Broiling Chicken

One of the easiest and healthiest ways to cook chicken is by broiling it.  Here are some easy tips to help make your next chicken dinner a success.

Cut-up pieces of chicken (about 3 to 3 1/2 pounds) should be put skin side down on the broiler for the first 20 minutes and then turn over.  Then you will want to broil for 15 to 25 minutes longer, depending on how thick your meat is.  You want to broil chicken pieces 7 to 9 inches from heat.

Bone-in breast halves (about 2 1/2 to 3 pounds) will want to be broiled for 25 to 35 minutes and keep chicken pieces about 7 to 9 inches from heat.

Boneless chicken breast (1 1/4 pounds) will broil for 15 to 20 minutes turning once about half way through.  Keep the chicken 4 to 6 inches from the heat.

3 to 3 1/2 pounds of wings can be broiled for 10 minutes turning once and kept about 5 to 7 inches from heat.

Ground patties about 1/2 thick will need to broil about 6 minutes on each side 3 inches from the heat.

Tenderloins (chicken fingers) – broiling about 1 to 1 1/2 pounds of tenderloin for 8 to 12 minutes on each side about 6 inches from the heat

Breast slices (1 to 1 1/2 pounds) can be broiled for 7 minutes, turning over once and keeping it about 4 inches from the heat.

Extra:  Rock Cornish hens – 2 hens should broil for about 30 to 40 minutes at about 4 to 6 inches from heat.  Make sure a meat thermometer says 180′ F and the juices run clear when you cut into the thickest part.  If you cut the hens in half, it will be easier to broil and have better results.

Tips:  Make sure the juice is no longer pink when you cut into the thickest piece of the meat