An easy all-purpose grilling recipe! Lean chicken breasts are soaked in a solution that's a cross between a marinade and brine (AKA brinerating) and it leaves you with perfectly juicy and flavorful chicken! Just be sure to take internal temperature of chicken to test for doneness so it doesn't end up overcooked and dry.
Place chicken on a cutting board. Cover with plastic wrap and pound chicken with the flat side of meat mallet to help even out its thickness (it should be about 3/4-inch thick).
Transfer chicken breasts to a resealable bag.
In a small mixing bowl whisk together olive oil, chicken broth, garlic, honey, thyme, salt and pepper. Pour mixture over chicken in bag then seal bag while pressing excess air out and rub marinade over.
Let chicken rest in fridge 2 hours and up to 12 hours.
Preheat a gas grill over medium-high heat to 425 degrees. Grill chicken, with lid closed, until center or each piece is just 160 to 165 degrees, about 5 to 6 minutes per side.
Let rest off heat about 5 minutes then serve or refrigerate and use within 3 days.
For additional flavor you could include the zest of one lemon in the marinade. Other herbs such as oregano, basil or rosemary will work well here. Or the chicken could be seasoned with things like paprika, onion powder and cayenne pepper.
Nutrition estimate based on half of the marinade remaining and making 6 servings from the recipe.