The next time rain ruins your dream of a grilled chicken dinner, I hope you fire up your broiler and give this easy, alternative method a try. Not only are you getting the same intense, direct heat, but you also have more control, since you can adjust how far the chicken is from the flame. I prefer the meat about 7 to 8 inches under the heating element, but feel free to adjust as needed. Garnish with freshly squeezed lemon juice and fresh oregano.
Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
584 Calories
Recipe Instructions
Step 1
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Step 2
Spread onion slices in a single layer on the bottom of a baking dish. Season chicken with salt. Place chicken halves, skin-side down, over onion rings.
Step 3
Cook chicken in the preheated oven, turning every 7 minutes, until caramelized, no longer pink at the bone, and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Ingredients
1 small onion, sliced
salt as needed
1 (3 pound) whole chicken, cut in half, backbone removed