Both broiling and baking are healthy cooking methods that use dry heat in an oven, but they operate quite differently and produce distinct results.
Main Differences
Broiling
- Uses direct heat from above at high temperatures (around 550°F/289°C)
- Cooks food quickly by searing the surface
- Best for thin cuts of meat, fish, fruits, and vegetables
- Food is placed close to the heat source (top rack)
- Creates caramelization and texture on food surfaces
Baking
- Uses indirect, surrounding heat at lower temperatures (up to 375°F/190°C)
- Cooks food slowly and evenly throughout
- Ideal for foods without stable structure (cakes, bread, muffins)
- Food is typically placed on the middle rack
- Allows interior cooking while gently browning exteriors
Health Benefits of Both Methods
Both techniques offer similar health advantages
- Require minimal added fat
- Minimize nutrient loss during cooking
- Reduce formation of harmful substances compared to frying
- Maintain good nutrient content of foods
When broiling, it’s important to trim fat from meats and remove drippings to prevent formation of potentially harmful polycyclic aromatic hydrocarbons (PAHs).
Best Foods for Each Method
Best for Broiling:
- Thin cuts of meat (less than 1.5 inches thick)
- Fish fillets and seafood
- Tender fruits like bananas, peaches
- Vegetables such as peppers, tomatoes, asparagus
- Pre-cooked foods that need browning or crisping
Best for Baking:
- Breads, cakes, muffins
- Casseroles and one-pot meals
- Quiches and pot pies
- Lasagna and enchiladas
- Stuffed vegetables
For chicken specifically, broiling works best with thin, butterflied chicken breasts that can cook quickly and evenly under the intense direct heat.
Both methods are versatile cooking techniques that can help you create nutritious, flavorful meals with minimal added fat.
Step 3: Preheat the Broiler
Turn the oven setting to broil, and preheat the broiler 10 to 15 minutes before cooking. Keep the oven door propped open slightly during preheating as well as cooking to maintain a constant temperature and keep the food from overcooking.
Step 4: Prep the Chicken
Remove the chicken from the wrapping or store packaging. Rinse under cool running water, and pat dry with paper toweling.
How to Broil Chicken – Foundation 513 | food
FAQ
How do you broil chicken in the oven?
Arrange chicken, skin-side up, on the prepared baking pan. Pour most of the butter mixture over top to coat, reserving some for basting. Broil in the preheated oven until no longer pink in the center and the juices run clear, turning and basting occasionally, about 20 minutes.
Is it better to broil or bake chicken breast?
FAQs Is it better to bake or broil chicken? Broiling is great for thin cuts of meat and fish that cook quickly. If you have a thicker chicken breast, you may want to bake it. But the broiler will work best when you are quickly cooking those thin pieces of meat. How do you keep chicken moist when broiling?
How long to cook chicken breasts in the oven on broil?
Broil in the preheated oven, basting and turning every 10 minutes, until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes.
How long does it take to broil chicken?
- Meaty chicken pieces: Breast halves, drumsticks, and thighs with bone, 2½ to 3 pounds, 25 to 35 minutes.
- Kabobs: Boneless breasts, cut into 2½-inch strips and threaded loosely on skewers, 8 to 10 minutes.
- Skinless, boneless breast halves or thighs: 6 to 8 ounces, 15 to 18 minutes.