¼ cup Regina Red Wine Vinegar-50 grain NB
¼ cup Soy sauce made from soy and wheat (shoyu), low sodium
¼ cup Oil, olive, salad or cooking
1 ½ teaspoons Spices, parsley, dried
½ teaspoon Spices, basil, ground
½ teaspoon Spices, oregano, ground
¼ teaspoon Spices, garlic powder
¼ teaspoon Spices, pepper, black
5 eaches Chicken, broilers or fryers, breast, meat only, raw
Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
233 calories; 24.3 g protein; 2.4 g carbohydrates; 64.6 mg cholesterol; 482.2 mg sodium.