Easy Broiled Chicken

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4-5 pieces 1x
  • Category: Chicken Main Dish
  • Cuisine: American
Just like Hot Wings, only better.

Butter and hot sauce combine to give big chicken pieces that hot wing flavor everyone loves. If you don’t like hot sauce, just add paprika, butter and spices to give the chicken a dark golden hue.


  • lbs. chicken legs or 3 skin-on, bone-in breasts
  • 4 tablespoons (½ stick) unsalted butter, melted
  • ½ teaspoon cayenne
  • 24 tablespoons Frank’s Hot Sauce
  • 2 teaspoons salt
  • 1 teaspoon pepper


  1. Adjust your oven rack so that the top rack is on the second to the highest level in your oven. Preheat oven to high broil (550 F). Line a baking sheet with foil, tear an extra sheet of foil for later and set aside.
  2. In a small bowl stir together slightly cooled melted butter, cayenne and hot sauce.
  3. Prepare chicken: Rinse and pat dry chicken legs. Place chicken on paper towels or on a brown paper shopping bag. Sprinkle chicken all over with 2 teaspoons salt and 1 teaspoon pepper.
  4. Pour spicy butter mixture into a Ziploc bag and add chicken pieces. Close bag completely and shake bag to coat chicken thoroughly.
  5. Space chicken legs apart on the foil lined baking sheet and broil 8 minutes. Take out chicken and use a fork to turn pieces over and carefully transfer chicken to a new sheet of foil. (Throw the first sheet of foil away.) Put chicken back in the oven for 5 minutes. If chicken is not crispy or charred enough to your liking, place chicken on highest rack in oven and broil JUST a minute or two longer. Watch chicken carefully to make sure it does not burn. For chicken breasts, place chicken skin side down and broil 10 minutes, then take out chicken,use a fork to turn skin side up, transfer to a new sheet of foil and return to the oven for about 20 minutes. Set chicken on a lower rack if the skin starts to burn. Chicken is done when a meat thermometer inserted into the deepest part of the breast (but not touching the bone) reaches 165 F or higher for at least 5 seconds.
  6. Serve hot, cold or at room temperature with your favorite raw veggies and dips, such as ranch, blue cheese or guacamole.
  7. This recipe can be easily doubled.


Adapted from Ina Garten