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.
Rinse the chicken off under cold water, then pat it dry with paper towels. Season the chicken with your preferred dry seasonings.
Place the chicken on the broiler rack. Do not allow the breasts to touch. Avoid lining the broiler rack with aluminum foil because it will not allow the drippings to fall into the pan below. The drippings that remain on the aluminum foil can cause flare-ups.
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.
Remove the chicken breasts as they finish cooking. Place them on a plate lined with foil to keep them warm. Since the chicken may be different sizes, cooking times will differ.
Check the internal temperature of the chicken to ensure it reaches a safe internal temperature of 170 degrees Fahrenheit. When you check the temperature, the juices also need to run clear.