# @carochambers on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DLnH-DqBnVE
- **Gondola URL:** https://gondola.cc/posts/38495932-carochambers-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/f2b5ceb0da.jpg
- **Posted:** 2025-07-02T16:00:00.000+00:00
- **Account Owner:** caroline chambers (@carochambers) — https://gondola.cc/carochambers

## Caption

Say hellooooooo to your new favorite grilled chicken recipe!!! This is one of those recipes where one amazing ingredient does double duty — and that ingredient is a big batch of herby dukes_mayonnaise! We’re using it to marinate the chicken AND as a dipping sauce. The mayo keeps the chicken incredibly juicy while adding tons of garlic-herb flavor. #dukespartner

Serves 4-6

For the Herby Mayo (makes about 1 1/2 cups):

1 1/4 cups Duke’s mayonnaise
1 garlic clove, grated
2 tablespoons fresh rosemary, finely chopped 
2 tablespoons fresh thyme leaves
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
1/2 teaspoon black pepper
1 1/2 to 2 pounds boneless, skinless chicken breasts
1 1/2 to 2 pounds boneless, skinless chicken thighs

In a large bowl, whisk together 1 1/4 cups Duke’s mayo, 1 grated garlic clove, 2 tablespoons chopped fresh rosemary, 2 tablespoons fresh thyme, the zest of 1 lemon plus 2 tablespoons lemon juice, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Transfer 1/2 cup of this mayo to a serving bowl and refrigerate — this is your dipping sauce that never touches raw chicken.

If your chicken breasts are super thick, slice them in half lengthwise to create thinner planks (they’ll cook more evenly). Add the chicken breasts and thighs to the remaining mayo in the bowl and add another 1 teaspoon kosher salt. Toss to coat completely. Let marinate for at least 30 minutes at room temperature, but overnight in the fridge is even better.

Preheat your grill to medium-high heat and oil the grates. Add the chicken to the grill. Cook the chicken breasts for 4-5 minutes per side and the chicken thighs for 5-6 minutes per side until the internal temp hits 165°F for both. Use tongs to flip. Let the chicken rest for 5 minutes after grilling.

Slice the chicken and sprinkle with chopped fresh herbs. Serve with lemon slices and the reserved herby mayo.

## Stats

- **Views:** 5,046
- **Likes:** 1,898
- **Shares:** 0
- **Comments:** 41

## Tags

dukespartner

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