1 C. canola oil
3/4 C. soy sauce
1/2 C. lemon juice
1/4 C. worcestershire sauce
1/4 C. prepared mustard
2 tsp. pepper
6 garlic cloves, smashed through a garlic press (or 3 tsp. minced garlic from a bottle)
Mix all ingredients. Place 6-8 trimmed boneless skinless chicken breasts in marinade. Place marinade and chicken in a gallon size ziploc (or cover top of bowl with saran). Refrigerate overnight (I did mine for about 10 hours and it was great, but you could do a full 24 hours). Grill on the BBQ on low or medium. Turn every 5 minutes until cooked through. Throw the marinade out. The chicken had good flavor and was really moist.
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