Mayo Marinated Grilled Chicken (Printable Version)

Juicy chicken breasts coated in a creamy herb mayonnaise marinade, grilled to smoky, tender perfection.

# What You 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)

# How to Make It:

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 smooth and well combined.
02 - Add the chicken breasts to the marinade, turning to coat each piece thoroughly on all sides. Cover the bowl tightly and refrigerate for at least 2 hours, or up to overnight for the most developed flavor.
03 - Preheat the grill to medium-high heat (approximately 400°F). Brush the grill grates with olive oil to prevent sticking.
04 - Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the grill and cook for 6 to 8 minutes per side, or until the internal temperature reaches 165°F and the juices run clear.
05 - Transfer the chicken off the grill and let it rest for 5 minutes before slicing or serving to allow the juices to redistribute.

# Expert Advice:

01 -
  • The mayonnaise marinade creates an almost magical barrier that keeps chicken breasts impossibly juicy, even if you accidentally overcook them by a minute.
  • You probably have every single ingredient sitting in your fridge and pantry right now, which makes this the ultimate no planning meal.
  • The smoky, tangy flavor works just as well sliced over a salad as it does tucked into a bun with lettuce and tomato.
02 -
  • Do not skip the resting step because slicing immediately will cause all those beautiful juices to spill out and you will end up with drier chicken than you deserve.
  • If your chicken breasts are very thick, slice them horizontally to create cutlets rather than pounding, which gives you more surface area for that incredible marinade.
03 -
  • Reserve a small spoonful of the marinade before it touches raw chicken and stir it into your salad dressing or use it as a sandwich spread for an extra hit of that smoky tang.
  • If you are short on time, even thirty minutes in the marinade makes a noticeable difference, so do not skip it entirely just because you cannot hit the full two hours.

Go Back