Mayo Marinated Grilled Chicken (Printable)
Creamy mayo and herb-marinated chicken breasts, grilled until juicy and golden. A quick, flavorful main dish.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ 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)
# Directions:
01 - In a large mixing bowl, whisk together the mayonnaise, lemon juice, minced garlic, Dijon mustard, smoked paprika, dried oregano, salt, and pepper until the mixture is smooth and well combined.
02 - Add the chicken breasts to the bowl, turning each piece to coat evenly in the marinade. Cover tightly and refrigerate for at least 2 hours, or up to overnight for the most flavorful results.
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, letting any excess 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 chicken off the grill and let it rest for 5 minutes before slicing or serving to allow the juices to redistribute.
# Expert Tips:
01 -
- The mayonnaise acts as a protective shield so even lean chicken breasts stay incredibly tender over high heat.
- You probably have every single ingredient in your kitchen right now, which makes this the ultimate last minute dinner hero.
02 -
- Skipping the resting step will cost you every drop of moisture you worked so hard to lock in.
- If you reduce the marinating time under an hour the flavor will be noticeably flat, plan ahead.
03 -
- Let the chicken sit at room temperature for fifteen minutes before grilling so it cooks evenly from edge to center.
- Reserve a small spoonful of marinade before adding raw chicken to use as a finishing sauce drizzle after grilling.