Hannah Palmer Egan
Naughty, naughty chicken!
Here's a quick, super-easy, never-fail chicken recipe for your arsenal.
My aunt introduced me to this method a couple of years ago. I say "method," because this "recipe" is really just slicking a cut of chicken in mayo and popping it in the broiler. Sound gross? Yes, I know. But under the flame, something magical happens with the meat and the fat, and the result is juicy and rich like none other. And, no, this dish is absolutely not heart-healthy. But it's as tasty as it is bad for you, and for a quickie weeknight meal to please just about anyone at your table, I promise it's a win.
Last week, I pulled out some frozen breasts from Misty Knoll Farms
and mixed the mayo with tomato and some Parmesan. In the past I've done this separately with Dijon mustard and lemon, Sriracha and maple syrup instead of tomato (if you opt for maple, cut the measure to 1/4 cup or less). However, it works very well plain and you can add any embellishment you like — maybe a splash of sherry or balsamic vinegar or a generous shake of curry or Korean chile powder (gochugaru), or lime juice and chipotle (with a cilantro garnish?). It's a big, fatty delicious world out there!
I usually serve this with short pasta or some kind of small-grain starch. For extra naughty points (and a one-pot meal!), you can add preboiled starch to the skillet once you've flipped the chicken one time. Stir it around so it picks up some of the sauce, and be sure to stir again each time you turn the chicken.
Naughty Broiled Chicken
- 1 1/2 pounds chicken breasts or thighs, skin off
- 1-1 1/2 cups mayonnaise
- 1/2-3/4 cup crushed or pureed tomatoes or marinara sauce
- 1/3-1/2 cup Parmesan cheese, grated
- Black pepper, to taste
- Light the broiler and allow chamber to warm while you prep the chicken. If your broiler is located in your oven's main compartment, set a rack on the middle rung.
- Wash the chicken and pat dry. Mix the mayonnaise, tomato, Parmesan and pepper in a small bowl. Slather this mixture on top of the chicken in a thick layer and place chicken in a cast-iron skillet or lightly greased sheet pan.
- Broil 5-10 minutes (keep an eye on things, as the mayo coating will char; if you won't remember to check, set a timer for 5 minutes at a time). Then flip the chicken and redistribute the mayo mixture on top. Repeat until cooked through — a thin breast or thigh should take 15-20 minutes; a thick breast may need as long as 30.
- Garnish with fresh herbs and serve with short pasta, couscous or rice.