Easy Garlic Broiled Chicken

941 Reviews

Prep: 10 min
Cook: 20 min
Ready In: 30 min

“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.” - by AVASEWELL

Ingredients

1/2 cup butter
3 tablespoons minced garlic
3 tablespoons soy sauce
1/4 teaspoon black pepper
1 tablespoon dried parsley
6 boneless chicken thighs, with skin
dried parsley, to taste

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Metric US

Original recipe yields 6 servings

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
303 cal
15%

Fat
25.1 g
39%

Carbs
2.3 g
< 1%

Based on a 2,000 calorie diet

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Reviews (941)

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1381

LindaK.

Oct. 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 p..." See morerepare rice or noodles and you've got a fantastic meal ready in less than an hour. Yummy!!"

657

audra

Aug. 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 i..." See moret 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."

381

AVASEWELL

Nov. 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 ende..." See mored 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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