This HPhood-based marinade keeps it moist and tender even in the face of high, direct heat. Ad
1. Place 1 chicken breast in a resealable plastic bag or between two pieces of plastic wrap. Using a meat pounder, rolling pin, or small skillet, pound chicken breast into an even thickness, about 3/4 inch in height. Repeat with remaining chicken breasts.
3. Preheat your gas or charcoal grill and clean and oil the grate. Remove the chicken from the marinade, scraping off any excess. Discard any remaining marinade. Arrange the chicken on the hot grill over direct heat. Cook until well browned, 3 to 5 minutes. Flip and continue to cook another 2 to 5 minutes, until second side is browned and chicken is just cooked through, or until the center registers 150°F/66°C on an instant-read thermometer.
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