Weeknight Favorite: Broiled Chicken


Every mom has that dish.  The one that she makes at least once a week, or every two weeks. That she can throw together in five minutes and serve an hour later.  The dish that everyone loves at first, but later laments when it hits the table.

This, again?!?

But she keeps making it.

And then you grow up, and it becomes one of your favorites, too.

And the cycle repeats.

This is my mom’s recipe for broiled chicken.  It has four ingredients, and will be done in 45 minutes.  Less if you go the boneless, skinless route.

It’s her own recipe, and each element is key.  The result is some of the most flavorful chicken you’ll eat. It is best accompanied by…any side you want:   potatoes, rice, noodles…anything goes.

To be eaten with your sleeves rolled up.  Pick it up and have some fun. Don’t be afraid to get a little messy.

IMG_76832Serves 4


4-8 large bone-in, skin-on chicken drumsticks and/or thighs

2 TB Hungarian paprika (enough to thoroughly coat each piece)

2/3 cup oyster sauce (enough to thoroughly coat each piece)

Lime, to serve and garnish


  1. Preheat the broiler.
  2. In a large bowl, place the chicken. Coat well with the paprika, ensuring each piece is covered. Add the oyster sauce, ensuring each piece is covered.
  3. On a foil lined broiler sheet, lay each piece, skin side down, in a single layer. Broil around 20-25 minutes. Flip the chicken and finish off for another 10-12 minutes.
  4. Let chicken rest a few minutes before serving with a squeeze of lime.
Notes:  Feel free to use boneless, skinless, and just cook 7 minutes on the first side, 5 on the flip side.


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