Almost all the parts of a chicken can be prepared, but the chicken breast is one of the most common cuts. The breasts are often thick and they can be cooked in a variety of ways, including grilling, frying, baking and broiling. Broiling the chicken cooks it under direct heat and gives the chicken a golden texture without the addition of fat or grease. While chicken breasts stay moist with the skin attached, you can broil skinless chicken breasts using the same cooking methods.
Place the rack on the broiler pan. Set the broiler pan in the oven and measure the distance from the heat source of the oven to the top of your chicken with measuring tape. The chicken needs to sit 5 to 6 inches away from the heat source. Adjust the oven rack as necessary.
Remove the broiler pan from the oven. Heat the broiler for 10 minutes. Place the broiler rack back into the oven. Watch the chicken carefully as it cooks, and rotate the chicken pieces to ensure that they brown evenly. Turn the chicken over once the top side browns.
You can purchase chicken breasts with the skin still attached. Leave the skin on the chicken to ensure that it remains moist, then remove the skin after the chicken cooks.
Avoid turning chicken with a fork because it will cause the juices to escape and the chicken will taste dry.