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Combine all marinade ingredients (vinegar through pepper) in a large liquid measuring cup or bowl.
Place chicken breasts in a large ziploc freezer bag or medium container. Pour half of the marinade onto the chicken, seal and turn to coat. Reserve remaining marinade in the fridge, covered.
Marinate chicken for at least 30 minutes, or up to 4 hours.
Preheat the grill to medium-high heat, about 400 degrees. Lightly grease the grill.
Meanwhile, add remaining marinade to a small pot and cook over medium heat on the stove top, until slightly thickened. (*This step is optional but a great accompaniment to the finished chicken)
When grill is hot, add chicken and cook for 5-7 minutes per side (you may want to lift or turn more than once to prevent sticking), until the breasts reach an internal temperature of 165 degrees F in the thickest part.
Let chicken rest for 5-10 minutes before slicing. Serve with thickened glaze if desired.