Mayo Marinated Grilled Chicken (Printable version)
Tender grilled chicken breasts coated in a creamy mayonnaise, herb, and spice marinade for juicy, smoky results.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Marinade
02 - ½ 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 - ½ teaspoon freshly ground black pepper
→ For Grilling
10 - 1 tablespoon olive oil (for brushing the grill grates)
# How to Prepare:
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 a smooth, uniform paste forms.
02 - Add the chicken breasts to the bowl and turn to coat each piece thoroughly in the marinade. Cover tightly and refrigerate for at least 2 hours, or overnight for the most deeply developed flavor.
03 - Preheat an outdoor grill or grill pan to medium-high heat, targeting roughly 400°F. Brush the grates with olive oil to prevent sticking.
04 - Remove the chicken from the marinade, letting any excess 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 the juices run clear.
05 - Transfer the grilled chicken to a cutting board or platter and allow it to rest for 5 minutes before slicing or serving to lock in the juices.
# Expert advice:
01 -
- The mayonnaise marinade creates a protective layer that locks in moisture so effectively that even overcooked chicken stays tender.
- It requires only ten minutes of active prep and forgiving timing, making it nearly impossible to ruin on a busy weeknight.
02 -
- The first time I made this I skipped the rest period and every single piece wept juice all over the cutting board, leaving the meat noticeably drier than it should have been.
- Leaving excess marinade on the chicken causes flare ups that char the outside before the inside finishes cooking.
03 -
- Use a zip top bag instead of a bowl for marinating because it eliminates air pockets and means every inch of chicken stays in constant contact with the mixture.
- Press a thumb into the thickest part of the breast when you think it is done and if it feels firm with just a tiny bit of give, it is perfectly cooked.