This is another one of our favorite summer grilled dishes. Maybe, because we’re spending all of our time at home, we tend to be seeking out all of the old favorites this grilling season.
This is not made with proper aioli, which takes too much time and effort to make to then ruin it by adding mayonnaise.
You do know that garlic mayonnaise is not the same as aioli. In fact, other than a remote resemblance in color, it’s not even close.
I normally make allioli – which is Spanish and has 3 ingredients: garlic, olive oil, and salt.
The French version, aioli, normally adds an egg yolk.
The method of making it, with a mortar and pestle, results in a very, very hot condiment….
You can, of course, add some mayo if you can’t take the heat.
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Grilled Aioli Chicken
This marinade has a mild version of the flavors of aioli – without the work. It keeps the chicken very moist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Chicken
- Method: Grilling
- 2 chicken breasts, boneless, skinless
- 3 tbs soy sauce
- 3 tbs mayonnaise
- 3 tbs olive oil
- 1 tsp garlic powder – or 2 cloves garlic, crushed
- 1 tsp dried oregano
- In small bowl whisk together the ingredients for the marinade. It will be thick.
- Spoon over chicken breasts and let marinate for 10 – 15 minutes – or longer, up to 45 minutes.
- Remove chicken from marinade and cook on barbecue grill for 8 – 12 minutes per side or until done.
- Let rest 5 minutes, then slice and serve.
Leave the thick coating of marinade on the chicken.
Keywords: grilled chicken breasts, aioli, allioli
After bragging about my bountiful tomato harvest I feel like I should confess my abysmal winter squash harvest.
I took these photos at sunrise, trying to put the best light on it…. so to speak.
I still have one, fairly healthy, summer squash as you can see in the lower right corner. The empty spaces and dying vines belong to the Delicata – which have, actually, done quite well this year. I picked 14 of them a few days before this photo and there are another 10 in various stages of growth / ripening.
At their best this was a solid mass of green leaves totally concealing both dirt and squashes.
The tomatoes are on the left. There are a few new ones but almost all of the first crop has been picked. There should be a few more in another month if the blight doesn’t get them. I’m not going to spray them again.
On the other side you see the beans – which were pathetic. They didn’t look much better than this at their best and I never got more than a handful of beans every day or two.
The vines are butternut squash. The big blue Crown Prince Pumpkins, did nothing, the vines were rotting at the stem and got pulled. This is the best the butternut squash have looked all summer. For some reason, they decided to have a second life.
Still looks pathetic….
The chard was all cut back a few days ago and should come back in the cooler (I hope) fall temps.
And Guapa is at the gate, waiting for me to finish so we can go for our walk.
8 thoughts on “Grilled Aioli Chicken; state of the potager”
Autumn is next week…new stage for the potager and you all…and then ugh its winter…but I am getting ahead of myself !!! Happy gardening x
And you’re heading into spring – lucky you, And freedom! We have winter and the pandemic. We’ll deal…. both bikes are working so that’s something lol
Hi Katie! This is one of my favorite chicken breast recipes ever! What side dish do you serve with this?
Thanks – it’s mine too. I usually do this pasta salad: http://thymeforcookingblog.com/2018/09/red-the-pool/
I may change the beans depending on what’s on hand. It’s the dressing that I like with the chicken dish
This looks delicious!
I have about 50 cucumbers dying on the vines now because they look like your deadest squash vine. I go through this every year. I understand it might be mildew, but I’ve tried everything and end up with the same results. I think I’m done with cucumbers. On the other hand, I now have lots of green tomatoes on the plants. And I can pretty much guarantee they’re all going to turn red on the same day. *sigh*
Fried Green Tomatoes! I gave up on cukes years ago. Mildew is tough – I always just hope it happens late enough in the season to not count. I also am plagued by blight – which I spray for and hate having to do it.
I’m so sorry to hear that your winter squashes didn’t do well.
But. You don’t even know what pathetic means! I harvested four (that’s NOT a typo) beans from our bush bean plant, and zero zucchini from various plants throughout the garden. All the flowers were male. Or rather, all the flowers that could appear before unknown creatures (I think it was masked bandits) ripped all the plants out of the ground. And to add insult to injury, only one chard plant sprouted from the several seeds I scattered everywhere in the garden I could think of.
The good news is that the Romano bean plants produced enough for us to make really great pasta sauce for dinner.
It’s so frustrating. I have to remind myself not to gloat in the good years because the bad years follow and put me firmly in my place.
This is a bad year.
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