Broiled Chicken Breast Recipe
Make Broiled Chicken Breast Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Finishing & Serving
Method
Chicken & Marinade
- 1
Pound/Trim
Pat the chicken breasts dry with paper towels. If any breasts are very thick (over about 1 inch at the thickest point), place each between two pieces of plastic wrap or in a resealable bag and gently pound with a meat mallet or rolling pin to an even thickness of about 3/4 to 1 inch. Trim any excess fat. Dry again so the marinade adheres.
- 2
Make Marinade
In a medium bowl combine 3 tbs olive oil, 2 tbs lemon juice, 3 minced garlic cloves, 1 tbs Dijon mustard, 1 tsp dried oregano, 1 tsp paprika, 1.5 tsp kosher salt and 3/4 tsp freshly ground black pepper. Whisk until smooth and emulsified.
- 3
Marinate Chicken
Place the chicken breasts in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is well coated. Marinate in the refrigerator for at least 20 minutes and up to 2 hours. (If short on time, 20–30 minutes still improves flavor; avoid more than 4 hours for very lean breasts so texture doesn't change.)
- 4
Prepare Broiler
Position an oven rack 6–8 inches from the broiler element (top third of the oven). Preheat the broiler on high for at least 5 minutes. Line a rimmed baking sheet with foil for easy cleanup and place a wire rack on the baking sheet if you have one; the rack allows air to circulate and promotes even browning. Lightly brush the rack or foil with a little oil to prevent sticking.
- 5
Bring to Room Temp
Remove the chicken from the refrigerator 10–15 minutes before broiling so it comes close to room temperature; this helps it cook evenly under the broiler.
Broiling & Finishing
- 6
Arrange and Broil
Place the marinated chicken breasts on the prepared rack or directly on the foil, spaced at least 1/2 inch apart. Brush any remaining marinade lightly over the tops. Slide the pan under the preheated broiler. Broil for 5–6 minutes without moving to develop a golden-brown crust. Carefully flip each breast using tongs and broil the second side for another 4–6 minutes. Total cook time will depend on thickness; cook until an instant-read thermometer inserted into the thickest part reads 160°F (71°C).
- 7
Carryover and Finish
Remove the chicken from the oven when it reaches 160°F. Tent loosely with foil and let rest 5–6 minutes; carryover cooking will raise the internal temperature to the safe 165°F (74°C) while juices redistribute.
- 8
Optional Butter Finish
If using, brush each breast with 1 tbs melted unsalted butter immediately after removing from the oven to add shine and richness.
- 9
Serve
Slice the chicken against the grain or serve whole. Sprinkle with 2 tbs chopped fresh parsley and serve with lemon wedges for squeezing over the top.