Simple How Long To Broil Chicken Breast Times

Different thicknesses of chicken breast require different broiling times. Master these broiling techniques to easily create perfect broiled chicken.

How many minutes should you broil chicken breast?

The broiling time for chicken breast is usually between 6 - 12 minutes, but it varies according to different thicknesses.

For a 1 cm thin slice: Broil one side for 4 minutes.

For a standard 2 cm thickness: Broil each side for 5 minutes.

For thick bone-in pieces: First bake at 190℃ for 15 minutes, and then switch to broiling for 3 minutes to achieve color.

How do you know when broiled chicken breast is done?

The most accurate method:

Use a meat thermometer to measure the core temperature of the thickest part of the chicken breast. When the temperature reaches 74 °C (165 °F), it is in the perfect state. This is the method I highly recommend and it will never go wrong.

Visual judgment:

The surface of the broiled chicken breast should be evenly golden brown. When cut open, the meat should be completely white and there should be no pink parts.

Press test:

Gently press the thickest part of the chicken breast with a chopstick or your finger. A thoroughly cooked chicken breast will have moderate elasticity, neither too soft nor too hard.

Juice observation:

The juice that comes out when cutting the chicken breast should be clear. If it has blood streaks or is pink, it means it still needs to be broiled further.

The biggest concern when broiling chicken breast is overcooking. Once overcooked, it will become very dry and tough. It is recommended to check frequently when it is almost done. It's better to take it out a little early and let the residual heat finish the cooking.

What rack position is best for broiling chicken breast?

The best choice is to place the baking tray in the upper-middle part of the oven, about 10 - 13 centimeters away from the upper heating element.

At this height, a tempting charred layer can quickly form on the surface of the chicken breast, while allowing the heat to gradually penetrate to the inside. If you are using a relatively thick chicken breast piece (more than 2.5 centimeters), you can appropriately lower it to the middle layer to avoid overcharring the surface while the center remains undercooked.

In actual operation, remember to preheat the oven for 5 minutes in advance to let the heating element reach a high temperature state. It is recommended to observe the whole process after putting in the chicken, especially in the last 2 minutes when burning is most likely to occur. When turning the chicken over halfway, you can gently press the surface with tongs. Feeling firm elasticity is a sign that it is nearly done.

Once you master this technique, you will find that the chicken breast can retain plenty of moisture while having the aroma and texture of barbecued food. Next time you encounter particularly thin chicken breast slices, you can try placing them 3 - 5 centimeters closer to the upper layer and shorten the cooking time to lock in the tenderness.

Can you broil frozen chicken breast?

You can indeed broil frozen chicken breast directly, but you need to master the correct method. Let me share a perfect broiling plan.

The first stage is slow thawing: Place the frozen chicken breast in the middle layer of the oven and set the temperature to 180 °C and bake for 12 - 15 minutes. This stage is crucial as it allows the chicken to thaw evenly and prevents the surface from getting charred while the inside is still ice.

The second stage is browning and setting: Move the grill to the upper layer and increase the temperature to 220 °C. Grill each side for 4 - 5 minutes. Pay special attention to the golden color of the surface at this time. It's ready when you see the surface is slightly charred. During this stage, I suggest gently poking it with a fork. If the juice is clear, it means the chicken is cooked through.

There are several important precautions: The thickness of the frozen chicken breast is preferably not more than 2.5 cm. If it's too thick, it is recommended to cut it into two even pieces in advance. After baking, cover it with aluminum foil and let it rest for 5 minutes before cutting. This allows the juice to fully remain in the meat, ensuring a juicy and tender texture.

Although this method can be used in an emergency, if you have enough time, I still recommend thawing it in advance before broiling to achieve the best taste.

Can I broil chicken breast with the skin on?

Broiling chicken breast with the skin on can not only retain more juice but also form a crispy and caramelized layer on the surface.

Chicken skin pretreatment:

Thoroughly dry the surface moisture with kitchen paper and sprinkle salt. Let it stand for 10 minutes. This step allows the salt to penetrate and at the same time tighten the skin texture. Before broiling, use the tip of a knife to make 3 - 4 shallow cuts on the chicken skin to help the subcutaneous fat ooze out and form a crispy crust.

Double - layer temperature control method:

First, place the chicken breast with the skin side up on the upper layer, 8 cm away from the upper heating element, and broil at high temperature for 4 minutes until golden. After turning it over, lower the grill to the middle - upper layer, 13 cm away from the upper element, and continue to broil for 6 - 8 minutes. This can not only ensure the crispy surface but also allow the center to be evenly heated.

It is recommended to use a grill with mesh holes instead of a baking sheet throughout the process to allow more sufficient hot air circulation. In the final stage, gently lift the edge of the chicken skin with tweezers. If it makes a slight crackling sound and shows a uniform amber color, it is in the best state.

Can I broil chicken breast without flipping it?

It is possible to broil chicken breast successfully without flipping it, but you need to adjust the method according to the specific situation.

First, cut the chicken breast horizontally into thick slices about 1.5 centimeters thick. Use a meat tenderizer or the back of a knife to pound the slices until they are of uniform thickness. This step is particularly important - uneven thickness will definitely result in uneven heating.

Brush a thin layer of olive oil on the surface of the processed meat. When sprinkling sea salt and black pepper, use about 20% more than usual because the high - temperature broiling can easily make the surface flavors fade.

Place a grill on the baking pan to allow hot air to circulate under the meat pieces. After setting the oven to the broiling mode, place the grill in a position 10 - 15 centimeters away from the upper heat source (usually just below the middle layer).

Put the chicken into the oven and close the door. Do not open the door in the first 3 minutes to allow a caramelized layer to form quickly on the surface and lock in the juice.

When you observe that the edges of the meat pieces start to turn white (after about 4 - 5 minutes), immediately turn off the broiling function but do not take out the chicken. Let it continue to stew for 5 minutes with the remaining heat. This can ensure that the center is well - cooked without carbonizing the surface.

After taking it out, let it stand for 3 minutes before cutting. You will see a perfect pinkish - white cross - section.

What cooking method is best for chicken breast?

The "low - temperature frying and roasting method" is the perfect choice. This method can not only keep the chicken juicy but also make the texture delicate.

Steps of the perfect low - temperature frying and roasting method:

First, fry both sides of the chicken breast in a skillet over medium heat until golden brown, about 3 minutes per side. This step can lock in the moisture and form a beautiful caramelized outer skin. Then turn to low heat and continue frying and roasting with the lid on for 6 - 8 minutes. This will make the meat extremely tender and smooth.

Other recommended cooking methods:

The slow - simmering method is also a good option. Put the chicken breast and spices into a stew pot and simmer over low heat for 20 minutes. During the simmering process, the chicken will absorb the flavor of the soup while maintaining the moisture.

If you are pursuing health, you can also choose steaming. Put the marinated chicken breast into a steamer and steam over medium heat for 12 minutes. This method preserves the nutrients of the chicken to the greatest extent and is simple to operate without failure.