Marinated Grilled Chicken

This Marinated Grilled Chicken proves that chicken doesn't have to be dry, bland, and boring! 

With a creamy, zippy, marinade that has a pop of lemon and garlic flavor, this is one I turn to again and again.  Try it once and, like me, you'll fall in love.



– ⅓ cup mayonnaise – 2 tablespoons coconut aminos – 1 tablespoon lemon juice – 1 teaspoon lemon zest – 1 teaspoon Dijon Mustard – 1 teaspoon garlic powder – 1 teaspoon dried rosemary – ½ teaspoon sea salt – ½ teaspoon black pepper – ¼ teaspoon cayenne peper – 16 ounces chicken thighs or breast

 Place the mayonnaise in a small bowl and whisk in tamari or coconut aminos, lemon juice, lemon zest, dijon mustard, garlic powder, rosemary, salt, black pepper, and cayenne pepper.


Divide the sauce between two bowls. Brush the chicken with half of the sauce and let marinade in the refrigerator for at least 2 and up to 6 hours.


Preheat a grill or grill pan to medium high heat. Grill, covered, for 7 minutes. Flip and brush with the reserved marinate. 

Cook for about 7 minutes more, until the meat reaches about 155 degrees. (It will continue to cook as it rests and reach the recommended 165 degrees.)