Back-Pocket Marinade for Grilled Chicken by Emma Laperruque - Recipe Print View

Step 1

Marinate the chicken: Halve the chicken breasts horizontally. (If you’re an overachiever, you can also pound them to an even thickness for more even cooking.) Add them to a container or a zip-top bag. Combine the mayo, hot sauce, and a big pinch of salt (if you’re using it) in a bowl. Pour this marinade over the chicken and make sure the meat is fully covered. Refrigerate for 6 to 24 hours. When you’re ready to eat, heat a grill to high for 10 to 15 minutes. While that’s heating up, remove the chicken pieces from the marinade and use your hands to squeeze off as much marinade as possible (this helps it brown better). Oil the grill grates, then add the chicken. Cover the grill and cook for 3 to 4 minutes until charred. Flip, cover again, and cook another 3 to 4 minutes, until charred on the other side and cooked through (165°F). Transfer to a plate and sprinkle with salt. Let rest for a few minutes while you make the spicy mayo: Combine both ingredients and taste. Does it need more hot sauce? Adjust as needed. Serve the grilled chicken with the spicy mayo for dunking.