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Chef John's Broiled Chicken

Rated as 4.66 out of 5 Stars
56k

"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."
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Ingredients

40 m servings 584
Original recipe yields 6 servings

Directions

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  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 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.
  3. 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


Per Serving: 584 calories; 51.9 1.1 26.1 106 83 Full nutrition

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Reviews

Read all reviews 22
  1. 29 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 experi...

Most helpful critical review

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 di...

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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 experi...

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 s...

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!

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 brea...

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.

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.

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 di...

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!

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...