8 tablespoons olive oil
1 1/2 teaspoons garlic powder
1/8 teaspoon salt
1 tablespoon paprika
1/4 teaspoon dried oregano
2 tablespoons dried basil
1 tablespoon dried rosemary
1/4 teaspoon ground sage
1/4 teaspoon dried sage and rosemary
1 teaspoon distilled white vinegar
1 tablespoon soy sauce
1/4 teaspoon Worcestershire sauce
1 teaspoon crushed black pepper
In a small bowl, mix olive oil, garlic powder, salt, paprika, oregano, basil, rosemary, sage, sage, and rosemary. Mix thoroughly. Cover, and refrigerate at least 24 hours.
Preheat grill for medium heat.
Heat the olive a little and scrub the chicken breasts with the olive oil mixture. Spoon the marinade over the chicken and place on the grill. Grill 5 minutes per side, turning once, until chicken is no longer pink and juices run clear. Remove from grill, and cool to room temperature.
Return chicken breasts to the grill, and cook 1 to 2 minutes per side, brushing and brushing frequently. Turn, and cook 2 minutes per side, until chicken is no longer pink and juices run clear.
Remove grill from the grill, and brush with soy sauce, Worcestershire sauce, crushed pepper and crushed red pepper flakes. Allow to grill for 5 minutes per side, then flip over, and continue cooking for 5 minutes per side, brushing and brushing frequently.
Made to exact recipe. Ordered Norwegian cherry. Saw dark chocolate chips on the side. Put spoonfuls of this on chocolate streusel. So royal.
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