Turbo Broiled Chicken
We used to always have chicken cooked from a turbo broiler. Comparing it to cooking in an oven, I find turbo broilers more convenient as I can see how my chicken pieces are doing even from afar, and in terms of clean up, it’s a hands down winner. It is also simple and easy to use and I normally prepare any siding I want, and even do the dishes whiles I am cooking something in it. Then you can see the oil and fat that have come out of your food and you seem to eat healthier because those fats are left behind. Also, turbo broilers are quite cheap here in Australia — you can get them from any kitchen shops, or even Kmart and the like. Just be sure to read your manual on how to use and clean it up. When the time comes and it doesn’t work anymore, you can easily replace it with a new one, and keep the glass bowls and use them for something else.
What I needed:
3 pieces chicken maryland, or a whole chicken cut in half (did this a lot of times and I use whatever chicken cut looks good in the shops)
about 1/4 cup soy sauce mixed with about a tablespoon of FRESH calamansi juice or FRESH lime juice
about 60 grams or so of butter, cubed and sliced about a third of a centimetre thick
What I did:
Wash and drain your chicken. Take out any excess fat — the ones hanging loosely that look quite weird are the only ones I take out. Place your chicken in a container. Pour your soy sauce mixture on the chicken (if you think it’s too much, just pour however much you want — it depends on the size of your chicken), put a lid on (or a cling wrap) and refrigerate. After a half hour, turn your chicken around to make sure all parts are marinated. If you have time, do this procedure again twice more. If you don’t have time, you can already cook it — I normally do and they taste great.
Take them out of your container. Open up the skin of each chicken with your finger and push your slices of butter inside — the butter will keep your chicken moist and tasty.
Place your chicken on the lower rack. Put the lid back on, and turn the temperature to 250 deg C and set the timer for 40 – 50 minutes. Leave to cook, checking once in a while to see that they are not burning. I check if they are cooked by poking with a small sharp knife — the juice that runs out should not be bloody.
Serve with soup and potato salad, or roast potato, or greens, or rice — whatever you want.
One of my favourites!
- Posted in: Chicken Recipes