Broiled Sage Chicken

This broiled chicken breast gets its punch from a marinade that doubles as a flavor paste. Dijon mustard, lime juice, ground ginger, chopped shallots, and light sour cream come together into a tangy, creamy coating that clings to the chicken during its three-hour soak in the fridge.

The sour cream does more than add tang. It tenderizes the meat during the long marination, so what comes out from under the broiler is juicy and almost silky in texture. The Dijon and lime bring sharp, bright acidity that cuts through the richness, and the ground ginger adds a warm undercurrent.

Ten minutes under the broiler, five per side, and you’re done. The high direct heat chars the edges of the marinade while the inside stays moist. Quick, lean, and full of flavor without any oil or heavy sauce in sight.

Pro Tips

• Marinate for the full 3 hours. The acid from the lime juice and the enzymes in the sour cream need time to work on the chicken
• Position the chicken 5 to 7 inches from the broiler element. Too close and the marinade burns before the chicken cooks through
• Pat the chicken lightly before broiling if the marinade layer is too thick. A thin coat chars nicely; a thick one steams
• Let the chicken rest a few minutes after broiling so the juices redistribute

Variations

• Add a teaspoon of dried sage or thyme to the marinade for an herbal layer
• Use Greek yogurt instead of light sour cream for extra protein and tang
• Grill instead of broil for a smokier char on the marinade crust