Broiled Chicken Breasts With Chutney Lime Glaze And Broccoli Slaw Food

JUICY BROILED CHICKEN BREAST

Steps:

• Position an oven rack 4 inched below the heating element and preheat your broiler on high (500°F). Line a large broiler-safe rimmed baking sheet with foil and lightly grease the foil.
• Dry the chicken breasts with paper towels.
• Slice each of them horizontally into two even pieces.*
• Place the chicken pieces on the prepared baking sheet. Spray them with oil, season with half the seasonings, then spray with more oil.**
• Broil them for 3 minutes on the first side. Flip them, season the second side with the remaining seasonings, and spray it with more oil.
• Broil the second side for 3-5 more minutes, depending on how thick the chicken pieces are and on how hot your broiler is. Their internal temperature should reach 165°F.
• Let the chicken rest for 5 minutes before serving.

EASY BROILED CHICKEN BREASTS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine butter, vegetable oil, onion, garlic, lemon juice, salt, paprika, and ginger in a small saucepan over medium heat. Stir until butter is completely melted, about 3 minutes. Reduce heat to low and simmer until onion is translucent, 5 to 7 minutes.
• Place chicken in a baking dish and baste with the butter sauce.
• Broil in the preheated oven, basting and turning every 10 minutes, until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

LIME-CILANTRO CHICKEN AND BROCCOLI

Steps:

• Preheat the oven to 475°F.
• In a food processor, pulse all the marinade/dipping sauce ingredients to a pesto consistency. Reserve half to serve as a dipping sauce.
• Place the chicken on a parchment-lined baking sheet and coat it with the remaining marinade. Coat the broccoli with avocado oil, then spread it on the baking sheet with the chicken. Bake for 7 minutes, flip the chicken breasts and broccoli florets, and bake for 7 more minutes, until the chicken is cooked through and the broccoli is lightly browned.
• Serve immediately with the dipping sauce.

BASIC BROILED CHICKEN BREASTS

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. 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 165 degrees F (74 degrees C). Remove from the oven and allow meat to rest for 5 minutes before serving.

BROILED LEMON-GARLIC CHICKEN

Steps:

• Position an oven rack about 8 to 10 inches from the broiler and preheat. Grate the lemon zest and combine in a small bowl with the butter, garlic, 1/2 teaspoon salt, and pepper to taste. Mash with a fork to make a smooth paste.
• With your fingers, gently loosen the skin on the chicken breasts, legs and thighs. Spread the flavored butter under the skin as evenly as possible. Halve the lemons and squeeze 2 halves over the chicken; season with salt and pepper.
• Place the chicken skin-side up on a broiler pan (or a rack on a baking sheet). Position the halves about 2 inches apart with the thick parts of the legs facing the center. Arrange the remaining 2 lemon halves cut-side down next to the chicken.
• Broil the chicken until the skin is light brown and crisp, about 8 minutes. If the chicken browns too quickly, lower the oven rack. Flip the chicken and the lemons and continue to broil until almost cooked through (a thermometer inserted into the thickest part will register 160 degrees), about 15 minutes. Remove the lemons, if browned; turn the chicken again and broil until the skin is brown and crisp and the thermometer registers 165 degrees, about 2 more minutes. Serve the chicken with the broiled lemons for squeezing on top.

LIME GRILLED CHICKEN BREAST

Steps:

• Mix all ingredients except chicken in plastic bag.
• Add chicken, marinate in refrigerator 4-8 hours.
• Grill or broil approximately 6 minutes per side (or until juices run clear), turning and basting with marinade least twice.
• Slice and serve over rice or salad.
• Optional: Reserve approximately 1/4c of marinade before adding chicken, and use as salad dressing.
• Side note: We love this over a green salad with avocadoes, tomatoes, grated monterrey jack cheese, and fried corn tortilla strips.

BROILED CHICKEN BREASTS WITH LEMON AND ROSEMARY

Steps:

• Cut back bone from chicken breasts if desired.
• Sprinkle meaty side evenly with rosemary, lemon/herb seasoning, pepper, seasoned salt, and garlic powder.
• Sprinkle with lemon juice, and rub with olive oil.
• Place in a plastic bag, and let marinate, refrigerated, for at least 8 hours.
• Remove from refrigerator about 1 hour before cooking.
• In a small saucepan, combine lemon juice, wine, rosemary, tarragon, chives, parsley, and garlic.
• Bring to a boil over medium heat, and reduce by about half.
• Add corn starch mixture, bring to a boil, and cook until thickened.
• Remove from heat, and add butter, 1 Tsp at a time, blending thoroughly after each addition, and let cool.
• Prepare charcoal (preferred) or gas grill for medium-low heat.
• Place chicken on grill, meaty side up.
• Brush with sauce, and cook for about 1/2 hour, basting several times, and turning once.
• Stir up coals or increase heat to medium.
• Baste again, and turn chicken, meaty side down.
• Continue cooking until chicken is just slightly charred.
• Remove from grill, and brush with any remaining sauce, Serve immediately or chill before serving.