Turn plain broiled chicken into a tangy sensation! This Zesty Broiled Chicken is quick and delicious to make. Tender juicy chicken basted in a mustard glaze with lemon juice, fresh rosemary, and garlic. Perfect for a weeknight meal with very little effort.
This was one of the best chicken dishes I had made in a long time. The original recipe called for skinless pieces of chicken, but we like the skin so I opted for the skin.
Sometimes leaving the skin on chicken minimizes the flavor because most of what you put on the chicken stays mainly on top of the skin and doesn’t get down to infuse the meat. NOT THIS ZESTY BROILED CHICKEN!
Ingredients Needed:
- Chicken: I used leg quarters cut and separated into legs and thighs. Use your favorite part.
- Seasoning: Kosher salt and freshly cracked black pepper
- Lemon Juice Mixture: A flavorful savory mixture of fresh lemon juice, chopped fresh rosemary, and minced garlic.
- Dijon Mustard: The star ingredient of this chicken dish. The Dijon Mustard helps to tenderize the meat while giving it zest and spice.
- Garnish: lemon wedges and fresh rosemary sprigs are optional for serving to help with presentation and extra flavor if desired.
How To Make Zesty Broiled Chicken
Preheat the broiler.
Line a broiler pan with aluminum foil. Arrange the chicken onto the prepared pan, bone-side up. In a small bowl, combine the lemon juice garlic and rosemary. Brush the lemon juice mixture onto the chicken; season with salt and pepper to taste.
Broil the chicken 6-inches under the heat, until lightly browned, about 10 to 15 minutes.
Turn the chicken over and boil for an additional 15 to 20 minutes, or until the chicken is lightly browned and juices run clear. (165 degrees F with an Instant-Read Thermometer)
Remove the pan of chicken from the oven; brush the chicken to coat evenly with the mustard sauce.
Return to the broiler and cook until golden brown, about 2 to 3 more minutes.
Place the chicken on a serving platter. Garnish with lemon wedges and sprigs of rosemary.
I have laid eyes on that recipe card a hundred times when planning our weekly menu I wish I had pulled out of my recipe binder years ago!
You will love this recipe! If you try it let us know what you think in the comments below.
Zesty Broiled Chicken
Useful Equipment:
Ingredients
- 2 ½ pounds chicken leg quarters cut and separated into legs and thighs
- Kosher salt and freshly cracked black pepper to taste
- 2 tablespoons fresh lemon juice
- 1 ½ teaspoons fresh rosemary chopped
- 1 clove garlic minced
- 3 tablespoons Dijon mustard
- lemon wedges and fresh rosemary sprigs for garnish (optional)
Instructions
- Preheat the broiler.
- Line a broiler pan with aluminum foil. Arrange the chicken onto the prepared pan, bone-side up. Drizzle the chicken with lemon juice and sprinkle with chopped rosemary and garlic. Season with salt & pepper to taste.
- Broil the chicken 6-inches under the heat, until lightly browned, about 10 to 15 minutes.
- Turn the chicken over and boil for an additional 15 to 20 minutes, or until the chicken is lightly browned and juices run clear.
- Remove the pan of chicken from the oven; brush chicken to coat evenly with the mustard sauce. Return to the broiler and cook until golden brown, about 2 to 3 more minutes.
- Place the chicken on a serving platter. Garnish with lemon wedges and sprigs of rosemary.
Rachel says
Hahaha I love the image of you gathering dirt for your childhood recipes. I did the same thing except I think I tried to feed my creations to people…. This chicken looks BOMB
The Mountain Kitchen says
I even had a cooking show or two…lol! Crazy how your imagination runs wild as a kid. Girl you will love the chicken! It was so good. I was expecting boring blah, but oh no! Do it! <3
Cheryl "Cheffie Cooks" Wiser says
LOL Debbie go to a friends blog http://www.onehundredyearsago.com – you’ll love it!!! I know I made “sand” sandwiches as a child. In my teen years worked in Dad’s Restaurant in Florida and my Uncles. So I was just destined to cook and bake and write, tweak recipes like a maniac…HA! Now, I have finally added pics. I call that slow moving progression.
The Mountain Kitchen says
I can imagine that, Cheryl! Were there any crabs in those sand sandwiches? 😉 I will check out the blog. Thanks friend!
Dana @ IveGotCake says
LOL @ “i’m going to be sore from kicking myself!”
hahahahaha!
You my dear, were born to cook!
The Mountain Kitchen says
Ouch? ? I get it honest… ?
kelly says
Omg. I have ye olde box o’ cards… and some of them are still in my rep! Best pico de gallo recipe I ever made came off one of those cards!
The Mountain Kitchen says
Serously?!?! Ahhhhh! The best cheesecake I have ever made comes from those cards too! 🙂