J. Kenji Lopez-Alt recently shared his secret to tastier and juicier chicken cutlets.
I only reach for mayo in ways some people may not think to.
According to Kenji, you should add mayonnaise to your chicken marinade.
Simply Recipes / Getty Images
Use a ratio of almost equal parts mayo-to-marinade.
For example, if you’re using 1/4 cup teriyaki sauce, cut it with about 1/3 cup mayo.
Kenji recommends marinating the mayo-coated chicken for at least four hours, or up to 24 hours before cooking.
Simply Recipes / Ciara Kehoe
Here are the three benefits:
1.
The marinade won’t slide off the chicken: Mayonnaise is creamy and thick because it’s emulsified.
The best part, the chicken won’t taste like mayonnaise.This is important for me!
I gave this trick a try with leftover pesto I had in the fridge.
Ive used plain pesto as a chicken marinade before and have been a little underwhelmed with the outcome.
When combined with the mayonnaise, the pesto flavor and color both remained brighter and more flavorful once cooked.
Mayonnaise may never be the star of my show, but it is a very important supporting character.
Try this trick and never eat sad, overcooked, flavorless chicken breast again!
