Susie Csorsz Brown
(aka the juiciest chicken you've ever grilled)
We’re lucky because we live in a country where we can grill year-round. Unfortunately, many of the meats we can buy here are quite lean, complicating the grilling process. I’m guessing all of you have at one point or another eaten grilled chicken (especially breast meat) that is dried and jerky-like. Doesn’t matter how good the marinade is if it can’t protect the meat from becoming like shoe-leather. So. A secret weapon: add mayo to your marinade. Now, know this: I was super reluctant to try this because I am so NOT/NOT a mayo fan. (Honestly, I find the flavor and texture kind of repulsive.) However, it is, without a doubt an amazing addition to your marinade intended for for to be cooked at high heat (read: broiling, roasting at high heat or grilling). The emulsion-properties of the mayo keeps the marinade literally glued to your meat. The sugars in mayo as well as the fats bonded with protein help create a lovely browning, while providing extra insulation to keep the food from drying out. And, best if all maybe, the food won’t taste at all like mayo. Win, win.
Note: I used the mayo + the best chicken spice blend on our turkey, and it was outstanding. I bet this would work on tofu, too, but haven't tried it yet.
3/4 cup mayo
1/4 to 1/3 cup wet flavoring (eg harissa, bbq, chimichirri, red pepper paste, miso, bbq sauce, etc)
2 T dry seasoning (seasoning salt, lemon pepper, curry, the best chicken spice, etc).
1 kg chicken breast, skin removed
Combine mayo and seasoning of choice in a zip top bag. Squish the bag to mix well; add chicken. Squish out the air from the bag, and reseal the bag. Squish the marinade and chicken around, thoroughly coating. Set the bag in a bowl (just in case, to catch any drips/leaks), and let it marinade at least one hour, or up to 24.
When ready to cook, heat a grill over high heat for 10 minutes. Cook chicken directly over high heat, turning and flipping occasionally, until just cooked through and lightly charred all over, about 5 to 12 minutes, depending on thickness of meat. Transfer chicken to a serving platter; cover and let rest at least 5 minutes. Enjoy!