Adapted from a Melissa Clark recipe.
For every two pounds of boneless chicken
- 2 tablespoons mayonnaise
- ¼cup finely chopped basil, plus more for garnish
- 2 garlic cloves, finely grated or minced
- 1fresh jalapeño pepper, cored, seeded + chopped OR 1/2 cup jalapeño pickles
Mix above in a bowl with poultry, cover and marinate for 6 to 24 hours.
Preheat oven to 425 degrees. Place chicken on sheet pan, season with salt, spray or drizzle with oil and cook for twelve minutes.
If you like add frozen corn to the empty pan spaces with scallions and basil added to it at the halfway point and cook for the remaining six minutes. Move pan to broil setting and allow contents to brown for about three minutes.
Cook’s notes: no basil? Substitute an equal amt of any tender green herb you’ve on hand.
HTH!