Simple Broiled Chicken Breasts
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Appears in Cook's Illustrated January/February 2000
Broiled chicken is quick and easy, but it doesn't have to be ordinary.
WHY THIS RECIPE WORKS
Seeking a broiled chicken recipe that would produce moist, well-seasoned meat with a caramelized flavor and crisp skin in a short amount of time, we brined cut-up chicken thighs or breasts in a sugar and salt solution for better flavor, tex...
