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
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.
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.
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.