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Place the chicken breasts on a cutting board (leave several inches between them and work in batches as needed). Cover with plastic wrap to keep things tidy, and with a meat mallet, rolling pin, or your fist, pound the chicken an even thickness. It doesn't need to be ultra thin—just make sure the middle is fairly even with the ends (the chicken will be about 1/2-inch thick).
With a fork, poke holes all over the chicken (this will allow the marinade to absorb).
In large ziptop bag, combine all of the marinade ingredients, then add the chicken.
Seal the bag to evenly coat the chicken with the marinade. Place in a pan or bowl to catch any drips. Let the chicken marinate at room temperature for at least 30 minutes, or refrigerate it to marinate for up to 8 hours (5 to 6 hours is ideal). Even 15 minutes is better than nothing!
When ready to grill, preheat the grill to high (475 degrees F). If your chicken has been in the refrigerator, remove it and allow it to come to room temperature for at least 10 minutes. Clean and oil the grates.
Place the chicken on the grill presentation (smooth) side down, shaking off any excess marinade. Cover the grill and let cook 4 to 5 minutes on the first side, then flip. The chicken should lift easily off the grill; if it is sticking, allow it to cook another minute or two.
Recover the grill and cook on the other side for 4 to 8 additional minutes, or until the chicken is cooked through (chicken is considered cooked at 165 degrees F. I remove mine around the 155/160 degree F mark and allow the carryover cooking to finish the rest). DO NOT OVERCOOK or your chicken will be dry.
Place the chicken on a plate and let rest at least 5 minutes (resting is mandatory!). Add any desired toppings. Enjoy!