Broiling is a popular and healthy way to cook chicken so that it gets a nice crispy skin. When you broil chicken in the oven, the direct heat from the top can help render the fat under the skin, making it super crispy. But there are some factors that determine just how crispy your broiled chicken will get. Let’s take a look at how broiling works to crisp up chicken skin and what you can do to maximize crisping.
How Does Broiling Crisp Up Chicken Skin?
Broiling uses direct radiant heat from above to cook food. This applies intense heat directly to the surface of the food, which is why it excels at creating a crispy exterior. There are two main ways that broiling crisps up chicken skin:
Rendering Out Fat
Chicken skin contains fat underneath the surface. Broiling heats the skin rapidly, causing the fat to melt. As the melted fat renders out, it leaves tiny Crisping chicken skin with broiling gaps and pockets behind. This allows for more surface area for crispiness. The rendered fat also bastes the meat underneath, keeping it juicy.
Dehydration
In addition to rendering fat, broiling also dehydrates the skin. The intense direct heat causes any water in the skin to evaporate quickly. Removing this moisture makes the skin crisper with a pleasant crunch. The Maillard reaction also occurs, browning proteins and sugars in the skin for more flavor.
So in summary, broiling chicken crisps up the skin by rendering out fat and dehydrating the surface. This results in a thin, crackly and tasty exterior.
Factors That Affect Crispiness
While broiling is a great way to get crispy chicken skin, there are some factors that determine just how crispy it will turn out:
Temperature and Time
The higher heat and longer broiling time, the crispier the skin will become. This allows for thorough rendering of fat and dehydration. Set your oven to high broil and watch closely as the skin crisps up.
Skin Moisture
If the chicken skin is wet before broiling, it won’t crisp up properly. Pat the skin very dry first with paper towels. Avoid soaking or washing the chicken right before broiling.
Fat Content
Chicken thighs and legs will get crisper than lean breast meat. They contain more fat and connective tissue. Don’t discard the skin from thighs or breasts, as this is where most of the fat is.
Cooking Vessel
Broiling on a wire rack elevates the chicken from rendered fat. The rack also allows hot air to circulate completely around each piece for even crisping.
Basting and Seasoning
Avoid basting chicken with sauce too early – this can make the skin soggy. Season the skin well with salt and spices for enhanced flavor.
How to Get Crispy Chicken Skin When Broiling
Follow these tips for getting the crispiest, most flavorful chicken skin when broiling:
1. Dry the Skin Thoroughly
Pat chicken parts very dry with paper towels. Make sure no moisture remains on the surface. Let sit for 10-15 minutes to allow the skin to fully dry out.
2. Use a Cooling Rack
Place chicken on a wire rack set inside a sheet pan. The rack allows air circulation for even cooking and prevents rendered fat from re-wetting the skin.
3. Season Well
Season the chicken all over with salt and your favorite spices. Kosher or sea salt works best – coat both sides liberally. Herbs, garlic powder, paprika and pepper are tasty additions.
4. Get Some Airflow
Leave space between each chicken piece on the rack. Crowding will steam rather than crisp the skin. Cut slits in fatty areas like thighs to allow rendered fat to escape.
5. Broil on High Heat
Turn your oven to high broil setting. Broil the chicken on the top rack closest to the heating element. Watch it carefully to avoid burning.
6. Broil Skin Side Up First
Broil the chicken skin side up first. Rendering the fat will baste the meat as it drips down. Once browned, flip and finish cooking.
7. Check for Crispiness
Peek at the skin and press it gently with tongs to check crispness. The skin will turn from white to golden brown to mahogany as it crisps.
8. Avoid Basting Too Early
If basting with sauce, wait until the last few minutes. Basting too early will make the skin soggy and less crispy.
How Long to Broil Chicken for Crispy Skin?
Broiling times for crisp chicken skin depend on the thickness of the pieces. Here are general guidelines:
| Chicken Cut | Time Per Side |
|---|---|
| Chicken breast (boneless, skin-on) | 8-12 minutes |
| Chicken thighs (bone-in, skin-on) | 15-18 minutes |
| Chicken drumsticks (skin-on) | 15-20 minutes |
For crispier skin, go closer to the higher end of the time range. Watch carefully to avoid burning. The skin should turn deep golden brown and feel crispy when pressed.
Let thicker cuts rest for 5 minutes before serving for juicier meat. The skin will stay nice and crispy.
How to Keep Broiled Chicken Skin Crispy
That beautifully crisped chicken skin can quickly turn soggy and limp if not handled properly after cooking. Here are some tips for keeping broiled chicken skin nice and crispy:
– Let Rest on a Wire Rack
Don’t place broiled chicken right on a plate, as steam can accumulate underneath and ruin the crisp skin. Keep it on the wire rack and tent loosely with foil while resting.
– Avoid Refrigerating Before Serving
Cold air in the refrigerator produces moisture that will make the crispy skin soggy. Keep chicken at room temp if serving soon after cooking.
– Keep Sauces on the Side
Serve any sauces in a dish on the side rather than spooning them directly over the chicken. Guests can add sauce themselves just before eating.
– Re-Crisp in a Hot Oven or Skillet
If the skin softens, return it to a 400??F oven or hot skillet for a few minutes just before serving to re-crisp. Watch carefully to avoid burning.
– Slice Just Before Serving
If crispy chicken needs to be cut into pieces, wait until just before serving to slice. This minimizes exposure of the meat.
Best Sauces for Crispy Broiled Chicken
While broiled chicken is delicious on its own, sauces can add even more flavor. The trick is to not ruin that crispy skin! Here are some of the best sauces to pair with your crispy broiled chicken:
– Greek Yogurt Sauces
Tangy yogurt makes a great pairing for crispy chicken. Try mixing plain Greek yogurt with lemon juice, garlic and herbs. Or blend yogurt with roasted red peppers for sweet flavor.
– Vinaigrettes
Whisk together olive oil, vinegar, mustard, herbs and shallots for an easy vinaigrette-style sauce. The brightness complements crispy chicken beautifully.
– Chimichurri
A blend of parsley, cilantro, garlic, olive oil and vinegar, chimichurri sauce adds a hit of herby flavor to perfectly crisped chicken.
– Harissa
For spice-lovers, mix up this North African chili sauce. It gets a kick from chiles and warmth from cumin and cinnamon. Delicious on crispy chicken.
– Soy Dipping Sauce
Classic Asian flavors like soy sauce, rice vinegar, toasted sesame oil and Sriracha make an easy dipping sauce for chicken. Garnish with scallions.
– Quick Barbecue Sauce
Stir ketchup, molasses, mustard and your favorite spices together for an easy homemade barbecue-style sauce to serve on the side.
Crispy Broiled Chicken Recipes to Try
Here are some delicious recipe ideas for getting the crispiest, most flavorful broiled chicken:
Crispy Broiled Lemon Chicken
Coat chicken all over with lemon zest, lemon juice, olive oil, garlic and herbs before broiling. The lemon adds brightness to the crispy skin.
Broiled BBQ Chicken
Marinate chicken in a quick homemade barbecue sauce, then broil until crispy.Brush on a bit more sauce in the last 5 minutes for caramelized flavor.
Broiled Tandoori Chicken
Marinate chicken in a creamy yogurt sauce spiced with Indian flavors like garlic, ginger, coriander and cumin. Broil and garnish with cilantro.
Crispy Broiled Buffalo Chicken
Coat crispy broiled chicken in Buffalo sauce and serve over a salad. Also delicious served as an appetizer with blue cheese dressing for dipping.
Broiled Chicken with Chimichurri
Broil skin-on chicken pieces until deeply golden and crispy. Serve with a bright chimichurri sauce on the side.
Thai Style Broiled Chicken
Season chicken with Thai spices and broth to marinate, then broil. Serve sliced over salad with a peanut dressing for crunch.
Tips for the Juiciest Broiled Chicken
While crisp skin is the goal when broiling, you also want tender and juicy meat. Follow these tips:
– Don’t Overcook
Pull the chicken just before it registers 165??F. Carryover cooking will finish it off the rest of the way without over-drying.
– Brine First
Soaking chicken in a saltwater brine seasons the meat and helps it retain moisture. Rinse and pat very dry before broiling.
– Watch the Temperature
Use an instant read thermometer to monitor doneness instead of relying on time alone. This prevents overcooking.
– Let It Rest
Allowing the chicken to rest 5-10 minutes after broiling allows juices to redistribute for moister meat. Tent loosely with foil to keep warm.
– Add Acid
Marinades with acidic ingredients like lemon juice, buttermilk or yogurt help keep the chicken juicy. They lightly tenderize the meat and add flavor.
– Don’t Discard the Fat
The fat and skin help keep the meat moist and tender. Broiling on a rack allows rendering fat to baste the meat.
FAQs
Should you broil chicken skin side up or down first?
It’s best to start broiling chicken skin side up first. This allows the skin to directly crisp up under the broiler. The rendered fat can also baste the meat underneath. Once browned, flip and finish cooking skin side down.
Does broiling chicken make it juicy?
Yes, broiling can help keep chicken very juicy when done right. The key is to pull it just before it’s fully cooked. As it rests, carryover cooking will finish it off without over-drying. Tenting with foil helps keep moisture in.
What is the best cut of chicken to broil?
Bone-in chicken pieces with the skin on are ideal for broiling. Thighs, drumsticks and split breasts will get the crispiest skin. The bones and fat help keep the meat juicy and tender. Avoid broiling lean boneless breasts.
Should you boil chicken before broiling?
It’s not necessary to boil chicken before broiling. Simply pat the raw chicken dry, season it and pop it straight under the preheated broiler for crispy skin and juicy meat. Parcooking is more likely to make the skin soggy.
Conclusion
Broiling is a great way to get chicken skin deliciously crispy while keeping the meat moist and flavorful. Allowing the fat to render slowly under high heat leads to crackling crispness. Keeping the chicken elevated on a rack and avoiding excess moisture are keys to success. Use high heat, season well and monitor doneness carefully. With the right technique, broiled chicken delivers tasty, textural perfection. Crisp up a batch using these tips and enjoy the contrast of crunchy skin with succulent meat.