Perfect Marinated Chicken Breasts

Perfect Marinated Chicken Breasts

12
cookingqueen 0

"This chicken will tingle your taste buds!! You will want to eat it every night! Hope you love it."

Ingredients 8 h 20 m {{adjustedServings}} servings 488 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 488 kcal
  • 24%
  • Fat:
  • 31.6 g
  • 49%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 37.4 g
  • 75%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 1899 mg
  • 76%

Based on a 2,000 calorie diet

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Directions

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  1. Whisk lemon-lime soda, olive oil, soy sauce, and garlic powder in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
  2. Preheat grill for medium heat and lightly oil the grate.
  3. Remove chicken from marinade and discard used marinade. Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Tips & Tricks
Spicy Chicken Breasts

See how to make a flavorful rub for grilled skinless, boneless chicken breasts.

Pan-Seared Chicken Breasts with Shallots

See how to make pan-seared chicken breasts with sautéed shallots.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
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Reviews 12

  1. 13 Ratings

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maria
11/14/2012

I tried this recipe today: the chicken came out very moist but not enough flavor and very salty,if I was to make it again I will add other spices and less soy sauce.

Jonathan Jenkins
11/13/2012

This was spot on!!! It produced the juciest grilled chicken I've made in a very long time!!!

LORIMCLAREN
10/10/2013

THIS IS SPECTACULAR!!!!! I have tried this recipe several times, I haven't used it in a while and was so excited to find it again! Its a simple marinade that is extremely flavorful, and it goes so well with pork tenderloin! The only thing I do differently is add a tbsp spicy mustard for that extra zing. My thanks to the chef!