Mayo Marinated Grilled Chicken (Printable)
Juicy chicken breasts coated in a savory mayo marinade with garlic and smoked paprika, grilled to golden perfection.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Marinade
02 - 1/2 cup mayonnaise
03 - 2 tablespoons fresh lemon juice
04 - 2 tablespoons olive oil
05 - 3 cloves garlic, minced
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon dried oregano
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon freshly ground black pepper
→ Garnish
10 - Fresh chopped parsley or chives (optional)
# Steps:
01 - In a medium mixing bowl, whisk together the mayonnaise, lemon juice, olive oil, minced garlic, smoked paprika, dried oregano, salt, and black pepper until smooth and well combined.
02 - Pat the chicken breasts dry with paper towels and place them into a large resealable plastic bag or a shallow glass dish.
03 - Pour the marinade over the chicken, ensuring each breast is evenly coated on all sides. Seal the bag or cover the dish tightly and refrigerate for 1 to 4 hours.
04 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F. Lightly oil the grates to prevent sticking.
05 - Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade. Place the chicken on the grill and cook for 6 to 8 minutes per side, until the internal temperature reaches 165°F and the juices run clear.
06 - Transfer the grilled chicken to a cutting board and let it rest for 5 minutes. Slice against the grain, garnish with fresh parsley or chives if desired, and serve immediately.
# Expert Tips:
01 -
- The mayonnaise acts like a protective seal, locking in moisture so the chicken never dries out even if you overcook it by a minute.
- It requires only one bowl and ten minutes of prep before the fridge does all the real work.
02 -
- Never reuse leftover marinade as a sauce because it has been in raw chicken contact and needs to be discarded for safety.
- Resist the urge to skip the resting step because cutting too early releases all the juices you worked so hard to lock in.
03 -
- Take the chicken out of the fridge twenty minutes before grilling so it cooks evenly from edge to center rather than being cold in the middle.
- Brush the grill grates with oil right before laying down the chicken to prevent sticking and preserve that beautiful golden crust.