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Broiled Paprika Chicken

From

December/January 2006

Broiled Paprika Chicken

We wanted a quicker version of this classic Hungarian dish, without sacrificing any flavor. Our Broiled Paprika Chicken recipe uses bone-in, skin-on split chicken breasts. Smearing the paprika-butter spread beneath the chicken skin ensured the spread won’t slide off the meat. Coating the exposed surface of the breast with additional paprika, salt, and pepper gave the chicken a crisp, deeply flavored, brick red exterior. To ensure the crisp skin, we broiled the chicken breasts skin side down, then finished them skin side up.

Serves 4

Broilers vary in heat output, so cooking times can vary dramatically. When you are broiling chicken, it is best to use an instant-read thermometer or cut into the thickest part of the breast to check for doneness.

Ingredients

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