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Grilled Chicken Breasts




⅓ cup extra virgin olive oil

⅓ cup low-sodium soy sauce

2 tablespoons Worcestershire Sauce

2 lemons juiced

2 tablespoons brown sugar

2 cloves garlic minced

1 teaspoon dried thyme

1 teaspoon dried marjoram

½ teaspoon freshly ground black pepper

4 boneless skinless chicken breasts about 2.25 lbs.


Whisk together the olive oil, soy sauce, Worcestershire sauce, lemon juice, brown sugar, minced garlic, dried thyme, dried marjoram, and freshly ground black pepper in a large bowl.

Add the boneless skinless chicken breasts and marinate for at least 30 minutes up to 2 hours. Marinate bone-in skin on or off chicken breasts, thighs, drumsticks, and wings for 1-12 hours.

Preheat the grill to medium heat or about 400 degrees. Grill for 5-7 minutes, depending on the size of the chicken breasts. Flip and grill another 5-7 minutes or until an internal temperature reaches 165 degrees.

Remove the Chicken from the grill and cover it loosely with an aluminum foil tent. Let the chicken rest for 10 minutes.


Try other dried herbs like basil, oregano, sage, rosemary, and cilantro.

Fresh lime juice works just as well as lemon juice, and it is particularly tasty if using the chicken in a Hispanic or Tex-Mex dish.

The marinade can be made up to 48 hours in advance, stored in an airtight container, and placed in the fridge.

Do not overcook the chicken. Chicken breasts are done when they reach an internal temperature of 165 degrees. Instant-read meat thermometers are relatively inexpensive and a godsend on the grill.

Cook bone-in chicken thighs and legs for about 12 minutes per side. They are done when they reach an internal temperature of 170-175 degrees.

Use tongs to flip the chicken on the grill, not a fork.

Tent the grilled chicken loosely with aluminum foil and let it rest. This helps redistribute the juices.

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat at reduced power in the microwave or wrapped in foil in the oven at a low temp.


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