Grilled Aioli Chicken; state of the potager

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.

Click here to Pin Grilled Aioli Chicken

Grilled Aioli Chicken

Print Recipe

No reviews

This marinade has a mild version of the flavors of aioli – without the work. It keeps the chicken very moist.

• Author: Katie
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Chicken
• Method: Grilling

Ingredients

Scale 1x2x3x

• 2 chicken breasts, boneless, skinless
• Marinade:
• 3 tbs soy sauce
• 3 tbs mayonnaise
• 3 tbs olive oil
• 1 tsp garlic powder – or 2 cloves garlic, crushed
• 1 tsp dried oregano

Cook Mode Prevent your screen from going dark

Instructions

• 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.

Notes

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.