Grilled Chicken

Oxmoor House
6 to 8 servings


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8 chicken breast halves, skinned
2 cups soy sauce
1 cup vegetable oil
1/2 cup vinegar
1/4 cup firmly packed brown sugar
1 tablespoon dried whole oregano
1 tablespoon dried whole thyme
2 teaspoons dry mustard


Place chicken in a large Dutch oven with water to cover; bring to a boil. Reduce heat; cover and simmer 15 minutes. Drain.

Combine remaining ingredients, mixing well. Pour over chicken; cover and refrigerate 4 hours, basting frequently. Remove chicken from marinade; drain well.

Grill chicken over medium coals 10 minutes, turning once.

Created date

February 2010