Well, not so much a recipe as a general food suggestion.
It’s the marinated, broiled, skinless boneless chicken breast. And it’s become one of the most beloved and relied- upon standards in our rotation. It’s super- fast, it’s ridiculously easy, it’s healthy, and it’s delicious.
And it’s unbelievably versatile. You can make sandwiches with it. You can make chicken salad with it. You can cut it up to add protein to a regular salad. You can cut it up or shred it into noodles. Add it to a stir-fry. Use it in an omelette or a frittata. Use it in risotto. Or you can just put a chunk of it on your plate, with a vegetable and a starch next to it, and pretend you’re a 1950s American family.
Plus you can flavor it almost any way you want to. And that makes it even more versatile. You can use Italian seasonings, Asian seasonings, Middle- Eastern seasonings, Tex-Mex seasonings, good old- fashioned “whatever you have in your kitchen” seasonings… whatever. Chicken is a subtle flavor, and you can spice it up almost any way you want to. Which means you can use this process for almost any recipe where you want little bits of chickeny protein.
It isn’t strictly necessary to use skinless and boneless, I suppose. But the chicken cuts up better, and absorbs the flavor better, without the skin on it. And it cooks a whole lot faster without the bones.
Here’s the recipe. Such as it is.
1: Make an oil-based marinade. (Technically, I suppose it isn’t really a marinade, but I’m not sure what else to call it. “Oil with flavorful stuff in it,” I guess.) This can be pretty much anything you want, and is your opportunity for your creativity to shine. Olive oil and mustard. Olive oil and Old Bay. Olive oil, lemon, and black pepper. Olive oil and rosemary. Peanut oil, sesame oil, ginger, and soy sauce. Olive oil and cumin. Chili oil. You get the idea.
Make enough to coat the chicken thoroughly, but you don’t need so much that the chicken is taking a bath.
Do be sure to put a little salt in your marinade/ oily flavorful goop (unless you’re using something like Old Bay, which is good with chicken but salty as fuck.) I did a sweet marinade once that I thought didn’t need salt, and boy, was I wrong. And be aware that anything with sugar in it will blacken. That may be okay with you — I personally love chicken with a blackened sweet- hot mustard marinade/ goop — but just know what you’re getting yourself into.
2: Put the skinless, boneless chicken breasts in the goop, and let them sit. For an hour if you have time; for ten minutes if you don’t. (The subtler the flavor, the longer you have to let it sit… which is why we tend to go for unsubtle flavors.)
3: Put some tinfoil or a crappy cookie sheet you don’t much care about on your broiler pan, and turn your oven to Broil. (I find that it works best to preheat the oven for a few minutes before putting the chicken under the broiler; but then, we have a really old oven.)
4: Broil the chicken breasts for roughly 7-8 minutes on one side, and roughly 7-8 minutes on the other. You may have to experiment a little to get the exact time right: it’ll vary depending on your oven and the size of the chicken breasts. You don’t want them overcooked and dry… but you really, really don’t want undercooked chicken, either.
Save a little of the marinade, so when you flip the chicken to cook the other side, you can re-coat it.
If you want to go all nutsoid about how the chicken looks, be sure to broil it with the ugly side up first and the nice side up second, since the side that’s up second will be the side that looks prettiest. But if you’re just going to cut it up — or if you don’t care about that sort of thing — then don’t worry about it.
And that’s it.
Make some oily flavorful goop. Coat the chicken with it. Let it sit if you feel like it. Broil it. Eat.
And if you come up with some really good goop concoctions, let me know.