Brian in the Kitchen


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.