For a quick, healthy meal, try a broiled skinless chicken breast. Broiling is upside-down grilling, with the heat coming from the top rather than the bottom.
As with grilling, broiling cooks the chicken with intense direct heat, creating caramelization and charring while locking in juices for moist, tender, flavorful meat.
Broiling and baking are both healthy ways to cook that use dry heat in an oven, but they work very differently and give very different results.
Main Differences
Broiling
- Uses direct heat from above at high temperatures (around 550°F/289°C)
- Cooks food quickly by searing the surface
- Best for thin cuts of meat, fish, fruits, and vegetables
- Food is placed close to the heat source (top rack)
- Creates caramelization and texture on food surfaces
Baking
- Uses indirect, surrounding heat at lower temperatures (up to 375°F/190°C)
- Cooks food slowly and evenly throughout
- Ideal for foods without stable structure (cakes, bread, muffins)
- Food is typically placed on the middle rack
- Allows interior cooking while gently browning exteriors
Health Benefits of Both Methods
Both techniques offer similar health advantages
- Require minimal added fat
- Minimize nutrient loss during cooking
- Reduce formation of harmful substances compared to frying
- Maintain good nutrient content of foods
When broiling, it’s important to trim fat from meats and remove drippings to prevent formation of potentially harmful polycyclic aromatic hydrocarbons (PAHs).
Best Foods for Each Method
Best for Broiling:
- Thin cuts of meat (less than 1.5 inches thick)
- Fish fillets and seafood
- Tender fruits like bananas, peaches
- Vegetables such as peppers, tomatoes, asparagus
- Pre-cooked foods that need browning or crisping
Best for Baking:
- Breads, cakes, muffins
- Casseroles and one-pot meals
- Quiches and pot pies
- Lasagna and enchiladas
- Stuffed vegetables
For chicken specifically, broiling works best with thin, butterflied chicken breasts that can cook quickly and evenly under the intense direct heat.
Both of these ways of cooking are flexible and can help you make healthy, tasty meals with little extra fat.
Step 3: Preheat the Broiler
Turn the oven setting to broil, and preheat the broiler 10 to 15 minutes before cooking. Keep the oven door slightly open while it’s preheating and while it’s cooking to keep the temperature steady and avoid overcooking the food.
Step 4: Prep the Chicken
Remove the chicken from the wrapping or store packaging. Rinse under cool running water, and pat dry with paper toweling.
How to Broil Chicken – Foundation 513 | food
FAQ
How do you broil chicken in the oven?
Arrange chicken, skin-side up, on the prepared baking pan. Pour most of the butter mixture over top to coat, reserving some for basting. Broil in the preheated oven until no longer pink in the center and the juices run clear, turning and basting occasionally, about 20 minutes.
Is it better to broil or bake chicken breast?
FAQs Is it better to bake or broil chicken? Broiling is great for thin cuts of meat and fish that cook quickly. If you have a thicker chicken breast, you may want to bake it. But the broiler will work best when you are quickly cooking those thin pieces of meat. How do you keep chicken moist when broiling?.
How long to cook chicken breasts in the oven on broil?
Broil in the preheated oven, basting and turning every 10 minutes, until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes.
How long does it take to broil chicken?
What Size Chicken Should I Broil? Breast halves, drumsticks, and thighs with bones that weigh 2½ to 3 pounds should be cooked for 25 to 35 minutes. Kabobs: Boneless breasts, cut into 2½-inch strips and threaded loosely on skewers, 8 to 10 minutes. Skinless, boneless breast halves or thighs: 6 to 8 ounces, 15 to 18 minutes.