Ever wonder how to cook chicken breast without drying it out?
How to cook it so that it’s not all tough and chewy, like your friend’s mom used to make?
Well there’s a simple, easy way to do that.
What’s broiling? Broiling is essentially upside down grilling. Instead of having the meat on a grate with flame below, you have the meat on a pan with the flames on the ceiling of the oven.
Did I mention it was simple and easy?
Learn How to Broil Chicken Breast At Home Like a Pro
When I was in college, I was the life of the party.
Was it my vintage David Bowie vinyl collection?
Was it my amazingly stupendous Lil Jon impression?
Was it my amazing jalepeno tequila jello shots?
Not even close.
It was my meat.
And by meat, I mean my chicken.
I would take this recipe to every party I went to. And people were amazed.
“Wow, you cooked!”
Naw, not really.
I’d been doing this as my quick go to protein source since I was in middle school. (Fortunately for me, my German father and Filipino grandfather taught me how to prepare giant hunks of protein at an early age.)
All told, it only takes 20 minutes if your chicken is already thawed.
So here you go.
Materials and Initial Prep
- Boneless Skinless Chicken Breast
- Seasoning Mix of Choice
- Light Cooking Oil (grapeseed in the video)
- Baking Sheet
- Aluminum Foil
- Cutting Board
- Chef’s Knife
- Tupperware Container or Gallon Ziplock Bag
- Trim chicken and slice into serving size portions (roughly palm sized).
- Place into tupperware container.
- Pour in enough cooking oil to fully coat chicken breasts.
- Add liberal amount of seasoning, enough to fully coat breasts.
- Stick your hand in there and mix up chicken and oil.
- Cover container and refrigerate for at least an hour before cooking.
- Turn oven on to ‘Broil’ setting.
- Cover baking sheet with aluminum foil.
- Spread chicken in an even layer on baking sheet.
- Place chicken in hot oven for 5 minutes.
- Remove baking sheet from oven and flip chicken. Chicken should be starting to brown on top side.
- Broil for 5 more minutes.
- Remove chicken from oven.
- Check chicken for doneness. If necessary, broil for 2-3 more minutes.
- Can you cook the chicken too long? Absolutely yes. If it starts to burn, you’ve cooked it too long. If it turns into shoe leather, you’ve cooked it too long. Your goal is to cook it only up until the point where it’s done in the middle with no pink remaining.
- Allow chicken to rest for 5-10 minutes. That way the juices get re-absorbed into the chicken and the meat stays moist.
- Slice into cubes or strips as desired. Serve immediately or refrigerate for later.
Chicken Breast For the Win
Besides eggs, this is my go-to recipe.
You can do anything with it: make a salad, serve it w/ veggies, chop it up and throw it in a scramble.
Easy, quick, and inexpensive.
Master this and you’re well on your way to eating healthier on a regular basis.
So what’s stopping you?