Ingredients
- 1 pound thinly sliced chicken breasts (about four 4-ounce pieces)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon onion powder
- 1 teaspoon crushed dried rosemary
- ½ teaspoon paprika
- ½ teaspoon salt (plus more to taste if needed)
- ½ teaspoon ground black pepper
Instructions
1. Prepare the Chicken
Place the thinly sliced chicken breasts into a gallon-sized ziplock bag or a shallow dish. This will allow the marinade to coat the chicken evenly. If the chicken pieces are uneven in thickness, consider pounding them slightly to ensure they cook uniformly.
2. Make the Marinade
In a medium-sized mixing bowl, whisk together the olive oil, red wine vinegar, soy sauce, Worcestershire sauce, brown sugar, lemon juice, Dijon mustard, garlic powder, ground ginger, onion powder, crushed rosemary, paprika, salt, and black pepper. Whisking ensures that the ingredients are well combined, distributing the flavors evenly.
3. Marinate the Chicken
Reserve about ⅓ cup of the marinade for basting while grilling. Pour the remaining marinade over the chicken, ensuring that each piece is well-coated. Cover the dish or seal the bag and refrigerate for at least 4 hours, preferably overnight for maximum flavor. Avoid marinating for more than 24 hours, as the acidity in the marinade can break down the chicken too much, affecting its texture.
4. Preheat the Grill
Lightly grease the grates of your grill with oil (avocado oil works well for this) and preheat to medium-high heat (about 400°F). This prevents the chicken from sticking and helps achieve those beautiful grill marks.
5. Grill the Chicken
Remove the chicken from the marinade, allowing the excess to drip off. Place the chicken on the grill and cook for 2 to 3 minutes per side. Use tongs to flip the chicken, and avoid pressing down on it to retain juices. While grilling, baste the chicken occasionally with the reserved marinade to add an extra layer of flavor.
6. Check for Doneness
The chicken is done when it reaches an internal temperature of 165°F. Using a meat thermometer is the most accurate way to check doneness. If you do not have a thermometer, cut into the thickest part of the chicken; the juices should run clear, and the center should be opaque.
7. Rest the Chicken
Once cooked, remove the chicken from the grill and let it rest for 5 minutes. This allows the juices to redistribute, keeping the meat moist and flavorful.
Notes
Common Troubleshooting Advice
- Overcooked Chicken: If the chicken turns out dry, it was likely cooked too long or at too high a temperature. Stick to the recommended cooking time and check for doneness with a thermometer.
- Undercooked Chicken: If the chicken is still pink inside, return it to the grill for an extra minute per side. Always ensure it reaches 165°F.
- Chicken Sticking to the Grill: Ensure the grill grates are clean and well-oiled before cooking. Let the chicken sear before attempting to flip it.
Helpful Kitchen Tips
- Prepping Efficiently: Measure out your marinade ingredients in advance to make the process smoother.
- Substituting Tools: If you don’t have a whisk, use a fork to mix the marinade. If you lack a grill, cook the chicken on a stovetop grill pan or a cast-iron skillet over medium-high heat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes