Mayo Marinated Grilled Chicken (Printable)
Tender chicken breasts in creamy mayo herb marinade, grilled to smoky, juicy 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 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
→ Grilling
10 - 1 tablespoon olive oil (for brushing grill grates)
# How To Make:
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 each piece to coat thoroughly on all sides. Cover the bowl tightly and refrigerate for at least 2 hours, or up to overnight for deeper flavor penetration.
03 - Preheat the grill to medium-high heat, targeting approximately 400°F. Brush the grill grates generously 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 juices run clear when pierced.
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.
# Expert Tips:
01 -
- The mayonnaise marinade sounds strange at first but it creates an impossibly juicy, golden crust that nothing else can replicate.
- Everything comes together in one bowl with zero fancy techniques, making this the most reliable weeknight dinner you will ever make.
02 -
- If you skip the rest period, all those juices will spill out the moment you cut into the chicken and you will be left with dry meat despite your best efforts.
- Chicken thighs work beautifully here and are actually more forgiving if you tend to accidentally overcook things on the grill.
03 -
- Let the coated chicken sit on the counter for 20 minutes before grilling so it loses its refrigerator chill and cooks more evenly from edge to edge.
- The sugar and fat in mayonnaise brown faster than oil based marinades, so watch your heat carefully and adjust downward if you see flare ups.