Chicken or Turkey Breast - boneless/skinless
Very Peri Sauce
Vinegar
Salt
Pepper
Garlic Paste

If your poultry is greater than 3/4" thick, slice it in half. We want consistent sized pieces that will cook at the same time.

OPTIONAL: Using a meat mallet, gently tenderize the meat flattening to approx 1/2". This opens up the flesh for the next step.

Place chicken in a sealable plastic bag and add enough Very Peri to coat all pieces. You may add 1 tbsp white vinegar, salt & pepper to taste.

If you're a fan of a more garlicky flavor, add a tsp of garlic paste.

Seal bag, removing as much air as possible.

Let sit in refrigerator upto 24 hours but no less than 30 minutes.

On a medium heat grill (I like the table top varieties), cook the poultry and any marinade sauce until done.

Allow the grill to gently brown the poultry.

Remove from heat and plate.

Drizzle Very Peri Sauce on the poultry.

Enjoy!