When the weather is cold and rainy, grilling is the last thing on most people’s minds. But approximating the ultra-savory flavor of flame-grilling is a lot easier than you might think, all thanks to one invaluable kitchen staple: your broiler. Yes, the often overlooked function on your oven is the key to indoor “grilled” chicken that delivers all of the smoky-charred flavor without ever having to step outside. This is because, much like a grill, the broiler is a direct, intense heat source, so cooking foods (in this case, chicken) close to the broiler is an easy way to mimic that flavor. Here, chicken gets quickly marinated in a mixture of mustard, honey, and mayonnaise that lends it a pop of sweet and savory flavor while achieving a tender, juicy texture. While the mayonnaise might seem unnecessary, it is what contributes to the chicken breasts’ deep-dark char under the broiler by enrobing the chicken in a thick layer that’s primed for burning. Ten minutes under the broiler is all it takes to deeply brown the chicken and cook it through. Topped with a simple salad of baby spinach, white onion, and salted almonds, the chicken becomes a fresh and flavorful dinner that’s a welcomed salve during the depths of winter.
