1.5 poundsboneless skinless chicken breasts(or up to 3 pounds)
Instructions
Mix all ingredients together in a bowl or a zip-top bag. Add chicken and marinate in the refrigerator for at least an hour or up to overnight. If you're using a bag, put the bag in a bowl in case of leakage.
Remove chicken from marinade, wiping off excess with your hands. Discard marinade.
To Grill: Grill chicken over medium heat for 15 to 20 minutes, flipping once, until cooked through. Cooking time will vary depending on thickness of meat and exact grill temperature. Let rest 5 minutes before serving..
To Bake: Preheat oven to 400°F. Place chicken in greased baking dish. Bake for 25 to 30 minutes. Baking time depends on thickness of chicken pieces.
To Air Fry: Preheat the air fryer at 375°F for five minutes. Arrange the chicken in a single layer and cook for 10 minutes. Flip, and continue to cook for 6 to 8 minutes or until chicken is done. Let rest 5 minutes before serving.
Notes
Feel free to use fresh garlic. I usually use garlic powder because it yields just enough flavor without the punch that fresh garlic gives.
If chicken breasts are very large, cut them in half before marinating. This makes enough marinade for up to 3 pounds of chicken.
Nutrition information is misleading because it includes the marinade ingredients, most of which is discarded.