Mayo Marinated Grilled Chicken (Printable Version)
Juicy chicken breasts coated in a savory mayo marinade, grilled to smoky, golden perfection for an effortless weeknight dinner.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Marinade
02 - 1/2 cup mayonnaise
03 - 2 tablespoons lemon juice
04 - 2 tablespoons olive oil
05 - 3 cloves garlic, minced
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon dried oregano
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
→ Garnish
10 - Fresh chopped parsley or chives
# Directions:
01 - In a medium bowl, whisk together the mayonnaise, lemon juice, olive oil, minced garlic, smoked paprika, oregano, salt, and pepper until smooth and well combined.
02 - Pat the chicken breasts dry with paper towels. Place them in a large resealable plastic bag or a shallow dish.
03 - Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for 1 to 4 hours.
04 - Preheat your grill to medium-high heat, approximately 400°F. Lightly oil the grates to prevent sticking.
05 - Remove the chicken from the marinade, letting any excess drip off. Discard the remaining marinade. Grill the chicken for 6 to 8 minutes per side, or until the internal temperature reaches 165°F and juices run clear.
06 - Transfer the chicken to a cutting board and let it rest for 5 minutes. Slice and garnish with fresh parsley or chives if desired. Serve hot.
# Expert Hints:
01 -
- The mayonnaise acts as a protective barrier that keeps chicken breasts incredibly juicy even if you accidentally overcook them by a minute or two.
- It requires only ten minutes of hands on prep and everything gets mixed in one bowl before the fridge does the rest.
02 -
- Do not reuse the leftover marinade as a sauce because it has been in contact with raw chicken and must be discarded for food safety.
- If your chicken breasts are very thick on one end place them between plastic wrap and pound them gently to an even thickness before marinating so they cook uniformly.
03 -
- Patting the chicken dry before marinating seems counterintuitive but it allows the mayo mixture to cling directly to the meat rather than sliding off on a layer of moisture.
- For the crispiest exterior edges resist the urge to move or press down on the chicken while it grills because it needs uninterrupted contact with the hot grates to develop that gorgeous brown crust.