Mayo Marinated Grilled Chicken (Printable Version)
Juicy grilled chicken breasts coated in a savory mayo marinade with garlic and smoked paprika for a flavorful main dish.
# What You 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 tightly, then refrigerate for 1 to 4 hours.
04 - Preheat your grill to medium-high heat, approximately 400°F. Clean and oil the grates to prevent sticking.
05 - Remove the chicken from the marinade, allowing any excess to 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 against the grain, garnish with fresh parsley or chives if desired, and serve hot.
# Expert Tips:
01 -
- The mayonnaise marinade sounds odd until you taste it, and then you will never go back to plain oil marinades again.
- Four hours of marinating delivers restaurant quality chicken with almost zero effort on your part.
02 -
- Do not reuse the leftover marinade as a sauce because it has had raw chicken sitting in it and that is a food safety mistake you only make once.
- The mayo can separate if the chicken is ice cold from the fridge, so let it sit out for about fifteen minutes before grilling.
03 -
- Full fat mayonnaise works far better than low fat versions because the fat content is what creates that protective coating on the chicken.
- If you are short on time even thirty minutes of marinating makes a noticeable difference compared to skipping it entirely.