Literally, the best marinade ever!

We eat a lot of chicken. Most of the time, and the easiest way to cook it, is on the grill. I usually throw a quick marinade together with olive oil, soy sauce, white wine, and garlic powder and its ok, but I really wanted to find something different that would be my "go to" marinade that was just plain delicious. Well, yesterday I found it! I threw the ingredients together, threw the chicken in, went to the pool and came home to grill the best tasting chicken ever!

I did this on the grill but there is no reason you couldn't bake it. Whichever way, I think you will agree with me that its indescribably delicious! Last night I sliced it up and had it over my super easy tossed green salad which was perfect for a hot summer night. But it would be equally delicious with Margies rice, fresh corn or some other side of your choice. No matter how you serve it, you and your family or guests will love it!

The marinade

1/2 cup of olive oil

1/2 cup of balsamic vinegar

1/4 cup of soy sauce (low sodium is what I use)

1/4 cup of Worcestershire sauce

1/8 cup lemon juice

3/4 cup of brown sugar (I know it sounds like a lot but trust me it works. You can also use a brown sugar substitute like Truvia Sweet Complete Brown)

2 teaspoons of dried rosemary

2 tablespoons of Dejon mustard or any spicy brown mustard

1 1/2 teaspoons salt

1 teaspoon of black pepper

2 teaspoons garlic powder

The Chicken

6 chicken breasts or any mix of chicken you like. (I did it with boneless, skinless breasts)

Putting it together

1. Combine all the ingredients in a bowl and whisk together. Reserve 1/2 cup for basting later.

2. Place the chicken in the zip lock bag, pour in the marinade and seal. Make sure it's sealed tight. Massage the breasts slightly to distribute the marinade and put in the refrigerator.

3. Refrigerate for at least 30 minutes or up to 24 hours. I had it marinating for about 6 hours, but I think 4 to 6 is perfect.

4. Grill on a medium high heat. Before grilling lightly oil the grates or use grill mats.

5. Baste the chicken occasionally with the reserved marinade.

6. Chicken is fully cooked when its internal temperature is 165 degrees F. No pink.

7. If you want, you can take the rest of the marinade, bring to a boil, simmer until slightly reduced and serve as a side sauce.

If you are going to do this in the over, bake at 400 degrees F. Place chicken on a shallow baking sheet or cookie sheet. I always cover with foil for easy clean up. Cook for about 20 minutes or until the internal temperature is 165. Baste as often as you can and serve with the side sauce.

Recipe courtesy of MomonTimeOut.