Ingredients:

  • 1/2 cup ketchup
  • 1/4 cup apple cider vinegar
  • 3 tbsp brown sugar, packed
  • 2 tbsp soy sauce
  • 1 tbsp olive oil
  • 1 tbsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 4 (6 oz) boneless, skinless chicken breasts

Instructions:

  1. Place the chicken breasts between two sheets of plastic wrap and use a meat mallet or rolling pin to gently pound the thicker end until the breasts are a uniform thickness of about 3/4 inch.
  2. In a bowl, whisk together ketchup, apple cider vinegar, brown sugar, soy sauce, olive oil, garlic powder, smoked paprika, black pepper, and salt until the sugar is fully dissolved.
  3. Place the chicken breasts in a gallon-sized Ziploc bag, pour the marinade over the meat, and squeeze out excess air. Refrigerate for 30 minutes.
  4. Preheat a grill or cast-iron skillet over medium-high heat. Remove chicken from the marinade, reserving a small amount of liquid for basting.
  5. Sear the chicken for 5–7 minutes per side until a deep, mahogany-colored crust develops.
  6. During the final 2 minutes of cooking, brush the reserved marinade onto the breasts. Cook until the internal temperature reaches 165°F (74°C).