Crosshatch Chicken with Honey Citrus Glaze

Estelle Chait Estelle Chait
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This is my new favorite method of cooking chicken breast. People have recently told me they prefer chicken thighs to breasts because they are more tender, but so long, my friends, and adieu to dry chicken! For this recipe we will use regular chicken breast and a very sharp knife. You’re going to make crosshatch slices into the meat on the diagonal, making sure not to cut all the way through. Then we rub the meat with a dry spice rub and bake it (with potatoes!), basting with a sweet honey citrus glaze. The result is an extremely juicy chicken dinner. I hope your family loves this as much as mine does!

1h 4
Easy Gluten Free Meat

Directions

  1. Preheat oven to 390 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper and set aside.

  2. Prepare the dry rub: In a small bowl, mix together the paprika, garlic powder, onion powder, cumin, and salt.

  3. Prepare the chicken: Using a sharp knife, make diagonal slices through the chicken in both directions (so that it looks like a tic-tac-toe board), taking care to not cut all the way through, as you want the breast to stay intact.

  4. Drizzle the chicken with one to two tablespoons oil and then rub generously with most of the dry rub, reserving some for the potatoes. Place chicken on the prepared baking sheet and spray with oil.

  5. Place potatoes next to the chicken. Drizzle with oil and sprinkle with the reserved dry rub.

  6. Bake for 20 minutes.

  7. Prepare the glaze: In a microwave-safe bowl, combine the honey, orange juice, vinegar, and garlic. Microwave for 30 seconds and stir.

  8. Remove the baking sheet from the oven and baste the chicken with glaze. Flip the potatoes over.

  9. Return the baking sheet to the oven and bake for another 15 minutes. Remove the chicken from the baking sheet and set aside to cool. Return the potatoes to the oven for another five to 10 minutes, until golden and tender.

  10. Before serving, baste the chicken a second time with the glaze. You can baste the potatoes too, for extra flavor!

Credits

Notes:
Prep ahead: You can do steps 1–4 up to one day in advance and refrigerate the chicken until ready to proceed with the recipe.

Description:
Photo by Shoshi Sirkis
Styling by Anat Lobel

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1 Comment

Clare •

When you say whole chicken breasts, do you mean bone in or boneless? Agree with Leah Goldman about the cooking time.

Raquel Malul Kosher.com Team •
Reply to Clare

boneless :)