Quick and easy with wonderful taste, this simple marinade for grilled chicken breasts makes a great main course for a special dinner or the perfect topping for a lunch salad.
Editor’s Note: Originally published April 17, 2010. Last Updated June 10, 2018, with updated text and photo re-editing. The marinade stayed the same but the cooking technique updated to my current method. Please enjoy this tasty recipe.
We all know that skinless boneless chicken breast can be tasteless and have a hockey puck quality if not done correctly so careful grill is a must. This marinade is extremely tasty and has soy sauce, brown sugar, olive oil, lemon juice, garlic and a little salt.
This could easily be a weeknight recipe since 20-30 in the marinade works well. 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.
A very solid 4 and could be a lower 5 if you brine.
The most important part of this recipe is to not rush the cooking. I used a grill surface temperature of 450 which is a tad above medium on most grill. Total grill time of about 30 minutes.
If you have questions about controlling your grill temperature, please check my A Beginners Guide to Grill Temperature on a Gas Grill.
Trim chicken breasts of any excess fat.
Optional brine: If you have time, brine is always a good thing for skinless boneless chicken breasts. I suggest a brine with a simple brine of 2 cups water, 2 tablespoons table salt, and 1 tablespoon sugar for 20-120 minutes. If you brine, remove the salt from the recipe. If you like the minimal salt taste, use only 1 tablespoon of salt.
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. 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 and rinse.
Clean and oil grill grates and preheat to a surface temperature of 450-500 which is about medium-high on most grills. I recommend a surface thermometer to be able to control your grill well.
Remove breasts from marinade and place over direct heat.
Flip about every 5 minutes. Remove from the grill at an internal temperature of 165. About 30 minutes total grill time.
Allow to rest for about 5 minutes before serving.
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Originally published April 17, 2010.
Last Updated June 10, 2018