I need to grill some chicken this week. What's your best marinade or any other tip you have?

10 chicken breast halves (NOT deboned or skinless)
1.5 tsp. ground cumin
1/2 cup fresh lime juice
1 tsp. cayenne pepper
1.5 Tbs. salt
1 cup honey
2 Tbs. dried oregano leaves
1/4 cup chopped cilantro
1 cup olive oil
2 jalapenos, finely chopped
3 cloves garlic, crushed.

Combine all ingredients for marinade and mix thoroughly. Add chicken and marinade to a large Ziploc bag and refrigerate overnight.

Not to pick on you, but in general, marinades don't penetrate the meat at all, and it really doesn't matter how long they sit in it. That looks like a good marinade though, and good call on using bone in skin on chicken. Here's how I'd do it.

1. Brine the chicken for about an hour.
2. Mix up the marinade, and reduce it to a glaze.
3. Grill the chicken, and brush with the reserved glaze when it's almost done so the glaze doesn't burn.
4. Eat.

I am fairly lazy so I just use Fiesta's Fajita Seasoning as a dry rub and grill. Quick and easy.

1) take chicken, feed to dog
2) place steak on the grill instead, remove just before medium rare
3) enjoy

Here's what I used last time. It's more like a baste.

1 T water
1 stick butter, cut into 6-8 pieces
1 T chopped tarragon
1 lemon, zested and juiced

Heat the water in a small saucepan until it boils. Reduce heat to medium-low, and add the butter a couple pieces at a time, whisking constantly. Add more butter only after what you've added has melted and emulsified. Add the tarragon and lemon zest and juice. Baste over your chicken parts as they grill.

I just make a sop mop out of all kinds of ingredients that I feel like using and baste it while it grills. Butter is a must.

http://texags.com/main/forum.reply.asp?topic_id=2075362&forum_id=67

jerk it:

4 scotch bonnets
4 jalapenos (seeded and ribs removed)
1 tsp of: allspice, nutmeg, cinnamon, thyme
2 tbs of olive oil
1 bunch of green onions, including chives
1/4 cup of: soy sauce, lime juice
2 - 4 cloves fresh garlic.

Put in blender and puree. Baste it on the chicken when on the grill.

Warning: spicy and delicious.

salt + garlic powder + lemon juice + pepper + BGE at 400'. and use split breasts none of that skinless boneless hippy crap. open the top and flip the bottom vent wide open for the last few minutes.

Marinate in italian dressing and generous amour of lemon pepper overnight.

Baste in BBQ sauce while grilling.

IMO, the key to good chicken breast is grilling it. I just don't like baked chicken.

You can also do the above recipe & baste with Italian dressing instead of BBQ.

Agree that marinating isn't enough. It helps, but basting is a MUST.

A simple mop of lemon juice, apple cider vinegar, worcestershire and butter is hard to beat.