Grilled Chicken Marinade



¼ cup red wine vinegar

¼ cup reduced-sodium soy sauce

¼ cup olive oil

1 ½ teaspoons dried parsley flakes

½ teaspoon dried basil

½ teaspoon dried oregano

¼ teaspoon garlic powder

¼ teaspoon ground black pepper

5 eaches skinless, boneless chicken breasts, thinly sliced


Step 1
Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.

Step 2
Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.

Step 3
Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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