Chris Chicken

• 5-6 Boneless Skinless Chicken Breasts, Thawed
• 1/4 cups Olive Oil (NOT Extra Virgin - You Can Use Vegetable Oil As A Substitute)
• 13 cups Orange Juice
• 13 cups Low Sodium Soy Sauce (important)
• 2-3 Tablespoons Sriracha Sauce (or More, For An Even Hotter And Better Flavor)
• 2 Tablespoons Chopped Garlic (or 1 Tablespoon Dried Garlic)
• 1-2 Tablespoons Dried Chopped Cilantro (or 1/4 To 1/3 Cups Fresh Cilantro, Chopped)
• 1/2 To 1 Teaspoon Coarsely Ground Pepper
• 1 Teaspoon To 1 Tablespoon Chili Powder, To Taste
• 1 teaspoon Liquid Smoke, Optional (I Use Mesquite, But This Still Tastes Great Without The Liquid Smoke)
• 1 whole Lime, Juiced

1. Chris Chicken Marinade As frequently requested by Russell.
2. FYI, I never measure anything on this recipe, its all just a guess.
3. The guidelines above are just approximations of what I do.
4. Mix all ingredients together in a gallon Ziploc bag and let marinate for up to 8 hours.
5. The longer it marinates, the better the flavor becomes.
6. Grill over medium heat 3-4 minutes per side until done, about 20 minutes or so.

chicken breasts, olive oil, orange juice, soy sauce, sriracha sauce, garlic, cilantro, ground pepper, chili powder, liquid smoke

Taken from tastykitchen.com/recipes/main-courses/chrise28099-chicken/ (may not work)