Eastern Style Broiled Chicken Recipes

Steps:

• 1. Remove 4 strips of zest from lemon with a vegetable peeler, avoiding white pith, halve lemon, then squeeze juice into a mixer.
• 2. Add all of the ingredients except the chicken and mix well, until a creamy liquid is obtained.
• 3. Put the chicken breasts in a bowel and rub well with the seasoning mixture . Cover it and put it in the fridge for an hour.
• 4. Preheat broiler.
• 5. Transfer chicken, skin sides down, to rack of a broiler pan and broil 3 to 4 inches from heat, turning over every 5 minutes, 15 minutes total.
• 6. Remove broiler pan from oven, then transfer chicken to a plate with tongs. Carefully remove rack from broiler pan and keep juices accumulated in the bottom in bowl .
• 7. Transfer chicken to pan juices, then toss to coat and arrange chicken skin sides up. Return broiler pan to oven and broil chicken until cooked through, 3 to 5 minutes more. Transfer chicken to a platter and pour any juices from broiler pan over it and serve.

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Rub olive oil over each chicken breast, then season both sides with salt and black pepper. Place the chicken skin-side down on a broiling pan.
• Broil in the preheated oven for 10 minutes, then flip the chicken breast skin-side up. Continue broiling the chicken until no longer pink at the bone and the juices run clear, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the oven and allow meat to rest for 5 minutes before serving.

Steps:

• Season the chicken with salt and pepper.
• In a shallow dish filled with a mixture of garlic, lemon juice, oil, and parsley, roll the chicken quarters to coat them.
• Allow to marinate at least 1 hour.
• Preheat the broiler.
• Drain the chicken, reserving the marinade.
• Set the broiling rack about 7 inches from the heat.
• Place the quarters, skin side down on the broiling rack, and broil 10 minutes, basting often with the cooking juices and a little of the marinade.
• Turn the quarters over and broil the chicken 10 minutes longer.
• Turn and brush twice more with remaining oil mixture until both sides are golden brown and crusty.
• Serve at once.

Steps:

• PREPARE THE CHICKEN: Put the chicken thighs in a large bowl and pour the plain yogurt over the top. Season the yogurt with salt and pepper.
• Turn the chicken thighs with your hands until the chicken is well coated with yogurt, then cover the bowl tightly and set aside to marinate in the refrigerator 3-4 hours.
• Heat the broiler. Brush the rack in the broiler pan with oil. Lift the pieces of chicken out of the bowl and with metal spatula, scrape off the yogurt, discarding it.
• Dry the chicken pieces with paper towels and arrange them on the broiler rack.
• Broil the thighs 3-4 inches from the heat until the tops are very brown, about 8-10 minutes. Turn the pieces over.
• Continue broiling until the pieces are very brown and no pink juice runs out when they are pierced with a 2-pronged fork, 7-10 minutes longer. While the chicken is cooking, make the sauce.
• CORIANDER SAUCE: Chop the onion and finely chop the garlic. Heat the oil in a saucepan and sauté the onion until soft and starting to brown. Add the ground coriander and garlic and continue cooking over low heat for 2-3 minutes, stirring constantly. Puree the onion mixture with yogurt in a food processor. Add the fresh coriander (cilantro) and puree just until it is chopped.
• Return to the saucepan. Pour in the sour cream, then season with salt and pepper. Heat the sauce, stirring constantly. Taste for seasoning and keep warm. (When heating a sauce that contains sour cream or yogurt, do not let it boil or it will separate.).
• To serve, arrange 2 chicken thighs on each warmed plate and spoon the sauce around them. A nice tabouleh salad would go perfectly with this dish and I recommend Tabouleh Recipe #91403.

Steps:

• Preheat the oven broiler. Lightly grease a baking pan.
• In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.
• Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
• Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.