Oven Baked Chicken with Mayo Marinade

This Southeast Texas summer has been miserably hot, and grilling outside has been less than enjoyable. Our last recipe post, a Grilled Chicken with a Mayo Marinade, can easily be prepared indoors in the oven with delicious results. And you won’t have a heat stroke in the process.

Check out the recipe below to make a quick, 25-minute chicken that is perfect in a pinch or just to beat the heat.


Oven Baked Chicken with Mayo Marinade


  • 6 Boneless Skinless Chicken Thighs or Breasts
  • 1/2 cup Mayo
  • 2 tsp Italian Dressing
  • 1 Lime Zest & juice
  • 1/2 tsp Ground Chipotle Chile Pepper
  • Old 36 Texas Rub Seasoning Substitue salt, pepper & seasoned salt (Lawry's)


  • Combine mayo, Italian dressing, lime zest & juice, and ground chipotle chile pepper in a container and stir until mixed well.
  • Line a baking pan or roasting pan with foil and put a wire rack over the foil. Place the chicken on the rack and coat with the mayo mixture. Season the chicken to your liking. Turn and repeat on the other side.
  • Place the pan with the chicken in the fridge for 15 minutes and set your oven to bake at 400.
  • Place chicken in the oven to bake until the internal temp reaches 165. Chicken thighs will take about 25 minutes, however, chicken breasts may only need about 20-22 minutes. If using chicken breasts, check the temp after 18 minutes and watch closely to avoid overcooking.
  • When the chicken reaches an internal temp of 165, remove from oven and allow to cool about 10 minutes. Move the chicken to a plate and pour the drippings into a bowl. The drippings combine to make a delicious dipping juice.
  • Slice and enjoy!