Dijonnaise Grilled Chicken Breasts
This recipe uses a "secret weapon" technique: using mayonnaise in the marinade. It might sound unusual, but it prevents the chicken from sticking to the grill, creates a beautiful golden crust, and keeps boneless skinless breasts incredibly juicy.
Equipment
- Outdoor Grill Propane, Charcoal or whatever you've got.
- Meat Mallet or Bottom of a Pan
Ingredients
The Dijonnaise Marinade
- 1/2 Cup Mayonnaise (full fat works best for grilling)
- 1/4 Cup 1/4 Cup Dijon mustard (smooth or grainy, depending on preference)
- 2 Cloves Garlic, finely grated or minced
- 1/2 tsp Fresh Cracked Black Pepper
- 1 tsp Fresh thyme leaves
- 1/4 tsp Kosher Salt (plus more for seasoning chicken directly)
- 1 tsp Lemon juice (preffered) or white wine vinegar Adds brightness
The Chicken
- 4 Boneless, skinless chicken breasts (pounded to even thickness) (You can use a mallet or the backside of a pan. Use a piece of plastic wrap over the chicken to keep the mess down.)
- High smoke point oil for the gill grates (Avocado or grapeseed oils work well here and won't burn off.)
Instructions
Make the Dijonnaise
- In a medium bowl, whisk together the mayonnaise, Dijon mustard, garlic, thyme, pepper, salt, and lemon juice until smooth.
- Crucial Step Remove about 1/3 Cup of this mixture and set it aside in a separate small bowl to use as a dipping sauce later. (Do not let this portion touch the raw chicken). Let sit for 15–30 minutes at room temperature while you heat the grill.
Heat the Grill
- Preheat your grill to medium-high heat (about 400°F / 200°C). Clean the grates well and lightly oil them using a paper towel dipped in vegetable oil and held with tongs.
Prep the Chicken
- Pat the chicken breasts dry with paper towels. If they are very thick, pound them lightly with a meat mallet or rolling pin until they are an even thickness (about 3/4 inch). This ensures they cook evenly without drying out.
- Season the chicken breasts lightly with a pinch of salt on both sides. Place them into the bowl with the remaining Dijonnaise mixture. Toss to coat.
- Let sit for 15–30 minutes at room temperature while you heat the grill.
Grill It!
- Place the chicken on the grill.
- Cook for 5–6 minutes on the first side. Don't try to move it too early; let the crust form so it releases naturally from the grates. Flip and cook for another 4–6 minutes on the other side.The chicken is done when the internal temperature reaches 165°F (74°C).
Rest and Serve
- Remove chicken from the grill and let it rest on a clean plate for 5 minutes. This allows the juices to redistribute. Serve with the reserved Dijonnaise sauce on the side or dolloped on top.
Video
Notes
Tips for Success
- Don’t Fear the Flare-ups: Mayonnaise has oil, so you might see small flare-ups. If they get too big, just move the chicken to a cooler part of the grill for a moment.
- The “Mayo” Flavor: Don’t worry if you aren’t a huge fan of mayonnaise; the flavor cooks out significantly, leaving behind the savory garlic and mustard taste while keeping the meat tender.
- Serving Suggestion: This pairs perfectly with grilled asparagus or a simple arugula salad with vinaigrette.
Nutrition
Serving: 4g
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @thewoodfiredude on Instagram.