Easy 30-min Marinade for Grilled Chicken
Ingredients
2 skinless boneless chicken breasts - well-trimmed¼ cup soy sauce
2 tablespoons brown sugar
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic crushed
½ teaspoon salt
Optional Brine
2 cups water
2 tablespoons salt
Directions
1. Trim chicken breasts of any excess fat.2. Optional brine: If you have time, brine is always a good thing for skinless boneless chicken breasts. Brine with 2 cups water and 2 tablespoons table salt for 30 to 120 minutes. If you brine, remove the salt from the recipe. If you like the minimal salt taste, use only 1 tablespoon of salt
3. In a 1-gallon zip lock bag, combine soy sauce, brown sugar, olive oil, crushed garlic and lemon juice. Add salt if you didn't brine. Add chicken to bag, remove extra air and seal. Place in a large bowl after mixing well.
4. If using in 30 minutes or less, leave at room temperature. If longer then refrigerate. Remove from refrigeration about 30 minutes before grilling.
OVEN
1. Preheat the oven to 400°F.
2. Lightly grease a rimmed baking pan or line it with parchment paper.
3. Transfer the chicken to the prepared pan and bake uncovered for 22 to 26 minutes or until the chicken breasts reach an internal temperature of 165°F.
4. Transfer to a plate or cutting board and rest for 5 minutes before slicing.
5. Cut into slices and drizzle with the juices.
GRILL
1. Clean and oil grill grates and preheat to a surface temperature of 450-500 which is about medium-high on most grills. A surface thermometer allows you to be able to control your grill well.
2. Remove breasts from marinade and place over direct heat.
3. Flip about every 5 minutes. Remove from the grill at an internal temperature of 165. About 15-20 minutes total grill time.
4. Allow to rest for about 5 minutes before serving.
