Looking for the perfect recipe for grilled chicken for salad? This is it. A simple marinade and quick grilling makes this boneless chicken breast ideal for topping any type of salad.
Pound washed and dried chicken to approximately ½ inch thickeness.
Mix all remaining ingredients until brown sugar dissolves.
Place chicken in a plastic bag and pour marinade over, sealing tightly and marinating in refrigerator for 4-12 hours.
Cook over medium high grilled about 3 minutes one one side and then turn.
Check for doneness after 3 minutes on second side. If needed cook an additional 1-2 minutes or until juices run clear or meat thermometer inserted in thickest portion registers 165 degrees.
Let cool slightly before slicing and topping salads with chicken.
Notes
Nutrititional information has been estimated based on an estimate of the amount of marinade that will be absorbed by each serving of chicken.
Regular or low sodium soy sauce are acceptable.
Light or dark brown sugar work fine with this recipe.
Cooking time is estimated based on ½ inch thick pieces of chicken. Variation in thickness will change cooking time accordingly.