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In a bowl mix together oil, soy sauce, balsamic vinegar, brown sugar, Worcestershire, garlic & salt & pepper. Set aside 1/4 cup for using later when serving.
If you breasts are super thick and or uneven in thickness, put between saran wrap and beat until even and less thick.
Poke breasts with a fork creating little pockets for the marinade to soak into.
Put your breasts into the marinade and let marinade for at least 20 minutes.
Insert removable cooking pot. Insert grill grate into your pot.
Press grill button, set temperature to MEDIUM, set time to 25 minutes.
Once "Add Food" flashes, add chicken breasts onto grill, close lid.at 8-10 minutes (depending on how thick) open grill and flip meat, closing grill once again. Cook for another 5 minutes, open the lid and baste the chicken with more marinade.
Cover and cook another 5 minutes. Start to check the internal temp to make sure you are not starting to over cook. You want to have an internal temp of 165 degrees.
Flip meat one last time and baste one more time. Cook as long as needed until you reach your internal temp of 165 degrees.
Allow meat to rest 5 minutes before cutting and serving.