The Ultimate Chicken Handbook
Broil It
Why it's great: A quick-cook, low-fat technique, broiling produces the flavorful char of the grill without the hassle of cooking outdoors.How it works: Direct overhead heat from the broiler sears the top of the meat, while the preheated broiler pan cooks the underside from below. Small pieces are best for this method, since they cook through fast, before the exterior can burn. (If you're working with large breast cuts, slice them into pieces first.) As with grilling, frequent basting with a marinade or a barbecue sauce will make the meat caramelized and well seasoned.
Cuts to broil:
- Thighs, 15 to 20 minutes.
- Wings, 15 minutes.
- Boneless, skinless breasts, 8 to 12 minutes.
Recipe: Molasses Chicken Breasts With Swiss Chard
Next: Braise It
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