Ever stared at your chicken breast wondering how to make it juicy instead of dry as cardboard? I’ve been there too! Broiling chicken breast is honestly one of my favorite cooking methods because it’s super quick and gives amazing results when done right. Today I’m gonna walk you through everything you need to know about broiling chicken breasts that’ll make your dinner guests think you went to culinary school.
What Exactly Is Broiling?
Before diving into the how-to, let’s get clear on what broiling actually means. Broiling is a cooking technique where food is placed a measured distance below direct, high heat. Unlike baking, which cooks food with surrounding hot air, broiling exposes food to direct heat from above – kinda like an upside-down grill!
The broiler setting in your oven basically turns your oven into a high-heat zone that quickly cooks the surface of your food. For chicken, this means beautiful browning and juicy interiors if done correctly.
What You’ll Need
Let’s gather our tools before we start
- Boneless, skinless chicken breasts (about 6-8 ounces each)
- Broiler pan or wire rack with baking sheet
- Meat thermometer (super important!)
- Tongs
- Small mixing bowl
- Olive oil
- Seasonings of your choice
- Plastic wrap or zip-top bag (for pounding)
- Meat mallet or heavy pan
Step-by-Step: How to Broil Perfect Chicken Breast
Step 1: Prepare Your Chicken
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Pat the chicken dry with paper towels This helps seasonings stick better and promotes browning
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Even out the thickness – Place chicken between plastic wrap or in a zip-top bag and gently pound to an even thickness of about ½ inch. This is a game-changer for even cooking!
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Season generously – Brush with olive oil first, then season. A basic mix of kosher salt, black pepper, paprika, garlic powder, onion powder, and Italian seasoning works great, but you can use whatever seasonings you like.
Step 2: Preheat Your Broiler
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Set your oven to the broil setting on HIGH and let it preheat for 5-10 minutes.
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Position your oven rack about 5-6 inches from the heat source. You can measure this with a ruler when the oven is cold if you’re not sure.
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Lightly grease your wire rack or broiler pan to prevent sticking
Step 3: Broil the Chicken
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Place seasoned chicken on the greased rack or broiler pan with the bone side up (if using bone-in pieces).
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Slide the pan under the broiler so the surface of the chicken is 5-6 inches from the heat source.
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Broil for about 6-8 minutes on the first side.
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Flip the chicken over using tongs and broil for another 6-8 minutes on the second side.
Step 4: Check for Doneness
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The most reliable way to check if your chicken is done is with a meat thermometer. Chicken is safe to eat when it reaches an internal temperature of 165°F.
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The chicken is done when it’s no longer pink inside and the juices run clear.
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If you want to add a sauce or glaze, brush it on during the last 5 minutes of cooking.
Step 5: Rest Before Serving
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Once done, remove the chicken from the oven and let it rest for about 5 minutes before slicing.
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This resting period allows the juices to redistribute throughout the meat, making it juicier when you cut into it.
Common Mistakes to Avoid
I’ve made plenty of errors when broiling chicken, so learn from my mistakes:
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Not pounding the chicken to even thickness – This leads to parts being overcooked while others remain undercooked.
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Skipping the meat thermometer – Temperature guessing games usually end with dry chicken.
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Placing the chicken too close to the heat source – This can cause the outside to burn before the inside is cooked.
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Not letting the chicken rest – Cutting into it immediately causes all those flavorful juices to run out onto your plate instead of staying in the meat.
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Using marinade with too much sugar – Sugar burns quickly under the broiler’s high heat.
Broiling Times for Different Chicken Cuts
While we’re focusing on chicken breast, here’s a handy reference for other cuts:
| Chicken Cut | Total Broil Time | Notes |
|---|---|---|
| Boneless, skinless breasts | 12-16 minutes | Flip halfway; check for 165°F |
| Bone-in, skin-on thighs | 20-25 minutes | Flip halfway; skin should be crispy |
| Drumsticks | 25-30 minutes | Flip halfway |
| Wings | 20-24 minutes | Flip halfway; ensure crispy skin |
Flavor Variations to Try
Broiled chicken is basically a blank canvas! Here are some of my favorite ways to jazz it up:
- Mediterranean: Use olive oil, lemon zest, oregano, and garlic
- Southwestern: Try a mix of chili powder, cumin, and lime zest
- Asian-inspired: Brush with soy sauce, ginger, and a touch of honey
- Herb lover’s: Mix rosemary, thyme, sage, and parsley with olive oil
- Spicy kick: Add cayenne pepper or red pepper flakes to your seasoning mix
Storage and Meal Prep Tips
One of the reasons I love broiled chicken breast is how great it works for meal prep:
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Refrigerator: Store leftovers in an airtight container for up to 4 days.
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Freezer: Freeze cooked chicken for up to 3 months. Thaw in the fridge overnight before reheating.
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Reheating: Warm in a 350°F oven until heated through, or microwave in 30-second intervals (but the oven method keeps it juicier).
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Make ahead: You can season the chicken and refrigerate it up to 24 hours in advance, which actually enhances the flavor!
Troubleshooting Common Issues
Why is my broiled chicken tough and dry?
This usually happens from overcooking. Remember that chicken continues to cook slightly after you remove it from the heat, so take it out just as it reaches 165°F.
Why isn’t my chicken browning properly?
Make sure your broiler is fully preheated and your chicken is positioned at the right distance from the heat source. Also, patting the chicken dry before adding oil and seasonings helps with browning.
My chicken is burning on the outside but raw inside!
This is usually because the chicken pieces are too thick or uneven. Make sure to pound them to an even thickness of about ½ inch.
Health Benefits of Broiled Chicken Breast
Broiling is actually one of the healthier cooking methods because:
- It requires minimal added fat
- Excess fat drips away from the meat as it cooks
- It preserves nutrients better than some other high-heat methods
- Chicken breast is naturally high in protein and low in fat
My Final Tips for Perfect Broiled Chicken
After years of trial and error, here are my top pro tips:
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Use a foil-lined baking sheet under your wire rack for super easy cleanup.
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Always let your broiler preheat fully before adding the chicken.
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Don’t walk away! Broiling happens fast, and a minute too long can mean the difference between juicy and dry.
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Consider marinating for at least 30 minutes (but not with sugary marinades).
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Cut larger breasts in half horizontally if they’re really thick, rather than pounding them too thin.
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Season more generously than you think – some seasoning will fall off during cooking.
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Keep your oven door slightly ajar when broiling if your oven model allows for it – this helps maintain the right temperature.
Broiling chicken breast is seriously one of the quickest ways to get dinner on the table on busy weeknights. With these tips, you’ll have juicy, flavorful chicken that’s perfect for everything from main dishes to salads and meal prep. Once you master this technique, you’ll wonder why you ever struggled with dry chicken!
What’s your favorite seasoning blend for broiled chicken? I’d love to hear your variations in the comments!
Set up your oven
After at least one hour or up to 24 hours of marinating, take your marinated chicken out of the fridge to bring its temperature up just a bit, for at least 20 minutes. Place your oven rack in the top third of the oven and then preheat it to the lowest broil setting. Line a large sheet pan with foil from edge to edge—this will allow for easy cleanup later! Place a wire rack on top of your lined sheet pan and spray with nonstick cooking spray or brush with oil. Remove chicken from the marinade, letting any excess marinade drip off before placing the chicken on your oiled wire rack.
Marinate your chicken in yogurt
First, start with a yogurt-based marinade. Hana’s recipe, similar to that of tandoori chicken recipes, calls for a plain yogurt, which acts as a gentle meat tenderizer that renders a ridiculously moist interior while the dairy’s natural sugars result in a crisp, almost caramelized exterior on the chicken.
For 1½ to 2 lb. of preferably boneless, skinless chicken thighs (but you can use wings, or even chicken breast in a pinch) start with ½ cup of plain or greek yogurt. From here, choose your own marinade adventure. You can throw in chili pastes (like gochujang, sambal oelek, or red curry paste) or even go minimal with a squeeze of lemon juice and freshly grated garlic.
How to Broil Chicken – Foundation 513 | food
FAQ
How do you cook chicken breast in a broiler?
Arrange the chicken breasts on the oiled broiler rack. Rub the chicken with olive oil and sprinkle lightly with salt and pepper. In a saucepan, combine the remaining ingredients; place the pan over medium heat and bring to a boil. Reduce the heat to low and simmer for about 30 seconds. Taste and add salt and pepper, as needed. Set aside.
What is chicken broth?
Chicken broth is a flavorful liquid made by simmering chicken meat along with aromatics and seasonings. One consideration with making chicken broth is the fact that the cook must balance the desire to extract flavor from the chicken with the fact that extended simmering causes the chicken itself to become tough and grainy.
How long does it take to cook a broiled chicken breast?
This broiled chicken breast recipe is a game-changer! It’s so easy and quick to make, healthy, delicious, and of course, packed full of flavor. With a simple chicken marinade and 30 minutes, you’ll have perfectly cooked thinly sliced chicken breast that is juicy on the inside, no dry chicken around here.
How long does it take to broil a chicken breast?
Broil in the preheated oven, basting and turning every 10 minutes, until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
How to broil chicken in your oven?
Place the pan under the broiler so the surface of the chicken is 5 to 6 inches from the heat. Turn the poultry over when brown on one side (usually after half of the total broiling time). Chicken halves and meaty pieces should be turned after 15 minutes. Brush again with oil.
What is the best way to cook a broiler chicken?
- Preheat the oven broiler. Set an oven rack about 7 to 8 inches from the heat source.
- Spread onion slices in a single layer on the bottom of a baking dish. …
- 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.
Should I broil my chicken on high or low?
You can use lower broil settings to cook kebabs or juicy cuts. Low broil is best for thicker slices of meat and other items that need thorough cooking. On the other hand, high broil settings can reach temperatures around 550 degrees Fahrenheit. High broil will crisp up meat and retain its natural juices.