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Easy Garlic Broiled Chicken

Easy Garlic Broiled Chicken

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
AVASEWELL

AVASEWELL

This very easy dish works with any cut of chicken, skin on or off...even with whole split chickens. My family loves this and it takes no time at all. Don't omit the parsley.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 615 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven broiler. Lightly grease a baking pan.
  2. 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.
  3. Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
  4. 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.
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Reviews

LindaK.
1674

LindaK.

10/20/2006

This is one of our new fave's. Instead of broiling it, I bake it at 375 for about 45 minutes,stirring every 15 minutes or so. This way, you don't have to deal with smoking! This gives you time to prepare rice or noodles and you've got a fantastic meal ready in less than an hour. Yummy!!

audra
873

audra

8/2/2007

This is the way to cook this meal- I made this for lunch today! I used half the butter and i baked it in the oven first for 35 min on 375 degrees turning it over half way through and then i broiled it for 5 min on each side. It turned out perfect. I would recommend before you put it in the broiler put it onto a flat baking tray on top of foil without the juices just place the chicken on it because that is what causes the smoke to fill the house.

AVASEWELL
522

AVASEWELL

11/18/2005

I've never checked the recipe after I put it up...Thank you all for your ratings. I must say, I usually broil either boneless, SKINLESS theighs or just a whole split chicken. I don't know why it ended up saying "with skin". The theighs are much less fatty if they're skinned...but the whole split chicken is just beautiful when it's presented on a serving platter garnished with more parsley. Again, thank you & enjoy!

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