Grilled Marinated Chicken
Posted by Mary Murtishaw on 13th May 2020
Ingredients:
- 1/2 Cup of Squizito Persian Lime Olive Oil
- 1/2 Cup of Squizito Blackberry Ginger Balsamic
- 1/4 Cup of Soy Sauce
- 1/4 Cup of Col Pabst Worcestershire Sauce
- 1/8 Cup of Lemon Juice
- 3/4 Cups of Brown Sugar
- 2 tsps. of Dried Rosemary
- 2 tsps of Dijon or Spicy Brown Mustard
- 2 tsps. of Salt
- 1 tsp of Black Pepper
- 2 tsps. of Garlic Powder
- 6 Boneless Chicken Breasts
Instructions for Marinade:
- Combine all ingredients, except for chicken in a large mixing bowl, and whisk together.
- Remove a half a cup of marinade and reserve for basting the chicken later.
- Place chicken in a large ziploc bag and pour marinade over the top. Close securely.
- Marinate for at least 4 hours and up to 24 hours.
Grilling Instructions:
- Preheat grill to medium high heat and lightly oil the grates.
- Remove the chicken from the marinade, letting the excess drip off.
- Grill chicken for 5 to 6 minutes on each side or until cooked through.
- Baste the chicken occasionally with the reserved marinade.
- Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving.
Optional Marinade Ideas:
- Use a different Olive Oil and Balsamic Combo, Rosemary Olive Oil and Neapolitan Herb Dark Balsamic
- Bring the reserved marinade up to a boil, let simmer until slightly reduced. Makes a wonderful sauce to go on top of the chicken.