Try this Broiled Chicken Thighs from Cook's Illustrated recipe, or contribute your own.
Suggest a better description1. Adjust one oven rack to lowest position and other rack to upper-middle position (top rack should be about 5 inches away); heat broiler. Make three diagonal slashes in skin of each chicken thigh with sharp knife (do not cut into meat). Season both sides of chicken thighs with pepper and place skin-side down on broiler pan.
2. Broil chicken on bottom rack until just beginning to brown, 12 to 16 minutes. Using tongs, turn chicken skin-side up and continue to broil on bottom rack until skin is slightly crisp and thickest park of beat registers 165?F on an instant-read thermometer, about 15 minutes. Move pan to upper rack; broil until chicken is dark spotty brown and skin is thin and crisp, about 1 minute. Serve immediately.
Note: For skinless chicken breast, 8 minutes each side.
15 minutes preheat
12 minutes first broil
15 minutes second broil
Start at 45 minutes .
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Serving Size: 1 Serving (232g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 525 | ||
Calories from Fat: 371 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.2g | 55 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 15g | ||
Polyunsanturated Fat 12.1g | ||
Cholesterol 157.9mg | 49 % | |
Sodium 872.3mg | 30 % | |
Potassium 382.1mg | 10 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.6g | ||
Protein 32.6g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 525
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