Griddle 101: The Best Chicken Breast

Hello Friends,

So I have a new marinade for chicken breast that I really, really like—and it’s mayonnaise. This is so easy, but it provides a lot of flavor and makes the chicken nice and juicy. I saw another YouTuber, Ethan Chlebowski, do this, so I gave it a try and was not disappointed.

I took 2 lbs of chicken breast, 1/3 cup of mayo (I used Duke’s, but use whatever you would like), and 2 tablespoons of Montreal chicken seasoning. You can use whatever chicken or all-purpose seasoning you like.

Marinate it for 4 to 24 hours, then cook it on the griddle. I like to cut my breasts in half into cutlets before putting them on the griddle so they cook more evenly. If you leave them whole, the thin side will overcook and dry out before the fat side gets done.

I cooked them for about 4 minutes per side at 450 degrees, but really you just need to go by temp. I pull them at 160 degrees, then they raise in temp while they rest to a safe temp of 165.

These are great for prep. I made a Caesar chicken wrap and a balsamic chicken sandwich in the video below.

Quick Recipe

2 lbs boneless, skinless chicken breast
Trim excess fat and slice into cutlets
1/3 cup mayonnaise
2 tablespoons Montreal chicken seasoning (or any chicken/all-purpose seasoning)
Mix chicken, mayo, and seasoning until well coated
Marinate 4–24 hours in the fridge
Cook on a 450° griddle for about 4 minutes per side
Pull at 160° and let rest to reach 165°

Thanks,
Johnny