Zesty Broiled Chicken

The Dijon mustard crust is the move that makes this broiled chicken special. The breast quarters cook through first under the broiler with lemon juice, fresh rosemary, and garlic. Then, in the last two minutes, a coat of Dijon goes on and the chicken goes back under the heat. The mustard caramelizes into a thin, tangy, golden-brown shell that shatters when you bite through it.

Broiling bone-side up first lets the thickest part of the chicken get a head start on cooking. After 10 to 15 minutes, you flip and finish skin-side up so the surface can brown and crisp. This two-stage approach ensures even cooking without drying out the thinner edges.

Fresh rosemary and crushed garlic sprinkled on before broiling perfume the meat as it cooks. The high heat of the broiler toasts the rosemary slightly, intensifying its piney, resinous flavor.

No oil, no butter, no breading. This is a lean dinner that doesn’t sacrifice flavor.

Chef Tips

• Position the chicken 6 inches from the broiler element. Too close and the outside chars before the inside cooks.
• Don’t apply the mustard until the chicken is fully cooked. Mustard burns quickly under a broiler if given too long.
• Check doneness by piercing the thickest part. Clear juices mean it’s done. Pink juices mean it needs more time.
• Let the chicken rest for 5 minutes after broiling so the juices redistribute.

Variations

• Use whole grain mustard instead of Dijon for a more textured, seedy crust.
• Add a drizzle of honey to the mustard before coating for a sweet-tangy glaze.
• Swap rosemary for fresh thyme or a mix of both for a more complex herb flavor.