Mayonnaise Marinated Chicken

Mayonnaise marinated chicken is the technique that home cooks discover once and never go back from. Two pounds of chicken thighs, breasts, or drumsticks coated in a marinade built on mayonnaise, Dijon mustard, soy sauce, fresh lemon juice, and minced garlic, refrigerated for anywhere from 2 to 24 hours, and then cooked in the air fryer, oven, or on the grill until deeply golden and juicy all the way through. The result is the most consistently tender, flavorful chicken you have ever made and the answer to why restaurant chicken always seems better than the same recipe made at home.

A Quick Look At The Recipe

• ✅ Recipe Name: Mayonnaise Marinated Chicken
• 👥 Serves: 4
• 🔢 Calories: 634 cal
• 🥣 Main Ingredients: chicken thighs, mayonnaise, Dijon mustard, soy sauce, fresh lemon juice, to 4 garlic cloves, kosher salt, onion powder
• ⭐ Why You'll Love It: This mayonnaise marinated chicken combines mayo, Dijon mustard, soy sauce, lemon juice, and garlic for a juicy, golden chicken that works in the air fryer, oven, or on the grill.

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The mayonnaise is the ingredient doing the most important work. It adheres to every surface of the chicken in a thick, even coat that the other marinade ingredients cannot penetrate as effectively without it. The fat and egg yolk in mayo produce a caramelized, golden crust during high-heat cooking that oil alone cannot replicate. The moisture sealed in by the mayo coating keeps the chicken juicy all the way through even if it slightly overcooks. It is the most practical, most effective chicken marinade technique and it works every single time.

If you are looking for more chicken marinades, check out my Greek Yogurt Marinated Chicken and Grilled Balsamic Chicken recipes as well.

Why You’ll Love This Recipe

The mayonnaise coating produces a dramatically more golden, more evenly caramelized exterior than any other marinade base. The fat and emulsifiers in mayo create a crust that looks and tastes like restaurant chicken.

The chicken stays juicy regardless of the cooking method. The mayo creates a seal around each piece of chicken that traps moisture inside during the high-heat cook, making it significantly more forgiving than oil-marinated chicken if the cook time runs slightly long.

It works in the air fryer, oven, and on the grill. The same marinade and the same technique produces excellent results across all three methods so you can cook it however is most convenient.

– Lyuda

Ingredients Needed to Make Mayonnaise Marinated Chicken

The Chicken

Any cut of chicken works with this marinade. Bone-in, skin-on chicken thighs produce the richest, most flavorful result because the fat under the skin bastes the meat during cooking and the bone adds depth. Boneless skinless thighs are the most practical everyday choice with excellent juiciness and a shorter cook time. Chicken breasts benefit significantly from the moisture-trapping mayo coating. Drumsticks develop a beautifully caramelized, slightly sticky exterior.

The Marinade

Mayonnaise is the fat-rich, emulsified base that coats, seals, and caramelizes. Dijon mustard adds a sharp, slightly tangy flavor and reinforces the emulsification. Soy sauce adds salt and a deep, slightly sweet umami note that seasons the meat as it marinates. Fresh lemon juice adds brightness and a mild acid that works slowly into the meat. Minced garlic adds a savory depth throughout. Kosher salt, onion powder, and black pepper complete the seasoning.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

How to Make Mayonnaise Marinated Chicken

Step 1: Make the Marinade

In a large bowl, whisk together the mayonnaise, Dijon mustard, soy sauce, fresh lemon juice, minced garlic, kosher salt, onion powder, and black pepper until completely smooth and well combined. The marinade should look uniform with no separation or streaks of individual ingredients.

Step 2: Marinate the Chicken

Add the chicken pieces to the bowl and toss until every surface is thoroughly coated in the marinade. If using a zip-lock bag, add the chicken and marinade to the bag, seal, and massage from the outside to coat completely. Cover and refrigerate for at least 2 hours. For the best result, marinate overnight for the full 24 hours. The lemon juice and soy sauce need time to penetrate past the mayo coating and into the meat itself for fully seasoned results.

Step 3: Cook Using Your Preferred Method

Air Fryer: Preheat to 400°F. Arrange the marinated chicken in a single layer in the basket without overlapping. Cook, flipping once halfway through, until golden and cooked through. Boneless thighs take 15 to 18 minutes. Breasts take 12 to 16 minutes. Drumsticks take 18 to 22 minutes.

Oven: Preheat to 400°F. Place the marinated chicken on a lightly greased baking dish or parchment-lined sheet pan. Bake until cooked through and deeply golden. Breasts take 20 to 25 minutes. Boneless thighs take 25 to 30 minutes. Drumsticks take 35 to 45 minutes. Broil for the final 2 to 3 minutes for maximum caramelization.

Grill: Preheat to medium-high heat. Grill breasts and boneless thighs for 5 to 7 minutes per side. Drumsticks need 25 to 30 minutes total, turned every 5 to 7 minutes to prevent burning. The mayo marinade will caramelize beautifully on the grill grates.

Step 4: Rest and Serve

Regardless of cooking method, pull the chicken when it reaches 165°F internal temperature in the thickest part. Let rest on a cutting board for 5 minutes before slicing or serving whole. The resting period allows the juices to redistribute throughout the meat so they stay in the chicken rather than running onto the board when cut.

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If you make this, I’d love to hear how it turned out – a star rating or a note in the comments helps others find the recipe and helps me know what’s working in your kitchen. Tag me @gracefilledkitchen in your photos on social media so I can see your creations.