Chef Jacques Pepin slathers chicken breasts with a mixture of mayonnaise and sriracha before grilling them, making them moist and delicious. It’s a recipe he calls “Chicken a la Susie.” The dish is named after his friend Susie Heller, who taught him a simple method for using turkey breast. While the chicken is roasting, serve with a green salad and rice or grain of your choice, if desired.
storage: Refrigerate for up to 4 days. Cover and reheat in a 350 degree oven.
material
direction
Active: 10 minutes
|Total: 35 minutes
step 1
Place a rack in the center of the oven and preheat to 400 degrees. Pat the chicken dry and sprinkle with salt on both sides.
Step 2
Spread 1 teaspoon Sriracha on the bottom of each breast and place it, sauce side down, in a casserole or baking dish.
Step 3
Mix mayonnaise and remaining 1 teaspoon Sriracha in a small bowl and spread liberally over chicken. Roast for 25 minutes or until the top is golden brown and a thermometer inserted into the thickest part of the meat registers 165 degrees.
Step 4
Transfer to a plate, sprinkle with chives or scallions, and spoon over any juices from the pan.