Ingredients:

  • 1/3 cup extra virgin olive oil
  • 3 tbsp lemon juice
  • 2 tbsp apple cider vinegar
  • 2 tbsp honey
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1.5 lbs boneless, skinless chicken breasts

Instructions:

  1. Whisk together the olive oil, lemon juice, vinegar, honey, garlic, and spices in a bowl until the mixture is emulsified. Note: Make sure the honey is fully blended so it doesn't clump.
  2. Place the chicken breasts in a Ziploc bag. Pour in the Juicy Grilled Chicken Marinade and massage the bag to ensure every inch of meat is coated.
  3. Refrigerate the bag for at least 30 minutes. Note: Don't go over 24 hours or the acid will make the meat mushy.
  4. Preheat your grill to medium high (approx. 400°F/200°C). Wait until the grates are smoking slightly to ensure a good sear.
  5. Remove chicken from the marinade. Let the excess drip off so you don't get flare ups on the grill.
  6. Grill for 5-7 minutes on the first side until you see deep brown char marks and the meat releases easily from the grate.
  7. Flip and grill for another 5-7 minutes. Use a meat thermometer to check that the internal temperature hits 160°F (71°C).
  8. Transfer chicken to a plate. Tent it loosely with foil.
  9. Let the meat rest for 5-10 minutes. Note: This allows juices to redistribute throughout the breast.
  10. Check the final temperature. According to [USDA guidelines](https://fdc.nal.usda.gov), chicken is safe when it reaches 165°F (74°C), which the carry over heat will achieve during the rest.