Easy Summer Chicken by Matt Wendel

Serves: 6

Prep time: 20 minutes, plus three hours for chicken to marinate


  • 6-8 boneless chicken breasts

For the marinade:


  • 2 cups olive oil
  • 1 12-ounce can frozen orange juice concentrate
  • 2 tablespoons brown sugar
  • ¼ cup balsamic vinegar
  • 1/3 cup brown spicy mustard
  • 3-4 cloves garlic, rough chopped
  • 2 teaspoons powdered ginger
  • 2 teaspoons paprika
  • 2 teaspoons kosher salt
  • 2 teaspoons fresh ground pepper
  • 1 tablespoon fresh thyme, rough chopped
  • 1 tablespoon fresh rosemary, rough chopped


  1. Whisk together all marinade ingredients in a large mixing bowl.
  2. Add chicken breasts and marinate for 1-3 hours.
  3. You may marinate chicken in a zip lock plastic bag for better marinade coverage.
  4. Make sure to flip over the bag a few times during marinade time.
  5. For more even cooking, pound down chicken breasts with a mallet to even out the thickness.
  6. Place chicken on a medium-hot grill (gas or charcoal) and cook for 3-5 minutes on each side, or until the internal temperature reaches 160 degrees.
  7. It’s very important to let chicken rest, lightly covered with foil, for 10-15 minutes before serving to allow the juices to soak in.
    Easy Summer Chicken by Matt Wendel

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