I’m generally not a big fan of boneless, skinless chicken breasts on the grill. For me, they almost always end up being dry and bland. This recipe is reminiscent of the well-marinated chicken you’ll find sizzling on top of old oil drum grills all over the Caribbean. It uses both a marinade and a baste to keep the breasts juicy and tangy.
4-5 pounds boneless, skinless chicken breasts
1/2 cup red wine vinegar
1/2 cup apple cider vinegar or lime juice
1/2 cup peanut oil
1/4 cup Worcestershire or soy sauce
1 tablespoon Kosher salt
1 tablespoon sugar
3-4 cloves garlic
1 teaspoon onion powder
1 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon celery salt
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon crushed red pepper flakes or 1 to 2 teaspoons habanero pepper sauce like Marie Sharp’s
Put the salt and garlic in a food processor and pulse until the garlic is minced. Add the remaining ingredients, except the chicken, and give them a whirl until they are well-combined. This makes just under 2 cups of marinade. Reserve a half cup for basting the chicken.
Put the chicken in a freezer bag and coat with the remaining marinade. Squeeze the air out of the bag and seal. Marinate in the refrigerator for at least 4 hours, overnight is better, 48 hours is amazing.
Set your grill up for a direct cook over medium-high (400°F) heat. Put the chicken on the grill and close the lid. Cook for about 5 minutes, then flip and baste with the reserved marinade using a basting brush or mop. Flip and baste every five minutes. Cook for about 30 to 40 minutes, until the juices run clear and the meat is no longer pink in the center, or until you reach 160°F internal.