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  • Writer's pictureLulu Perez

Juicy Grilled Chicken Breast Marinade

Updated: Feb 15, 2021

Sundays are always meal prep days!

My husband and I have really busy work weeks. There is no time to be cooking every single day for dinner and meal prep our lunches the night before. Our week meals consist of a lean meat and veggies on the side. Chicken breast is a very lean meat and tends to get very dry. So, I figured marinating is the way to go! Marinating the chicken breast allows more flavor to penetrate the meat. Cooking them on the grill give it that nice char, a little smoke from the spices and and sweetness coming from the brown sugar.

The greatest part about this recipe is that you can baste it with any sauce or marinade and top it with any sauces. It's so versatile. Have it with bbq or teriyaki sauce! That way you can switch up your meals and pair the chicken with different sides. This chicken is great for sandwiches, tacos, quesadillas and more.


  • 6 chicken breast, boneless and skinless

  • 4 garlic cloves, minced

  • 1 tsp smoked paprika

  • 1 tsp red chile flake

  • 1 ½ tsp chile powder

  • 2 tbsp brown sugar

  • 2 tsp kosher salt

  • 1 tsp fresh cracked pepper

  • 1 orange juiced

  • 3 tbsp worcestershire

  • 3 tbsp of low sodium soy sauce

  • ¼ cup of olive oil


  1. Pat and dry each chicken breast, then slice each chicken breast in half. *Place flat side down, place one hand flat on top of a chicken breast and, holding your knife parallel to the cutting board, slice it horizontally from the thick end to the thin end. You’ll get 12 chicken breasts in total.

  2. Pound out each chicken breast with a meat tenderizer, this is so you get even cooking throughout the meat.

  3. In a small bowl, whisk together garlic, paprika, chile flakes, brown sugar, chile powder, salt and pepper, orange juice, soy sauce, worcheshire and olive oil.

  4. Place all chicken in a gallon size ziploc bag or in a large bowl with the marinade.

  5. Marinade for 1- 2 hours in the fridge.

  6. Right before grilling or pan searing, allow the chicken to get to room temperature. This will allow the chicken to cook evenly and it will prevent it from seizing up.

  7. Cook for about 5-7 minutes each side, or when it reaches 165 degrees internally.

Serve with a side of bbq or teriyaki sauce

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