The secret to good marinade is allowing the flavors to have time to penetrate the meat. So just remember, a minimum of 4 hours, but no longer than overnight for chicken. Letting it go longer makes it grainy, in my opinion.
4-6 Chicken Breasts (My family likes thin-sliced)
1 Cup Extra Virgin Olive Oil
1/4 Cup Balsamic Vinegar
1/4 Cup Worcestershire Sauce
1/4 Cup Low-Sodium Soy Sauce
1/4 Cup Regular or Hot Honey or Agave Sweetener
6 Cloves Chopped Garlic
1/4 Cup Pickle Juice
1 teaspoon Montreal Steak Seasoning
Add chicken and all ingredients to a ziploc bag.
Marinade for 24 hours.
After marinating, allow chicken to rest outside of the refrigerator for 20-30 minutes.
Throw on the grill and cook as normal.
