CHICKEN = Broiled Paprika Chicken

By pattiwarner

Ingredients

• 2 Tbsp unsalted butter, softened
• 3 garlic cloves, minced
• 1 Tbsp paprika
• Salt and pepper
• 4 bone-in, skin-on split chicken breasts(about 3 lbs.)

Details

Servings 4

Preparation

Step 1

Adjust one oven rack to lowest position(rack should be 13 inches from broiler element) and second oven rack to highest position(about 5 inches away from broiler element) and heat broiler. Line bottom of broiler pan with foil and fit with slotted broiler pan top.
Mash butter, garlic, 2 tsp paprika, 1/4 tsp salt and 1/4 tsp pepper together in small bowl to form paste. Using fingers,loosen skin from meat. Spoon abouat 2 tsp. of butter mixture under skin of each breast, then work butter evenly under skin. Rub both sides of chicken breasts with remaining 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp pepper. Place chicken skin side down on broiler pan top.
Broil on lower rack until just beginning to brown, 12 to 16 minutes. Turn chicken skin side up and continue to broil on lower rack until skin is slightly crisp and thickest part of meat registers 160 degrees on instant read therm, 10 to 16 minutes. Move pan to upper rack and broil until skin in spotty brown and crisp about 1 minute.