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 and 2 tablespoons table salt for 30 to 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.
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.
A brine is always good when you grill chicken.
If you brine, rinse off the brine carefully and do not add any salt to the marinade.
Grill surface temperature must be correct.
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