Ingredients
-
1 1/2
kg Chicken Breast
-
1
Tsp. Bayara Rosemary
-
1
Tsp. Bayara Oregano
-
2
Tsp. Bayara Salt
-
1
Tsp. Bayara Ground Black Pepper
-
2
Tsp. Bayara Garlic Powder
-
1/2
Cup Balsamic Vinegar
-
3/4
Cup Brown Sugar
-
2
Tbsp. Dijon or Spicy Brown mustard
-
1/2
Cup Extra Virgin Olive Oil
-
1/8
Cup Lemon Juice
-
1/4
Cup Soy Sauce
-
1/4
Cup Worcestershire Sauce
Barbeque Chicken
- 1- Marinate for at least 4 hours and up to 24 hours.
- 2- Preheat grill to medium high heat and lightly oil the grates.
- 3- Remove the chicken from the marinade, letting the excess drip off.
- 4- Grill chicken for 5 to 6 minutes on each side or until cooked through. Baste the chicken occasionally with the leftover marinade.
- 5- Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving
- 6- If you bring the remaining marinade up to a boil, let simmer until slightly reduced, it makes a wonderful sauce to go on top of the chicken.
