This chicken turned out delicious, moist and juicy. So, I just had to share the recipe with you. I cooked this chicken on an indoor grill, but you can use an outdoor grill, if you wish. To get really great grilled chicken, remember not to overcook it, and use the same size pieces when grilling.
This humble recipe is my own, and so are the photos.
Prepare the chicken. Trim the fat and remove skin and bones.
I used disposable Saran cutting sheets, because it doesn't cut the top layer of breast meat and makes for a nicer final presentation.
Flatten the chicken breasts with a mallet between two disposable cutting sheets.
Pat the chicken breasts dry and sprinkle on some cracked black pepper to taste. Place the peppered chicken in the ziploc bag. Do NOT add salt.
Mix the marinade ingredients in a small bowl.
Pour the marinade over the chicken, close the bag securely and gently knead the chicken to make sure all the pieces are covered with the marinade. Place the bag on a flat plate and refrigerate about 6 hours. Turn the bag over every two hours.
Grease the grill so the chicken doesn't stick to it. Place the marinated chicken on the grill over medium heat.
Grill chicken about 7 to 8 minutes until nicely browned, then turn the breast over and grill the other side about 7 minutes until the juices run clear. Do not overcook the chicken. Chicken should be juicy but not dry.
Here is a closeup shot.
Place the chicken on a platter, tent it and let it rest for about 5 minutes before serving. (Chicken continues to cook while resting) Enjoy!