Broiled Chicken

Broiled chicken with collard greens and stuffing

I seem to have discovered our broiler recently, and we’re really enjoying it. We’ve not had a very good broiler in the ovens in our previous houses. This one is a good old-fashioned salamander — a big hot flame emanating from the ceiling of the oven.

This recipe is an adaptation of Mark Bittman’s version of Gary Danko’s broiled quail. I first tried it with quail (using red wine), and it was fun and tasty, but quail is incredibly expensive. The broiling went so well that I thought I’d try the same recipe with chicken. I think that using a preheated cast iron skillet to broil things in is a key component of our success.

1 whole chicken or two bone-in breasts and two whole legs, approx 3–3.5 lbs

1 c white wine
1/2 c olive oil
3 cloves minced garlic
2 tb Dijon mustard
4 tsp ground coriander
2 tsp dried thyme
2 tsp salt


1. Cut up the chicken. Split the breast. Keep the two breast pieces and the legs aside. Feed the giblets to the cat, and stash the back and wings in your stock-makin’s container in the freezer.

2. Prepare the marinade: Combine remaining ingredients in a bowl and whisk thoroughly until emulsified.

3. Submerge the chicken pieces in the marinade. Cover and refrigerate for 24–48 hours. Turn once or twice if you remember (I never did, it’s not really a problem).

4. Preheat the broiler. Arrange your oven racks so that the pan will be about 4 or 5 inches from the flame. Better too close than too far, methinks.

5. Preheat a large cast iron skillet by placing it on a low flame on the stove for a few minutes. When it’s hot, place the marinated chicken pieces into the skillet, bone side up.

6. Place the skillet under the broiler and broil the chicken for 10–15 minutes. Remove and check for doneness, and turn the chicken pieces. Then return the pan to the broiler for another 5–10 minutes until it’s cooked. Ours took 20 minutes.

It goes great with greens and leftover stuffing! Holly made a gravy using extra marinade, too, which was super good. I think mashed potatoes would be an excellent side with this as well.

We only ate about half the chicken, and had the rest for lunch the next day in sandwiches. Delicious!

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10 Responses to Broiled Chicken

  1. Scout says:

    What a treat to have such a good old fashioned salamander in your oven! I have always lived in apartments, and always had sissy little broilers. One of the things I really miss about working in a professional kitchen is free access to the hardcore appliances and toys, like real salamanders and awesome super-powered gas ranges.

    This looks fantastic, by the way, and I may have to give it (and my broiler!) a try.

  2. Patrick says:

    I think the marinade is the key ingredient here, Scout. While I’m totally loving our broiler, I bet this would be quite excellent roasted in a 450°F oven as well. In case your broiler is too sissy!

  3. Messer Smith says:

    Looks delicious. I was wondering what is the sauce in the bottle we see behind the jug handle in the picture?

  4. Patrick says:

    that is Organic Harvest Jalapeno Pepper Sauce. You could call it a Tabasco replacement. it’s quite a bit thicker than the usual Tabasco or Cholula or Tapatio, but quite good, and hot.

  5. Messer Smith says:

    Thank you – I must give it a try.

  6. mary mcguire says:

    as usual I like your recipe a lot but the picture of the food makes my mouth water in anticipation. thanks mary

  7. Kent says:

    Quite delicious looking!

    What kind of greens are in the photo (they look tasty as well)?

  8. Patrick says:

    Hi Kent, they are collard greens, and very tasty too!

  9. Maria says:

    It wasn’t anyone you know, was it? (Found your website by reading about your hens!)

  10. Patrick says:

    nope, we’ve not raised any meat birds (yet).

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