I found this recipe in a recent issue of Taste of Home and we loved it! It was easy and the chicken turned out so moist and flavorful! Enjoy ~
1/3 c. soy sauce
1/4 c. canola oil (I used vegetable)
2 green onions, sliced thin
2 Tbsp. and 1 1/2 tsp. honey
2 Tbsp. chicken broth
2 minced garlic cloves
6 bone-in chicken breast halves (8 oz. each) - I made half this amount of chicken
Combine everything except the chicken in a ziploc bag. Add the chicken and seal the bag turning to coat. Place in refrigerator for at least five hours (due to my circumstances, mine ended up marinating for 48 hours!).
Drain and discard marinade. Prepare grill for indirect heat, using a drip pan (I have no clue what this means). Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 40-50 minutes or until a thermometer reads 170.
Anyone able to enlighten me on the grill heat? Also, I'd love to try a grill pan or try to grill in my oven - I'm afraid of the grill. Any tips or suggestions/experience?