AuthorCould I Have That Recipe
DifficultyBeginner

This recipe came from a neighborhood BBQ over 20 years ago. Many years later, I was at my sister's house, and she was serving a delicious grilled chicken, so I asked her, "Could I have that recipe?" She responded, "Sorry. It's a secret recipe." After I had spent the remainder of the meal contemplating the lack of generosity in secret recipes, she acquiesced and gave me the recipe. Turns out it was my own recipe. Here, my friends, is the "secret recipe".

Yields6 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins
Marinade Ingredients
1

Place chicken breasts in a large zip lock baggie and flatten with a mallet. Trim fat and cut into serving size portions.

2

Combine marinade ingredients. Put chicken pieces in marinade and refrigerate overnight (if time permits).

3

Prepare charcoal grill or pre-heat gas grill to medium high heat.

4

Remove chicken breasts from marinade and discard marinade.

5

Grill chicken for about 4 Minutes on each side or until the internal temperature reaches 165°. Be careful not to overcook the chicken, which would make it tough. When it's done, the chicken and the chicken juice should be white, not pink. When you press a finger into the chicken, it should not sink in but should be solid and spring right back.

6

Let the chicken rest for about 5 Minutes before cutting into it, to let the juices settle so that it will be moist and not dry.

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Ingredients

Marinade Ingredients

Directions

1

Place chicken breasts in a large zip lock baggie and flatten with a mallet. Trim fat and cut into serving size portions.

2

Combine marinade ingredients. Put chicken pieces in marinade and refrigerate overnight (if time permits).

3

Prepare charcoal grill or pre-heat gas grill to medium high heat.

4

Remove chicken breasts from marinade and discard marinade.

5

Grill chicken for about 4 Minutes on each side or until the internal temperature reaches 165°. Be careful not to overcook the chicken, which would make it tough. When it's done, the chicken and the chicken juice should be white, not pink. When you press a finger into the chicken, it should not sink in but should be solid and spring right back.

6

Let the chicken rest for about 5 Minutes before cutting into it, to let the juices settle so that it will be moist and not dry.

Charcoal Marinated Chicken Breast