Basic Broiled Chicken Breasts Recipes

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.

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).

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).

Steps:

• In a small bowl, mix the vegetable oil with the smashed garlic, using a fork to help release the garlic flavor into the oil. Season the garlic mixture with salt, and pepper, to taste. Let sit for at least 15 minutes.
• Meanwhile, prep the chicken breasts. Rinse and dry the chicken thoroughly. Find the ridge along the side of the chicken breast, and carefully pull off the tender. Take each breast and pound gently to an even thickness. Do not pound too thin; the breast will not be completely uniform. If there is a skinny little triangular tip, go ahead and cut off and discard. Prep the tenders by slicing off any jagged edges. Liberally salt and pepper the chicken and allow to sit at room temperature for at least 15 minutes.
• Preheat the grill to hot.
• Once the chicken has rested, brush liberally with the garlic-infused vegetable oil. Place the chicken breasts on the hot grill, with the thicker portion facing the hotter part of your grill (usually the back). Allow the chicken breasts to cook undisturbed until char marks are made, about 4 minutes. Flip the chicken, keeping the thick part of the chicken toward the hot part of the flame, and cook until an instant-read thermometer inserted in the chicken reads 155 degrees F, about 3 more minutes. Place the chicken tenders on the grill and cook for 3 to 4 minutes total, turning halfway through. Allow the grilled chicken to rest for 5 minutes, covered, before serving.
• Serve with Roasted Onion Tomato and Onion Dipping Sauce, if using.
• Preheat the oven to 275 degrees F.
• Place the halved tomatoes, onions, and garlic cloves on a baking sheet. Drizzle with half the olive oil and sprinkle with thyme, salt and pepper. Toss to coat well. Place the tomatoes cut-side down, and cook for 2 hours turning the tomatoes after 1 hour. After the second hour, remove the baking sheet, and set aside the unpeeled garlic. Place the rest of the vegetables and the pan juices in a food processor or blender. Add a tablespoon or two of water to the pan to scrape up any bits of flavor stuck onto the baking sheet and add to the food processor. Squeeze out the soft flesh of the roasted garlic into the food processor and add the remaining olive oil. Pulse the mixture until chunky, or puree until smooth, depending on desired consistency. Taste the sauce and season with salt, and pepper, if necessary.
• Yield: about 1 1/4 cups
• *Cook's Note: The tomatoes do not have to be "good" tomatoes.

Steps:

• Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
• Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
• Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.

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.

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.

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.

Steps:

• Preheat broiler.
• Remove 4 (3- by 1/2-inch) strips of zest from lemon with a vegetable peeler, avoiding white pith, then cut strips diagonally into thin strips. Halve lemon, then squeeze juice into a small bowl.
• Put chicken in a large bowl with salt, pepper, and 1 tablespoon lemon juice and toss to coat. Transfer chicken, skin sides down, to rack of a broiler pan and broil 3 to 4 inches from heat, turning over every 5 minutes, 15 minutes total.
• Remove broiler pan from oven, then transfer chicken to a plate with tongs. Carefully remove rack from broiler pan and add zest, rosemary, garlic, and remaining lemon juice to juices accumulated in bottom of broiler pan.
• Transfer chicken to pan juices, then toss to coat and arrange chicken skin sides up. Return broiler pan to oven and broil chicken until cooked through, 3 to 5 minutes more.
• Transfer chicken to a platter and pour any juices from broiler pan over it.

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.

Steps:

• Preheat the oven broiler. Lightly grease a baking pan.
• In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.
• Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
• Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.

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.

Steps:

• Preheat broiler.
• Remove zest from lemon & cut into thin strips.
• Squeeze juice into a small bowl.
• Put chicken in a large bowl with salt, pepper, 1 1/2 t lemon juice; & 3 T broth. Toss to coat.
• Transfer chicken to rack of broiler pan & broil 3-4" from heat, turning over every 5 minutes, 15 minutes total. Remove broiler pan from oven, transfer chicken to a plate.
• Remove rack from broiler pan & add zest, rosemary, garlic, remaining lemon juice, and any remaining broth mixture to juices in bottom of broiler pan.
• Transfer chicken to pan juices; toss to coat. Arrange chicken on pan & return to oven.
• Broil chicken until cooked through, 3 to 5 minutes more. Transfer chicken to a platter, pour any juices from broiler pan over it, & serve.

Steps:

• Combine first 6 ingredients.
• Add chicken breasts, turning to coat.
• Refrigerate 2-3 hours, or up to 8 hours.
• Grill on medium heat until just cooked through, no pink showing.