The next time rain ruins your dream of a grilled chicken dinner, I hope you fire up your broiler 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 to 8 inches under the heating element, but feel free to adjust as needed. Garnish with freshly squeezed lemon juice and fresh oregano.

Chef John
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

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  • 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).

Nutrition Facts

584 calories; 51.9 g total fat; 106 mg cholesterol; 83 mg sodium. 1.1 g carbohydrates; 26.1 g protein; Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/14/2014
This chicken is wonderful but I just wanted to save everyone some grief. DO NOT USE A PYREX DISH UNDER THE BROILER. Pyrex is not safe under the broiler it will shatter. I speak from an experience several years ago. I use the broiler pan with out the insert. I am a huge Chef John fan but I was surprised to see him using glass under the broiler. Hope this will save someone a lot of trouble. Read More
(62)

Most helpful critical review

Rating: 3 stars
08/10/2016
I made the recipe as is and felt that it was good but nothing really extraordinary. It is great that it is simple and quick to make. For that reason I will incorporate this technique using different ingredients. Read More
(6)
36 Ratings
  • 5 star values: 25
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/14/2014
This chicken is wonderful but I just wanted to save everyone some grief. DO NOT USE A PYREX DISH UNDER THE BROILER. Pyrex is not safe under the broiler it will shatter. I speak from an experience several years ago. I use the broiler pan with out the insert. I am a huge Chef John fan but I was surprised to see him using glass under the broiler. Hope this will save someone a lot of trouble. Read More
(62)
Rating: 5 stars
10/14/2014
This chicken is wonderful but I just wanted to save everyone some grief. DO NOT USE A PYREX DISH UNDER THE BROILER. Pyrex is not safe under the broiler it will shatter. I speak from an experience several years ago. I use the broiler pan with out the insert. I am a huge Chef John fan but I was surprised to see him using glass under the broiler. Hope this will save someone a lot of trouble. Read More
(62)
Rating: 4 stars
06/14/2016
When you broil in a gas oven, you close the door, as opposed to an electric oven, in which you leave the door open a crack to let out any smoke that occurs during broiling. The gas absorbs the smoke, or at least that's what I learned in my home economics class many years ago. Read More
(25)
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Rating: 5 stars
09/11/2014
This was great AND easy. I used drum sticks and thighs. Added a little pepper with the salt. Very tasty easy and well received by all! Read More
(16)
Rating: 5 stars
01/11/2015
The finished photo with Chef John cutting into this perfectly broiled chicken hooked me on making this. It is a simple and delicious recipe. I followed the directions using bone-in chicken breasts with the skin on and everything turned out great. Now that your chicken soup recipe is on line I think I will use those onions and the bones to make a stock. Thank you again! Read More
(8)
Rating: 5 stars
09/13/2014
This was SO GOOD and so easy to make. I added a little bit of fresh cracked black pepper and a pinch of rosemary. Lunch was awesome. Thanks Chef John. Read More
(8)
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Rating: 5 stars
10/14/2014
Very easy very quick and delicious. I watched the video which lemon was suggested. I used lime juice...very nice added flavor. The onions were great too. TY John. Read More
(7)
Rating: 3 stars
08/10/2016
I made the recipe as is and felt that it was good but nothing really extraordinary. It is great that it is simple and quick to make. For that reason I will incorporate this technique using different ingredients. Read More
(6)
Rating: 5 stars
08/08/2015
So easy and so delicious. I can't believe this doesn't have a million five-star ratings. We paired this with the Roquefort PEAR Salad from AllRecipes and it was a success. Thank you Chef John! Read More
(6)
Rating: 5 stars
08/15/2016
I added pepper with the salt. After 14 minutes I lowered the rack one notch as I feared it was going to burn. The onions did. When I turned them each time I scooped the onions under the chicken so they stayed moist and didn't burn anymore. It could be variation in ovens and mine only has one broiler setting. I left the door ajar. It took 30 minutes and we loved it! So easy and fast. Served with potato salad corn on the cob and Caprese salad. Read More
(5)