– 4 boneless, skinless chicken breasts, pounded lightly for even piece – 4 tablespoons mayonnaise – flavorings of your choice: pesto, barbecue sauce, fresh herbs, chimichurri
– salt and pepper – chimichurri sauce: 1 cup packed Italian parsley leave – ¼ cup packed cilantro leaves (optional) – 2 teaspoons finely chopped fresh oregano – 1 teaspoon dried oregano
– 2 tablespoons chopped red or white onion – 2 medium garlic cloves, minced – 1 teaspoon red pepper flake – ½ teaspoon kosher salt – 3 tablespoons red wine vinegar – 6 tablespoons extra virgin olive oil
Mix your favorite spices with mayonnaise. Sprinkle salt and pepper on both sides of chicken. Rub the spicy mixture liberally on the top and bottom of each chicken breast.
Place the chicken on a plate, cover with plastic wrap, and refrigerate until grilled (a few hours).If you want to use more than one seasoning, divide the mayonnaise into different bowls, adding the desired seasoning to each bowl.
You are going to need 1 tablespoon of mayonnaise and seasoning for each breast. Meanwhile, in a small bowl, mix all chimichurri ingredients. Mix some chimichurri with mayonnaise for coating the chicken breasts.
Grill chicken over medium-high heat until instant-read thermometer reads 160 degrees. Serve grilled chicken with Chimichurri Sauce if desired.
Cooked chicken breasts may be frozen, best with vacuum sealing and use in sandwich or taco fillings.