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Country Broiled Chicken
I adapted this recipe from an old Betty Crocker cookbook. It is one of our family’s favorites and is very easy to prepare. As the Autumn season brings cooler evenings, I start to use my oven again. One of the dishes I “bring back” when the summer ends is broiled chicken. Truly, the most time consuming part of this dish is the after dinner clean-up of the pan – this can be minimized if you line your pan with foil.
Ingredients:
- 2-3 lbs. chicken (any cut)
- 1/2 cup butter or margarine melted in microwave and hot.
Then add remaining ingredients:
- 1/4 cup vegetable oil
- 2 Tbs. lemon juice
- 2 tsp. salt
- 2 tsp. sugar
- 1/2 tsp. paprika
- 1/2 tsp. ground ginger
- 1 Tbs. onion powder
- 1 clove garlic crushed
Directions:
Stir mixture until well blended. Place chicken in pan under broiler and pour mixture over chicken. The chicken should be covered in the mixture. Place under broiler about 8 inches from heat. (You don’t want to char the top of the chicken and turn it black before the inside is done. The goal is to brown the top of the chicken). Turn every 10 minutes until thickest pieces are done. The chicken broils in the mixture and turning it every 10 minutes helps it not to dry out.
(If you have trouble determining when chicken is done, make sure juices run clear (not pink) and when you cut into the chicken by the bone, there is no pink meat. If using breast chicken that is not on the bone, take out of pan, cut into the middle of a filet under good kitchen lighting, if meat is shiny on the inside, it is not done).
When chicken is done, remove from pan. Then you can use the mixture to spoon over rice and vegetables as a side dish. In the picture of this recipe, I tossed sugar snap peas, onion, and red pepper in olive oil and fried for about 5 minutes. It makes a very quick side dish and the mixture added to the vegetable and rice works perfectly.
Copyright © 2008-2015 Dorena DellaVecchio, Ph.D.
Reader Comments...
| 2010-02-14 09:40:54 "I loved this recipe." - Glenna |
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