Mayo Marinated Grilled Chicken (Printable Version)
Juicy chicken breasts marinated in creamy mayo with herbs and spices, grilled to smoky golden perfection.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Marinade
02 - 1/2 cup mayonnaise
03 - 2 tablespoons 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 salt
09 - 1/2 teaspoon black pepper
→ For Grilling
10 - 1 tablespoon olive oil (for brushing grill)
# Directions:
01 - In a large bowl, whisk together mayonnaise, lemon juice, garlic, Dijon mustard, smoked paprika, oregano, salt, and pepper until smooth and well combined.
02 - Add the chicken breasts to the marinade and turn to coat thoroughly on all sides. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
03 - Preheat the grill to medium-high heat (about 400°F). Brush the grates with olive oil to prevent sticking.
04 - Remove chicken from the marinade, allowing excess to drip off. Grill chicken for 6 to 8 minutes per side, or until the internal temperature reaches 165°F and the juices run clear.
05 - Remove chicken from the grill and let rest for 5 minutes before slicing or serving.
# Expert Advice:
01 -
- The mayonnaise creates a protective coating that locks in moisture so reliably you almost have to try to dry it out.
- It requires exactly one bowl and zero culinary training, yet tastes like something from a neighborhood bistro.
02 -
- Do not skip the rest period because slicing early sends every drop of moisture straight onto the board instead of into the meat.
- Overnight marinating transforms this from a good weeknight dinner into something guests will genuinely compliment.
03 -
- Use a meat thermometer every single time because visual guesswork is how boneless breasts end up either dangerous or desert dry.
- Pound the chicken to uniform thickness before marinating and every piece finishes cooking at the same moment.