Step 1

Before you Begin: Allow the Chicken to marinate at least 6 hours. If you are short on time, marinating even for 15 – 30 minutes will impart flavor into the breast. If your chicken breasts are thick, filet lengthwise so that each breast is ¾ of an inch thick. You can poke the breast meat with a fork to allow the marinade to penetrate through the thicker parts of the breast.

Step 2

Whisk together mayonnaise, Dijon, soy sauce, garlic powder and milk in a mixing bowl. Place chicken in a separate bowl or plastic bag. Pour half of the mayo mixture over the breasts and turn to coat. Reserve the remaining half “non-marinade” mayo mixture, cover and refrigerate.

Step 3

Cook immediately, or for better flavor, transfer to a sealed container and refrigerate for up to 24 hours.

Step 4

If using an outdoor grill, heat a gas or charcoal grill over high heat for 10 minutes. Cook chicken directly over high heat, flipping occasionally, until lightly charred all over, the thickest part is no longer pink when cut into and registers about 160 degrees on instant-read thermometer. About 6-8 minutes.If cooking indoors: Heat a (10-inch) cast-iron or nonstick skillet over medium-high heat until a drop of water immediately balls up and dances across the surface. Because of the fat in the mayo we will not need to need additional oil in the pan. Add chicken breasts in a single layer and cook, flipping them occasionally until browned all over and just cooked through, about 6-8 minutes.

Step 5

Transfer to chicken to a serving plate. Spoon some of the reserved mayo-mixture that (what was not used to marinate the raw meat) over the chicken and serve the rest in a small bowl on the side.