Broiling question about chicken

[episodic]

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]

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]

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.

 

[MagnusTheBrewer]

Remember, if it's smokin' it's cookin'
if it's black, it's done.

 

[ElFenix]

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]

I'm cooking three bone in breasts. I figured about 10 minutes on each side.

 

[episodic]

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]

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]

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.

 

[Crusty]

10 minutes under a broiler = certain death for your chicken pieces

 

[PHiuR]

please don't dry out your chicken. wet and moist is nice.