• 5 bay leaves
  • 1 Tbsp. black peppercorns
  • canola oil, for brushing
  • 4 chicken breasts (either whole or cut into halves)
  • 1 cup apple cider vinegar
  • 2 Tbsp. minced garlic
  • ½ cup fresh lemon juice
  • 1 Tbsp. crushed red pepper
  • salt and pepper, to taste
  • ½ cup soy sauce
  • 2 Tbsp. sugar
  • 3 cups water


In large, sturdy resealable plastic bag, combine all ingredients except oil, salt and pepper. Seal bag and shake to evenly distribute marinade over chicken.

Open bag and press out air; re-seal and refrigerate overnight.

Remove chicken from marinade. Pat chicken dry and let stand at room temperature for approximately 30 minutes.

Meanwhile, preheat Indoor/Outdoor Grill to setting 4.

Brush chicken with oil and season with salt and pepper.

Place chicken on grill and cook, turning occasionally, until lightly charred after about 30 minutes or until instant-read thermometer inserted in thickest parts registers 170° F.

Transfer chicken to platter and let rest for 10 minutes before serving.