This very basic and flexible grilled chicken recipe was my first ever attempt at grilling chicken and it was the best chicken I have ever made. That isn't saying much because my chicken cooking skills are mediocre at best, but this chicken recipe worked wonders even for me. I sliced up the leftover chicken breast the next day and warmed it in a pan with canned black beans and taco sauce. It was very good served over rice as leftovers. That's saying a lot because I tend to really hate leftover chicken.
Ingredients
2 lbs chicken breast cut into about 5 oz fillets
.5 cup oil (I use half canola and half olive)
.25 cup lemon juice (I used bottled, but fresh would be good too)
.25 cup dry white wine (I used Frontera Sauvignon Blanc)
.25 cup water
.25 tsp ish garlic powder
1 tsp honey
1 tsp salt
.5 tsp pepper
pinch cayenne pepper (optional)
Method
Place chicken pieces into a gallon sized ziploc freezer bag.
Whisk together all ingredients, except for chicken, in a cup to make the marinade. Pour marinade over the chicken in the bag. Press out as much air as possible and seal the bag. Flatten out the bag of chicken and put it on a plate in the fridge. Marinate for 30 minutes up to overnight. I usually do 45-1 hour.
Heat grill to 450. Use metal tongs to retrieve chicken pieces from the bag of marinade. Place chicken pieces over direct heat. Grill for 6 minutes. Flip and grill for 6 more minutes.
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