Recipes

To make marinade, in shallow glass or plastic dish, or resealable food-storage plastic bag, mix all ingredients except chicken.

2. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.

Add chicken to marinade; turn to coat.

Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours.

3. Heat coals or gas grill for direct heat.

Remove chicken from marinade; discard marinade.

Cover and grill chicken over medium heat 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).