Toolkit
- Broiler pan or a cookie sheet with a cooling rack on top
- Aluminum foil
- Cooking oil spray
- Tongs
- Oven mitt
- Basting brush
Set-up & Techniques
- Preheat the broiler for about 5 minutes.
- Broiling sears chicken very quickly; choose cuts like boneless breasts, wings and thighs to ensure doneness.
- For easy clean up, wrap both levels of a broiler pan in foil and cut vents so fat drains to the catch pan.
- If you prefer, cover a cookie sheet in foil and set a cooling rack on it to hold the chicken.
- For easy turning spray everything with cooking oil.
- If you have an oven light, keep it on so you can easily size up progress.
- Keeping the oven door slightly ajar can help keep the oven from getting too hot.
Broiling vs. Grilling
| Broiling | Grilling |
|---|---|
| Delivers high heat from an overhead element. | Uses a grate with variable heat coming from below. |
| Doesn't change the taste of food. | Wood and charcoal- burning grills infuse added flavor. |
| Can be done indoors any time of year. | Many people grill year-round; most prefer "grilling season." |
Remember
- Ensure doneness with a meat thermometer.
- Refrigerate any leftover chicken or turkey immediately and use within 3-5 days.
150 MIN
