Grilled chicken breast

Chef Rizzo's - Juiciest Grilled Chicken Breast

6 Large Boneless Skinless Chicken Breasts
1 Lime Zest Only
2 Lime, Juice
4 Tablespoon Brown Sugar
2 Teaspoon Thyme, Dried
½ Cup Balsamic Vinegar
2 Tablespoon Dijon Mustard
½ Cup Soy Sauce
2 Tablespoon Worcestershire Sauce
1 Teaspoon Fresh Ground Black Pepper
¼ Teaspoon Salt
4 Tablespoon Olive oil
2 Teaspoon Crushed Pepper Flakes
Handful of Fresh Thyme 
8 Garlic Cloves, Chopped

1. Combine the Lime Zest, Lime, Brown Sugar, Dried Thyme, Balsamic Vinegar, Dijon Mustard, Soy Sauce, Worcestershire Sauce, Fresh Black Pepper, Salt, Olive Oil, Crushed Pepper Flakes and Handful of Fresh Thyme in a large bowl.

2. Set aside 1/4 cup of the marinade and reserve for later.

3. Remove fat from the chicken and pierce chicken everywhere. This ensures even grilling and allows the marinade to penetrate into the center of the chicken.

4. Place the chicken in the marinade and marinate for at least 6 hours. The chicken is best at 6-8 hours, up to 24 hours, not longer.

5. Make sure your grill grates are clean and oiled.

6. Preheat the grill to medium heat about 350-375 degrees F. Don't go hotter than 400 F to avoid drying out the chicken.

7. Grill the chicken until completely cooked through (about 6 minutes per side depending on heat of the grill). Chicken should be 155 degrees F at its thickest part.

8. Generously brush chicken with the reserved marinade mix as it grills.

Garnishing - Handful of Parsley

1 Loving Sous Chef - Who said, who the hell makes someone stay up till 12:30am making them watch chicken being marinated and taking photos of every single step…..really, I am done and going to bed now…..oh and make sure the kitchen is left spotless, just like it was before you started and the sink clean, not like last time :-( !