The BEST Grilled Chicken - SO good!!! We made this twice in one week! We just couldn't get enough of it!!! Chicken marinated in olive oil, onion powder, cider vinegar, sugar, chili powder, salt, Worcestershire, pepper, ground mustard, hot sauce and garlic. Leftovers are great on top of salads or in wraps. This is the most tender and juicy chicken we've ever made. SO much amazing flavor!!
Combine olive oil, vinegar, sugar, Worcestershire, chili powder, salt, black pepper, ground mustard, onion powder, garlic powder and hot sauce.
Place chicken in ziplock bag. Pound chicken breasts to an even thickness. Pour marinade over chicken.
Refrigerate for at least an hour to overnight.
Remove chicken from marinade.
Prepare grill. Cook chicken until done - approximately 12 to 15 minutes.
Notes:
You can use this marinade on any cut of chicken - breasts, thighs, tenders, or legs.
Can use boneless or bone-in chicken. Use a meat thermometer to check for an internal temperature of 165ºF.
I used Frank's Hot Sauce for the hot sauce in this recipe.
I suggest pounding the chicken breast to an even thickness. We put the chicken in a ziplock bag and use a flat meat mallet to carefully pound out the hump. This ensures that the chicken cooks evenly and you don't have juicy chicken and half-dry chicken.
You will want to marinate the chicken for at least an hour. We almost always let our chicken marinate overnight. I mix up the marinade before bed and let it hang out in the refrigerator until we are ready to grill.
No grill? No problem! You can cook the chicken inside. Pan sear the chicken breasts in a skillet for 3 to 4 minutes per side. Place the chicken on a rimmed baking sheet. Bake at 400ºF for 10 minutes, or until it reaches an internal temperature of 165ºF.