Ridiculously Easy Grilled Mayo-Mustard Chicken

Hello, Folks!

As September winds down and fall is just around the corner, I’ve got the perfect recipe to savor these final summer moments. Whether you’re grilling boneless chicken breasts or thighs, this simple method ensures juicy, tender chicken every time—even if you’re in a hurry. All you need to do is generously season the chicken with salt, slather on a quick mix of mayo and Dijon mustard, and toss it on the grill. No marinating or prep required!

The result? Moist, flavorful chicken that’s just as delicious cold as it is hot. It’s perfect for salads, wraps, or paired with my Greek Ranch Corn Salad (with slivered, steamed green beans for an extra bite). You could even serve it on top of a fresh Crisp Cabbage, Carrot, and Apple Salad. Craving something warm on the side? Try this favorite healthy Old-Fashioned Cabbage Pie or this Old Country-Style Smothered New Cabbage.

For quicker cooking, butterfly the breasts, and you’ll have dinner ready in no time. This no-fuss recipe is a lifesaver on busy days when you need a fast, flavorful meal on the table. It’s perfect for those times when you’ve spent all your energy on the side dish and just need a quick, hassle-free main course to go with it.

Robin Ward

Ridiculously Easy Grilled Mayo-Mustard Chicken

Succulent grilled chicken breasts or thighs, seasoned with salt and enveloped in a creamy, tangy mayo-Dijon mustard blend, offer a tantalizing aroma and perfectly moist, flavorful bite; effortlessly prepared with no marinating required, this dish provides a seamless and delectable addition to salads, wraps, or as a standalone main course.

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Prep Time 5 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 3 double or triple as needed

Course: #maincourse

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 1 lb boneless chicken breasts, butterflied
• Kosher salt
• Freshly ground pepper
• ⅓ cup mayonnaise
• 3 Tbsp Dijon mustard

Equipment

• outdoor grill

Method

 

1. Prepare a medium-hot gas or charcoal fire.
2. Put the chicken breasts in a large bowl and season generously with kosher salt on both sides. Spoon the mayonnaise and mustard into the bowl and mix together gently. Then coat the chicken thoroughly with the mixture.
3. Spread the chicken out on the grill, watching the heat carefully; there may be a few flare-ups. Cover the grill. Grill the chicken on one side until golden-brown grill marks form, 2 to 3 minutes. Rotate the chicken 90 degrees and grill for another 1 to 2 minutes (to get a crosshatch of golden grill marks); flip and repeat on the other side, grilling for another 3 to 4 minutes until cooked through. (The best way to tell if the chicken is cooked is to touch it. It should feel firm but not hard.)
4. Transfer to a wooden carving board or serving platter and serve family style. If you like, slice the chicken thinly on the bias before serving. (Let rest for 4 to 5 minutes before slicing.)

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