Grilled Chicken Breast



  • For Claudia’s Marinade
  • 1/2 cup olive oil
  • 3 tablespoons lemon juice
  • 3 tablespoons soy sauce
  • 2 tablespoons Balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/4 cup brown sugar

For the Chicken
2 to 4 bone-in, skin-on chicken breasts



  1. Combine all marinade ingredients in a bowl and mix thoroughly.
  2. Pierce the skin side of the chicken breasts multiple times with a fork to create small pockets for the marinade to penetrate.
  3. Place chicken breasts in a ziplock bag and add the marinade. Seal bag and refrigerate for at least 3 hours (skin side down).
  4. After marinating, remove breasts from bag and pat dry with paper towels.
  5. Prepare your grill for two-zone cooking (direct and indirect heat…coals only on one side of the grill).
  6. Place chicken breasts over direct heat, skin side up. Cover grill and cook for 5 minutes.
  7. Flip breasts (skin side down) over direct heat. Cover grill and cook for 4 minutes.
  8. Move breast to indirect side of grill, skin side up. Cover grill and cook for 20-25 minutes.
  9. Remove breasts from grill. Tent with foil for 5 minutes, then serve.