mayo marinated chicken

If you are looking for the most tender and juicy make this Mayo Marinated Chicken. This simple marinade makes the best chicken recipe.

Mayo Marinated Chicken

Boneless Skinless Chicken Breasts

Mayonnaise

Lime (juiced)

Tablespoon Minced Garlic

Paprika

Salt

Pepper

In a large mixing bowl, whisk together all the ingredients except for the chicken.  Then add the chicken and make sure that it is well coated in the marinade mixture.

Marinade the chicken for at least 30 minutes or overnight.

Then preheat your grill over medium high heat (approximately 400 degrees F). Place the chicken directly on the grill grate and cook for 6-7 minutes per side until the chicken reaches an internal temperature of 160 degrees F.

Remove the chicken from the grill, let the chicken rest for 5 minutes. Then the chicken is ready to slice, serve and enjoy!

This Mayo-marinated Chicken recipe will lock in moisture and improve browning on the grill taking your grilled chicken breasts to the next level of deliciousness whether you make it indoors or out!

Mayo-Marinated Chicken

mayonnaise (store bought)

Dijon mustard

garlic powder

+ ½ teaspoon soy sauce

Tablespoons milk, (whole, 1%

chicken breasts

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.

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.

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

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.

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.

These were so flavorful!!  I used Hellmann's mayo (I'll never ever use any other brand) and prepared the recipe exactly as directed.  (I figured they were skinless breasts from the photo.).  I marinated for 24 hours (not initially planned) and used my little Weber Go-Anywhere flat charcoal grill.  I grilled for 9 minutes to come to 160 temp as they were large chicken breasts.  I think it's important to turn them every two minutes as directed.  Keeps them from overbrowning.  When done I brushed just a little reserved sauce over the top.
Will definitely make again!!   Perfect for chicken salads of all kinds too.

I was there for that cookout and it took everything in power not to go back for thirds!!!
Delicious, 
Thanks for the fabulous recipe!!!!!!!!!

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