MAYONNAISE CHICKEN MARINADE RECIPES

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MAYO-MARINATED CHICKEN WITH CHIMICHURRI RECIPE - NYT COOKING



Mayo-Marinated Chicken With Chimichurri Recipe - NYT Cooking image

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

4 chicken breast cutlets (4 to 5 ounces each), pounded about 1/4-inch thick
Kosher salt and ground black pepper
1/3 cup store-bought or homemade mayonnaise
1 cup chimichurri (see recipe)

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.

FINGER-LICKING CHICKEN MARINADE RECIPE - FOOD.COM



Finger-Licking Chicken Marinade Recipe - Food.com image

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.

Total Time 3 minutes

Prep Time 3 minutes

Yield 2 cups

Number Of Ingredients 9

1 cup oil
1/2 cup vinegar
2 tablespoons Miracle Whip or 2 tablespoons Miracle Whip light
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 tablespoon salt (to taste)
1 tablespoon pepper
2 tablespoons thyme
1 tablespoon garlic salt

Steps:

  • Whisk together all ingredients in a small bowl.
  • 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.

Nutrition Facts : Calories 1060.4, FatContent 112.2, SaturatedFatContent 14.7, CholesterolContent 4.2, SodiumContent 3874.5, CarbohydrateContent 14.4, FiberContent 1.5, SugarContent 4.7, ProteinContent 1.4

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