Lemon-Broiled Chicken
Ingredients
4
servings
- 3 tbsp lemon juice
- 3 tbsp cooking oil
- 1/2 tsp cayenne pepper
- 1 garlic clove, diced
- 1 (3 lb) whole chicken
- 1 tbsp salt
- 1 tbsp oregano
Step-by-Step Instructions
- Make the marinade first: In a large bowl, mix lemon juice, oil, pepper, salt, oregano, and garlic.
- Cut the whole chicken into pieces with kitchen shears to separate the breast, legs, etc. Coat the cut-up chicken with the marinade.
- Marinate chicken, covered, in the refrigerator overnight.
- Broil the following day. Preheat the broiler. Place chicken skin side down on cooking sheet. Arrange the pan 6 inches from your broiler for 15 minutes, basting occasionally with marinade. Remove from oven, turn chicken over, baste and broil an additional 15 minutes or until the chicken is tender and juices run clear when pierced with a fork.
Common Problems and Solutions
Q: Why is my chicken not cooking evenly under the broiler?
A: Make sure all chicken pieces are roughly the same thickness and arranged in a single layer. Thicker pieces like breasts may need a few extra minutes. Position the pan 6 inches from the heat source as directed.
Q: Can I use the leftover marinade for basting?
A: Only use marinade for basting during cooking. Any marinade that touched raw chicken should not be used as a sauce after cooking unless you boil it for several minutes first.
Tips and Techniques
For extra flavor, score the chicken pieces with shallow cuts before marinating to help the lemon and garlic penetrate deeper. If you’re short on time, marinate for at least 4 hours, though overnight is best.
Ingredient Substitutions
- whole chicken: 3 lbs chicken pieces (breasts, thighs, drumsticks)
- lemon juice: lime juice
- cayenne pepper: paprika for mild or red pepper flakes for spicy
Equipment Needed
- kitchen shears
- large bowl
- baking sheet
- broiler
