With all the attacks on bacon recently [note: ate bacon for breakfast] and FDA warnings on eating too much steak [ note: Shake Shack is still my go-to hangover food] I decided we needed some better chicken recipes.
Of course, I made a couple adjustments – see below for my take on BA’s recipe that you need to make tomorrow for dinner.
- 2 teaspoons cayenne pepper
- 2 chicken breasts
- Kosher salt, freshly ground pepper
- 1 tablespoon olive oil
- 4 slices fresh pineapple, ½ inch thick
- 1 serrano chile, sliced
- 2 garlic cloves, crushed
- ¾ cup pineapple juice
- ¼ cup apple cider vinegar
- 2 tablespoons light brown sugar
- 2 tablespoons paprika
Place a rack in upper third of oven; preheat to 425°. Mix cayenne and half the paprika in a small bowl. Sprinkle chicken with spice mixture, pressing to adhere; season with salt and pepper.
Heat oil in a large ovenproof skillet over medium-high. Cook chicken, skin side down, until browned and beginning to crisp, about 4 minutes. Transfer chicken to a plate and add pineapple slices to pan. Cook for 2 minutes on each side.
Place chicken on top. Transfer to oven and roast about 20 minutes.
Meanwhile, bring chile, garlic, pineapple juice, vinegar, brown sugar, and remaining paprika to a boil in a small saucepan and cook until thickened and syrupy, 10 minutes.
When chicken is done, brush with glaze and roast just until glaze is bubbling, about 2 minutes.
Serve chicken and pineapple with any juices from skillet alongside.