Cold Broiled Chicken
Submitted by ssreimann
Soy-sherry marinated broiled chicken served cold, perfect for picnics and summer gatherings. Feeds a crowd of 12 with crispy, savory skin and tender meat you can make ahead.
YIELD
12 servingsPREP
2 hrsCOOK
READY
Here’s a broiled chicken that’s actually meant to be eaten cold, and honestly? It might be better that way.
Chicken halves soak in a punchy soy sauce and sherry marinade with garlic and paprika, then get broiled until the skin crisps up and the meat goes tender all the way through.
Wrap it in foil, toss it in the cooler, and you’ve got the best picnic chicken anyone’s ever unwrapped.
This recipe scales big, feeding 12 easily, so it’s built for backyard parties and potluck spreads.
Chef Tips
- Let the chicken marinate for at least two hours (or overnight) for the deepest flavor penetration.
- Watch the skin side carefully under the broiler. Move the rack down if it starts to blister too fast.
- Cooling completely before wrapping is key. Wrapping while hot creates steam that turns crispy skin soggy.
Ingredients
Directions
Combine the soy sauce, sherry, paprika, garlic, and hot pepper sauce, and pour over the chicken halves.
Let stand for an hour or two, turning occasionally.
Broil 35 to 40 mins.
Remove the chicken from the marinade and brush each piece with oil.
Broil, bone side to the heat, for 13 mins.
Brush with the marinade and broil for 3 more minutes.
Turn, and move the chicken a little farther from the broiling unit to prevent the skin side from blistering and burning.
Brush skin side with marinade and broil for 12 minutes.
Brush again, and continue broiling until tender.
Cool the chicken and wrap in aluminum foil for carrying to the picnic site.
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