Kenji’s Secret for the Juiciest Chicken Breast | NYT Cooking

Get the recipe: https://nyti.ms/3HsLprS

J. Kenji López-Alt uses mayonnaise as the base for nearly every marinade he makes, whether cooking on the grill or in a cast-iron skillet indoors. The magic of mayo is that it helps other marinade ingredients spread evenly across the surface of the meat, delivering more consistent flavor, while improving browning. Kenji’s recipe, which he walks us through, will work with nearly any marinade: You could use pesto, salsa verde, bottled barbecue sauce, jarred Thai curry paste, teriyaki sauce or mole, all with equally delicious success.

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