My One-Ingredient Trick for Super Juicy Chicken Breasts

Mayo gives the chicken a crispy crust: Because mayonnaise is almost entirely fat, it helps seal in moisture while creating picture-perfect grill marks or a nice crust on a cast iron skillet. (It's also why spreading mayo on your grilled cheese before throwing it on the griddle gives you the best crush.) Those fats react with the heat of the pan to create a singularly lovely, golden brown, and crispy crust. Mayo gives the chicken a crispy crust: Because mayonnaise is almost entirely fat, it helps seal in moisture while creating picture-perfect grill marks or a nice crust on a cast iron skillet. (It's also why spreading mayo on your grilled cheese before throwing it on the griddle gives you the best crush.) Those fats react with the heat of the pan to create a singularly lovely, golden brown, and crispy crust.

Simply Recipes / Elise Bauer

My Go-To Mayonade Recipe

As a recipe developer, my fridge is always packed to the gills, so I like to marinate meats overnight in a plastic bag, which takes up less space than most storage containers.

The night before I plan to cook the chicken breasts, I add them in a zip-top bag with mayo and seasoning. You don't have to marinate them overnight-15 to 30 minutes is fine too. For example, for one pound of chicken breasts, I use

1 cup mayo

2 cloves garlic

Zest of 1 lemon

2 teaspoons paprika

½ teaspoon salt

¼ teaspoon pepper

Directions at simplyrecipes.com

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