Mayo-Marinated Chicken with Chimichurri
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 Im 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. (Dont worry, the cooked meat doesnt 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.
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 Im 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. (Dont worry, the cooked meat doesnt 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.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 155.032 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- 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.
My Unexpected Culinary Adventure: Mayo-Marinated Chicken with Chimichurri
As a busy working mom, finding quick, delicious, and healthy meals is a constant quest. I'm always on the lookout for recipes that are both impressive and easy to execute. Lately, I've been experimenting with different marinades, and I stumbled upon a game-changer: mayonnaise. Yes, you read that right – mayonnaise! Before you wrinkle your nose, hear me out. This isn't about slathering your chicken in a mayo-only bath; instead, it acts as a brilliant base for any marinade, enhancing flavor and browning.
I discovered this amazing technique quite by accident, really. I was flipping through a cookbook one evening, exhausted after a long day at the office, and this recipe for mayo-marinated chicken caught my eye. Skeptical but intrigued, I decided to give it a try. The result? Perfectly browned, juicy chicken cutlets bursting with flavor. The mayo, surprisingly, didn't leave any lingering mayo taste; it simply worked its magic behind the scenes, ensuring the chimichurri marinade coated the chicken evenly, resulting in a truly remarkable flavor profile. This recipe became a staple in my weeknight meal rotation almost instantly. It's quick, adaptable, and a crowd-pleaser, no matter the occasion.
The beauty of this method lies in its versatility. The chimichurri, a vibrant Argentinian herb sauce, adds a burst of freshness and complexity, but the real star is the mayonnaise. Its emulsifying properties ensure the other flavors cling to the chicken, penetrating deep into the meat for maximum flavor impact. You could easily swap out the chimichurri for other sauces – pesto, salsa verde, teriyaki, or even a simple balsamic glaze would all work wonderfully. The possibilities are truly endless! I've even experimented with adding a touch of honey or maple syrup to my marinade for a sweet and savory twist, depending on the flavor profile I'm aiming for.
This recipe has become more than just a quick weeknight dinner; it’s a testament to the power of unexpected flavor combinations and simple techniques. The fact that it's so versatile and easily adaptable to different tastes and dietary needs makes it a winner in my book. It's perfect for busy weeknights, summer barbecues, or even a simple Sunday supper. Give this recipe a try and you'll be amazed at how something as simple as a marinade can elevate a simple chicken dish to new heights.
One of the things I love most about this recipe is its simplicity. It requires minimal prep time and uses readily available ingredients. Evenings when I’m rushing home from work, barely having the time to make a cup of coffee, this recipe always comes to the rescue. And my kids? They love it, too! It's a win-win for everyone. Plus, the clean-up is minimal—another huge plus for a busy mom like me. I usually serve the chicken with a simple side salad and some roasted vegetables for a complete and balanced meal. I often get asked for the recipe at potlucks and dinner parties, and I'm always happy to share my discovery.
Beyond its ease and deliciousness, this recipe also offers a great opportunity to get creative in the kitchen. Experiment with different herbs and spices to find your perfect chimichurri blend. Try adding a touch of garlic, chili flakes, or even a squeeze of lime juice to personalize the flavor. You can easily adjust the marinade to suit your taste preferences – some might prefer a spicier version, while others might prefer a milder one. The beauty of this recipe lies in its adaptability.
So, next time you're looking for a quick, delicious, and surprisingly versatile weeknight meal, give this mayo-marinated chicken with chimichurri a try. I guarantee you won't be disappointed. It's a true culinary revelation – a testament to the fact that sometimes, the simplest recipes are the most satisfying.
