Grilled Chicken Marinade

• Gluten free

• Meat

  • 1 1/2 lbs Chicken breasts, boneless skinless

• Produce

  • 1 tsp Garlic
  • 2 tsp Italian flat-leaf parsley
  • 2 Lemons, large

• Condiments

  • 4 tbsp Honey
  • 3 tbsp Mustard, prepared yellow
  • 3/8 cup Soy sauce, low sodium
  • 3 tbsp Worcestershire sauce

• Baking & Spices

  • 1/2 tbsp Black pepper

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 1/4 cup Red wine vinegar
  • 3/4 cup Vegetable oil

• Dairy

  • 3 tbsp Butter

Found on chelseasmessyapron.com

Description

Directions

• Combine the vegetable oil, soy sauce, Worcestershire sauce, red wine vinegar, about 3-4 tablespoons lemon juice, 1 teaspoon lemon zest, black pepper, chopped parsley, prepared yellow mustard, 1-2 teaspoons minced garlic (for a more intense flavor use 2), and 1 tablespoon honey in a large bowl.
• Set aside 1/3 cup of the marinade and reserve for later.
• Remove fat from the chicken and pound the chicken to an even width (about 1 inch wide everywhere.) This ensures even grilling.
• Place the chicken in the marinade and marinate for at least 30 minutes to 6 hours. The chicken is best at 5-6 hours. Too much longer and it tends to get salty/cooked by the vinegar.
• Make sure your grill grates are clean and greased. To grease, dredge a paper towel in vegetable oil and holding it with tongs rub it all over the grate.
• Preheat the grill to medium heat about 375-450 degrees F. Dont go hotter than 450 to avoid drying out the chicken.
• Grill the chicken until completely cooked through (about 4-6 minutes per side depending on heat of the grill) Chicken should be at 165 degrees F at its thickest part.
• Generously brush chicken with the reserved marinade mix as it grills.
• OPTIONAL: For a quick lemon butter sauce to serve over the chicken, combine: 3 tablespoons melted butter, 3 tablespoons lemon juice, 1-2 teaspoons lemon zest, 3 tablespoons olive oil, and 3 tablespoons honey in a small bowl. Add some pepper and parsley if desired. Serve with the chicken.