Grilled Chicken with Mayo Marinade

Are you burnt out cooking your chicken the same way? Looking for a game-changing technique to elevate your grilled chicken to new heights? Get ready to discover a mouthwatering secret that will revolutionize your grilling game!

In this recipe, we’ll use a unique method that involves using mayonnaise as a binder for your chicken, resulting in incredibly flavorful and juicy meat. Get ready to unleash your inner grill master and unlock a world of delicious possibilities.

Why use mayonnaise?

Mayonnaise serves as a tasty binder on grilled chicken due to several reasons:

  • Flavor Enhancement: Mayonnaise adds a rich and creamy flavor to the chicken, enhancing its taste profile. The combination of tanginess and slight sweetness adds depth and complexity to each bite.
  • Moisture Retention: The high fat content in mayonnaise helps to lock in moisture during the grilling process. It prevents the chicken from drying out, resulting in tender and juicy meat.
  • Crispy and Flavorful Crust: When grilled, the mayonnaise forms a delicious crust on the chicken, creating a caramelized and slightly crispy exterior. This adds an extra layer of texture and flavor to the dish.
  • Even Cooking: The even distribution of mayonnaise over the chicken ensures consistent cooking throughout. It helps to prevent any dry or overcooked spots, resulting in a perfectly cooked piece of chicken.
  • Versatile Flavor Carrier: Mayonnaise acts as a carrier for other flavors and seasonings, such as herbs, spices, or marinades. It helps to infuse the chicken with these additional flavors, intensifying the overall taste experience.

Overall, the use of mayonnaise as a binder on grilled chicken not only adds incredible flavor but also contributes to a moist and tender texture, making it a popular and delicious choice for enhancing grilled chicken dishes.

Why use the pan method?

Once your chicken is seasoned with the mayo and spice mixture, it’s time to take advantage of the aluminum pan method. Placing the chicken in an aluminum pan has multiple benefits that will elevate your grilling experience.

First, the aluminum pan acts as a flavor-boosting powerhouse. As the chicken cooks, it releases its juices, which are then retained within the pan. The combination of the rub and the mayonnaise creates a mouthwatering au jus that infuses the chicken with an incredible depth of flavor.

Secondly, using an aluminum pan makes the process of moving the chicken from the grill to the counter a breeze. It’s all about convenience and preserving that perfectly cooked chicken.

Grilled Chicken with Mayo Marinade


  • 6 Chicken thighs or breasts
  • 1.5 cup Mayonnaise
  • 2 tsp Italian Dressing
  • 1 Lime zest & juice
  • 1.5 tbsp Alpha Rub
  • 1/2 tsp Black Pepper
  • 1/2 tsp Ground Chipotle Powder optional


  • Mixtogether half a cup of mayo, 1.5 tbsp Alpha Rub, 2 tsp Italian Dressing, the juice and zest of 1 lime. I like to add half a teaspoon black pepper and half a teaspoon ground chipotle powder (optional) for extra flavor.
  • Place chicken in an aluminum pan and coat the chicken with the mixture. Place the pan with the chicken in the fridge for 15 minutes.
  • Prepare your grill or pit to cook over direct heat.
  • Add the chicken to the grill over direct heat. Place the pan on the pit to the side. Cook chicken on each side turning every 5-7 minutes, until they reach an internal temp of 175.
  • Once you hit 175, move the chicken back into the pan with the juices and spices. Close the lid and leave it on indirect heat for 5 minutes. The juice from the chicken will mix with the mayo and spices to create a savory au jus.
  • Remove the pan from the grill and let rest 10 minutes. Enjoy!