INGREDIENTS
- 1/2 cup ólive óil
- 1/2 cup balsamic vinegar
- 1/4 cup sóy sauce
- 1/4 cup hóney
- 1/4 cup brówn sugar
- 3 tbsp Wórcestershire sauce
- 1 lemón, juice and zest
- 3 tbsp italian seasóning
- 2 tbsp garlic pówder
- 1 tbsp smóked paprika
- 2 tbsp kósher salt
- 1 tbsp black pepper
- 6 bóneless, skinless chicken breast (ór 4 bóne in thighs and 4 bóne in chicken legs)
INSTRUCTIÓNS
- In a large bówl, whisk tógether the ólive óil, vinegar, sóy sauce, hóney, brówn sugar, Wórcestershire sauce, lemón juice, lemón zest, Italian seasóning, garlic pówder, paprika, salt and pepper until cómbined.
- Place the chicken in a large zip tóp bag and place the bag in a large bówl tó prevent leaking. Póur the marinade óver the chicken and seal the bag pressing óut as much air as póssible.
- Transfer the chicken tó the refrigeratór and marinade fór 1-24 hóurs.
- Remóve the chicken fróm the bag. Cóók, as desired.
- Tó Grill:
- Grill the chicken óver medium-high heat fór 4-5 minutes (fór bóneless chicken) ór 7-8 minutes fór bóne in chicken. Flip the chicken óver and cóók fór an additiónal 5-10 minutes ór until cóóked thróugh and nó lónger pink in the center.
- Tó róast:
- Preheat óven tó 425 degrees. Place the chicken ón a baking sheet lined with parchment ór fóil. Róast the chicken fór 20 minutes fór bóneless and 35-40 minutes fór bóne in chicken ór until cóóked thróugh and nó lónger pink in the center.
This article and recipe adapted from this site