Broiling question about chicken

episodic

Lifer
Feb 7, 2004
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I've got an electric oven with a broiler in the oven (top element).

Should I use the highest rack setting or the 2nd highest?
 

Kirby

Lifer
Apr 10, 2006
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2nd highest, but I hope your not cooking a whole chicken, you'll end up burning the outside and the inside will be raw.
 

sactoking

Diamond Member
Sep 24, 2007
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Go 2nd highest, and use the 'low' broiler if your over has 2 broiler temps. Chicken is a protein that does not lend itself well to the 'high and dry' heat of a broiler, especially in the hands of a novice. I'd bet the most common result to broiled chicken is like jerky on the outside and pert near raw on the inside.
 

ElFenix

Elite Member
Super Moderator
Mar 20, 2000
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2nd highest and if your oven has a stop in the door travel that leaves it cracked open then do so. that's why they put that stop there.
 

episodic

Lifer
Feb 7, 2004
11,088
2
81
I usually just stop up the door with a ball of aluminum foil. I've broiled steaks alot, just never chicken. Wanted to try it.
 

MagnusTheBrewer

IN MEMORIAM
Jun 19, 2004
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Originally posted by: episodic
I'm cooking three bone in breasts. I figured about 10 minutes on each side.

I thought you wanted to cook, not cremate. Try 5 to 7 minutes on a side. :)
 

Kirby

Lifer
Apr 10, 2006
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Originally posted by: MagnusTheBrewer
Originally posted by: episodic
I'm cooking three bone in breasts. I figured about 10 minutes on each side.

I thought you wanted to cook, not cremate. Try 5 to 7 minutes on a side. :)

Better yet, just bake it. Or even better, fry it.