Have you ever ordered grilled chicken in a restaurant and you know it's been either been marinated or seasoned with something, but you just can't figure it out? I've always wanted to be able to duplicate restaurant chicken and then, one day it happened...I opened my Food & Wine: The Chicken Collection cookbook and there it was. The ultimate chicken marinade. I made it. I freaked. It WAS restaurant grilled chicken. At last, I've unlocked the secret!
So, here's what I do.
I mix all this in a ziploc. Then, I make shallow scores in the chicken breasts on each side. Don't cut too deeply or your chicken will fall apart. Just score it lightly to let it take up more marinade. Pop them in the bag and into the fridge. I have left them in all day while I'm at work and it's just fine. Then, of course, you grill them.
Such a simple preparation for what I consider the most fantastic grilled chicken on the planet.
Oh, by the way, I typed this recipe by heart. Once I get back to my cookbook, I'll let you know if I forgot anything!