What's the best way to broil chicken to get it with a little char on it at the end?

Last night I cooked some Indian style tandoori chicken. I cooked it at 415 for 25 minutes, broiled on hi for 5, flipped, cooked for 5 minues, then broiled on hi for another 5. The surface had about what I wanted for char, but the chicken did get over cooked a bit. Inside temp hit 200 on some pieces. Luckily it was leg meat, so was still pretty tender and not dry, but not very juicy either.

I've heard some people just hit it on the broiler the whole time. And I've heard others just do what I did. But maybe I should've done maybe 15 minutes at 415 before broiling?

Thanks

Pretty good recipe

https://www.bonappetit.com/story/grill-chicken-with-your-broiler?srsltid=AfmBOorDC2nfcGTZlJ-4W6j16JqoHZsw1R-nmdO2U7bQgRUMXUEt_Jb8

Did you use chicken breast or chicken thighs? Thighs would be easier to keep moist without drying out.

Bobcat-Ag said:

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Did you use chicken breast or chicken thighs? Thighs would be easier to keep moist without drying out.

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It was thighs, which is why I think it was still edible. Usually what I get. Almost always tastes better.

I cook whole chickens at 325 for 15 min/lb but I probe the thigh looking for 160 to be sure. After that I turn the broiler on to crisp the skin up a little. Turns out tender and juicy every time.

Here is one that I have had some success with..

https://www.saltfatacidheat.com/buttermilkmarinated-roast-chicken

I don't do roast chicken like what you're requesting in the oven because of all the smoke. Instead, I use this method on the grill. It's more like a reverse sear for chicken.

If you're trying to get some char on a piece of meat with a bunch of marinade you've got a couple of options. As others said you could spend the last 5-10 minutes under the broiler, just subtract from the original cooking time. You could also either sear it on a hot pan on the stove or on the grill afterward. You could sprinkle some sugar on the top before you broil it since that sugar will help the chicken brown up. You could also use a torch for a controlled burn all over the bird once it's done cooking.

If you're having any issues with uneven cooking I recommend cooking whole chickens spatchcocked, that's the only way I roast chickens.