CHICKEN MARINADE MAYONNAISE RECIPES
MAYONNAISE LOVER'S CHICKEN RECIPE: HOW TO MAKE IT
Jennifer Rytting of West Jordan, Utah recalls: “My father-in-law was looking for a good chicken marinade when a friend suggested mayonnaise with Italian dressing. He added the ham and cheese on his own, and we can't get enough of it! You'd never guess this BBQ is so easy and so fast!”
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine salad dressing and 1/2 cup mayonnaise. Pour 3/4 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with reserved marinade. , Top each piece of chicken with a slice of ham and cheese. Grill, covered, 1-2 minutes longer or until cheese is melted., In a small bowl, combine the mustard, honey and remaining mayonnaise. Serve with chicken.
Nutrition Facts : Calories 542 calories, FatContent 43g fat (10g saturated fat), CholesterolContent 110mg cholesterol, SodiumContent 675mg sodium, CarbohydrateContent 3g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 33g protein.
MAYO-MARINATED CHICKEN WITH CHIMICHURRI RECIPE - NYT COOKING
If the idea of rubbing chicken cutlets with mayo before grilling them leaves you cold, I relate — I felt the same way until I tried it. Now I use mayonnaise as the base for nearly every marinade I use, whether I’m cooking on the grill or in a cast-iron skillet indoors. The magic of mayo is that it helps your other marinade ingredients spread evenly across the surface of the meat, delivering more consistent flavor, while improving browning. (Don’t worry, the cooked meat doesn’t taste like mayo.) In this recipe, that means chicken cutlets that cook through and brown in about four minutes, with deep chimichurri flavor enhanced by a post-grill drizzle of fresh sauce. This recipe will work with nearly any marinade, exactly as written: You could use pesto, salsa verde, bottled barbecue sauce, jarred Thai curry paste, teriyaki sauce or mole, all with equal success.
Provided by J. Kenji López-Alt
Total Time 10 minutes
Yield 2 to 4 servings
Number Of Ingredients 4
Steps:
- Season chicken cutlets on both sides with salt and pepper and set aside.
- Whisk together mayonnaise and 1/4 cup chimichurri in a large bowl. Reserve remaining chimichurri. Add chicken cutlets to the mixture and turn to coat. Cook immediately, or for better flavor, transfer to a sealed container and refrigerate for 4 to 24 hours.
- To cook on the grill: Heat a gas or charcoal grill over high heat for 10 minutes. Cook chicken cutlets directly over high heat, turning and flipping occasionally, until just cooked through and lightly charred all over, about 4 to 5 minutes. Transfer chicken to a serving platter. Spoon some of the remaining chimichurri over the chicken and serve the rest in a small bowl on the side.
- To cook in a skillet: Heat a large (12-inch) cast-iron or nonstick skillet over medium-high heat until a drop of water immediately balls up and dances across the surface. Add chicken cutlets in a single layer and cook, swirling them and flipping them occasionally until browned all over and just cooked through, about 4 minutes. Transfer chicken to a serving platter. Spoon some of the remaining chimichurri over the chicken and serve the rest in a small bowl on the side.
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FINGER-LICKING CHICKEN MARINADE RECIPE - FOOD.COM
A wonderful marinade for chicken. If you don't have Miracle Whip, mayonnaise may be substituted. I usually marinate chicken in the marinade at least 30 minutes before cooking. However, I once took chicken sitting in the marinade to a cook-out, and other people there who had brought their own chicken started dipping their chicken in my left-over marinade to coat, then barbecuing right away without waiting for it to marinate. It was still delicious! I've found I can coat over a dozen chicken pieces with a single recipe of the marinade. These days I make this without the Tbs of salt when making it just for myself, but people's tolerance for low salt varies widely and so I've posted it the way I've found suits most people best. I'd say be guided by your own tastes when it comes to amount of salt used.
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Reviews 5.0
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Reviews 5.0
Total Time 3 minutes
Calories 1060.4 per serving
- Use to marinate chicken pieces at least 30 minutes and then to baste the meat as it cooks in the oven or over hot coals.
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MAYO-MARINATED CHICKEN WITH CHIMICHURRI RECIPE - NYT COOKING
If the idea of rubbing chicken cutlets with mayo before grilling them leaves you cold, I relate — I felt the same way until I tried it. Now I use mayonnaise as the base for nearly every marinade I use, whether I’m cooking on the grill or in a cast-iron skillet indoors. The magic of mayo is that it helps your other marinade ingredients spread evenly across the surface of the meat, delivering more consistent flavor, while improving browning. (Don’t worry, the cooked meat doesn’t taste like mayo.) In this recipe, that means chicken cutlets that cook through and brown in about four minutes, with deep chimichurri flavor enhanced by a post-grill drizzle of fresh sauce. This recipe will work with nearly any marinade, exactly as written: You could use pesto, salsa verde, bottled barbecue sauce, jarred Thai curry paste, teriyaki sauce or mole, all with equal success.
From cooking.nytimes.com
Reviews 4
Total Time 10 minutes
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Reviews 4
Total Time 10 minutes
- To cook in a skillet: Heat a large (12-inch) cast-iron or nonstick skillet over medium-high heat until a drop of water immediately balls up and dances across the surface. Add chicken cutlets in a single layer and cook, swirling them and flipping them occasionally until browned all over and just cooked through, about 4 minutes. Transfer chicken to a serving platter. Spoon some of the remaining chimichurri over the chicken and serve the rest in a small bowl on the side.
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MAYO CHICKEN RECIPE | ALLRECIPES
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Reviews 4.6
Total Time 1 hours 25 minutes
Category Meat and Poultry, Chicken, Whole Chicken Recipes
Calories 579 calories per serving
From allrecipes.com
Reviews 4.6
Total Time 1 hours 25 minutes
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Calories 579 calories per serving
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From food.com
Total Time 40 minutes
Calories 464.4 per serving
From food.com
Total Time 40 minutes
Calories 464.4 per serving
- Bake until bubbly and cheese is melted, about 30 minutes.
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