2tablespoonsreduced-sodium soy sauce(or a gluten-free alternative)
1teaspoongarlic powder
¼teaspoonblack pepper
Instructions
Cut three shallow slits across the top of each chicken breast to help the marinade better penetrate the meat.
Combine the olive oil, soy sauce, garlic powder, and black pepper in a small bowl. Divide the mixture between two small bowls. Use one of them and a pastry brush to brush the chicken breasts on both sides with the marinade.
Heat a dual-contact electric grill or a grill pan on medium-high heat and lightly grease the grill.
Grill the chicken breasts until cooked through and no longer pink, flipping them midway through cooking. Medium (8-ounce) chicken breasts should take about 6 minutes on a dual-contact grill or 6 minutes per side in a grill pan.
Transfer the chicken pieces to a sheet of foil and use a clean pastry brush to coat them with the unused portion of the marinade.
Loosely cover the chicken breasts with foil and let them rest for 5-10 minutes before slicing and serving.
Video
Notes
If the pan gets too hot, lower the heat to medium. The best way to ensure that the chicken is fully cooked is to use an instant-read thermometer. It should read 165 degrees F.
If your chicken breasts are larger than 8 ounces, they will need more time on the grill. Add one extra minute per side (on a dual-contact electric grill, flip them and cook for 2 more minutes), then check their temperature to see if they're fully cooked. Lower the grill temperature to medium to prevent the chicken from burning.
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave, covered, at 50% power, or enjoy them cold. You can also freeze the leftovers in freezer bags for up to three months. Thaw them overnight in the fridge.