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Glazed Broiled Chicken

Source of Recipe

From The Cook's Illustrated Complete Book of Poultry


Recipe Introduction

by the Editors of Cook's Illustrated Magazine (Clarkson Potter; August, 1999)Glazes, like barbecue sauces, are a quick way to add flavor to broiled chicken. Like barbecue sauces, they should be brushed in the last minutes of cooking so that they caramelize, but don't burn. For optimum browning, brush parts very lightly with vegetable oil before broiling.Look under Sauces for Chipotle-Orange Glaze, Honey Pecan Glaze or Curried Apricot Glaze

List of Ingredients

3/4-cup kosher salt or 6 tablespoons table salt, plus more to taste
3/4-cup sugar
1 chicken (3 to 3 1/2 pounds), rinsed, patted dry, and cut into 8 pieces
1-teaspoon vegetable oil
Pepper
1 recipe Chipotle-Orange Glaze, Honey Pecan Glaze or Curried Apricot Glaze



Recipe

Rinse the chicken pieces well and pat dry. Arrange the chicken pieces on a broiler pan, skin side up, so that the wings and legs are around the perimeter of the pan and the thicker breasts and thighs are in the center. Brush the chicken with oil and lightly season with salt and pepper (be generous with salt if you have not brined the chicken). Adjust the oven rack so that the chicken will be no closer than 8 inches from the heating element and preheat the broiler.
Broil the chicken until the skin is a rich brown color, about 12 minutes. Turn the chicken over; continue to broil until the juices run clear. The wings and legs should be done in about 7 minutes, remove them to a plate, cover with foil, and continue to broil the thighs and breasts for an additional 3 to 5 minutes.
When the remaining pieces are cooked, remove the broiler pan from the oven, turn the thighs and breasts skin side up, return the wings and legs to the pan skin side up, and brush each piece with a little of the glaze. Return the chicken to the oven; broil until the glaze begins to brown and bubble, 2 to 3 minutes. Serve.