What You'll Need:
- 4 boneless skinless chicken breasts
- 1/2 cup soy sauce
- 1/4 cup water
- 1/4 cup honey
- 1 tbsp rice wine vinegar
- 1 tbsp olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp ground ginger
What You'll Do:
- In a small bowl or mason jar, combine the soy sauce, water, honey, vinegar, olive oil, onion powder, garlic powder, and ground ginger. Reserve 1/4 cup of the marinade for basting. Marinate the chicken in the remaining sauce for at least one hour in the refrigerator.
- Preheat your Fuego grill to medium-high.
- Remove the chicken from the marinade (discard the marinade). Grill chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F using a meat thermometer. Baste each side with the remaining marinade.
A Note from Author Becky Tarala:
"Serve with grilled vegetables such as squash, zucchini, bell peppers, and onions cooked alongside the chicken. For four people, I sliced and grilled one zucchini, one squash, two peppers, and a half of a red onion. (Don't worry, The Fuego Professional can fit it all!)
If desired, garnish with fresh chopped cilantro before serving. If your chicken breasts are on the smaller side, you can use up to 6 chicken breasts for the amount of marinade the recipe prepares."