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's Broiled Chicken Ingredients
1 small onion, sliced
1 (3 pound) whole chicken, cut in half, backbone removed
salt as needed
How to Make Chef John's Broiled Chicken
Set oven rack about 6 inches from the heat source and preheat the ovens broiler.
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).
Chef John's Broiled Chicken Nutritions
Calories: 583.5 calories
Carbohydrate: 1.1 g
Cholesterol: 105.8 mg
Fat: 51.9 g
Fiber: 0.2 g
Protein: 26.1 g
SaturatedFat: 14.6 g
ServingSize:
Sodium: 83.3 mg
Sugar: 0.5 g
TransFat:
UnsaturatedFat:
Chef John's Broiled Chicken Reviews
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.
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 thats what I learned in my home economics class many years ago.
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 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
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 different ingredients.
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 didnt 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.
So easy and so delicious. I cant believe this doesnt 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 tried and it was easy and delicious. I added garlic powder oregano and pepper, but it is the salt that brings out the flavor.I cooked it in an electric oven with the door closed and it set off smoke alarm every time I opened the door. I will try with door open next time.
I use drumsticks and they came out delicious. Very easy to make and young kids love it. Will definitely make it again.
I have a question has anyone used this recipe but with boneless, skinless chicken breast? Just wondering if they would be good with no skin and bone. Please help :)
Very easy, quick and delicious. I did add a bit of rosemary and pepper. The whole family loved it. I made gravy with the drippings and everyone said it was the best gravy ever.
Delicious Simple and straightforward. Perfect in 35 minutes at 450 in broiler. Springer offers a cage -free humane certified 3 pounder. Used aluminum broiler pan.
Best broiled chicken ever I used thighs. Easy- peasy
Chicken was excellent. All that salt on the skin was delicious.Im never doing the onions thing again though. They charred to black and the smoke billowed out and burned my eyes when I opened the oven door. The whole house smelled for hours.My oven rack is either 7" or 5" from the broiler elements, so I picked the 7" and put the broil on high. Next time Ill chose the 5" and put the broil on medium. Ill also take off the wing to better expose the thick part of the breast to the heat.
Ive made this chicken many times. At first I used to buy a whole chicken and cut it up and that was a lot of work. Now for a quick dinner I buy pieces according to my familys taste and I broil it in the same manner. Usually roast potatoes along with it. When the 28 minutes is up I usually move the chicken down lower and the potatoes up in the oven just Incase the chicken needs a bit more time to roast. In about 45 minutes I have a delicious meal ready, chicken is always moist.
This chicken was delicious. After reading some of the comments I realized I shouldnt use the Pyrex casserole dish I had planned to use because I found out that Pyrex could possibly shatter or crack under the broiler. I also added lemon pepper seasoning to the salt to flavor the chicken. I love how easy and delicious this was, especially the crispy skin Definitely a dish I will make again and again. Thanks Chef John
Wow This recipe was soooo good It took a little longer because my chicken weighed more, but as always with Chef John, it did not disappoint Still didnt take as long as roasting a whole chicken so that was great. The only thing I added was some paprika along with the salt and it was just perfect. Side dish was vegetable tikka masala and it paired so well This is a definite do over. My family loved it. Thanks Chef John God bless you for your talent and enthusiasm in the way you teach You always come through
Couldnt be easier. I had no idea chicken this simple could taste so good. Ill add a few spices next time but theyre probably not even necessary Served with rice and salad.
Made it as presented, but, meh, kinda boring. My favorite way is using bottled Greek Salad dressing as a marinade, and marinate for 1-2 days...It smelll SO good when it is cooking, and is so very tasty when ready. I use leg quarters or just thighs, lots more flavor My family raves about it If your broiler has a high and low setting, use the low setting to prevent burning.
Made this just as easily as described... added rosemary and was devoured. A really simple way to prepare a fryer.
This is just a wonderful, simple, old school broiled chicken recipe - the kind I grew up on - made by my mother or grandmother. The only thing I did just a little differently was I raised the chicken slightly above the onion rings and added a few lemon rounds to the onions. Perfect
Made this last night and it was delicious. Skin crisp, meat moist.Served with a side salad. Definitely a keeper
Very nice :)
Awesome
My husband and I loved this chicken dish but then again Chef John is the best Chef
Makes really good chicken with minimal fuss. You can service this dish with any side dishes perfect. Thanks John
This was awesome So juicy and easy to do
Simple and delicious The family loved it
I added lemon juice - nom nom
Pretty simple recipe, pretty tasty result. Glass under broiler . . . rookie mistake.
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