Should i broil chicken on high or low

Store your chicken in the refrigerator at 40 degrees Fahrenheit or lower and cook it within one to two days to reduce risk of food poisoning, as advised by the USDA. Be aware that many seasonings used in a broiled chicken recipe are high in sodium. The American Heart Association recommends a maximum of 2, milligrams of sodium per day — or 1, milligrams if you have high blood pressure or other risks factors for heart disease. Check your oven's user's manual for specific broiling instructions.

Defrost frozen chicken before cooking to ensure even, thorough doneness. If the chicken is cooking too fast, carefully lower the oven rack, wearing an oven mitt and taking care not to spill any grease that may be in the pan. Nutrition Main Dishes Chicken Recipes. Claudia is a registered dietitian with a PhD in physical activity, nutrition and wellness. She is an expert in intuitive eating and nutrition science. Donna Eigen. Donna Eigen has written, produced and managed communication programs for global, government, university and nonprofit organizations since Eigen has taught graduate business communication and is a certified facilitator in work force diversity, leadership, team building and effective presentations.

For a quick, healthy meal, try a broiled chicken. Video of the Day. Rub olive oil over each chicken breast, then season both sides with salt and black pepper. Place the chicken skin-side down on a broiling pan. Broil in the preheated oven for 10 minutes, then flip the chicken breast skin-side up. Continue broiling the chicken until no longer pink at the bone and the juices run clear, about 10 minutes more.

An instant-read thermometer inserted near the bone should read degrees F 74 degrees C. Remove from the oven and allow meat to rest for 5 minutes before serving.

If desired, add a quarter cup of water to the bottom of the broiling pan and stir to dissolve the browned-bits from the chicken juices. Use as a light sauce on the chicken. All Rights Reserved. Basic Broiled Chicken Breasts. Rating: 4. Read Reviews Add Review. Save Pin Print Share. Gallery Basic Broiled Chicken Breasts. Basic Broiled Chicken Breasts Victoria. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 4.

The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print. Cook's Note If desired, add a quarter cup of water to the bottom of the broiling pan and stir to dissolve the browned-bits from the chicken juices.

Full Nutrition. Reviews Read More Reviews. Most helpful positive review ellenmoriah. Rating: 5 stars. This is one of those recipes you might read and pass by because, hey, what could olive oil, salt, and pepper do for some pieces of chicken.

Well, here's what they can do: they'll jet-pack you back to when your mom made chicken for a weekday night even though it's flavorful and divine enough to serve to guests. Slice each of them horizontally into two even pieces, as shown in the video below. Or better yet, do as I say and not as I do, and rest your hand on top of the chicken as you slice it so that you don't slice towards your hand, which is unsafe and a very bad habit of mine.

Season them. Place the chicken pieces on the baking sheet. Spray them with oil, season them with the seasonings, then spray them with more oil. Broil the chicken pieces for 3 minutes on the first side. Flip them and season the second side and spray it with more oil. Broil the second side for more minutes, depending on how thick they are and on how hot your broiler is.

Let the chicken rest for 5 minutes before you serve it. If you slice it too soon, the yummy juices will escape and it will be dry. Not really.

If you try to broil a whole chicken breast, you risk charring the outside while the inside is not fully cooked. It's not difficult to slice the chicken pieces horizontally, and the result - evenly cooked chicken - is well worth it.

Both are excellent methods, but I like broiling. It's faster, and since you slice the chicken in half, the ratio of meat to spices is better when compared to baking a whole chicken breast. If you'd like to try different spices, you can use onion powder or regular paprika although I do like the smoky flavor of smoked paprika.

Dried mustard is also good. I don't recommend using dried herbs such as oregano or thyme in this recipe, because they tend to burn under the broiler.

Since it's such an easy recipe, I like to keep the entire meal easy by serving it alongside simple and quick side dishes such as tomato salad , cucumber salad , or microwave broccoli. You can keep the leftovers in the fridge, in an airtight container, for days. I prefer not to reheat them, as this tends to dry out the chicken.

So I use them in salads such as this chicken cobb salad , in lettuce sandwiches , or in a sandwich made with almond flour bread. Want these recipes in your inbox? You can unsubscribe at any time. Jump to Recipe Card. Can I skip slicing the chicken breasts? Is it better to bake or broil chicken breast?

How long does it take to broil a chicken breast? Juicy Baked Chicken Breast.