Best & Juiciest Grilled Chicken Breast

By kimvess

I'm a fearless eater and a lover of food, friends, and family. Addicted to: hot sauces, spicy anything, being outside, the hubs, real crime shows, fancy or stuffed olives, lemon, garlic, butter, and veggies. Living life one day at a time with a sarcastic sense of humor, 3 kiddos, and damn delish food.

Ingredients

• 2.5 lbs (4-6 large chicken breasts)
• For the Marinade
• 1/4 cup soy sauce
• 1/4 cup balsamic vinegar (we used white balsamic)
• 2 Tablespoons olive oil
• 2 Tablespoons brown sugar
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon dijon mustard
• 1 teaspoon dried thyme
• 3 small (or 2 large) garlic cloves, chopped
• Juice of 1 lime
• Large handful parsley, chopped (roughly 4 “loose/heaping” Tablespoons
• salt & pepper, to taste

Preparation

Step 1

Instructions

One to Two Days Before Grilling

In a gallon size Ziploc bag add soy sauce, balsamic vinegar, olive oil, brown sugar, Worcestershire, dijon mustard, dried thyme, chopped garlic, lime juice, and salt/pepper to taste.

Seal bag tightly and shake. Open bag and add chicken. Seal tightly. Refrigerate for at least 1 hour, but preferably 1-2 days, flipping bag over 1-2 times a day.

To Grill Chicken

Preheat grill to medium-high heat. When hot, grab a chicken breast (one at a time) from the bag with tongs and shake off excess marinade into bag. Add to grill.

Grill chicken, flipping once, for 5-8 minutes on each side*, or until chicken is cooked through, being careful not to overcook. Remove from grill (or grill pan).

Let rest 5 minutes then serve immediately.