That’s some impressive chicken, huh? You know a recipe is good when you make it on a Monday and Friday within the same week. We couldn’t get enough.
I’m a marinade junkie. I love them. There is something about getting it going in the early am, whisking in the olive oil while still in pj’s, pouring it into a big baggie and massaging into the meat. All the while still sipping on my cup of coffee. Into the fridge it goes to hang and out we go to play. The comfort of knowing dinner is pretty much taken care of – priceless. And man, it’s going to be delicious.
I think the secret to the whole twice in one week is two things. One, in the marinade is agave. It was a fun new ingredient for us to try and just felt a bit…special. Second, we used boneless skinless chicken thighs which I believe is the answer to the age old question ‘how do I keep my chicken juicy on the grill?’ They rock. I’ve marinated them both over night and same day and it didn’t make a difference. We gobbled up every single piece of both batches. As did B, he loved it! Score.
This platted next to some grilled veggies, these potatoes, and a crisp glass of sauvignon blanc? Well, life just can’t get better.
- 2 tablespoons mayo
- 1/4 cup olive oil
- squeeze of agave (or honey)
- 2 teaspoons Dijon mustard
- salt & pepper
- 2 cloves garlic, peeled and halved
- squeeze of lemon
- fresh rosemary, thyme or torn basil leaves
- Four medium size chicken breasts, pounded thin or a pack of boneless skinless chicken thighs
- In a medium bowl, whisk together all ingredients and, along with chicken, add to a ziploc. Marinate eight hours or overnight, flipping in the fridge at some point if you can.
- When you are ready to cook, heat a stovetop grill to medium-high, and brush with a tiny bit of olive oil.
- Grill chicken pieces about four minutes a side (let excess marinade drip off before you place on grill) or until chicken is firm but not rock hard.