4 chicken breasts
1/2 cup canola oil
2 tablespoons sorghum syrup
3 cloves garlic, minced
2 jalapeno peppers, minced
Juice of 1 lemon
Salt
Pepper
Put chicken breasts between sheets of wax paper and gently pound to about 1/2-inch thickness. Pierce both sides several times with fork and set aside. In large resealable bag, combine canola oil, sorghum syrup, garlic, jalapenos and lemon juice. Season with salt and pepper to taste. Add chicken breasts to bag, seal and refrigerate 2–10 hours.
Heat grill to high. Remove chicken breasts from marinade and cook for 6 minutes. Turn to other side and cook for another 6 minutes or until internal temperature reaches 165 degrees.
Photo Credit: United Sorghum Checkoff Program