Ingredients:

  • 1/2 cup olive oil
  • 1/4 cup soy sauce
  • 3 tbsp fresh lemon juice
  • 2 tbsp Dijon mustard
  • 2 tbsp brown sugar
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 2 lbs boneless skinless chicken breasts

Instructions:

  1. Whisk together the olive oil, soy sauce, lemon juice, and Dijon mustard in a bowl. Note: Whisk until the mixture looks smooth and cohesive.
  2. Stir in the brown sugar, minced garlic, smoked paprika, black pepper, dried oregano, dried basil, and salt. Note: Stir until those sugar granules have mostly dissolved into the liquid.
  3. Place 2 lbs of boneless skinless chicken breasts into a gallon sized resealable bag.
  4. Pour the marinade over the chicken and seal the bag tightly. Note: Massage the bag with your hands to ensure every inch of meat is coated.
  5. Refrigerate the chicken for 4 to 6 hours. Flip the bag every 2 hours to keep the meat fully submerged.
  6. Preheat your grill to medium high, which is roughly 400°F/200°C.
  7. Remove chicken from the bag and let the excess liquid drip off. Note: Too much liquid causes flare ups on the grill.
  8. Grill for 6–8 minutes per side until the internal temperature reaches 165°F and the outside is a deep brown.