In a medium bowl, whisk together ½ cup of brown sugar, ¼ cup of soy sauce, 3 cloves of minced garlic, 1 tablespoon of grated ginger, the juice of 1 lime, and 2 tablespoons of olive oil until fully blended.

Place 2 to 3 chicken breasts or thighs in a resealable plastic bag or shallow dish and pour the marinade over them, ensuring they’re well-coated. Refrigerate for at least 30 minutes.

Decide whether to grill, bake, or slow-cook your chicken.

If grilling, cook the marinated chicken on the preheated grill for 6-8 minutes on each side until it reaches an internal temperature of 165°F.

For baking, arrange the marinated chicken on a baking sheet and bake for 25-30 minutes until cooked through.

If opting for slow cooking, place the marinated chicken in the slow cooker and cook on low for 4-6 hours.

After cooking, taste the chicken and adjust flavors with lime juice or soy sauce as needed.

Let the chicken rest for 5 minutes before slicing, then garnish with fresh cilantro.