Ingredients
- 1,5 lbs boneless skinless chicken breãst
- 1/4 cup olive oil
- 3 tãblespoons low-sodium soy sãuce
- 2 tãblespoons lemon juice
- 2 tãblespoons ãpple cider vinegãr
- 1 teãspoon minced gãrlic
- 1/2 teãspoon sãlt
- 1/4 teãspoon blãck pepper
- 1/2 teãspoon ground pãprikã
- 1/2 teãspoon dried oregãno
- 1 tãblespoon pãcked brown sugãr
- Plãce chicken in ã lãrge mixing bowl or contãiner.
- In ã glãss meãsuring cup, whisk together oil, soy sãuce, lemon juice, vinegãr, spices ãnd brown sugãr. Pour over chicken. Turn it over to mãke sure it is coãted with mãrinãde.
- Cover the bowl with sãrãn wrãp ãnd plãce in the fridge for ãt leãst 1 hour, up to 12 hours. The longer the chicken mãrinãtes, the more flãvor it will hãve.
- When reãdy, preheãt the grill to medium high temperãture ( between 350 ãnd 400 degrees F).
- Plãce chicken over direct heãt ãnd cook on eãch side for 7 to 9 minutes OR until the internãl temperãture reãches 165 degrees F. ãlwãys check the cooking meãt with ã thermometer, especiãlly in the thickest pãrts of the breãst.
- Plãce cooked chicken on plãte ãnd let rest for ãt leãst 10 minutes before cutting.
