Method
- Place chicken breasts between two pieces of plastic wrap and pound to an even 3/4-inch thickness. In a medium bowl or zip-top bag, whisk together the olive oil, soy sauce, lemon juice, minced garlic, brown sugar, salt, and pepper. Add the chicken and toss to coat. Marinate for at least 30 minutes and up to 4 hours in the refrigerator.
- Preheat your grill to medium-high heat (400-450°F or 200-230°C). Clean and oil the grates. Remove chicken from the marinade, letting excess drip off. Place chicken on the grill and cook for 5-7 minutes per side, flipping only once.
- The chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer the chicken to a clean plate and let it rest for 5-10 minutes before slicing and serving.
Nutrition
Notes
Pounding the Chicken: Don't skip this step! It's the key to even cooking and juicy results.
Resting is Required: Letting the chicken rest before slicing allows the juices to redistribute, ensuring every bite is moist.
Don't Over-Marinate: The acid in the lemon juice can negatively affect the texture of the chicken if left for more than 4 hours.
Resting is Required: Letting the chicken rest before slicing allows the juices to redistribute, ensuring every bite is moist.
Don't Over-Marinate: The acid in the lemon juice can negatively affect the texture of the chicken if left for more than 4 hours.