Combine all ingredients in a saucepan and heat gently until sugar is completely dissolved. Do not boil.
Add the chicken to a dish or bag. Add the marinade and mix around until evenly coated.
Marinate the chicken for 4 hours (up to 24 hours) in the refrigerator.
Heat a grill to medium-high, and grill for a few minutes per side until internal temperature reaches 165 degrees F.
Devour!
Notes
What temperature should chicken be cooked to? You will need to cook the chicken to 165 degrees F when tested in the thickest part.
OIL – any kind of oil, sesame oil is great in this, but I typically just use whatever is on hand.
Use chicken thighs instead of chicken breasts – you’ll get very moist, tender grilled chicken if you prefer to use thighs! I like
You can use freshly minced garlic in this if you’d like. I generally choose NOT to because if it ends up on the chicken when grilling, it burns. Burned garlic doesn’t taste great.
Vinegar – any kind will do – I’ve used red wine, white wine, plain distilled white vinegar, as well as apple cider vinegar!
This chicken marinade can be used on pork chops too!