Nothing screams summer like chicken off the grill (or bbq pit if you’re my dad), and some side summer salads. 

My best friend April is notorious for having the best bbqs. She makes all of her sides homemade, throws some proteins on the grill, and with a cold drink in your hand there is nothing better. 

She is an excellent cook and has been featured in my column a time or two. 

Most recently April threw a 4th of July party with some close friends, and the grilled chicken she made was absolutely incredible. I immediately got the recipe and made it the following week and as to be expected, it came out delicious.

 I love this recipe because it is made with ingredients you will have in your fridge or pantry. No more running to the store to grab an easy marinade, here it is:

¼ red wine vinegar

¼ cup reduced sodium soy sauce

¼ cup olive oil

1 ½ teaspoons dried parsley flakes

½ teaspoon dried basil

½ teaspoon dried oregano

¼ teaspoon garlic powder 

¼ teaspoon ground black pepper

4 boneless skinless chicken breast halved and pounded into an inch thick

Or 2 lbs chicken cut into strips

April likes the chicken pounded to an inch thick, but I used smaller chicken tenderloin pieces and it tasted perfect. The smaller your chicken is, the better the marinade is going to penetrate and flavor the chicken. 

Place your chicken and ingredients into a ziplock bag and marinate for at least 4 hours. It’s that simple. I let this marinade sit on the chicken overnight and it came out so moist and flavorful. 

Cook on a preheated grill for 3-4 minutes on each side. The oil may harden in the fridge but don’t worry, it will cook off and liquidate while you cook. 

Don’t have a grill? 

You can absolutely cook this in a pan over medium heat for about 3-4 minutes per side. My husband and I ate this marinated chicken over some Caesar salads, and it was the perfect summer meal. Enjoy!