Broiled Paprika Chicken
From Cook's Country
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.
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.
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