Everyone needs a go-to, no-fuss grilled chicken recipe, and this is it! This marinade is SO good on pork tenderloin or chicken breasts, and this grilling technique is no fail.

2 cups of pineapple juice

1 cup of sherry
1/2 c soy sauce
2 cloves garlic, grated
3 pounds boneless skinless chicken breasts

Whisk together the pineapple juice, sherry, soy sauce and garlic.

Put chicken breasts in a large ziplock bag or baking dish. If chicken breasts are super thick, I like to cut them in half lengthwise to make them thinner. Pour marinade over chicken, seal the bag, or cover your baking dish with Saran wrap and let sit in the fridge for 24 hours.

When ready to grill, preheat your grill to medium. You will know it’s the right temperature when you can hold your hand over the grill for about five seconds without having to move your hands away. Remove chicken from marinade and discard the remaining juices.

Place chicken breasts onto the grill and cook 3-7 minutes per side, until an instant-read thermometer reads 165. Remove chicken from the grill and let sit for five minutes before slicing. Slice the chicken breasts against the grain.

This chicken can be served hot, room temperate or cold, and leftovers make amazing sandwiches!