How to Broil Chicken?

If you’re wondering how to broil chicken, the first thing you need to understand is the temperature of the broiler. The chicken’s temperature can rise to 450°F or more when cooking over direct heat, and this high temperature can quickly grill thin pieces of chicken.

Broiling chicken is an excellent option for thin chicken pieces, but you need to monitor the temperature and rotate the meat only once. The hottest part of the broiler is the rack, so be sure to move it to the lowest setting. To make the process easier, use a fork to pierce the meat, but be careful not to cut it off completely. Broiling chicken does not produce the distinctive smoked flavor of a smoked bird, so seasoning is an excellent idea.

How to Broil Chicken?
How to Broil Chicken?

What is a Broiler?

A broiler is an oven component that, like a grill, produces high, direct heat and is typically found near the top. For food to quickly cook, brown, char, or caramelize, broiling brings it close to the oven’s heating element. This can help you achieve specific textures or offer food more nuanced flavors.

The heating components in your oven warm the air as you roast or bake food, cooking your food as it is surrounded by hot, dry air. Broiling, on the other hand, exposes one side of your food to intense, direct heat, making it perfect for grill-like cooking.

You can finish cooked items by broiling them to create a crust on steaks, crisp bread, char veggies, or melt and brown cheese toppings.

What does the Word Broil Mean?

The process of exposing food to direct heat is called broiling. Food placed in a specific broiling pan on your oven’s broiler is heated to 550 degrees. Your steak, poultry, salmon, and veggies get the same fast sear from this high temperature as they would from a grill.

In baking, the food is surrounded by hot air and cooks more slowly; this is not the case with broiling. Some cooks advise a two-step method of baking and broiling to keep a protein-like chicken moist.

How to Broil Chicken?

The broiler will save the day, whether you’re rushing to make a chicken supper for your in-laws, require chicken but don’t want to wait for it to roast, or are just trying something new. Chicken may be quickly and easily roasted. To master broiling, take the following actions.

Chicken being Prepared for Broiling.

If your chicken has been frozen, defrost it. It is best to do this 24 hours before you want to cook by moving the wrapped chicken from your freezer to your refrigerator. There are quicker ways to thaw chicken if you’re on a severe time crunch.

Clean the chicken. While the water is running cold, hold your chicken. Be careful not to use warm or hot water as this can encourage the growth of bacteria.

Add more flavor to your chicken. You can flavor your chicken in countless ways, get inventive and experiment with different marinades and seasoning blends. Seasonings should be added now if you follow a speci; salt, and salt and pepper are essential.

Season and oil your chicken. To get a crispier outside texture, rub cooking oil, such as olive oil, on the chicken. Add seasonings like thyme, oregano, lemon, garlic, or any other herb or spice to give your poultry some flair. Another option is to use a pre-made rub like Cajun or spicy chili rub. Pour the oil and seasonings into a plastic, sealable bag to coat the chicken as thoroughly as possible. Place the chicken inside, then shake the bag after sealing.

How to Marinate?

Get your chicken marinated. Put the chicken in a basin with the marinade, and let it sit there for two to eight hours. While it soaks, keep the chicken and marinate it in the refrigerator. The best flavors will come from letting it sit for at least eight hours.

Your chicken in the brine. The brine seasonings can be mixed to give the chicken an extra salty flavor. Add your preferred seasonings after combining coarse salt and warm water. Some individuals additionally include sugar in their brine. For two to eight hours, let the chicken soak in the brine (keep it in the fridge while it is soaking).

Make the chicken flat. To achieve consistent cooking, flatten the chicken as much as possible before broiling. If you’re using a full breast or bird, butterfly it.

Chicken being Grilled

Place aluminum foil on the bottom of the broiler tray underneath the grate. Put the chicken on it after doing this. The foil will catch any drips from the chicken, simplifying cleanup. Aluminum foil should not be used to coat the grate itself because doing so will stop the drippings from draining away from the heat source.

180 °F (82 °C) broiler temperature

Underneath the broiler element, place the broiler tray. If your oven’s broiler is on the top rack, do this. If using an oven broiler, place the oven rack roughly 5 to 6 inches (12.7 to 15.2 cm) below the element so the chicken is directly beneath the element.

A baking sheet can be used in its place if you don’t have a broiler tray.

Set the broiler tray immediately on the bottom rack if using a slide-out broiler underneath the oven.

Chicken is grilled. Thicker portions should be broiled for 15 minutes, and thinner cuts for 10 minutes.

Once one side of the chicken has been browned, could you remove it? Rub some cooking oil (such as olive oil) on the uncooked side after flipping it over. By doing this, you can guarantee that the chicken will brown and become slightly crispy.

Instead of using a fork, flip the chicken over using a spatula. This will stop the meat’s juices from leaking before it’s cooked.

For a further five to ten minutes, broil the chicken. Remember that if the chicken broils for an excessively long time, it could turn extremely dry.

As soon as the chicken has browned, could you keep it in?

Check the chicken’s internal temperature. To check if the chicken is cooked through, use a meat thermometer. For chicken thighs and drumsticks, the internal temperature should be 180 °F (82 °C), for breast meat, it should be 170 °F (77 °C), and for patties, it should be 165 °F (74 °C). Remove the chicken and make a tiny cut in it if you don’t have a meat thermometer. The chicken is not cooked if the meat is pink or glossy and grey in , and you rance. Your chicken ought to be opaque white.

Additionally, you want to examine the juices’ hue. When the chicken is fully cooked, the juices will run clear.

Cut the broiler element off. When the chicken is fully cooked, remove it.

On the chicken, apply additional sauce (optional). After removing it from the broiler, you can add sauce to the chicken to a little extra flavor. Coat the chicken with the sauce using a spoon, butter knife, or cooking brush.

What are the Different Foods that can Broil?

Instead of slowly cooking food from the center out, broiling burns the outside. Therefore, you shouldn’t broil a thick cut of meat because it risks being undercooked. Try the narrower cuts listed below:

  • Chicken breasts without bones
  • Hamburgers with pork tenderloin
  • Fish such as tilapia and salmon

Vegetables can also be cooked under the broiler. Pick varieties like peppers and onions that can also be consumed and enjoyed raw.

How to Broil Chicken Breast?


To create a broiled chicken breast, you need a few basic ingredients. The recipe card below has the precise measurements. Here is a list of everything you will require:

Choose chicken breasts that aren’t too large if they’re boneless and skinless. A nice size is 8 oz.

Spraying the chicken with oil after seasoning is easier than using olive oil since I like to do that. Use avocado oil in its place if you’d prefer to use an oil with a higher smoke point.

Black pepper and kosher salt: If using fine salt instead of kosher salt, use less of it to prevent the chicken from being overly salty.

Spices: I enjoy using smoked paprika and garlic powder. Ensuring that any spices you use are fresh is always a good idea.


It’s incredibly simple to broil chicken breasts! For thorough directions, scroll down to the recipe card. The basic steps are as follows:

Prepare your tools. Pre-heat your broiler while positioning an oven rack 4 inches below the heating element. The foil should be greased and lined with a large rimmed baking sheet.

Chicken breasts should be cut. As seen in the video below, cut each of them horizontally into two equal pieces. Or, better yet, follow my advice and avoid doing as I do by resting your hand on the chicken as you slice it rather than cutting unsafely toward my hand, which is a poor habit of mine.

Add seasoning. On the baking sheet, arrange the chicken pieces. Spray them with oil, sprinkle the seasonings on top, and spray them again.

Broil. The first side of the chicken pieces should be boiled for 3 minutes, and they are turned over, the second side is seasoned, and more oil is sprayed. Depending on how thick they are and how hot your broiler is, broil the second side for an additional 3-5 minutes. Their core body temperature needs to be 165°F.

Rest. Before serving, give the chicken 5 minutes to rest; it will dry and lose its delicious fluids if you slice it too soon.

What are the Advantages of Broiling Food?

Using Less Oil

Broiling uses little to no oil to cook food by exposing it to direct heat, lowering your meal’s calorie content. Each tablespoon of oil used for frying adds more than 100 calories. Use herbs and spices to enhance flavor and scent rather than oil. You can enjoy soft meat and nutrient-dense veggies while adhering to a weight-loss regimen by avoiding the need for oil. Alternately, indulge in the dessert with those additional calories.

Fat Reduction

The natural fat in meat or fish melts during the broiling process, in addition to lowering or removing the fat in cooking oil. Your oven’s broiling rack is made to let fatty grease drip into the boiler pan. The broiling reduces red meat’s saturated fat content, which is healthy for your arteries. Remove the broiler rack and pan after cooking is complete, then throw away the fat drippings.

Quick & Easy

The meal is cooked fast by boiling over high heat, which browns the food’s exterior while maintaining its tenderness inside. Broiling meat or fish in your oven often takes less than 10 minutes, according to a 2007 “New York Times” article by Mark Bittman. There’s no need to fuss with countertop rotisseries and indoor grills or haul all of your food and utensils outdoors to the grill because your oven comes with a broiler unit. Broiling is a practical method for preparing meals because of its quickness and simplicity.


When you’re wondering how to broil chicken, it’s important to remember that the chicken’s skin is the best part. You don’t want it to dry out under the broiler’s intense heat. To prevent this, wrap the chicken breast with bacon or pancetta before broiling it. The bacon or pancetta will protect the chicken and add delicious flavor. You can also marinate the chicken in a yogurt marinade. If you want to add a glaze to the chicken, you can apply a sweet, sticky glaze.

Once the skin is browned, turn the chicken over and brush it with cooking oil. Broiling poultry on the bone side is best. Thin cuts should be broiled for about 10 minutes, while thicker pieces should be boiled for 15 minutes. If you want a crispy crust, add cooking oil to the meat before broiling. To avoid spilling grease, wear oven mitts to avoid splattering hot grease.