Broiled herb marinated chicken

Chicken pieces are usually a bargain, and they can be really flavorful. And who doesn’t like chicken? This is an easy recipe that doesn’t require any special ingredients, techniques, or equipment. Plus, you get crispy skin!

A tablespoon of this, a tablespoon of that

Red wine vinegar, extra virgin olive oil, lemon juice, ground mustard Worcestershire sauce, soy sauce are all things you use a very little bit at a time, so if you went out and bought them all at once, it would be significant, but these are all things that are great to have on hand for countless recipes, so the cost is really the negligible cost of what you are using here (since the rest wouldn’t go to waste). After those, your cheap chicken, and a clove of garlic, all you will need are herbs. You can use whatever you have or like, I used parsley, thyme, and rosemary from my garden. You could also replace the fresh herbs with dry (ratio of one teaspoon dry for each tablespoon fresh) if you need to.

Marinades are a no-fuss way to get flavorful

Chop about two tablespoons of fresh herbs and place in a small bowl.

Add 3 tablespoons of extra virgin olive oil, 2 tablespoons soy sauce and a tablespoon each of Worcestershire, red wine vinegar, and lemon juice. Also add a teaspoon of dry mustard, ¼ teaspoon freshly ground black pepper, and ½ teaspoon kosher salt. Stir well.

Cut a few slits in the skin so the fat can render and the skin doesn’t curl up, avoiding making any cuts in the meat. A really sharp knife is useful for this. Pour the marinade over the chicken in a glass dish and place in the refrigerator for about two hours, turning and moving the pieces around occasionally.

Preheat broiler with a rack in the lowest position and one about six inches from the flame. If you forgot to cut slits in the skin of your chicken like I did, do it now.

Place the chicken skin side down on a rack set on a foil-lined sheet pan or on a broiler pan. Place on the bottom rack in the preheated oven and cook for 15-20 minutes, until it starts to brown.

Turn the chicken pieces skin side up and cook for another 15 minutes, or until it reaches 165°.

Move the pan to the top rack and broil for another minute or so, until it is browned and crispy.