Roasted Spicy Mayonnaise Chicken Breasts Recipes

ROASTED SPICY MAYONNAISE CHICKEN BREASTS

Steps:

• Preheat the oven to 425 degrees F.
• Line a rimmed baking sheet with foil.
• In a small bowl, whisk together the mayonnaise, lemon zest, paprika, celery seeds, salt, pepper, and cayenne.
• Arrange the chicken on the prepared baking sheet.
• Slather the mayonnaise mixture over the chicken.
• Bake until the juices run clear when the chicken is pricked with a fork, about 20 to 25 minutes.
• Transfer the chicken to a serving platter and serve hot.

SPICY RAPID ROAST CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.
• Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
• Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and continue roasting to a minimum internal temperature of 165 degrees F (74 degrees C), about 40 minutes more. Let cool 10 to 15 minutes and serve.

ROASTED SPICY MAYO CHICKEN BREASTS

Steps:

• Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil.
• In a small bowl, whisk together the mayonnaise, lemon zest, paprika, celery seeds, the 1 teaspoon salt, the 1 teaspoon pepper, and the cayenne.
• Season the chicken with the additional salt and pepper. Arrange the chicken on the prepared sheet. Slather the mayonnaise mixture over the chicken. Bake for 20 to 25 minutes, or until the juices run clear when the chicken is pricked with a fork. Serve hot.

MAYO-ROASTED CHICKEN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Set a roasting rack inside a rimmed baking sheet. Pat chicken dry with paper towels.
• Zest 1 teaspoon lemon zest into a small bowl. Quarter remaining lemon and place pieces inside chicken cavity along with onion and garlic.
• Add mayonnaise, vinegar, honey, Worcestershire, and cayenne to the lemon zest; mix to combine. Rub mayonnaise mixture evenly all over the chicken and underneath the skin over the breast. Sprinkle chicken evenly with salt and pepper.
• Roast in the preheated oven until no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Tent with foil halfway through cooking if too much browning occurs before internal temperature is reached. Let stand for 10 minutes before serving.

ROASTED SPICY MAYO CHICKEN

Steps:

• 1. Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil.
• 2. In a small bowl, whisk together the mayonnaise, lemon zest, paprika, pepper, adobo, complete seasoning, and cayenne.
• 3. Season the chicken with Adobo seasoning and Badia Complete Seasoning to taste.
• 4. Arrange the chicken on the prepared baking sheet.
• 5. Slather the mayonnaise mixture over the chicken.(Optional: sprinkle basil and oregano on top, adds extra flavor!)
• 6. Bake until the juices run clear when the chicken is pricked with a fork, about 20-25 minutes.
• 7. Transfer the chicken to a serving platter and serve hot.

SPICY CHICKEN BREASTS

Steps:

• In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
• Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
• Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.