Broiled Half Spring Chicken Recipe
Make Broiled Half Spring Chicken Recipe in just 50m. 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
Prepare chicken
Pat the half spring chicken dry with paper towels. If not already butterflied/split, ask your butcher or use kitchen shears to cut down the backbone and press firmly on the breast to flatten slightly (spatchcock style) so it cooks evenly under the broiler.
- 2
Make marinade
In a small bowl, whisk together olive oil, lemon juice, minced garlic, thyme, smoked paprika, kosher salt, black pepper and honey (if using) until combined.
- 3
Marinate
Brush or rub the marinade all over both sides of the chicken, getting it into the cavity and under the skin where possible. Let the chicken sit at room temperature for 20–30 minutes to take the chill off and allow flavors to meld. If you have more time, cover and refrigerate up to 2 hours, then bring back to room temperature 20–30 minutes before broiling.
Broiling & Finishing
- 4
Preheat broiler
Position an oven rack 6–8 inches from the broiler element (center-high to high). Preheat the broiler to high and line a heavy, rimmed broiler pan or a baking sheet with foil. Place a wire rack on the sheet if you have one to allow air circulation and crisp skin; otherwise use the pan directly.
- 5
Broil chicken (skin side down first)
Place the chicken skin side down on the rack or pan. Broil for 8–10 minutes, watching closely so the skin does not burn. The goal is to start rendering fat and begin cooking the thickest parts without over-browning the skin.
- 6
Flip and finish broiling
Carefully flip the chicken so skin side is up. Brush with melted butter (or additional olive oil). Broil for another 8–12 minutes until the skin is deep golden-brown and an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C). Cooking time will vary with broiler strength and chicken size; start checking early.
- 7
Rest
Remove the chicken from the broiler and tent loosely with foil. Let rest for 5–8 minutes to allow juices to redistribute and to finish carryover cooking.
- 8
Finish & serve
Squeeze fresh lemon juice over the chicken, sprinkle with chopped parsley, and serve with lemon wedges on the side. Carve into portions and serve immediately.