In a bowl, whisk together the soy sauce, rice vinegar, honey, ketchup, black pepper, minced garlic, and chopped cilantro until the honey fully dissolves.
¼ cup soy sauce, ¼ cup rice vinegar, 3 tablespoons honey, 2 tablespoons ketchup, ½ tablespoon black pepper, 2 garlic cloves, 1 handful fresh cilantro (optional)
Optional: set aside 2 to 3 tablespoons of marinade before it touches raw chicken, for brushing after grilling.
Add the chicken to the marinade and toss to coat. Cover and marinate in the fridge for 30 minutes, up to 4 hours max.
4 boneless skinless chicken breasts
Preheat the grill to medium high, about 400°F, and oil the grates well.
Remove the chicken from the marinade, letting excess drip off, and discard the used marinade.
Grill 7 minutes per side with the lid closed, until the internal temperature reaches 165°F.
Rest 5 minutes, brush with the reserved marinade if using, and slice.
