These grilled chicken breasts are always a good idea. I keep a few packages in the freezer of thin chicken breasts , but you can do this marinade with a thicker breast , or use boneless skinless chicken thighs.

Marinade is simple ingredients that can be usually found in one’s pantry but if not easily obtainable. I made the thin breasts and marinated them for about 31/2 hours. At least 40 minutes but no more than 4 hours because they start to break down the fibers of the chicken . You’ll want chicken pieces to be even sometimes I use a rolling pin or the flat side of a meat mallet.

Awesome served for dinner with some spinach and some corn on the cob but obviously very delicious the next day or day of in a salad.

And really delicious the next day cold out of fridge, perfect for a picnic.

Enjoy!

Ingredients:

I used about 2 lbs. thin chicken breasts, this marinade will be good for up to 4 lbs.

1/3 cup olive oil

1/4 cup apple cider vinegar or red wine vinegar

3 Tablespoons Worcestershire Sauce

2 heaping Tbsp. Dijon Mustard

2 Tablespoons fresh lemon juice –probably juice of 1 juicy lemon

2 Tablespoons Italian Seasonings — dried and available in every supermarket

2 teaspoons kosher salt

1 tablespoon black pepper

1 teaspoon granulated sugar ( it’s just a teaspoon and it makes a difference)

Directions:

I like to combine all marinade ingredients in a large measuring cup. I whisk it up and then combine chicken and marinade in a large plastic freezer bag and up to 4 hours marinate them if I can. If not at least 40 minutes.

Preheat grill to medium heat — I spray my grill with Pam Grill Spray bring it to medium high heat and add chicken, allowing any excess to drip off . Discard the remaining marinade , this is why I love the baggie. Place chicken on the grill for 7-8 minutesI watch it carefully the very thin pieces barely need 7-8 minutes, just watch them — no one likes to eat burnt chicken. Flip chicken over and it should be done in another 7 minutes depending on the size of the chicken pieces.

Transfer to a plate and let rest before slicing.

Your welcome for this delicious marinade recipe that I promise you you will cook over and over again.