Mayonnaise is more than a sandwich spread. It makes a fantastic marinade – it’s creamy and tangy, thick and lush. It’s packed with fat from the oil and egg and also with flavor, in the form of salt and vinegar. In short, it has everything you need to season and prepare literally anything you’re about to grill. Because it is an emulsion, it will not run off and cause grill flare-ups The fat content in the mayo gives grilled foods a blanket of nonstick coating and translates to an epic brown crust. Spicy Mexican Corn and Potato Salad is the perfect accompaniment to the chicken.
Chimichurri Grilled Chicken
- 4-6 boneless skinless chicken thighs (about 1½ pounds)
- ⅓ cup mayonnaise
- ¼ cup Chimichurri
- Whisk together mayonnaise and Chimichurri. Add chicken to the mixture, turn to coat, cover and refrigerate for 2 to 24 hours. You can cook these immediately, but the flavor is better when the chicken has marinated for at least 2 hours.
- Heat the grill to 400°.
- Place the chicken on the grill (do not remove the marinade). Turn when nicely browned. Because of their uneven size, some pieces of chicken will cook quicker than others. Use a thermometer (such as the Thermopen) to check for doneness. The recommended “safe” internal temperature for chicken thighs is 165°, although I usually cook mine to 160°.
- Serve with extra Chimichurri on the side.