Broiled Chicken Thighs from Cook's Illustrated

1. 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 .