Lemon Herb Marinade

  • Juice & zest from 2 lemons
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped parsley
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • salt & pepper
  • 1 teaspoon sugar

 

Balsamic Vinaigrette

  • 2 tablespoons balsamic vinegar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon Dijon mustard
  • 1/4 cup olive oil
  • salt & pepper

 

Garlic Ginger Marinade

  • 2 cloves garlic, minced
  • 1″ piece fresh ginger, grated
  • 2 tablespoons white wine vinegar
  • salt & pepper
  • 1/4 cup olive oil

 

Make the marinade by combining all ingredients in a resealable plastic bag. Add chicken breasts, and marinate 1-3 hours in the fridge.

Remove from fridge 30 minutes before you are ready to grill.

Grill over medium-high heat, 3-8 minutes per side (time will vary depending on how large the pieces are.) If the outside is searing up too quickly, move to a cooler side of the grill to allow the inside to finish cooking. Meat should not feel mushy but should still have some “give” to it when pressed gently – if it is very firm, then your meat will be overcooked.

Serve immediately.