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When the weather starts warming up, I almost immediately begin to crave this grilled chicken that we ate all the time when I was growing up. It starts with a simple marinade that you can put together in just a minute. You let the chicken marinade for at least a few hours (the longer the better!) and then cook it on the grill until its done.
If you’re nervous about undercooked chicken, I highly recommended buying a meat thermometer to ease your mind. We love the ThermoPro TP-16 Meat Thermometer and use it to check the temperature of chicken, burgers, and steaks for date night. Poultry should be cooked to at least 165 degrees, but remember that the temperature while rise a few degrees even after you remove the meat from the grill. Make this perfect grilled chicken, and you won’t regret it!
- 2 lb chicken breasts
- 1/2 cup soy sauce
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 tsp black pepper
- 1 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp salt
- Whisk together all ingredients (except the chicken) in a bowl.
- Depending on how large your chicken breasts are, you may want to slice them in half or thirds length wise. Add the chicken to a large ziploc bag with the marinade and marinate for at least 4 hours or overnight.
- Heat the grill and cook the chicken until a meat thermometer reads at least 165 degrees.
- Slice against the grain and serve!
This perfect grilled chicken can automatically be part of a keto diet. Soy sauce does have carbs (1 tbsp. = 1 net carb), but because the chicken is just marinating in it, you’re not actually eating very much soy sauce overall. Soy sauce is not part of the paleo or Whole30 diet, but you can substitute coconut aminos.
Growing up, we would always eat this alongside my favorite macaroni salad, but any summer-y side dish would go well with it. This summer I’m planning to incorporate this into our meal plan every other week or so, because if I cook enough of it, there is plenty leftover to eat for lunch. I love to make a big spinach salad with this perfect grilled chicken, homemade ranch dressing, and a sprinkle of crushed red pepper.
Most of all, I love making this because it keeps me from having to heat up the kitchen in the hot summer months!