Grilled Chicken Breast

A boneless, skinless chicken breast is the white bread of the poultry world. Anyone who has ever eaten chicken will tell you that the skin is, by far, the tastiest part of the bird. And the bone gives flavor and retains the moisture in the meat.

I spend a lot of time on YouTube. Way too much time. Cars. Cooking. Music. This week I was checking out some new videos and came across a YouTube channel called "Cooking with Claudia". I started watching her stuff and damn if she did not drop one of the best chicken marinade recipes ever.

So grab yourself a pair of bone-in, skin-on chicken breasts. Head to your pantry and mix up a bowl of Claudia's chicken marinade and then light the charcoal in your grill. Cook this recipe and a little roasted corn and you will have yourself the perfect Memorial Day cookout!


INGREDIENTS

For Claudia's Marinade
1/2 cup olive oil
3 tablespoons lemon juice
3 tablespoons soy sauce
2 tablespoons Balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1/4 cup brown sugar

For the Chicken
2 to 4 bone-in, skin-on chicken breasts



DIRECTIONS

1. Combine all marinade ingredients in a bowl and mix thoroughly.
2. Pierce the skin side of the chicken breasts multiple times with a fork to create small pockets for the marinade to penetrate.
3. Place chicken breasts in a ziplock bag and add the marinade. Seal bag and refrigerate for at least 3 hours (skin side down).
4. After marinating, remove breasts from bag and pat dry with paper towels.
5. Prepare your grill for two-zone cooking (direct and indirect heat...coals only on one side of the grill).
6. Place chicken breasts over direct heat, skin side up. Cover grill and cook for 5 minutes.
7. Flip breasts (skin side down) over direct heat. Cover grill and cook for 4 minutes.
8. Move breast to indirect side of grill, skin side up. Cover grill and cook for 20-25 minutes.
9. Remove breasts from grill. Tent with foil for 5 minutes, then serve.

Wine pairing: Merlot

Grogs and Goldie, 1956