- Pound chicken breasts to ½-inch thick. Season with salt and pepper as desired. Place in a gallon freezer with remaining ingredients. Seal well; toss to coat. Refrigerate 2 hours or up to overnight.
- Prepare grill to medium heat. Remove chicken from marinade. Discard bag with marinade. Place chicken on grill. Grill, turning once, until internal temperature reaches 165°F; on an instant-read food thermometer, about 10-12 minutes.
Makes 4 servings.
Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.
