Oven-Grilled Honey-Mustard Chicken

• porciones: 4 servings
• tiempo total: 1 hour

Ingredientes

2 lb. skinless, boneless chicken breasts (3–4 medium), patted dry

¾ cup plus 1½ tsp. Dijon mustard

½ cup plus 1½ tsp. honey

½ cup mayonnaise

1 Tbsp. Worcestershire sauce

2 tsp. smoked paprika

2¼ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided

1¼ tsp. freshly ground pepper, divided; plus more (optional)

2 Tbsp. plus 1 tsp. fresh lime juice

2 Tbsp. extra-virgin olive oil

½ small white onion, thinly sliced

4 cups (lightly packed) baby spinach, watercress, or baby arugula

⅓ cup salted roasted almonds, coarsely chopped

Flaky sea salt (optional)

Lime wedges (for serving; optional)

Instrucciones

Working one at a time, cut 2 lb. skinless, boneless chicken breasts (3–4 medium), patted dry, in half horizontally to create 2 thin, flat fillets and place in a large bowl. Add ¾ cup Dijon mustard, ½ cup honey, ½ cup mayonnaise, 1 Tbsp. Worcestershire sauce, 2 tsp. smoked paprika, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 tsp. freshly ground pepper and toss to coat chicken evenly. Cover loosely with plastic wrap and chill at least 30 minutes or up to 12 hours.

Whisk 2 Tbsp. plus 1 tsp. fresh lime juice, 2 Tbsp. extra-virgin olive oil, remaining 1½ tsp. Dijon mustard, 1½ tsp. honey, ¼ tsp. Diamond Crystal or Morton Kosher salt, and ¼ tsp. freshly ground pepper in another large bowl. Place ½ small white onion, thinly sliced, 4 cups (lightly packed) baby spinach, watercress, or baby arugula, and ⅓ cup salted roasted almonds, coarsely chopped, on top of dressing (don’t toss together). Set salad aside.

Place a rack in upper third of oven; heat broiler. Line a rimmed baking sheet with foil. Remove chicken from marinade, allowing excess to drip back into bowl but leaving a thin layer still coating chicken, and arrange in a single layer on baking sheet. Broil until deeply charred in spots and cooked through, 8–12 minutes. (Keep a close eye the chicken as it can go from pale to burnt quickly. The easiest way to test if the chicken is cooked is to slice thickest breast open.) If your chicken breasts are cooked through but have not charred enough, carefully place a rack as close to the heat as possible and continue to broil just until charred (still watching carefully!), about 3 minutes more.

Arrange chicken breasts on a platter. Toss reserved salad together and scatter over chicken. Sprinkle with flaky sea salt and more pepper if desired and serve with lime wedges for squeezing over if desired.