Simple Barbecued Chicken Broilers

Mayonnaise as a barbecue glaze sounds wrong until you try it. The oil in the mayo bastes the chicken constantly as it broils, keeping the meat from drying out under high heat. Mixed with honey, paprika, and chopped onion, it creates a sticky, golden coating that caramelizes beautifully.

Letting the flavored mayo sit at room temperature for 30 minutes before using it lets the onion and spices bloom into the base, so the flavor is more integrated than if you slap it on cold. Coating the chicken inside and out means flavor reaches everywhere, not just the skin.

The 10-inch distance from the heat source is important. Too close and the honey-mayo glaze burns before the chicken cooks through. That extra distance gives you time to baste frequently and build up layers of glossy, caramelized flavor.

Kitchen Tips

• Baste generously and often during the first 20 minutes. The skin side is down, so the mayo drips onto the rack. Frequent basting keeps the exposed meat moist.
• Use a pastry brush for even, controlled coating. Spoons create thick spots that burn.
• Check doneness by piercing the thickest part of the breast with a fork. If the juices run clear and the meat gives easily, it’s done.
• Position the rack carefully. If your broiler doesn’t allow 10 inches of clearance, use a lower oven rack and increase the cooking time slightly.

Variations

• Add a tablespoon of Dijon mustard to the mayo mixture for a sharper, tangier glaze.
• Use smoked paprika instead of regular for a deeper, smokier flavor.
• Squeeze lime juice over the finished chicken and sprinkle with fresh cilantro for a brighter finish.