Ingredients
Scale
- 1/2 cup extra virgin olive oil
- 1/2 cup balsamic vinegar (or other vinegar)
- 1/4 cup soy sauce (low sodium recommended)
- 1/4 cup Worcestershire sauce
- 1/8 cup lemon juice
- 3/4 cup brown sugar
- 2 teaspoons dried rosemary
- 2 tablespoons Dijon or spicy brown mustard
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 teaspoons garlic powder
- 6 chicken breasts (or about 3.5 lbs chicken)
Instructions
- Whisk together all marinade ingredients in a large bowl.
- Remove 1/2 cup of the marinade and reserve for basting.
- Place chicken in a large resealable bag and pour remaining marinade over the chicken.
- Seal bag and gently massage to coat chicken evenly.
- Refrigerate and marinate for at least 30 minutes, up to 24 hours (4–6 hours recommended).
- To grill: Preheat grill to medium-high and oil grates. Grill chicken for 5–6 minutes per side, basting occasionally, until internal temperature reaches 165°F.
- Remove from grill, tent with foil, and rest for 5 minutes before serving.
- Optional: Bring reserved marinade to a boil and simmer until reduced to use as a sauce.
Notes
- Marinate longer for deeper flavor, but even 30 minutes works well.
- For baking: Bake at 400°F for 18–22 minutes or until chicken reaches 165°F.
- For stovetop: Cook over medium-high heat for 8–10 minutes per side.
- Always allow chicken to rest before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Marinating
- Cuisine: American