Mayo Marinated Grilled Chicken (Printable View)
Juicy chicken breasts marinated in creamy mayo and herbs, grilled to smoky golden perfection for an easy weeknight dinner.
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Marinade
02 - 1/2 cup mayonnaise
03 - 2 tablespoons fresh lemon juice
04 - 3 cloves garlic, minced
05 - 1 tablespoon Dijon mustard
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon dried oregano
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon freshly ground black pepper
→ For Grilling
10 - 1 tablespoon olive oil (for brushing grill grates)
# How to Make It:
01 - In a large mixing bowl, whisk together the mayonnaise, lemon juice, minced garlic, Dijon mustard, smoked paprika, dried oregano, salt, and black pepper until smooth and well combined.
02 - Add the chicken breasts to the marinade, turning each piece to coat thoroughly on all sides. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for the most developed flavor.
03 - Preheat the grill to medium-high heat, approximately 400°F. Brush the grill grates with olive oil to prevent sticking.
04 - Remove the chicken from the marinade, allowing any excess to drip off. Place the breasts onto the hot grill and cook for 6 to 8 minutes per side, until the internal temperature reaches 165°F and the juices run clear.
05 - Transfer the grilled chicken to a cutting board and let it rest for 5 minutes before slicing or serving to allow the juices to redistribute.
# Expert Suggestions:
01 -
- The mayonnaise marinade sounds strange at first but it guarantees juicy chicken every single time without any special technique.
- Everything comes together in ten minutes and the grill does the rest, leaving you free to toss a salad or pour a drink while it cooks.
02 -
- If you skip the resting step all those beautiful juices will pour out the moment you slice and your chicken will end up drier than you deserve after doing everything else right.
- Chicken thighs are even more forgiving than breasts if you are worried about overcooking because their higher fat content keeps them moist long past the point where a breast would dry out.
03 -
- Letting the chicken marinate overnight transforms the flavor from good to genuinely remarkable and requires zero extra effort on your part.
- Pounding the chicken to an even thickness before marinating is the single most important step for preventing those frustrating dry edges and underdone centers.