Ingredients:

  • 1/4 cup (60 ml) Olive Oil
  • 1/4 cup (60 ml) Soy Sauce
  • 2 tablespoons (30 ml) Lemon Juice
  • 2 tablespoons (30 ml) Worcestershire Sauce
  • 1 tablespoon (15 ml) Brown Sugar
  • 2 cloves Garlic (Minced)
  • 1 teaspoon (5 ml) Dried Italian Herbs
  • 1/2 teaspoon (2.5 ml) Black Pepper
  • 1.5 lbs (680g) Boneless, Skinless Chicken Breasts

Instructions:

  1. In a mixing bowl, whisk together olive oil, soy sauce, lemon juice, Worcestershire sauce, brown sugar, minced garlic, Italian herbs, and black pepper until well combined and the sugar is mostly dissolved.
  2. Place the chicken breasts or thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it's evenly coated.
  3. Seal the bag or cover the dish tightly with plastic wrap. Refrigerate for at least 30 minutes, or ideally 2-4 hours (for maximum flavour). Longer marinating times are okay, but don't exceed 24 hours.
  4. Preheat your grill, oven (to 375°F/190°C), or skillet. Remove the chicken from the marinade (discard the used marinade – don't reuse it!). Cook the chicken until it's fully cooked through and the internal temperature reaches 165°F (74°C). Allow to rest for 5 minutes before slicing.