Easy Broiled Chicken Recipe

Easy Broiled Chicken Recipe

This is the easiest broiled chicken recipe I’ve made. Ever have those pre-cooked, seasoned mini rotisserie chickens from the grocery store? The skin is seasoned and crispy and the chicken is juicy and delicious. This broiled chicken recipe is exactly that (only fresh out of the oven).

I’ve always struggled with chicken recipes because I find chicken to be boring in general. The crispy seasoned skin just absolutely makes this recipe—and it’s incredibly easy and full of flavor.

I read about this basic method in Cooks Illustrated. Yes, the ‘other’ Illustrated magazine every man should subscribe to along with Sports Illustrated. In short, you broil a 4-pound whole chicken for about 55 minutes in the oven. The skin keeps in the juices giving you the perfectly prepared chicken.

While this recipe works for a small chicken, it also works perfectly for 2-3 bone-in, skin-on split breasts.

The secret lies in a little trick my mom taught me (thanks mom). You slice the skin from the top of the chicken breast and carefully peel it back, season liberally, and then carefully fold the skin back over. Your chicken is deliciously seasoned, the skin stays intact, and the meat stays juicy.

I make my variation in a cast iron skillet, but any broil-safe baking dish should do. That’s it, you just made the perfect broiled chicken in under an hour.

Easy Broiled Chicken Recipe

Easy Broiled Chicken Recipe

Easy Broiled Chicken Recipe

2.0 from 1 reviews
Easy Broiled Chicken Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 2 large bone-in chicken breast halves with skin (split breasts)
  • 1-2 sprigs rosemary, removed from sprig, chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 clove garlic, minced
  • 2 teaspoons olive oil
  • Additional salt and pepper to taste
  1. Spray the bottom of a cast iron skillet, or any broil-safe baking dish with cooking spray. Set aside.
  2. Slice the skin on one side of each chicken breast, carefully peel back the skin, revealing the meat. Season each breast with ½ teaspoon salt, ½ teaspoon pepper, half a garlic clove (minced), and 1 teaspoon of rosemary.
  3. Fold the skin back over the top of each chicken breast, brush with 1 teaspoon of olive oil, and season with additional salt and pepper to taste. Using a knife, poke 4-5 holes in the top of each breast.
  4. Transfer chicken breasts to the skillet and place on bottom rack of oven, 12-13 inches from broiler (this is important). Set oven to high broil (about 500° F). Do not preheat oven.
  5. Broil for 25 minutes. Rotate chicken by turning skillet handle to opposite corner of the oven and broil for an additional 25-30 minutes, until skin is golden. Remove skillet from oven, let chicken rest in the skillet for 5 minutes, and serve.



  1. Question: Because you say it is important, do you mean the rack or the chicken should be 12-13″ from the broiler flame?

  2. I broiled chicken breasts using your way and they came out with a dry, chalky texture. Not a good recipe.

    • Hmm I’ve never had this result. Did you follow recipe exactly? Also, it’s critical you use a full bone in breast with the skin on. Would not recommend a boneless, skinless breast.

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