Mayo Marinated Grilled Chicken (Printable)
Juicy grilled chicken coated in a creamy mayo herb marinade, smoky and tender every time.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
→ Marinade
02 - ½ 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 - ½ teaspoon freshly ground black pepper
→ For 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 the mixture is smooth and well combined.
02 - Add the chicken breasts to the marinade, turning each piece to ensure an even, thorough coating. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for the deepest flavor penetration.
03 - Preheat the grill to medium-high heat, targeting approximately 400°F. Once hot, 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 breasts onto the hot grill and cook for 6 to 8 minutes per side, until the internal temperature registers 165°F and the juices run clear.
05 - Transfer the grilled chicken off the heat and let it rest for 5 minutes to allow the juices to redistribute before slicing or serving.
# Tips from dashanddishes:
01 -
- The mayonnaise acts like a flavor sealed protective coating that locks in moisture so aggressively that even overcooked chicken stays tender.
- It requires exactly one bowl and zero culinary training, yet tastes like something you would order at a restaurant and immediately try to reverse engineer.
02 -
- If you skip the rest period every bit of juice will pool on your cutting board and your chicken will taste drier than it actually is.
- Wiping excess marinade off too aggressively defeats the purpose, because that layer is what protects the meat from drying out on the grill.
03 -
- Marinate overnight in a zip top bag pressed flat in the fridge for maximum contact and the deepest flavor penetration.
- Let the chicken sit at room temperature for 15 minutes before grilling so it cooks evenly instead of searing cold on the outside while staying raw within.