Easy Broiled Chicken
Add Preferred SourceBroiled Chicken is quick, flavorful, and always satisfying, with golden edges and juicy bites that are much easier to make than you might think. It’s a go-to for weeknights when time is short but a delicious, home-cooked meal is still needed.
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I make this chicken whenever I want something that looks impressive but comes together in minutes. It’s perfect for casual dinners, meal prep, or small gatherings, and the broiler gives it a beautiful, lightly charred finish that everyone notices. Even without fuss or fancy techniques, this dish always disappears fast and keeps people coming back for seconds.
The broiler is vastly underutilized. It’s so easy to broil food – it’s like upside-down grilling. And the results are delish. Just don’t walk away, and learn where the sweet spot is in your oven. Too close to the broiler and it might burn; too far and it’ll take forever to cook.
Ingredients
- Chicken breasts – You can use bone-in, though they’ll take longer to cook. You could also use thighs.
- Olive oil – Or any cooking oil.
- Minced garlic – Use fresh garlic; jarlic just doesn’t have the same flavor.
- Spice: salt, black pepper and cayenne pepper
- Fresh parsley, chopped – For serving.
- Fresh dill, chopped – For serving.
How to Make Broiled Chicken
Preheat the oven to broil and line a baking sheet with foil or parchment. Lightly spray with non-stick spray to prevent sticking.
Pat the chicken breasts dry and butterfly them for even cooking. Use a pastry brush to coat both sides with olive oil.
In a small bowl, mix the minced garlic, cayenne pepper, black pepper, and salt. Rub the mixture evenly into the chicken breasts using a silicone spatula or your hands.
Place the chicken under the broiler. Cook for 10 minutes, then flip with tongs and broil for another 10 minutes. Flip one last time and broil for 5 additional minutes. Use an instant-read thermometer to check doneness; the internal temperature should reach 165°F (74°C). If needed, return to the broiler in 5-minute increments until fully cooked.
Remove the chicken from the oven and let it rest for 3–5 minutes to allow the juices to redistribute. Serve warm, garnished with fresh parsley and dill if desired.
Chef Jenn’s Tips
- Patting the chicken dry ensures better browning and prevents steaming.
- Use smoked spicy paprika or even chipotle powder instead of cayenne for a slightly different flavor.
- Use a pastry brush for even oil coverage and a silicone spatula to evenly rub in the spices.
- Let the chicken rest after cooking for juicier results.
Serving Ideas
Serve with zucchini or roasted green beans, rice, quinoa, German Potato Salad or a fresh salad. If you have leftovers, slice the chicken for sandwiches or wraps for easy meal prep lunches.
Storage
Store cooked chicken in an airtight container in the refrigerator for up to 2 days. Reheat gently under the broiler or in a skillet to restore color and texture.
Easy Broiled Chicken
Ingredients
- 3-4 chicken breasts
- 2 tablespoons olive oil
- 3 teaspoons minced garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- fresh parsley chopped, for serving
- Fresh dill chopped, for serving
Instructions
- Preheat the oven to broil. Line a baking sheet with foil or parchment and spray with non-stick spray. Set aside.
- Pat the chicken breasts dry, then butterfly them. Use a pastry brush to coat each breast with olive oil.
- In a small bowl, combine the minced garlic, cayenne pepper, black pepper, and salt. Rub the spices evenly into the chicken breasts.
- Place the chicken in the preheated oven and cook for 10 minutes. Remove from the oven and flip; return to the oven and cook for an additional 10 minutes.
- Remove from the oven and flip again; return to the oven and cook for another 5 minutes.
- Check for doneness. If needed, return to the oven and cook in 5-minute increments until fully cooked.
- Allow the chicken to cool slightly and serve with fresh parsley and dill, if desired
Notes
Chef Jenn’s Tips
- Patting the chicken dry ensures better browning and prevents steaming.
- Use smoked spicy paprika or even chipotle powder instead of cayenne for a slightly different flavor.
- Use a pastry brush for even oil coverage and a silicone spatula to evenly rub in the spices.
- Let the chicken rest after cooking for juicier results.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
