Broiling and Grilling

Use lower temperatures than for meats. The outside can be burned easily before the inside is cooked through. Poultry skin, in particular, browns and then burns very easily. For quantity production, broiled chicken is sometimes finished in the oven on sheet pans, preferably on racks.

Start poultry pieces skin side down. This helps keep flavorful juices from dripping out. Brush generously with melted butter or other fat before and during broiling.