Mayo Marinated Grilled Chicken (Printable Version)
Juicy chicken breasts marinated in creamy mayo, herbs, and spices, then grilled to smoky perfection for an easy dinner.
# What You Need:
→ 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:
01 - In a large mixing bowl, whisk together 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 to coat each piece thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
03 - Preheat the grill to medium-high heat, targeting 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 on the hot grill and cook for 6 to 8 minutes per side, until the internal temperature registers 165°F and 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 Advice:
01 -
- The mayonnaise marinade sounds strange until you taste it and realize it creates the most absurdly juicy chicken you have ever made.
- Everything comes together in ten minutes and the grill does all the real work while you sip something cold.
02 -
- Do not skip the resting step because sliced chicken that has not rested will bleed juice everywhere and taste drier than it should.
- Overnight marinating is the move if you can plan ahead because the flavor penetrates so much deeper.
03 -
- Take the chicken out of the fridge twenty minutes before grilling so it cooks evenly from edge to edge.
- A meat thermometer is the single tool that will save you from overcooked dry chicken forever.