My Faithful Chicken Recipe

grilled chicken

This grilled chicken is the bomb dot com.

I’m no chef. In fact, cooking is a chore to me. Like I wish I could be a morning person, I so wish I loved to cook. But I cook because I have to, and in doing so, have a few tasty but easy recipes up my sleeve. Who doesn’t need another chicken recipe? (Well, maybe vegetarians. But you know what I’m sayin’.)

Super Simple Sweet Chicken Marinade

Boneless, skinless chicken breasts
Soy sauce
Canola oil

Cook’s note: You’ll notice that I have no amounts here because I’ve found that you can’t really screw it up. Use roughly 1/4 c of oil and 1/3 c each of honey and soy sauce for about four chicken breasts, and add and subtract as you wish based on the amount of chicken you have.

1. Bash the chicken breasts with a meat mallet to your desired thinness.

2. Mix honey, soy sauce and canola in the bottom of a 9-x-13 pan or in a plastic storage bag.

3. Add chicken to marinade mixture. Marinate for a couple of hours or overnight; overnight is ideal.

4. Grill chicken until done.

This seriously makes one moist and flavorful chicken breast. You can eat the chicken on its own (quinoa and a veggie make excellent sides), as a sandwich, or use as protein in your version of a big-ass salad. Delish!

salad chicken

So yummy, even the toddler wants to dig in!

Do you have any super-simple marinade ideas to share? I’d love to add to my recipe book! —Erin

FTC disclosure: We often receive products from companies to review. All thoughts and opinions are always entirely our own. Unless otherwise stated, we have received no compensation for our review and the content is purely editorial. Affiliate links may be included. If you purchase something through one of those links we may receive a small commission. Thanks for your support!


Add a comment
Your email address will not be published. Required fields are marked *

  1. Breebers says:

    For grilling 3-4 chicken legs (as in, the whole leg, with or without bones), I use about 3/4 of a bottle of beer (and kind of beer, really — lighter is better, but if you prefer the flavor of a dark beer that works, too), 1/4 – 1/3 cups lemon juice, about 1/4 cup canola oil, some garlic, onion powder, salt, and pepper to taste, zip it all up in a gallon size bag, toss it around, let it marinate in the fridge for 2-4 hours turning it once or twice to coat everything well, and then grill it to tasty doneness. It always comes out really moist, tender, and flavorful.

  2. Joan says:

    Marinade I use often:
    Zesty Italian dressing
    Worstershire sauce
    blend in the bowl you are going to marinade in and leave hours, overnight or a couple of days – good with chichen, beef, etc.

    Also, you can add honey, fresh basil and soy sauce to the above – delicious!