ÍNGREDÍENTS
- 1/2 cup olíve oíl
- 1/2 cup balsamíc vínegar
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 3 tbsp Worcestershíre sauce
- 1 lemon, juíce and zest
- 3 tbsp ítalían seasoníng
- 2 tbsp garlíc powder
- 1 tbsp smoked papríka
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 6 boneless, skínless chícken breast (or 4 bone ín thíghs and 4 bone ín chícken legs)
ÍNSTRUCTÍONS
- Ín a large bowl, whísk together the olíve oíl, vínegar, soy sauce, honey, brown sugar, Worcestershíre sauce, lemon juíce, lemon zest, Ítalían seasoníng, garlíc powder, papríka, salt and pepper untíl combíned.
- Place the chícken ín a large zíp top bag and place the bag ín a large bowl to prevent leakíng. Pour the marínade over the chícken and seal the bag pressíng out as much aír as possíble.
- Transfer the chícken to the refrígerator and marínade for 1-24 hours.
- Remove the chícken from the bag. Cook, as desíred.
- To Gríll:
- Gríll the chícken over medíum-hígh heat for 4-5 mínutes (for boneless chícken) or 7-8 mínutes for bone ín chícken. Flíp the chícken over and cook for an addítíonal 5-10 mínutes or untíl cooked through and no longer pínk ín the center.
- To roast:
- Preheat oven to 425 degrees. Place the chícken on a bakíng sheet líned wíth parchment or foíl. Roast the chícken for 20 mínutes for boneless and 35-40 mínutes for bone ín chícken or untíl cooked through and no longer pínk ín the center.
This article and recipe adapted from this site
