If you're after an easy chicken breast recipe for the BBQ or griller this chutney and mayonnaise chicken will hit all the right spots. Who would have thought mayonnaise marinated chicken could be so tender, juicy, and taste so good?
This is a tried and tested family favourite on high rotation during summer. It's not only an easy BBQ chicken recipe, but juicy, tender, and delicious.
I know some of you may be turned off at the idea of using mayonnaise in a marinade. Marinating chicken in mayonnaise along with mango chutney results in gorgeously charred and slightly caramelised chicken.
As mentioned this is one of my absolute favourite recipes with minimum ingredients. Super easy, amazingly tasty, please give it a go.
Sara xxx
What's in this post
BBQ Mayonnaise Chicken Ingredients
A full printable recipe card can be found at the end of this post with recipe ingredient measurements and the method.
- Chicken Breast: You can also use chicken thigh, or another cut of chicken that you prefer.
- Mango Chutney: It needs to be mango chutney, not a standard fruit chutney. You could use a mango chutney that has additions like ginger or chilli.
- Mayonnaise: Use a whole egg mayonnaise, I use Kewpie, but S&W or another brand would be fine.
- Wholegrain Mustard: In a pinch you could swap it out for another mustard like Dijon.
- Garlic: Either whole cloves finely chopped or minced. Alternatively, use crushed or minced garlic from a jar or squeeze pack.
Hommage to this Recipe's Origin
I need to give credit to the origin of this particular recipe. This recipe was originally found in a now out-of-publication Australian food magazine, probably Good Food Australia, or something similar.
The clipped recipe has been in my folder for a few decades now. Looking rather stained and well used.
This recipe for mayonnaise and chutney chicken was originally called Jeannie's Barbeced Chicken by a Sydney foodie called Jeannie Bell-Baldwin.
I have searched the internet high and low for Jeannie. Jeannie if you are out there let me know!! You were quoted saying "This chicken is my saviour". I want to thank you because over the years it has become mine too.
Serving Suggestions
The serving suggestion that came with the original recipe was for tomato salsa and cucumber and yoghurt salad. Over the years I have moved away from that and have my own preferences.
- Bread, either bread rolls, wraps, homemade blue corn tortillas, pita pockets or Turkish bread.
- Grilled corn cobs.
- A classic green garden salad.
- As well as a pasta salad like Hawaiian macaroni salad or dill pickle pasta salad.
- Plus more mango chutney on the side.
How to Make BBQ Mayonnaise Chicken
Scroll to the bottom of the page for the full method and printable version of this recipe.
How long will this recipe take me to make?
Preparation time will take you a matter of minutes. All you need to do is trim the chicken fillets and make the quick 5-ingredient mayonnaise and chutney marinade.
You will need to allow the marinating chicken in mayonnaise to sit in the fridge for a minimum of 2 hours.
Then it's on to the grill / BBQ
Important Recipe Note
Grill this chicken over a low heat. The sugars in the chutney tend to caramelise quickly. Low and slow is the go for this recipe to avoid really charred and black chicken breast fillets.
Sara's Top Recipe Tips
Mayonnaise imparts a uniform flavour and enhances browning by distributing the other marinade ingredients evenly across the chicken's surface. The cooked chicken does not taste like mayonnaise, don't fret.
As mentioned above this mayonnaise and chutney chicken recipe will burn before it is cooked through if grilling on a high heat.
If you find that the chicken is getting a little too charred and still has some cooking time left. Pull the BBQ/Griller hood down or cover it with a cooking cloche.
Any leftovers make delicious sandwiches the next day. Or simply eat it as it is straight from the fridge.
Any leftovers should be stored in an air-tight container in the fridge for up to 2 days.
Printable Recipe
Incredible BBQ Mayonnaise Chicken
Ingredients
- 6 chicken breast fillets | no skin or bone
- 250 ml (1 cup) whole egg mayonnaise
- 125 ml (½ cup) mango chutney
- 2 tablespoons wholegrain mustard
- 2 cloves garlic | minced
Instructions
- Trim the chicken, remove tenders, and cut the chicken breasts in half through the middle horizontally to create two thinner fillets.
- Combine mayonnaise, mango chutney, mustard, and garlic in a bowl.
- Add the chicken fillets, and mix to thoroughly coat. Cover the bowl and place in the refrigerator to marinate for a minimum of 2 hours.Can be made the day before and marinated overnight.
Outdoor Grilling / Barbecue
- Remove chicken from the marinade and place on the griller/barbecue, which is on a low heat. Grill the chicken until it is cooked through and serve.
Indoor Cooking
- To cook the chicken indoors use a ribbed frying pan. Cook over a low heat until the chicken is cooked through.
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
Recipe Notes
If you find that the chicken is getting a little too charred and still has some cooking time left. Pull the BBQ/Griller hood down or cover it with a cooking cloche. What to do with leftover chicken?
Any leftovers make delicious sandwiches the next day. Or simply eat it as it is straight from the fridge.
Any leftovers should be stored in an air-tight container in the fridge for up to 2 days.
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
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