For The Marinade:

• In a gallon-size Ziploc bag add soy sauce, balsamic vinegar, olive oil, brown sugar, Worcestershire, dijon mustard, dried thyme, chopped garlic, lime juice, and salt/pepper to taste.
• Seal the bag tightly and shake. Open the bag and add chicken. Seal tightly. Refrigerate for at least 1 hour, but preferably 1-2 days, flipping bag over 1-2 times a day.

To Grill Chicken:

• Preheat the grill to medium-high heat. When hot, grab a chicken breast (one at a time) from the bag with tongs and shake off excess marinade into the bag. Add to grill.
• Grill chicken, flipping once, for 5-8 minutes on each side, or until chicken is cooked through, being careful not to overcook. Remove from grill (or grill pan).
• Let rest for 5 minutes then serve immediately.

The Marinated Chicken After Marinating For 2 Days ↓

1. Cast traeger grill pan, baby. ↓
2. For smaller meals (like grilling chicken breast) this is THE way to go. I wouldn’t even try to grill my shish kabobs on this bad boy because there are just too many, but just grilling chicken breasts on this, my kitchen rockstars, totally just rocks.

Having guests? Slice ’em up, throw some freshly chopped parsley on top, and become the kitchen gangsta of your inner circle. The chopped parsley is totally optional but it totally makes it look restaurant-y for your guests. It just adds that special touch that always seems to be missing on a good ‘ol chicken breast. 😉

It’s legendary.