This broiled chicken breast recipe is a game-changer! With a simple chicken marinade and 30 minutes, you'll have perfectly cooked chicken breast that is juicy on the inside, no dry chicken around here. Let me show you how to make it in simple steps.
Cut each whole chicken breast into cutlets, pat dry with a paper kitchen towel, and transfer to a large Ziploc bag or bowl
Add all purpose seasoning, lemon juice, brown sugar, olive oil, salt, and black pepper to the Ziploc bag or bowl. Massage the bag with the chicken so that all of the cutlets are coated in the marinade. You can marinate the chicken for about 15-30 minutes if time is not of the essence. Otherwise, carry on to the nest stage.
Arrange the chicken on a greased foil-lined baking sheet or an oiled griddle pan in a single layer and broil the chicken on high for 6-8 minutes. Flip chicken over and broil on the other side for an additional 8 minutes or until fully cooked and the internal temperature of the chicken breast reaches 165F/73C.
Remove the tray from heat and transfer the cooked cutlets to a plate to rest for about 5 minutes for the juice to redistribute back into the chicken. Serve and enjoy!
Notes
Tips
When using the oven broiler, always keep the oven door open and keep an eye on your food as it can burn quickly.
If you find that your chicken is cooking too quickly on the outside but not cooked through, you can lower the broiler setting to 'low' and cook for a little longer.
When in doubt if the chicken is cooked or not, use a meat thermometer to check. The internal temperature should reach 165 degrees Fahrenheit.
If you don't have all-purpose seasoning, you can use any of your favorite chicken seasonings. Some popular options are 4 ingredient chicken marinade, Cajun seasoning or Herbs de Provence or Peri peri seasoning.
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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