This is a quick and effective way to marinade chicken and pork. The mayo ensure spices don’t burn, and it adheres to the cut surprisingly well.
Mechanic
Mayonaiuse coats the meat evenly and holds the seasonings in contact throughout marinating, producing more consistent browning and a tender surface. The baking soda effect is mild; the big win is surface adhesion. The result is that meats and spices are less prone to burning.
Ingredients
For ~2 butterflied chicken breasts.
- 40g mayonnaise (Helmans or Kewpie)
- zest of 1 lemon (or a squeeze of lemon juice)
- 2 cloves garlic (10g minced)
- ~1g black pepper (10 cranks)
- 1 teaspoons dried oregano
- 3g kosher salt
- 1g MSG
Method
Remove fat, skin, and butterfly larger chicken breasts or pork chops. Pound out slightly, to a desirable shape.
Combine all ingredients and mix well. Coat chicken and marinate for 30 minutes minimum, up to 8 hours in the fridge.
Grill, broil, or pan-fry as usual. The mayo coating browns and crisps on contact with heat. Cook to 63C/145F and let rest (it should peak at 66C / 150F).
To serve
Serve chicken or pork with, rice, a salad, or on a bun.
Variations
- Teryaki (sake, mirin, soy, ginger, sesame seeds, and sriracha for some spice)
Notes
- I was skeptical about this technique until Keji explained that mayo is a fat that is emulsified with acid, salt, and spice
- Tested as a pure marinade (not salted separately first). Worked well; slightly salty, very tasty.
- Reduce salt if using a thinner cut that will marinate longer.
- Kewpie is an thick, savoury, and enriched Japanese mayonnaise (packaged in a classic squeeze bottle)