Baking Chicken With Mayonnaise

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I love baked chicken with mayonnaise. Absolutely love it. Baking chicken with mayonnaise (as you would imagine) is all about the chicken, which means it is also all about the seasonings and how it is cooked. There are many recipes out there for baking chicken with mayonnaise, but my favorite by far will give you a nice crisp, moist and flavorful chicken every time.

How to Make Moist Baked Chicken Breasts With Mayonnaise

Baked chicken breasts get a bad reputation as being bland, dry and boring. But you can make moist, flavorful chicken every time using mayonnaise. The chicken absorbs the mayonnaise as it cooks, guaranteeing a juicy, tender piece of meat. The mayonnaise also acts as a way to infuse your chicken with flavor — bringing flavorings into the meat. The possibilities are endless, so switch up the seasonings to create a different meal every time.

Step 1

Preheat the oven to 425 degrees Fahrenheit.

Step 2

Season the mayonnaise with salt and pepper and your favorite herbs and spices. Garlic powder, onion powder, cayenne pepper, paprika, parsley and thyme all work wonderfully. A splash of lemon or lime juice will give your chicken a bright, citrusy kick. You’ll need about 1/4 cup of mayonnaise for each 8-ounce chicken breast.

Step 3

Arrange the chicken breasts in a lightly greased baking dish or roasting pan. Spread the mayonnaise mixture evenly on top of the chicken breasts.

Step 4

Sprinkle breadcrumbs, grated Parmesan cheese or crushed cornflakes on top of the chicken, if you wish. Lightly press the coating onto the chicken to help it stick.

Step 5

Bake the chicken until the juices run clear and a thermometer inserted into the thickest part of the breast reads 165 F, about 20 to 25 minutes. Allow the chicken to rest for a few minutes before slicing and serving.

Melt In Your Mouth Chicken

Full of flavor, moist, tender melt in your mouth chicken and best of all, simple to make!
Full of flavor, moist, tender melt in your mouth chicken and best of all, simple to make!

How can a dish with only 6 ingredients taste SO good?
Don’t let the simplicity fool you. It’s also outrageously delicious! It’s always good to have a couple quick and easy recipes up your sleeve.

It all started when I was making my meal menu/grocery list for the week, I have a set of “go-to” meals that could be made quickly with minimum effort and planning, but there I was… stuck!
It was definitely a sick day!
Hopefully, chicken is a wonderful starting point for all kinds of easy meals, in addition of mayonnaise,  parmesan cheese and a few easy seasonings. With 5 minutes of prep time and around 40-45 minutes of baking time – wonderful melt in your mouth chicken was ready.

Anyone who worked with chicken breasts before know that they can be incredibly versatile, yet also incredibly tricky to work with, especially when baked in the oven. Cook them the wrong way and you’ll end up with a dry, rubbery, tough, and flavorless disaster.
But cooked the right way?!  We’re talkin’ juicy, tender, flavorful, perfectly baked chicken breasts that you will love.

Full of flavor, moist, tender melt in your mouth chicken and best of all, simple to make!

Melt in your mouth chicken Ingredients:

To make this oven baked melt in your mouth chicken recipe, you will need:

– boneless, skinless chicken breasts ( cut each into 3 large chunks or strips)
– mayonnaise (or Greek yogurt for a healthier option)
– parmesan cheese (or sharp Cheddar, or Asiago)
– seasoning salt, black pepper, garlic powder

Full of flavor, moist, tender melt in your mouth chicken and best of all, simple to make!

How to make melt in your mouth chicken

Alright, so here’s the secret!
All you do is arrange your chicken breasts in a 9×13 pan, mix the toppings together in a separate bowl, spread it on top, top with additional cheese and bake. And to follow , this simple steps…

Brine/Marinate

I’m telling you — this step is an absolute must for anytime you want to bake chicken breasts in the oven. Brining or marinating chicken is super-easy, it makes your chicken extra juicy, and best of all, it can be effectively done in just 15-20 minutes (or overnight).

Seasoning

Chicken breast is a blank canvas and tastes great with fresh herbs and seasonings as well.
Adding mayo/yogurt helps add in moisture and flavor keeping the meat tender.
Because chicken breasts are white meat, they lack the fat needed to keep the meat moist.

Roast

How long to bake chicken breasts? And what is the correct temperature to bake chicken? As with any chicken recipe, the answer here is yes based on the thickness of the boneless chicken breasts you use.
If your chicken breasts are trimmed thin they will bake faster than a thick chicken breast.

You bake the chicken until the juices run clear, or use a meat thermometer and bake until the chicken reaches an internal temperature of 165°F. Using a meat thermometer will help ensure your chicken is cooked all the way through without over or under cooking.

Poulet Mayo recipe (chicken with mayonnaise) from Congo

Poulet Mayo recipe (chicken with mayonnaise)  from Congo

 Today, we are going to talk a poulet mayo recipe that is close to my heart.

If you don’t have time to cook, you can always find Poulet Mayo (chicken with mayonnaise) on every street in Congo-Kinshasa. Every family has their own recipe, but the basic cooking method is always the same.

I am not sure of its origin but poulet mayo recipe (chicken with mayonnaise) has grown in popularity within the last five years in Kinshasa.  

If you do have time to cook, here is what you need to know. The chicken is roasted for the first time in the oven with spices. The second time, it is roasted with mayonnaise and vegetables. You can eat it with so many sides like fried plantains, chikwanga (cassava bread), lituma, fries, etc…

Here is my version of chicken with mayonnaise

small parchment bags of chicken with mayonnaise inside

Since I am not in Kinshasa right now, I wanted to recreate this recipe using ingredients that I have around me. I have chosen cucumbers, peppers, chili peppers , green onions,  onions. You can also remove chili peppers if you are not a fan of spicy food.

I adapted this recipe to the measurements of a light Congolese meal. If you want to make this dish with other ingredients like sour cream or yogurt, you can easily substitute them from the mayonnaise in my recipe below.

Yes, I would admit that this recipe is not on the healthier side! But I will show you how I made it less fatty by using avocado oil to make the mayonnaise. Making your own mayonnaise also helps you decide on what exactly goes in your body. I will talk more about the mayonnaise later on.

Make sure you are generous with spices to really make it tasty. This recipe is the perfect recipe to cook if you have a couple hours to prepare for your family or guests.  With one chicken you can make six adult portions.

How do you roast chicken?

chicken split in half on baking rack

The first time, the chicken is roasted for an hour or so with spices at a lower temperature than you would normally cook chicken. This step is used to build up flavors of your dish. The chicken will get soft enough to be deboned.

The second time (after being deboned), the chicken is roasted with the rest of the ingredients put in small parchment paper bags. You can increase the temperature and make sure to fully cook your chicken. Make sure that you don’t see any pink flesh on your chicken.

deboned chicken in a bowl

How do you prepare vegetables?

cucumber, onions, green onions, chili peppers in a bowl with onions on a  cutting board

It is very simple. You chop all of them up! 

I charred my onions since I couldn’t use my grill outside. I like the flavours that charred onions bring into this dish. You can char any vegetables of your liking.

How to make light mayonnaise?

mayonnaise with avocado oil being made with a hand mixer.

You will see how easy it is to make mayonnaise. As I mentioned before, I have used avocado oil to make this mayonnaise but you can also use olive oil.
You can make mayonnaise less than 1 min with a hand mixer. Remember to use a mason jar if you want to store the mayonnaise for later use.
The avocado oil gives a delicate touch to this recipe and it will not give you as much fat as other oils, for example canola oil.
Here is the recipe:
250 g (1 cup) of avocado oil
egg yolk (1)
1 Tbsp wine vinegar
1 tsp mustard
Salt to taste
Put all the ingredients in a mason jar. Mix well with hand mixer for about 1 min.
Of course, you can always use mayonnaise for your local grocers. However, the taste of homemade mayonnaise is unbeatable!
Enough said, I will post the recipe below!

Poulet Mayo recipe (chicken with mayonnaise) from Congo

  •  Prep Time: 20 min
  •  Cook Time: 1h10 min
  •  Total Time: 41 minute
  •  Yield: 6 1x
  •  Category: lunch, dinnwe
  •  Method: Roasting
  •  Cuisine: African

Description

Poulet mayo recipe from Congo-Kinshasa (chicken with mayonnaise)


Ingredients

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  • 1 whole chicken
  • 3 Tbsp of mayonnaise
  • 1 tsp of mustard
  • 1 tsp dry rosemary
  • 1 tsp dry thyme
  • 1 tsp smoked paprika
  • 2 Tbsp chicken seasoning
  • ½ tsp nutmeg
  • 1 green pepper (chopped)
  • 1 yellow pepper (chopped)
  • 1 big cucumber (diced)
  • 3 greens onions  (chopped)
  • 1 onion (sliced)
  • Salt & pepper to taste
  • ¼ cup of olive oil

Instructions

  • Preheat oven to 350F.
  • Split your chicken in half. Rub it with paprika, salt, pepper, nutmeg, rosemary, dry thyme.
  • Place it on a baking rack with a pan at the bottom to collect the dripping juice from the chicken.
  • Bake it for 40 min.
  • In the meantime, heat up a grilling pan. Once warm, place your onions halves on it to get some charred. Put them aside.
  • Cut your cucumbers, onions, peppers.
  • Once your chicken is ready, debone the chicken and cut it in small pieces. Put in a bowl.
  • In that bowl, add the vegetables, mayonnaise, mustard, lime zest to your chicken. Mix well. Add salt & pepper to season.
  • Put the chicken on a parchment paper and wrap it well.
  • Place it on a baking sheet rack, in the oven for 30 min at 350F.
  • Serve warm

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