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Broiled Chicken with Onion and Golden Raisin Chutney

This delicious broiled chicken recipe is courtesy of Sarah Carey, food editor for Living and host of "Everyday Food."

  • Servings: 4

Source: The Martha Stewart Show, October Fall 2008


  • 4 bone-in chicken thighs, skin-on
  • 4 bone-in chicken legs, skin-on
  • 2 tablespoons olive oil
  • Coarse salt and freshly ground black pepper
  • Onion and Golden Raisin Chutney


  1. Preheat broiler with rack 7 inches from heat source. Line the bottom of a broiler pan with aluminum foil and place top portion of pan over foil. Preheat broiler pan for 3 minutes in broiler.

  2. Pat chicken pieces dry and coat with olive oil. Season with salt and pepper and place, skin-side up on preheated pan. Cook for two minutes, rotate pan, and cook, until skin just begins to take on color, 2 minutes more.

  3. Turn chicken, skin-side down, and cook for 2 minutes. Rotate pan and continue cooking until juices run clear or an instant read thermometer inserted into the thickest part of the chicken reaches 160 degrees, 2 to 4 minutes more. Turn chicken, skin-side up, and cook until skin is crisp. Serve immediately with chutney.

Reviews Add a comment

  • kengin
    1 NOV, 2008
    make a marinade of olive oil and oregano salt and black freshly ground pepper and marinate chicken pieces for about two hours before broiling very yummy