David Chang of Momofuku fame has been a Japanese mayonnaise booster now for many years and recently he served as inspiration for an article that appeared in Food and Wine Magazine's July issue, as seen below. Marinating chicken in mayonnaise is not the first thing that comes to mind when you bring a few nice chicken breasts home from your local market, but this recipe is sure to make for a delicious dinner.
First, in a bowl whisk Japanese mayo, lime zest, lime juice, paprika, cumin, salt, and pepper. Next, flatten the chicken by cutting along either side of the backbone. With a knife create half-inch deep slashes all over the chicken breasts and wings. Spread the mayo mixture all over both sides of the chicken and place in the fridge on a large pan for 2 hours. Remove the chicken from fridge and let it warm before grilling. Scrape some of the marinade off of the chicken and apply to a barbecue that has been heated to approximately 400 degrees Fahrenheit. Set the chicken skin side down over indirect heat on a the grill that has been coated in olive oil to reduce sticking. Close the lid and cook, turn once, skin should be lightly charred and internal temperature should be 160 degrees Fahrenheit, 25 minutes approximately. Let rest and serve!