Mayo Marinated Grilled Chicken (Printer-friendly)

Juicy chicken breasts marinated in creamy mayo and herbs, grilled to golden, smoky perfection for any occasion.

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Marinade

02 - 1/2 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 - 1/2 teaspoon freshly ground black pepper

→ Grilling

10 - 1 tablespoon olive oil (for brushing the grill grates)

# 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 bowl and turn to coat each piece thoroughly in the marinade. Cover tightly and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
03 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 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 reaches 165°F and the juices run clear.
05 - Transfer the grilled chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute before slicing or serving.

# Expert Tips:

01 -
  • The mayonnaise marinade creates an unbelievably juicy breast that even dry chicken skeptics will devour.
  • It requires zero fancy technique and uses ingredients you probably already have hanging around the kitchen.
02 -
  • Do not wipe the marinade off before grilling, a thin layer left on is what creates that gorgeous crust and keeps the meat moist underneath.
  • If your chicken breasts are very thick, pound them to an even thickness first or they will burn on the outside before the center cooks through.
03 -
  • Marinate overnight in a zip top bag pressed flat in the fridge for maximum contact and minimal cleanup.
  • Let the chicken sit at room temperature for about fifteen minutes before grilling so it cooks more evenly from edge to center.

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