Honey Garlic Soy Chicken Breast Marinade

1½ pounds boneless, skinless chicken breasts 3 tablespoons reduced-sodium soy sauce 2 tablespoons honey 2 tablespoons olive oil 1 tablespoon apple cider vinegar 5 garlic cloves, minced ½ teaspoon black pepper Optional: ¼ teaspoon crushed red pepper

1. Prepare the chicken. Pound breasts to an even thickness of about ¾ inch, or slice very thick breasts horizontally into cutlets. 2. Mix the marinade. Whisk the reduced-sodium soy sauce, honey, olive oil, apple cider vinegar, garlic, black pepper, and optional crushed red pepper until combined. No additional salt is needed. 3. Marinate. Place chicken and marinade in a sealed food-safe bag or covered glass container. Turn to coat and refrigerate for 1-8 hours. 4. Cook. Lift chicken out and let excess marinade drip off. Grill on lightly oiled grates over medium heat, starting with about 5-7 minutes per side for ¾-inch breasts. Or bake in a lightly oiled baking dish at 425°F, checking around 18-22 minutes; thin cutlets may be ready sooner. Times are approximate: the thickest part must reach 165°F. 5. Rest. Rest for 5 minutes before slicing across the grain.