This recipe is for those of us who don't own outdoor grills. This is the second, successful time I've cooked chicken this way. The timing is everything, and maybe also the level of heat and the distance from the flames (if you also have a gas oven). Let's just say that the first time I did this and used the cook times one would use on an outdoor grill, the chicken turned out a bit more charred than I would have liked. I used two packages of chicken drumsticks, or roughly 10 drumsticks. Also, my oven has an adjustable heat setting for the broiler.
Heat: 500 F
Time: 10 minutes one side, 15 minutes other side
Distance: 2nd rack slot from the top
Marinade Ingredients
juice of one large lemon plus its zest
1/4 c olive oil
1 tbsp Dijon mustard
2 cloves garlic, minced
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1-2 lbs organic chicken parts, with or without skin on
Marinade chicken for 20 minutes or longer. Place chicken in a single layer on a foil-covered baking tray. Reserve marinade. Cook for 10 minutes. Remove from heat, Flip the chicken over and brush/spoon marinade on top of chicken. Return to heat and cook for another 10-15 minutes, until a meat thermometer reads 160 F in the thickest part of the chicken.
