Author Pam - For the Love of Cooking / Original by Carlsbad Cravings
Equipment
Grill or Grill Pan
Meat Thermometer
Ingredients
⅓cupolive oil
3tbspfresh lemon juice
2tbspreduced sodium soy sauce
2tbspbalsamic vinegar
2tbspbrown sugar
1tbspDijon mustard
1½tspgarlic powder
1½tsponion powder
1½tspsalt
1tspdried basil
1tspdried oregano
1tspdried thyme
1tsppaprika
½tspcrushed red pepper flakes
½tspfreshly cracked black pepper
1½lbschicken breasts, pounded to an even thickness
Instructions
Make the marinade by combining the olive oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, Dijon mustard, garlic powder, onion powder, alt, basil, oregano, thyme, paprika, crushed red pepper flakes, and freshly cracked black pepper together in a large zip lock bag; seal and mix well.
Place the chicken breasts on a cutting board and cover them with plastic wrap. Pound the chicken to an even thickness with a mallet or rolling pin. Side Note: This helps the chicken cook evenly.
Place the chicken breasts into the Ziplock bag and seal; toss to coat the chicken evenly in the marinade. Place into the refrigerator and marinate for 30 minutes or up to 12 hours. Remove the chicken from the refrigerator 15-20 minutes before grilling.
Cook the chicken by heating a grill to 400 degrees, clean and grease the grates. OR heat a grill pan over medium-high heat and coat it with cooking spray.
Once hot, grill the chicken undisturbed for 5-7 minutes per side, until it's thoroughly cooked. Side Note: Use a meat thermometer to make sure the chicken has reached 165 degrees.