This is the best marinade for chicken breasts

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Photo: Claire Bass

I have written several times about mayonnaise, chicken and mayonnaise on chicken. I like brush it on a whole roaster to promote darkening of the skin, and use it as a breading substrate for the nuggets, Still, I had never tried using it as a marinade for boneless, skinless breasts, mainly because I don’t usually eat it. The Pale cut of meat is usually too utilitarian for my decadent palate. (I know in my brain that “food is fuel”, but I’ve only recently started thinking about it that way. thanks to lifting, which requires more supplies more than I’m used to.)

In my mind, chicken breasts have always been firmly associated with diet culture. thanks to their reputation low in fat and calories (when in reality, thighs are not much more caloric and much better taste). But some people legitimately love a chicken breast, and those people deserve hacks too, so I decide to finally give the “mayonade » A try.

There are many “recipes” for grilled chicken marinated in mayonnaise, but the beauty of this particular marinade is that it is a neutral-tasting, high-fat substrate that can hold any flavor you mix in it. It coats and soaks the protein in a mixture of oil and egg, protecting it from drying out when it is be fried or grilled. Unlike pure liquid marinades, it sticks to chicken while it works, then stays on the surface while you cook, providing a nonstick coating that prevents your meat from sticking to pans and cooking grates. without any lubrication.

For my mayonade, I mixed 1 tsp Lawry garlic salt and 1/2 tsp white pepper into 1/4 cup Duke mayonnaise. I placed two chicken breasts in a freezer bag, pounded them until they were half an inch thick, then smeared the mayonnaise mixture on both breasts.

Some recipes told me that a few hours was more than enough for the marinade to do its job, but I disagree. I cooked a duck breast after a few hours of marinade, and one the next morning after a night in the fridge. Both were seared at around 155℉. The first breast was fine—IIt was quite juicy and flavorful, although dry in a few spots around the edges –but the marinated breast overnight was exceptional. It was incredibly moist and juicy, with a golden, flavorful crust. It’s what I’ve always wanted a chicken breast to be, with minimal effort on my part, which is exactly what I want when trying to fill up.

How do Icchicken brests


  • 2 chicken breasts, about 1 1/2 pounds total
  • 1/4 cup mayonnaise
  • 1 teaspoon garlic salt
  • 1/2 teaspoon white pepper
  • Optional: Any other powder or potion you want to add to give it more character. Hot sauce, MSG, cumin, turmeric, any mix you desire, you get the idea.

Place both breasts in a zippered freezer bag and seal this. Take something heavy – I used a metal ladle – and banging boobsstarting in the center of the thickest part and working outward, until both pieces of meat are evenly thick, somewhere between 1/2 and 3/4 inch.

Mix the rest of the ingredients together, spread the mixture over the two pieces of chicken and let them sit in the fridge overnight.

Grill or pan-fry as you usually do, or aabout five minutes on each side over medium heat or hot coals, until chest registers 155℉ on an instant-read thermometer.

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