This is a quick and effective way to marinate chicken and pork. The mayo ensures spices don’t burn, and it adheres to the cut surprisingly well.
Mechanic
Mayonnaise coats the meat evenly and holds the seasonings in contact throughout marinating, producing more consistent browning and a tender surface. The big win is surface adhesion: the fat carries the spices and shields them, so they’re less prone to burning.
Ingredients
For ~2 butterflied chicken breasts.
- 40g mayonnaise (Hellmann’s or Kewpie)
- zest of 1 lemon (or a squeeze of lemon juice)
- 2 cloves garlic (10g minced)
- ~1g black pepper (10 cranks)
- 1 teaspoon dried oregano
- 3g kosher salt
- 1g MSG
Method
Remove fat, skin, and butterfly larger chicken breasts or pork chops. Pound out slightly, to a desirable shape.
Combine all ingredients and mix well. Coat chicken and marinate for 30 minutes minimum, up to 8 hours in the fridge.
Grill, broil, or pan-fry as usual. The mayo coating browns and crisps on contact with heat. Cook pork until the centre reads 63°C (145°F), then rest 5 minutes. Cook chicken until the centre reads 68°C (154°F); for a thin, butterflied breast the last minutes of cooking count toward the safety hold (see Food safety: time and temperature). Rest briefly.
To serve
Serve chicken or pork with rice, a salad, or on a bun.
Variations
- Teriyaki (sake, mirin, soy, ginger, sesame seeds, and sriracha for some spice)
Notes
- I was skeptical about this technique until Kenji explained that mayo is oil emulsified with egg and acid, already seasoned with salt.
- Tested as a pure marinade (not salted separately first). Worked well; slightly salty, very tasty.
- Reduce salt if using a thinner cut that will marinate longer.
- Kewpie is a thick, savoury, enriched Japanese mayonnaise (packaged in a classic squeeze bottle).
- Cook chicken to 74°C (165°F) for vulnerable guests.