Broiler chicken recipes

Turbo chicken is made by roasting chicken in a turbo broiler after stuffing it with pepper, onion, garlic and lemongrass and marinating it with a marinade made with soy sauce, oyster sauce, calamansi juice, pepper, sprite, garlic, chili powder, lequid seasoning. This healthy and easy Roasted Chicken in Turbo Broiler is a must-try for all chicken lovers.

Discover the perfect Broiled Chicken Breast Recipe with The Dinner Bite, a recipe that will elevate your cooking game and become a family favorite. With juicy, tender chicken and a crispy, golden exterior, this recipe will have everyone coming back for seconds.

What goes with a perfect roast chicken roasted in duck fat? How about some duck fat roasted potatoes or some spicy Italian broccoli. Oh it is just so good.

For simple meal prep, try a broiled chicken recipe. For a healthier version, remove the skin from your chicken and watch the sodium content in your seasonings.

Roast chicken with a white wine pan sauce. Comfort food at it's best.

Recipe video above. This is a quick and easy yet amazing way to cook a whole chicken in the slow cooker - it's a slow cooker "roast chicken"! It's so moist and juicy inside, like it’s been brined or marinated. VERY forgiving recipe!

Teriyaki Grilled Chicken can be used with breast or thighs, the chicken is marinated then grilled. This can also be done in a cast iron. This recipe is easy and great for those warm summer nights.

This incredibly juicy broiled chicken breast is ready in less than 30 minutes. It pairs well with a variety of side dishes.

It's summer so we're all ready for wonderfully grilled chicken. But what if you don't have a grill? Grilling on a stovetop can get tricky (and smoky) but deputy food editor Hana Asbrink has a broiler chicken method that promises charred, juicy chicken after 15 minutes in a broiler. Now, “grilled” chicken is no longer out of reach; it’s just a quick marination and broiling session away. Here’s how you can grill perfectly charred chicken with your broiler.

Two keys to getting a whole chicken on the table quickly? Start it in a cold oven and then crank up the broiler. We found that the key to getting a whole chicken on the table in about an hour was broiling, not roasting. Butterflying the chicken kept it flat so that it cooked evenly under the intense direct heat, and it also helped speed up cooking. Piercing the skin at ¾-inch intervals helped the fat render and created an escape route for steam that would otherwise make the skin bubble up…