I once heard Alton Brown say that a broiler is nothing more than an upside-down gas grill, which is certainly not how most Americans think of theirs. While most people are fine melting cheese over their nachos with it, or browning a casserole, the broiler is seldom used to cook meats.Well, the next time rain ruins your dream of a grilled chicken dinner, I hope you fire it up, 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 7-8 inches under the heating element, but feel free to adjust as needed.
As you�ll see, I like to flip mine over every 6-7 minutes until it�s done. This should take between 30 and 40 minutes, but that can vary greatly depending on the size and temperature of you chicken, as well as your broiler�s heat.
By the way, you�ll want to finish with the skin side up, so the bird gets a nice, crisp finish. This is important, especially if you�re recording sound effects. I hope you give this simple and delicious broiled chicken a try soon. Enjoy!
For 2 portions:
3 pound chicken, cut in half, back bone removed
salt as needed
lemon and fresh herb to finish
- Broil on high for about 30-45 minutes, turning often, or until done.
*Note: Some glass baking dishes will shatter under a broiler, so unless you're sure yours is high-heat proof, a metal pan is a better bet.
- Broil on high for about 30-45 minutes, turning often, or until done.
*Note: Some glass baking dishes will shatter under a broiler, so unless you're sure yours is high-heat proof, a metal pan is a better bet.
