Grilled Chicken Breasts

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34 Chicken breasts
1/2 cup Virgin Olive Oil
¼ cup soy sauce
2 Tbsp worcestershire sauce
2 Tbsp apple cider vinegar
1 Tbsp garlic powder
1 tsp chili powder
1 tsp black ground pepper
2 Tbsp Smoky Dry Rub


  • Butterfly cut the chicken breasts (or flatten with a meat mallet) then place in a gallon ziplock bag or tupperware container with a lid.
  • Pour all the liquid ingredients in with the chicken.
  • Next add the garlic powder, chili powder, and black pepper into the marinade.
  • Place the marinated chicken in the refrigerator and let sit for a minimum of 30 minutes.  I typically let it marinate for 3 hours or overnight.
  • Remove the chicken from the marinade and pat dry.
  • Apply the dry rub all over and let sit at room temp for 15-20 minutes.
  • Heat your gas grill to a Med – High temp of 425°F/218°C and cook on each side for 5-7 minutes.
  • Finally let the chicken rest for 10 – 15 minutes to lock in the juices so your chicken is nice and moist.


Keywords: Grilled Chicken Breasts