Italiano Chicken Recipe

Alright so it's:
-1 pkg chicken breast
-Just shy of 1/3 cup red wine vinegar
-Just over 2/3 cup olive oil
-1-1 1/2 tb minced garlic

That's your marinade throw it into a bag

As for the breasts:

Rinse each breast under cold water and remove the slime, skin, and fat (Rinsing really helps with the slime)

After trimming a breast fillet it thickness-wise. This helps with cooking time and is honestly the hardest part.

After filleting and trimming generously salt and pepper each side. I prefer kosher salt because it's pretty mild which makes it difficult to over-salt your fillets.

After all the fillets have been cut and seasoned put them into the marinade.  

Let marinade for at least 2-3 hours, but you can marinade for up to 24 and be just fine. 

After marinading: I like to set my chicken out for 30 minutes before cooking to bring it closer to room temperature so it doesn't toughen up on the grill. This step is pretty optional, but I prefer to do it because it does make a difference

Grilling time: All grills are different, but as a general rule medium or lower is the temperature you want your grill to be at. A good way to know if your temp is too high is if you see occasional flames popping up 3-4” above your grill grates from olive oil spilling off the chicken, which will happen naturally. If that happens turn down your heat. If your grill has a temp gauge built in, it should be around 350. No more than 375.

To make your chicken look fancy there's a little trick on placement that I'll diagram out. 

Actual cook time 4 minutes a side, 2x on each side. Don't worry if it comes out looking a little under cooked on the outside. 

Now comes the most important part. Following the prophet and finding the joy of rest. After 16 minutes on the grill, place all your breasts on a glass plate and cover with foil. Let rest for 10 minutes.