE BROILED CHICKEN BREASTS

Steps:

• Set an oven rack 4 to 6 inches from the heat source and preheat the oven's broiler. Spray a broiler pan with cooking spray.
• Combine butter, lemon juice, Italian seasoning, garlic powder, and cayenne pepper in a small bowl; mix until well blended.
• Place chicken on the prepared pan and brush with 1/2 of the butter mixture.
• Broil in the preheated oven for 6 minutes. Turn chicken, brush with remaining butter mixture, and broil until no longer pink in the center and the juices run clear, about 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BROILED SPICY CHICKEN

Steps:

• In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the chili sauce, banana pepper, water, brown sugar, pepper sauce, pepper flakes, cayenne and Liquid Smoke if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. , Place chicken on a broiler pan coated with cooking spray. Spoon some of the sauce over chicken. Broil 3-4 in. from the heat for 12-15 minutes on each side or until juices run clear, basting frequently with remaining sauce. Serve with ranch dressing if desired.

JUICY BROILED CHICKEN BREAST

Steps:

• Position an oven rack 4 inched below the heating element and preheat your broiler on high (500°F). Line a large broiler-safe rimmed baking sheet with foil and lightly grease the foil.
• Dry the chicken breasts with paper towels.
• Slice each of them horizontally into two even pieces.*
• Place the chicken pieces on the prepared baking sheet. Spray them with oil, season with half the seasonings, then spray with more oil.**
• Broil them for 3 minutes on the first side. Flip them, season the second side with the remaining seasonings, and spray it with more oil.
• Broil the second side for 3-5 more minutes, depending on how thick the chicken pieces are and on how hot your broiler is. Their internal temperature should reach 165°F.
• Let the chicken rest for 5 minutes before serving.

BROILED CHICKEN SANDWICHES

Steps:

• In a small bowl, beat the cream cheese, butter, 1/4 teaspoon of lemon-pepper, basil and garlic salt until smooth; set aside. , Combine the oil, lemon juice and remaining lemon-pepper. Cut chicken into 1/2-in.-wide strips; brush with lemon juice mixture. Broil chicken 4 in. from the heat from 5 minutes on each side or until juices run clear. , Place rolls with cut side up on broiler pan; broil for 1-2 minutes or until light golden brown; spread with the cream cheese mixture. Layer chicken, onion and lettuce over cream cheese. Replace roll tops.

MY BABY'S BROILED CHICKEN BREAST SANDWICH

Steps:

• Broil chicken breast to desired doneness and remove and keep warm.
• While chicken is broiling, cook bacon but not too crispy.
• Remove bacon and keep warm.
• Butter one side of each slice of bread and place in a hot frying pan.
• Put a slice of cheese on each piece of bread to melt while bread is grilling.
• When bread is done to your liking, place chicken breast on one slice and top with bacon, tomato and guacamole or sliced avocado, and second slice of bread.
• Cut sandwich in half and enjoy.

BROILED CHICKEN WITH OIL, LEMON, AND GARLIC SAUCE

Steps:

• Season the chicken with salt and pepper.
• In a shallow dish filled with a mixture of garlic, lemon juice, oil, and parsley, roll the chicken quarters to coat them.
• Allow to marinate at least 1 hour.
• Preheat the broiler.
• Drain the chicken, reserving the marinade.
• Set the broiling rack about 7 inches from the heat.
• Place the quarters, skin side down on the broiling rack, and broil 10 minutes, basting often with the cooking juices and a little of the marinade.
• Turn the quarters over and broil the chicken 10 minutes longer.
• Turn and brush twice more with remaining oil mixture until both sides are golden brown and crusty.
• Serve at once.

CRISPY GARLIC-BROILED CHICKEN THIGHS

Steps:

• In a large bowl, mix the butter, soy sauce, garlic and pepper. Reserve 1/4 cup soy mixture for basting. Add chicken to remaining soy mixture; turn to coat., Place chicken on a broiler pan, skin side down. Broil 4-6 in. from the heat for 10-15 minutes on each side or until a thermometer reads 170°-175°. Brush occasionally with reserved soy mixture during the last 10 minutes of cooking.

BROILED BALSAMIC CHICKEN SLICES

Steps:

• In a heavy duty resealable plastic bag combine vinegar, soy sauce and garlic.
• Add chicken strips to the bag.
• Turn the bag so the chicken is coated on every side.
• Seal the bag and refrigerate for between 20 - 60 minutes (the longer the chicken sits in the bag, stronger the taste).
• Broil chicken for 10-12 minutes, turning frequently.
• Serve over rice.

QUICK & EASY BROILED CHICKEN

Steps:

• Prepare marinade in a large Ziplock bag or in a shallow glass dish.
• combine mayo, mustard, garlic, salt& pepper.
• place chicken in the marinade coating it well.
• Refrigerate for 30 minutes.
• Line a broiler pan with tin-foil, Spray with oil.
• Remove chicken from the marinade, Discard marinade.
• Broil 4" from heat turning once (approximately 16 minutes).
• Sprinkle parmesan cheese on top, return to broiler until cheese is golden.
• Serve.