Quick, easy and very tasty. A marinaded chicken breast that can be the main course for dinner or the perfect topping for a lunch salad. We all know that skinless boneless chicken breast can be tasteless and have a hockey puck quality if not done correctly. This marinade has soy sauce, brown sugar, olive oil, lemon juice, garlic and a little salt
This could easily be a weeknight recipe, but I ended up marinading today for 90 minutes because I got busy. You can do this for 20-30 minutes if you want. Just enough time to heat, clean and oil the grill. If you brine first (not a bad idea ever with grilled skinless chicken), do not add the salt.
The most important part of this recipe is to not to rush the cooking. I used medium heat and took about 20 minutes.
A final note: Summer is just starting, and I know there are many chicken breasts ahead of me. I’m into a cooking series that will last the summer. Think of it as a filing system, just click the label and get them all.
Rating 9 Taste 9.2 Moisture 8.8 (brining would fix this) Ease 9
Trim chicken breast of any excess fat.
In a 1-gallon zip lock bag, combine soy sauce, brown sugar, olive oil, crushed garlic and lemon juice. Add salt if you didn’t brine. See note below to brine. Add chicken to bag, remove extra air and seal. Place in a large bowl after mixing well. If using in 30 minutes or less, leave at room temperature. If longer then refrigerate. You should then remove from refrigeration about 30 minutes before grilling.
Preheat grill on medium-high for 15-20 minutes. Clean and oil grates. Turn temp down to medium.
Grill on each side for 5 minutes initially. Then cook until internal temp of 165 flipping occasionally. About 20 minutes total cooking time.
Remove and let set for 5 minutes then serve.
Notes: You could brine with a simple brine of 2 cups water, 2 tablespoons table salt, and 1 tablespoon sugar for 30 to 120 minutes. If you brine, remove the salt from the recipe. If you like the minimal salt taste, use only 1 T of salt.
July 28, 2016