Tender and super flavorful marinated grilled chicken that will keep you coming back for more!
The best part is with a small amount of ingredients this chicken will be packing a ridiculous amount of flavor
We promise!
I love to butterfly chicken breasts when grilling them
Looks cool and also opens up more area for the marinade to penetrate
We are using 4 boneless chicken breast halves
Trim off any excess fat and sinew and discard
Place your hand on top of the chicken and using a sharp knife slice through the breast halfway
Try not to cut all the way through
If you do…well no worries….you will just have split chicken breasts!
No one really needs to know!
Once you have cut halfway through flip the breast over
You can always cut a slice down the middle just to spread it out a bit more
Repeat with the rest
So let’s talk marinade
We will need 1/2 cup of soy sauce, 1/3 cup Worcestershire sauce, 1/3 cup of olive oil, 1/4 cup of apple cider vinegar, 1 tablespoon of Dijon mustard
Add all of these ingredients to a food processor
Next up are some seasonings
1 tablespoon of brown sugar, 1 tablespoon of dried oregano, 2 teaspoons of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of ground black pepper, 1 teaspoon of dried basil, 2 teaspoons of dried parsley and 1 sprig of fresh thyme
Remove the leaves from the thyme and add them to the food processor along with the rest of the spices
Blend everyone up
Place the butterflied chicken breasts into a gallon baggie
Pour in the marinade
Squeeze out any air and seal the bag
Lay it down flat and place in a sheet pan
I recommend allowing this marinate at least overnight
But if I’m going to be completely honest I marinate this chicken for 3-4 days
It just adds SO much flavor and you can totally do this ahead of time for an upcoming BBQ, party, etc
Preheat your grill to 375 F
My grill has three burners so I’m going to use medium, off, medium or (MOM)
This means that I’m cooking over indirect heat which will still impart a good grilled flavor without over charring the chicken
Direct heat is when food is over a active flame which is great for getting a good sear on a steak
Place the chicken down on the grill
You can discard the marinade at this point
Cook the chicken for 6 minutes
Turn the chicken (not flip) to get hash marks
Cook another 4-5 minutes
Flip and cook another 3-4 minutes
Turn (not flip) and cook another 2-3 minutes or until a thermometer inserted into the thickest part registers 165 F
Looking good!
Remove and set aside to rest a few minutes to allow the chicken to reabsorb it’s juices
Serve this delicious grilled chicken on a sandwich or with a salad or just about whatever else you think of!!!
Enjoy!!!
Simply Sundays! ~ Marinated Grilled Chicken
Ingredients
4 whole boneless skinless chicken breasts
1/2 cup of soy sauce
1/3 cup of Worcestershire sauce
1/3 cup of olive oil
1/4 cup of apple cider vinegar
1 tablespoon of Dijon mustard
1 tablespoon of dark brown sugar
1 tablespoon of dried oregano
2 teaspoons of garlic powder
1 teaspoon of onion powder
1 teaspoons of ground black pepper
1 teaspoon of dried basil
2 teaspoons of dried parsley
1 sprig of fresh thyme (leaves only)
Directions
Trim off any excess fat and sinew from 4 boneless, skinless chicken breasts and discard. Place your hand on top of the chicken and using a sharp knife slice through the breast halfway butterflying it. Repeat with the rest
In a blender or food processor combine 1/2 cup of soy sauce, 1/3 cup Worcestershire sauce, 1/3 cup of olive oil, 1/4 cup of apple cider vinegar, 1 tablespoon of Dijon mustard
Next add in 1 tablespoon of brown sugar, 1 tablespoon of dried oregano, 2 teaspoons of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of ground black pepper, 1 teaspoon of dried basil, 2 teaspoons of dried parsley and the leaves from 1 sprig of fresh thyme. Blend everyone up
Place the butterflied chicken breasts into a gallon baggie. Squeeze out any air and seal the bag. Lay it down flat and place in a sheet pan. Marinate overnight or up to 3-4 days for maximum flavor
Preheat your grill to 375 F. Lay the chicken on the grill over indirect heat. Cook the chicken for 6 minutes. Turn the chicken (not flip) to get hash marks. Cook another 4-5 minutes. Flip and cook another 3-4 minutes. Turn (not flip) and cook another 2-3 minutes or until a thermometer inserted into the thickest part registers 165 F
Remove and set aside to rest a few minutes to allow the chicken to reabsorb all of it’s juices.
Tools used to make this recipe
Architec Carving Board, Gripperwood
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
ZELITE INFINITY Chef Knife 8 inch
© Simply Sundays 2019
All rights reserved
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I did a whole post on marinades just because I love them so much. I think they’re really important. I love what you did here!
Thank you Chef!