Easy Garlic Broiled Chicken
This very easy dish works with any cut of chicken, skin on or off...even with whole split chickens. My family loves this and it takes no time at all. Don't omit the parsley.
This very easy dish works with any cut of chicken, skin on or off...even with whole split chickens. My family loves this and it takes no time at all. Don't omit the parsley.
This is the way to cook this meal- I made this for lunch today! I used half the butter and i baked it in the oven first for 35 min on 375 degrees turning it over half way through and then i broiled it for 5 min on each side. It turned out perfect. I would recommend before you put it in the broiler put it onto a flat baking tray on top of foil without the juices just place the chicken on it because that is what causes the smoke to fill the house.Read More
This was "OK" at best. I even added a little cayenne, and could have added more. It just didn't have much flavor, maybe it would make a better marinade. Probably won't make again, hubby and kids just took the skin off so it seems to be a waste.Read More
This is the way to cook this meal- I made this for lunch today! I used half the butter and i baked it in the oven first for 35 min on 375 degrees turning it over half way through and then i broiled it for 5 min on each side. It turned out perfect. I would recommend before you put it in the broiler put it onto a flat baking tray on top of foil without the juices just place the chicken on it because that is what causes the smoke to fill the house.
I made this recipe last night for my family, but with a twisit. Instead of using chicken thighs. I used chicken breasts, boneless, skinless and sliced. I only cooked them for about 10 minutes. They turned out wonderful!!! I served plain rice with it. We made more of the sauce to put on top of the rice. My family are hugh garlic nuts. We love ANYTHING with GARLIC!! TRY THIS RECIPE TONIGHT it'll be a hit with your family too!!!! :)
Very good! I used 1/4 cup olive oil and 1/4 cup butter, and rosemary instead of parsley. Also bone-in thighs, and broiled with rack set at second from top for about 30 minutes. This recipe got rave reviews from even my very picky son!
Very good, certainly easy and quick. The only thing I would suggest for some people is to use a light-salt soy, I found the regular soy sauce to be too salty for me.
My husband loved this recipe!! The chicken was very tender and juicy. I used two tbs of soy sauce and one of balsamic vinegar. Very very good. Thank you very much for the recipe!
These were good. I am always amazed at the reviews that have not done the recipe as is given. They are rating their own concoction - not the one submitted.
I usually bake this at about 370 degrees or so until its not pink anymore inside. I put mushrooms on top of the chicken and put some parsley on top of the mushrooms. Looks and tastes a lot like it's from an expensive restaurant. That's what my mom said anyway.
Top ratings for speedy prep and a tasty, juicy piece of chicken. I used boneless, skinless thighs, pounded them as others suggested, broiled them close to the heat for about 5 min. per side, and they were ready by the time the rice was done. Pounding them thin eliminated the need others mentioned to bake them part of the time. I tried to cut calories by using half the butter called for, and while the sauce was a bit thin, the flavor was still good. My husband realy liked them too. Thanks, Ava! *Edited to add: I made this again tonight but decided to add a tablespoon of honey to the sauce recipe. Well, let me tell you that my sauce caught fire under the broiler. So if I do that again, I'll be broiling it a bit farther away!! :( no chicken tonight.
This is a great recipe!! My husband and child loved it. I mixed equal parts of Worchestershire and the soy sauce. I also baked it at 350 for abour 20 minutes and then broiled it for 10 minutes.
This recipe is not fussy or complicated, seriously a monkey could make it, but it IS simple, FAST, cheap, and DELICIOUS. Follow the instructions EXACTLY--- DO micro the sauce... do it in a pyrex pan (just one dish for it all!)... something magical happens in there... don't be afraid of the bubbling action, it is GOOD action! And it's best with FRESH parsley (2-3x the dry amt) and fresh cracked pepper. When broiling, get your oven nice and hot and when you put the chicken in keep oven CLOSED while on high broil (not propped open how you might sometimes on broil), and put the chicken on a middle to lower rack. I always have these ingredients on hand and love chicken thighs so this will go down on my permanent record... actually, it's so simple I think I have it memorized after making it a few times now!
We liked this chicken a lot. It is simple, and easy to prepare. Per another couple of reviews, we subbed balsamic vinegar for half of the soy sauce (gf tamari in our case), and added some dried rosemary. We used a few thinly pounded breasts and several drumsticks. It baked for 40 min at 350. This would be great with mashed potatoes or rice. I enjoyed mine with parmasean crusted zucchini fries. My husband asked me to bookmark this recipe, which is fairly unusual. Thanks for a great recipe. Oh, as for those who hate reveiws where the recipe has been altered, please understand this: I change most everything I make just a bit to suit our needs and/or tastes. I will continue to reveiw in order to show appreciation for those who took time to share recipes, and hopefully to help others here and there.
This is very good. Super-easy and everything I always have on hand. I used bone-in chicken and baked @ 375 for about 45 minutes, then broiled for 5-10 more. The meat was very tender & juicy. When our plans changed last minute, I threw everything into a ziploc and left it to marinade overnight, which worked fine, just had to warm sauce a bit to get it back in the pan (butter had solidified again). I do think it needed just a tad more kick, so next time I will add some cajun seasoning (salt-free) or maybe red pepper.
Fantastic recipe! I used a big pack of boneless skinless thighs (about 15), and doubled everything in the recipe but the butter. I then unravelled the thighs (too lazy to pound them thin), dipped them each in the marinade, placed them on a foil lined cookie sheet and dumped the rest of the marinade on top so I wouldn't have to bother basting. Then I sprinkled some extra spices on top (onion powder, pepper and Mrs. Dash table blend), stuck them in the oven on the second shelf from the top, and broiled on high. After 10 minutes I turned them (they were half cooked and still soaking up the marinade!) and threw on a can of button mushrooms for the last 10 minutes. I had a greased baking dish ready to transfer them to for when the "smokefest" started, but I didn't have any smoke at all! I also discovered that I didn't have any parsley but the chicken was fabulous regardless. Easy, quick and tasy. Everyone loved it. I will definately make this again!
Five stars...the best!! I actually messed up and grabbed the bottle of Worchestershire sauce instead of soy...didn't realize it until the end. I also used fresh crushed garlic - about six cloves - but otherwise followed the recipe on skinless, boneless chicken thighs, baked at 370 for approximately 55 minutes and it came out FANTASTIC!! Made jasmine rice cooked in chicken broth and garlic and it was delicious.
I made this for dinner tonite, and it was a huge hit! even my picky 2 year old destroyed every last bite :-), My husband could not stop raving about it, and kept telling me how delicious it was while he was eating. I followed the suggestion of several other reviewers and baked the chicken at 375 for about 25 min. turning and basting after about 12 min. Afterwards, I then switched my oven to broiler mode (hi) and broiled for another 10 min on each side. I used boneless skinless Chicken thighs and used about 6 cloves of garlic (about 2 1/2 TBS) and it came out very delicious and very moist! When the garlic softens it adds great texture on top, and great flavor! I did not have Parsley on hand so i substituted it with Italian Seasoning instead and it came out great! The key is in the basting during the entire cooking process. The pan drippings go well as a gravy over both chicken and white jasmine rice. We had mixed corn and green beans along side the white rice, and it was the perfect meal. Will make again and again! thanks for a great recipe!!!!
This was "OK" at best. I even added a little cayenne, and could have added more. It just didn't have much flavor, maybe it would make a better marinade. Probably won't make again, hubby and kids just took the skin off so it seems to be a waste.
My family really liked this. I used 18 bone in, skin on chicken thighs and used everything for just one recipe. (1/2 c. butter, 3 T. minced garlic, 3 T. Light Soy sauce, etc.) I did use more pepper because we like pepper, and I threw in about 2 T. Worchestershire sauce. (only because I like it so much and I was making so many thighs.) I baked it first at 350 or about 40 min. then broiled it for about 6 min. The meat was moist, and they really liked the crunch from the broiling. Now that I've tried it, the only thing I would do different is to maybe add some red pepper flakes, just to kick it up a notch. Using so many thighs, I think, saved it from being gressy as so many other posters complained about. My husband said to definately put this in the rotation, so this one's a winner in my book and I'm a happy camper. Thanks for the recipe.
Wow! This was amazing!! We used Olive oil in place of the butter because of milk allergies in our family. It was delicious even with the substitution. I took others recommendations and baked it for 40 minutes at 375* in the sauce and then placed it on a cookie sheet (without the sauce) and broiled it for 10 minutes each side. Then I dipped it in the sauce, put it on a platter and sprinkled a little more parsley on it. We used the sauce to mix into the rice I served with it. So delicious! I'm glad this is in our monthly rotation!
Very easy, and very tasty :) I baked at 400 for about 30 mins. My husband said that I need to make this all the time and not to try anymore "new recipes"
As suggested by other members, I baked it in the oven for 45 mins at 375 degrees, basting every 5-10 mins, and it came out great! I used 4 legs, 2 thighs and 2 wings for this recipe. My kids loved it and suggested that I should make this again another night.
Husband's new favorite chicken!! Definite must try =)
Very good recipe! I used boneless, skinless breasts and cut them in half lengthwise to reduce the cooking time. I used three since I was cooking for one adult and three children. I also added four potaotes with their skin and cut each potato into 6 wedges. I broiled it all together. All of us enjoyed it. I think I might try adding fresh green beans next time and using half butter and half olive oil. But this recipe will definately be used again and again in my kitchen. Thank you!
I make this using thigh meat with bone & skin. The first time I tried this, the chicken turned out very tender and juicy. However, the skin was too charred and broiling for so long filled the house with smoke. The next time I made this, I took other reviewers' advice and baked the chicken at 350 for 40 mins, basting every 15 mins, and then broiled it for about 8 mins. It came out just right and didn't smoke up the house. The basting sauce has a very good flavor. Plus, it's convenient and inexpensive because it's made using ingredients commonly on hand. I will definitely make this again using the baking method.
Wow this is so good and easy. I will make this again soon. I followed the recipe exactly (it irritates me when people don't). Thanks!!
Ummmm..YUM! So simple, yet so delicious! While I try to make the recipe exactly like the owner states, but didn't want to broil it, so took the advice of another and baked thighs (bone in) for 45 mins, basting every 15, then broiled for 5 to crisp skin (we like skin on!)...Fantastic! Added to recipe box!
I used thighs and this was amaaaaaaazing!! I baked it at 375 for 40 min then threw them on the broiler for 5 minutes on each side. I WILL be making these again!!
Awesome recipe, quick and yummy! Came home tired, just wanted a simple broiled chicken recipe "with flavor". THIS IS IT! Wonderful flavor, quick prep and quickly ready to eat. Also works with "butter substitute" like "I Can't Believe Its Not Butter"..for those health concious folks. I'd give this recipe 100 stars if I could. It was really flavorful, tasty, just yummy! Thanks for sharing this recipe! ps...works great with any white meat fish too! We tried it with Tilapia and Barramundi! Broil 10 mins each side and its done!
This is very good and easy to make. I replaced the butter with Coconut oil so there was not a burning issue when I broiled it for 20 minutes. I will definitely be making this again but will decrease the amount of coconut oil to 1/3 cup, 1/2 cup was to much oil for me. If you want to cut your carbs serve it over a bed of mixed greens. This is how we ate it and it was delicious.
You read all of the reviews and think "I need to change this, or change that". Don't. I did it as written and it was great, and easy.
Delicious! I made the sauce on the stove top and added shallots and italian seasoning. I also used chicken breast tenders and baked them at 350 for about 20 minutes, then broiled for 5. This turned out FANTASTIC.
Can anyone say MORE PLEASE!!!!!! I have to say that I did do a little modification but not because the recipe needed it. I followed the recipe here except that I added a tablespoon or so of fresh chopped basil just because I love it so. I want to stuff the chicken with bacon bits so I cut a pocket in them and spread some cream cheese in there and piled the bacon inside. Wrapped them up and baked them as recipe states. OHHH Man! My whole family is foaming at the mouth for more. It was soooo delicious. It reminded us of the Spaghetti Scallopini at Carino´s Italian restaurant. Next time is will serve it with plain spaghetti and thicken the sauce left in the pan to serve over it. Hmmmm....maybe tomorrow night!
Very easy and flavorful. I used boneless/skinless breasts because they were all I had and they still came out fantastic. I can't wait to try with dark meat.
Really, REALLY yummy! I was concerned while making it that it would be too garlicky, and while I LOVE garlic, my husband isn't as big a fan. However, he was the one saying throughout dinner how much he liked it! I didn't deviate from the recipe and I didn't need to.
Yummy! I used chicken thight quarters bone in with no skin. I sprinkled the chicken with a bit of sea salt before cooking. I cooked for 45 min in a 375 oven. For the basting sauce I used half butter, half olive oil, 3 times the garlic, low sodium soy sauce, and garlic chives in place of the parsley for extra flavor. Shallots would have also been nice. I cooked it on the stovetop until the butter was melted. Basted the chicken every 10 minutes. It was very tasty and will go into my rotation.
wow, this was easy and delicious!! Did not put the chicken so close to the heat and cooked 15 min longer and I had no smoking problems and it turned out great!
Very good, but we baked the chicekn instead and it was perfect.
My husband said "Delicious". Made 6 thighs and the two of us ate them all. I removed the skin and because they were not boneless baked them for 45 minutes at 375. I then broiled for 5 minute and almost burned them. Tasted wonderful. Will definitely make again and again
I thought recipe called for a lot of butter because chicken thighs are quite fatty. Against my better judgment and because of all the positive reviews, I prepared this recipe anyway (followed recipe to the T) The result was a very oily dish! If you are trying to eat healthy, pass this one up. Rather bland taste and very high in fat and cholesterol.
Prepare as written, with the exception I only used about 1/3 cup butter. I was able to coat 10 chicken thighs. Roasted in the oven @ 375º for about 45 min. basting about every 15 minutes. Broiled for 2-3 minutes to get the skin crispy.
AWESOME! I made some changes b/c I didn't have enough butter (used Olive Oil), no parsley (used dried Rosemary, Taragon, & Celery Salt), and added honey to the mix. My family was RAVING about it! The kids- the picky kids- were moaning saying, "Oh! Ooohhh! This is SOOOO GOOD!" My husband told me, 'WOW, you have outdone yourself! This is one of the best meals you've ever cooked!" I was requested to make this dish again...and OFTEN.
Melts in your mouth. Juicy and full of flavor. And easy.
This turned out really good. The sauce was surprisingly tasty. I broiled the chicken for 15 minutes at about 6 inches away from the heat.
Great, flavorful chicken that couldn't be easier! I used bone-in thighs, but removed the skin. I followed another reviewer's recommendation to bake at 375 for 35 min (turning & basting once), then broiling for 5 min on each side (basting each time). I wasn't sure it would be so flavorful without marinating, but it was delicious!
This was a great, easy recipe. I cooked as some others had suggested by cooking for about 20-25 minutes then broiling for the last 5. I also seasoned the chicken with Cajun seasoning I had on hand, but if you season before adding the other ingredients you just have to watch the salt. Overall, good and kid-friendly!
I was very disappointed with this recipe. The chicken came out tasting like nothing. I put all the seasoning mentioned in the recipe...and it was EXTREMELY bland ! My husband couldn't even eat it. I will not be making this dish again.
This was yummy but because of the butter...whoever wants to watch their figure...you might want to skip this one.....
Made this with boneless skinless chicken breast and it was delicious! I was wary about using that much minced garlic, but it turned out perfectly. Quick and easy, juicy and flavorful. Will definitely make again.
This was yummy. I used skinless thighless (they were not boneless) and made the sauce as stated, but I baked them at 370, turning and basting every 10 minutes for about 40 minutes, then I put them under the broiler for about 10 minutes to get them brown and crispy.
It was definately easy and quick. I baked it at 375 for 15 minutes on each side and then broiled it for 5 minutes. There was way too much butter for me so that will be cut back if I make again. I liked the combination of butter, soy and garlic though.
I made this recipe the other night and thought it was great! I read some of the reviews and took some of the advice. Thanks to everyone! Here's what I did: I lined the roasting pan with heavy duty foil and also sprayed it with Pam for super easy clean up. I did 2 Tbsp. low sodium soy sauce and 1 Tbsp. Worcestershire sauce. I also didn't measure the garlic. I just piled it in since I love it. It took me about 3 minutes in the microwave instead of 2 to get everything melted and combined. I baked the chicken for 45 minutes, turning it and basting it every 15 minutes. At the end I turned my broiler on to High but left the chicken in the pan where it was in the oven instead of moving it closer to the broiler element. I took the chicken out and let it rest on a platter and served it at room temperature a little later instead of as soon as I finished cooking it, and it was delicious and very tender. I also used bone in, skin on chicken thighs because that's what I owned (and I misread the recipe!). It worked beautifully. I highly recommend this recipe. My 4 1/2 year old is a seriously picky eater, and he enjoyed it. I pulled the skin off and cut it up then put it on his plate so he couldn't tell me how yucky or gross it looked. He ate an entire thigh and some of the rice I made which is a LOT of food for him. It's a relatively mild recipe but definitely a keeper. Next time I'm going to try doing half butter, half olive oil because it was a little greasier than I wo
This was very yummy! I had 6 chicken legs and was recommended this recipe. To cut the sat. fat back some I did half the sauce and did a mix of half land o lakes margarine and half butter. For some reason I ended up doing 1 1/2 Tblsp. of dried parsley for half the sauce. I also used low sodium soy sauce. I lined a baking sheet with sides well with heavy foil to save on cleaning. Instead of saving part of the garlic butter to baste, I just grouped the chicken together and poured it all on them. I had to bake 50 minutes, broiling on low, with the second rack from the top. I flipped them about every 10 minutes, helping to keep them moist. I will definitely make this again.
Excellent recipe for chicken! I made a few changes, I didn't have boneless chicken thighs, so I used legs,thighs, and a split breast, and instead of Soy Sauce, I used worcestershire sauce, and it turned out GREAT! My husband ate 3 pieces himself! It's a keeper!
I had four hungry kids and a hungry husband clamoring for dinner, which was running late. This fit the bill for a quick recipe for boneless chicken thighs. *Everyone* raved about it, and that is rarer than a total lunar eclipse. I am thrilled that I've found another easy meal to go into rotation, and will share this recipe with friends and family, too. I used 12 thighs, kept the butter amount the same (1/2 c.) and doubled the garlic and soy sauce. I dipped the breasts in the mixture, then broiled for 10 minutes on one side and 7 on the other. I like my chicken a little on the dry side, and this was perfect for me. I had lots of the butter mixture left over, enough to make again tomorrow night. :-) The pan drippings are heavenly. I'm saving them for soup or rice.
This made a great sauce although it was a bit greasy. Next time, I'll put the chicken on a rack, coating both sides and use alot less butter. I made a sauce by mixing some of the seasoned butter into a jar of Heinz chicken gravy (Shh, don't tell). It was fabulous over rice or mashed potatoes.
Just made these yesterday and the whole family enjoyed them. I did cut the butter back to 1/4 cup just to try to make it healthier. Very easy and quick and good for a busy night.
I was looking for a quick and easy recipe as I'm on mat leave w twins. I didn't have minced garlic but just used whole garlic cut into small pieces. Loved this! Delicious.
I used 1/4 cup olive oil and 1/4 cup butter because I couldn't imagine how dark meat like thighs would do with a whole stick of butter. Added about 1/2 pound thickly-sliced mushrooms on top, basted everything with the sauce, covered with foil, baked at 375 for 30 minutes. Then I removed some of the liquid from the baking dish and broiled a few minutes on each side until brown. Didn't taste the parsley at all, so I will experiment with other spices such as the ones recommended by other reviewers. Garlic was milder than I expected, which was good for my kids (and also my co-workers the next day!). Husband suggested adding honey or teriyaki or something to sweeten it a touch. I liked it just as it was. Basic, simple, and good.
I love this chicken! I've found that broiling it for 20 minutes seems to be too long, I've set off my smoke alarm, so I cut the broiling time to 10 minutes and back at 350F for 10 minutes and it comes out great! I also only use 1 lb of chichen rather than 6 chicken breasts.
I made this exactly as the recipe is written...so this review is for the actual recipe, not my variation. It was excellent - Slightly crispy on the outside, moist and tender inside, with wonderful flavor.
This was just ok, not much flavor although I did follow the recipe. Probably won't be making it again.
This was hands-down the best chicken dish I've ever made. The chicken was extremely juicy and flavorful! The butter mixture was excellent, but I was a little concerned about the amount of butter in this mixture. Can anyone think of an alternative to butter for this sauce?
I made this for my family tonight and all of us (including myself) loved it! It is not bland at all, and is extremely tasty! The only change I made was I put it in the oven for 45 minutes at 375 degrees. Then about every 15 minutes I added some more of the batter to the top of the chicken, until it was all gone.
Easy to make, not sure if I liked the flavors.
This was amazing! Instead of broiling, I baked it as well at 375 degrees for 45 minutes and then broiled a little to just make it a little crispy on top. This is the most tener, moist chicken!! Amazing recipe. Thanks to 'Avasewell" for sharing!!
This recipe is awesome, however, I used boneless, skinless thighs. Since there is no skin, broiling it makes the garlic bitter. Instead of broiling it, I bake it at 375 for about 20 minutes I also used only 1/4 cup butter and 1/4 olive oil. Good stuff!
This was WAY better than i though it would be. My husband wants this chicken again... so tonight I'm going to use half butter and half olive oil but otherwise keep the ingredients as is. Also, i followed the bake-then-broil method suggested by other reviewers and didn't have any smoke problems. True, this is a higher fat dish, but we eat low fat meals most nights so this is one of our comfort foods when we're in the mood for a juicy skin-on chicken. And don't neglect to serve the sauce over rice, oh my! It's epic. :)
I made this for dinner tonight and it was delicious! I didn't make any changes, but I did caramelize a large onion and served the chicken on top of that with steamed rice. Yummy!
Definitely a great starter recipe for quick, easy, delicious chicken! Next time I will decrease the butter if using dark meat (too greasy) and double the soy sauce (just like more of that flavor) and maybe marinate a little before cooking. Like others, I baked it at 375 for 40 minutes (bone in thighs with skin). My son LOVED it and he's super picky!
I used 1/4 c. butter, and that was plenty. Used skinless thighs and baked in the oven at 350 until done. Delicious!
Our entire family loved this, and so did our guests (they had no idea they were guinea pigs!). The family asked that we make this one of our staple dishes. It is soooo easy and ultra fast to make! I'm not a huge fan of microwaves, so I melted the butter in a small sauce pan with all of the ingredients and poured it over the chicken breasts and broiled on low for about 15-20 minutes. Thanks for the great recipe!
Not a bad recipe by any means. I only used 1/4 c. butter, added a dash of ginger powder and some sesame oil to boost the flavor. Great taste, will do again.
OMG! This is a new favorite!!! A great last minute meal that's sure to please! It's best to use the jar of minced garlic, instead of going throug the trouble. Line your baking dish with foil!!! So much better for the juices to collect & baste your chicks easily... Also easy clean up =) luv this dish!!
I followed this as written except, I had a 10lb. bag of chicken hind quarters (leg/thigh. Thawed them and cut at the joint and skinned them. This gave me 20 pcs and I adjusted the recipe for that amount. I sprayed a lg metal shallow baking pan I have and arranged the chicken. I poured mixture over coating all pcs and then baked at 350 for 45 min. This chicken was to die for!! The market chicken was on special for .29 per lb!! So, the meat cost was $2.90 and I had everthing else on hand. Not only was it awesome it was extremely cost effective. The whole family wants it made again only in a much larger quantity for an upcoming family function. Thank you, it will be used here I can see many times again!!
I only had bone in chicken, so I baked instead of broiling... I basted every 10-15 min. or so. My whole family loved it, and everyone had seconds of the chicken! There were no leftovers!
This was really great! I cut the butter in half to 1/4 cup and did equal parts soy sauce and worchestershire sauce. I also added some mushrooms to the pan and they were delicious after the cooked in the juices. Made the house smell yummy! Cooked at 375 for 45 mins as others suggested them broiled for about 5 minutes. Yum! Adding this to my recipe box for sure.
I never buy chicken thighs because I just never know what to do with them. I do now! WOW! Sooooooooo delicious. I used thighs with the bone in and they were so juicy and moist. The only thing I did differently was bake at 375 for 20 mins, flip and pour rest of sauce on, and bake for 5 more minutes. They were cooked perfectly (smaller sized thighs)
This was very good and very easy. I followed other reviewers advice and baked it in the oven at 375 for about 45 minutes and then just browned it under the broiler for a few minutes. I used thighs with bones in. My whole family loved it and I'm looking forward to having the left-overs for lunch!
Great flavor. I ommited the butter all together and used boneless chicken breast that i sprayed with PAM--still came out wonderful!
Great recipe! I did add some Rosemary, minced onion, red pepper flakes and worchestire sauce as others suggested and it was wonderful! I baked it at 375 for 30 minutes and then broiled it for 10 min each side to crisp them up as well. Even though i did modify it slightly to our taste, i am sure the original recipe is just as delicious!
Just got done eating this for dinner with Cheddar mashed potatoes! The chicken was the best I've ever made! I've done so poorly with chicken in the past, only my husband cooks it now, but tonight I made this one! I did change it a little, but I still gave it 5 stars cause you just can't go wrong with the overall instructions. I HATE soy sauce, so I never have it in my house. I used Worchestire sauce...since they are both dark. Also, I always keep a huge jar of McCormick's Garlic Pepper in stock, so I just shook it in till it looked good, then added the onion and parsley. I use A LOT of garlic pepper. I followed the others and baked it. I turned it every 20 minutes or so and I basted the butter mixture on with each turn. It baked for about 1 1/2 hours cause I was busy with the potatoes, but it didn't burn or dry out! Switched to broil for the last 10 minutes. I have NO left overs!!! Fabulous!
Just did this recipe and boy was it delicious. I used bone-in thighs and legs and used the bake-then-broil method - 40 minutes at 400, flipping halfway through, then broil 5 minutes per side. Superb. Delicious with fried rice!
follow recipe (except I used BLSL chix breast) Super Easy and enjoyable. (literally a 30 min meal) This is a keeper!
This was really easy to make and tasted good too! I prepared it while I was busy making 3 other things on the stove for a party, and it was so easy to just mix the sauce and then throw it in the oven! Just brush on, broil, turn and baste and broil a little more. It was easy and tasted great!
I have to say this one is a keeper! I used bone in chicken so I baked it for about 30 mintues, then put it on to broil..fantastic!!! I will definitely make this again!!!
I use this recipe once a week, and even passed it along to family. I broil it longer than the recipe calls for: 45-50 min. and its still tasty!
Easy and delicious. Will be my go-to recipe for a quick chicken dinner. I used bone-in thighs and baked for 35 minutes, then broiled 5 minutes per side.
good easy chicken. thanks
This turned out really great thanks to the input of several other people who recommended that we reduce the butter and bake the chicken instead. Delicious! Next time I'm going to try using less soy sauce and adding Worcestershire or Balsamic.
This was a very good and simple recipe. I did also do the bake and then broil bit. I baked the chicken things at 375 for 45 minutes and then I broiled it for 5 more minutes to get a nice crisp on the skin. Instead of melting the butter and additional ingredients in the microwave I did it on the stove. I also doubled all the ingredients. I also seasoned the chicken with lemon pepper and garlic powder before pouring the butter mixture on top. Next time I will marinade it over night and maybe add some lemon juice in it! I served it with mixed veggies and white rice with some of the juice poured over it. It was an overall success for my picky family :)
Delicious AS IS..no changes needed..can be used on ANY chicken and probably great on a pork roast! Quick and easy...makes the house smell amazing and SO yummy!
I changed the recipe a bit. I used Worchestershire for poultry instead of soy sauce and used boneless skinless chicken breasts pounded to 1/2 inch. Cooked in much less time, and the results were obsolutely delicious! I served it with "Oriental Green Bean Salad" from this site. The cook times are similar, and the flavors are complimentary.
I tried this recipe last night for the first time. I made it exactly the way they said besides the fact that i baked it for 34 mins. and than i broiled it rotating it for like 6-8 minutes and basting in between with the mixture. This dish was the best i have EVER tasted. When i tell you it was sooo delicious and amazing, i mean it. I used chicken thighs with the bone in it.It was so flavorful and juicy. I will definitely be making this more often. SOOOOOOOOOOOOOOO GOOD!!!
So great, but next time I'll do half the butter. I also baked for 40 min. At 375, but next time I'll bake for less time then broil for a few minutes to finish it off. The flavor is delicious, though. Great job.
Very Good! I used bone-in/skin-on thighs and baked at 375 degrees for 45 minutes. Although the smell of the garlic is overpowering, the taste is mellow and really good. Perfect for low-carb dieters like myself.
What I especially like about this recipes is it tastes great with no marinating. I always forget to defrost my meat in advance, so I never have a chance to marinate. Thanks for an easy, tasty recipe!
We loved this! Used Balade light butter and decreased the amount. Made no other changes. Great weeknight recipe -- a definite "make again"
I followed Audra's advice and baked it for 35 minutes, turning it halfway through, then broiled it on each side for about 5 minutes. I used skinless, boneless chicken thighs and breasts. I used some Italian seasoning with rosemary as well. Followed the rest of the recipe ingredients, but added diced pancetta on top of the chicken when baking. Add a little flavor and a little juice. It was excellent!!!
This recipe is AMAZING! So simple and easy, yet FULL of wonderful flavors! When I make this it takes longer than stated here for the chicken to fully cook... The first time I made it I found myself turning and basting for about an hour! Since then I've found that, after you've broiled the chicken so that the skin is nice and crispy, turn the oven down to about 350 (F) and let it bake for about 15 minutes... once the juices run clear when cut with a knife, broil for another 5 minutes on each side for color/crispness. I don't recomend cooking the garlic prior to making the marinade b/c when the chicken is broiling the garlic will burn if it's been pre-cooked! Overall, a wonderful recipe that has guests oohh-ing and ahh-ing every time! =)
I made this last night..and today its featured on the home page. Weird. This was a huge hit at my house. I did half olive oil and half butter, only because we were down to our last stick of butter. Baked (5) thighs about 40 minutes, then broiled on each side for 5 minutes. Next time I think I'll marinate them a bit and do it on the grill..and will definitely make more! It was rainy and cold here, so I served this with a cream of potato soup and roasted broccoli. Fantastic meal. Thank you!!!