Half Broiled Chicken Recipe
Make Half Broiled 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
For Broiling & Finishing
Method
Chicken & Marinade
- 1
Prepare chicken
Pat the chicken pieces dry with paper towels. Make 2–3 shallow slashes through the skin and slightly into the meat on the thickest part of each piece to help the marinade penetrate and to promote even cooking.
- 2
Make marinade
In a large bowl, combine olive oil, lemon juice, minced garlic, paprika, dried oregano, black pepper, kosher salt, and honey (if using). Whisk until thoroughly combined.
- 3
Marinate
Add the chicken pieces to the bowl and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, allow at least 15 minutes at room temperature after coating so flavors adhere.
For Broiling & Finishing
- 4
Preheat broiler & position oven rack
Position an oven rack 6–8 inches (15–20 cm) from the broiler element. Preheat the broiler on high. Line a rimmed baking sheet with foil and place a wire rack on top; this lets heat circulate and keeps skin crisp. If you don't have a rack, use the foil-lined sheet but flip halfway through cooking.
- 5
Bring chicken to room temperature
Remove the marinated chicken from the refrigerator about 15–20 minutes before broiling so it comes closer to room temperature for more even cooking.
- 6
Broil first side
Arrange chicken skin-side up on the wire rack, leaving space between pieces. Brush any excess marinade from the bowl over the pieces (not necessary to add raw marinade back; use a spoon to baste lightly). Place under the broiler and cook for 8–10 minutes, watching closely so the skin browns but does not burn.
- 7
Flip & broil second side
Carefully flip each piece using tongs so skin-side is down. Broil the second side for 6–9 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part without touching bone. Timing depends on piece size; larger thighs may require the higher end of the range.
- 8
Finish with butter & herbs
When chicken is cooked through, remove the baking sheet from the oven. Brush the tops (skin side) with melted butter and sprinkle with chopped parsley and optional red pepper flakes for a bit of heat.
- 9
Rest & serve
Let the chicken rest 5 minutes before serving to allow juices to redistribute. Serve with lemon wedges to squeeze over the chicken.