Ingredients
Basic Ingredients for Moisture Retention
- Chicken – Preferably fresh, skin-on cuts like breasts, thighs, or drumsticks.
- Salt – For brining or seasoning.
- Water – As the base for brining.
- Olive Oil or Butter – To coat the chicken and lock in moisture during broiling.
Marinade Ingredients
- Yogurt or Buttermilk – Adds tenderness and moisture.
- Citrus Juice (Lemon, Lime, or Orange) – For acidity that tenderizes the meat.
- Herbs (Rosemary, Thyme, or Parsley) – Adds flavor without drying the chicken.
- Garlic and Ginger – Aromatic ingredients to elevate taste.
- Spices (Paprika, Cumin, or Cayenne) – For flavor enhancement.
For Sauces and Glazes
- Chicken Broth – Adds moisture when used for basting or reheating.
- Honey or Brown Sugar – For glazes that caramelize under broiling heat.
- Mustard or Soy Sauce – Brings savory and tangy flavors.
- Vinegar or Wine – For acidity and depth.
Optional Flavor Boosters
- Onions or Shallots – Infused into marinades or broths.
- Crushed Tomatoes – For a base sauce to pair with broiled chicken.
- Cream or Coconut Milk – For rich, moist results in marinades or sauces.
Instructions
Step 1: Prepare the Chicken
- Choose Fresh Cuts: Select chicken breasts, thighs, or drumsticks. For best results, opt for cuts with the skin on as it helps retain moisture.
- Clean the Chicken: Rinse the chicken under cold water and pat it dry with a paper towel. Trim any excess fat if necessary.
Step 2: Brine the Chicken
- Create the Brine: In a large bowl, dissolve 1/4 cup of salt in 1 quart of water. For added flavor, include sugar, garlic, herbs, or spices.
- Soak the Chicken: Submerge the chicken in the brine and refrigerate for 30 minutes to 4 hours, depending on the size of the cuts.
- Rinse and Dry: Rinse the chicken thoroughly under cold water to remove excess salt and pat it dry.
Step 3: Marinate for Flavor
- Prepare a Marinade: Combine yogurt, citrus juice, olive oil, garlic, and your preferred spices in a bowl.
- Coat the Chicken: Place the chicken in a resealable bag or container and pour the marinade over it. Refrigerate for at least 30 minutes or overnight for maximum flavor.
Step 4: Preheat the Broiler
- Set Up the Oven: Position the oven rack about 5–6 inches from the broiler.
- Prepare the Broiler Pan: Use a broiler pan or a wire rack placed over a baking sheet to allow fat to drip away while cooking.
Step 5: Season and Broil
- Season the Chicken: Lightly brush the chicken with olive oil or melted butter. Sprinkle with salt, pepper, and additional spices as desired.
- Broil the Chicken: Place the chicken on the pan and broil for 6–8 minutes per side, flipping halfway through, until the internal temperature reaches 165°F (74°C).
Step 6: Rest the Chicken
- Remove and Cover: Take the chicken out of the broiler and let it rest on a cutting board. Cover it loosely with aluminum foil for 5–10 minutes to allow the juices to redistribute.
Step 7: Serve and Enjoy
- Add Moisture: Drizzle the chicken with a light sauce or glaze, such as garlic butter or honey mustard, for extra juiciness.
- Pair with Sides: Serve alongside steamed vegetables, mashed potatoes, or a crisp salad for a complete meal.
Nutrition
- Serving Size: 1 medium chicken breast (4 ounces, skinless, boneless)
- Calories: 165 kcal
- Sugar: 0 g
- Sodium: 75 mg (without brine; brining may increase this significantly)
- Fat: 3.6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2.6 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 31 g
- Cholesterol: 85 mg