New Orleans-Style Broiled Chicken
Savory New Orleans-style broiled chicken features bold garlic, herbs, and lemon, with a rich butter coating, perfect for flavorful, quick, and satisfying family meals.
Ingredients
Instructions
- Wash and dry the chicken pieces.
- Sprinkle both sides of each piece with salt, pepper, rosemary, parsley, and lemon juice.
- Preheat the broiler and broiler rack.
- Melt the butter over low heat in a small saucepan.
- Pour half the melted butter on the skin side of the chicken pieces.
- Place the chicken skin side down on the hot broiler rack.
- Pour the remaining butter over the chicken.
- Broil about 7 inches from the flame for 20 minutes on each side.
- Serve with the juices and butter collected in the broiling pan poured over the chicken.
Tips & Substitutions
For optimal flavor, let the chicken marinate in the seasoning mix for at least 30 minutes before broiling. If you want to reduce fat, substitute half of the butter with olive oil. Additionally, you can use chicken thighs or drumsticks instead of a fryer, adjusting cooking time as necessary. For a touch of heat, add cayenne pepper to the seasoning blend.
Serving Suggestions
This New Orleans-Style Broiled Chicken pairs beautifully with a side of creamy coleslaw or a fresh garden salad. For a comforting touch, serve it alongside Tarheel Corn Bread. Drizzle the collected juices over the chicken for added flavor. This dish is perfect for a casual family dinner or summer gatherings.
Storage & Reheating
Leftover broiled chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. Avoid microwaving, as it can make the chicken rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of New Orleans-Style Broiled Chicken contains roughly 102 calories, with 4g protein, 18g carbohydrates, and 4g fat. It is an excellent source of dietary fiber (25% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1767mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skinless chicken for this recipe?
While skinless chicken can be used, it may not achieve the same crispy texture as skin-on pieces. If you prefer skinless, consider broiling for a shorter time to prevent drying out. You might also want to baste it with additional butter or oil for moisture.
What can I substitute for fresh parsley?
If fresh parsley isn't available, dried parsley can be used in a pinch, but reduce the amount to about 1 teaspoon since dried herbs are more concentrated. Alternatively, fresh basil or cilantro can provide a different but delightful flavor profile.
How do I know when the chicken is done broiling?
The chicken is done when its internal temperature reaches 165°F (75°C). You can use a meat thermometer for accuracy. Additionally, the skin should be golden brown and crispy. If the chicken is browning too quickly, you can move it further from the flame.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).