Growing up in the South, I never gave the privilege of a suburban lifestyle a second thought when my parents would pop into our backyard to throw some tandoori chicken on the grill. The realization that it will take years and some significant financial adjustments before my spouse and I are ready to become full-fledged back-porch grillers in a friendly subdivision came to me only after browsing through galleries of grilled chicken recipes last year.
But I whipped out my dependable cast-iron grill pan and tried to sizzle up some steak to fulfill my dream of grilling at home. Our two-bedroom apartment quickly turned into a smokey maze, and the fire department arrived at our door within five minutes. I piled my dreams of grilling in my apartment high with the rest of the irksome extras that come with renting in New York City. That is, until I discovered Hana Asbrink, our deputy food editor, and her broiler chicken recipe.
After 15 minutes under the broiler, her too-good-to-be-true recipe promised charred, juicy chicken. My mind suddenly flashed back to every meal I’ve ever burned under the broiler of an oven. Nevertheless, I nevertheless defrosted a pound of chicken and believed in Hana’s assurance. Now that it’s within reach, “grilled” chicken is only a quick marinating and broiling session away. Here’s how to use your broiler to grill chicken that has the perfect amount of char.
First, start with a yogurt-based marinade. Similar to tandoori chicken recipes, Hana’s recipe calls for plain yogurt, which works as a gentle meat tenderizer and gives the chicken an absurdly moist interior. The dairy’s natural sugars also give the chicken a crisp, almost caramelized exterior.
For 1½ to 2 lb. Start with 12 cup of plain or greek yogurt and 14 cup of preferably boneless, skinless chicken thighs (you can also use chicken wings or chicken breast in a pinch). From here, choose your own marinade adventure. Gochujang, sambal oelek, or red curry paste are a few examples of chili pastes you could add. You could also keep it simple by adding just a squeeze of lemon juice and freshly grated garlic.
Take your marinated chicken out of the refrigerator after at least an hour or up to 24 hours of marinating to allow it to come to room temperature for at least 20 minutes. Pre-heat your oven to the lowest broil setting, then position your rack in the upper third of the oven. Place a wire rack on top of your lined sheet pan and spray with nonstick cooking spray or brush with oil. Line a large sheet pan with foil from edge to edge to make cleanup easier later. Place the chicken on your oiled wire rack after removing it from the marinade and letting any remaining marinade drip off.
Because we don’t always have access to the outdoor grill year round, I make the chicken on the stove-top most of the time. To make tender juicy grilled chicken you will need a heavy duty grill pan. A cast iron pan with ridges works best but if your cast iron pan doesn’t have ridges, you can still grill the chicken on it too.
Learn how to make the best tender, juicy and delicious chicken breasts right on your stove-top in a grill pan or cast iron pan. 
I don’t know where I’d be without grilled chicken. I grill chicken all year for meal-prep and for so many recipes too. Grilled, skinless chicken breasts make a great addition to a healthy diet because they are low in calories and high protein. Eating chicken breast, without breading or skin, helps you eat fewer calories and even burn extra calories for effective weight loss. I always make extra and save it for salads, in burritos, pasta or meal prepping!
For the seasoning, I usually switch it up each time I make the chicken and don’t really measure but for the sake of this recipe I’ve included my favorite herb and seasoning mix. You can also used a packet of taco seasoning or your favorite herbs and spices and make it your own. 
Why is my pan grilled chicken recipe the best?
What you’ll need to make this quick and simple chicken recipe is listed below.
To grill on the stove and finish
FAQ
How long do you cook chicken breast on the grill?
- Boneless Skinless Chicken Breasts. Time: 5 to 6 minutes per side.
- Temperature: Medium-high (400˚F)
- Best technique: Cook over direct heat until 165˚F.
What is the best way to grill a chicken breast?
- Allow your chicken to marinate for a minimum of 4 hours and a maximum of 12 hours.
- Scrape any food debris from the grates and preheat your grill to 400 degrees F.
- Chicken breasts should be placed on a grill that has been preheated.
- Your chicken breast should be cooked for a further 6 to 8 minutes after being turned.
How do you grill chicken breast without drying it out?
Simple brine made from 1/4 cup kosher salt dissolved in 4 cups of water can be made in just 30 minutes. This is all the time the chicken breasts require to absorb moisture to the point where they can withstand the heat of the grill without drying out.
How do you grill chicken if you don’t have a grill?
Placing your food on a broiler pan, positioning the pan on an oven rack, and flipping your food halfway through cooking—just like you would on a grill—is all that is required.
