Grilled 

chicken breasts can be the epitome of boring. Too often they're

dried out or rubbery. But when soaked in a super-quick marinade —
with balsamic, brown sugar, and dried thyme — you're guaranteed
deliciousness. Not to mention, grilling the breasts will lock in all those
amazing flavors while providing some serious char.

How long can I keep the chicken in the marinade?

We'd recommend no longer than 24 hours! Technically (according to

the USDA) you can keep raw chicken refrigerated for up to 2 days, but
we don't recommend marinating that long.

How do I keep the chicken from sticking on the grill?

As long as you give each side enough time, it shouldn't! When your
chicken gets those nice charred lines, it naturally releases from your
grill grates. If you try to flip and the chicken feels stuck, try giving it
another minute or two! It'll release naturally, when it's ready.

What should the internal temperature of my chicken be?

According to the FDA, all chicken should be cooked to an internal

temperature of 165°. We prefer our chicken breasts closer to 150°
because we're rule breakers. 😉Jokes aside, the real reason we don't go
all the way to 165° is because boneless skinless chicken breasts have
basically no fat, so in order to maintain some juiciness we pull them a
little early.

Can I adapt the marinade?

Absolutely! Swap in a different acid for balsamic like champagne

vinegar or lemon juice. Try different dried or fresh herbs like cilantro
or oregano. You could even sub out the brown sugar for honey or
agave! We love the marinade on our cilantro-lime chicken, which you
can sub in entirely for this one! Also feel free to add in your favorite
spices or even hot sauce. Boneless, skinless chicken breasts are the
perfect blank canvas to experiment with your favorite flavors.

How hot should my grill be for chicken breasts?

Depending on the size of your chicken breasts, a two-zone (that means

two temperature) fire is the way to go. If you have really small chicken
breasts, you can get away with a medium-high heat, because by the
time you have nice grill marks on both sides the chicken will be
cooked through as well. For larger chicken breasts, get your sear
marks on both sides over high heat, then move them to a medium-low
heat to finish cooking.

What should I serve with this?

Well, since you've already got the grill going, how about some grilled
corn, grilled asparagus, and maybe a grilled pineapple sundae for
dessert? (Can you tell we're excited for grilling season? 😅)