Mayo Marinated Grilled Chicken yields incredibly juicy, flavorful results. I make this throughout the summer and often grill extra to chop and add to salads or sandwiches.
Why use mayonnaise?
Mayonnaise makes an excellent marinade because its oil-and-egg base coats the meat, locking in moisture and helping the chicken brown beautifully on the grill. Don’t worry — the finished chicken won’t taste like mayo. For best results, use a good-quality mayonnaise.
Other ingredients
The mayonnaise is a blank canvas for flavor. I typically add paprika, garlic powder, lemon zest, and a touch of Cajun seasoning, but you can customize the marinade with the herbs and spices you prefer.
Type of chicken to use
Either boneless, skinless chicken breasts or boneless, skinless thighs work well. Thighs are slightly more forgiving and may require a bit more time on the grill. Cook until the internal temperature reaches 165°F for breasts; thighs can be cooked a bit longer for best texture.
How long to marinate
Marinate the chicken at least 2 hours and up to 12 hours for best flavor and tenderness. Marinating for 24 hours is acceptable, but avoid going longer than that.
Variations and substitutions
- Add cayenne pepper if you like extra heat.
- Swap 1 teaspoon garlic powder for 2 minced garlic cloves for a fresher garlic flavor.
- Stir in a tablespoon of chopped fresh dill or 2 teaspoons of chopped fresh rosemary for a herby twist.
Great sides to serve with grilled chicken
- Grilled corn with a creamy or spicy topping
- A bright corn and butter bean salad
- Four-bean salad with a tangy dressing
- Cold pasta salad with a kick of horseradish
- Marinated broccoli and cauliflower salad
- Creamy tomato and cucumber salad
Mayo Marinated Grilled Chicken
Ingredients
- 1 cup mayonnaise
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon lemon zest
- ½ teaspoon Cajun seasoning
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 4 boneless skinless chicken breasts (or 6 thighs)
Instructions
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Combine the first seven ingredients in a large zip-top bag or bowl and whisk until smooth.
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Add the chicken to the bag, seal, and massage the marinade so each piece is well coated. Refrigerate for 2 to 12 hours (up to 24 hours is acceptable).
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If possible, let the chicken sit at room temperature for 20 to 30 minutes before grilling. Preheat the grill to medium-high.
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Grill the chicken 4 to 6 minutes per side, or until an instant-read thermometer registers 165°F for breasts. Thighs can be cooked to 175–195°F for a more tender texture.
Notes
Nutrition
| Carbohydrates: 2g
| Protein: 49g
| Fat: 23g
| Sodium: 551mg
Nutrition information is an estimate and should be used as a guideline.
Did you make this?
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