Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
June 11 2018
Juiciest Chicken Breast EVER
2.5lbs (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
For the Marinade
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.