Rinse and pat dry the breast and place it in a gallon zip lock bag.
Mix all ingredients for the marinade and pour over the breast.
Seal the bag and press the marinade all around the breast.
Refrigerate 24 hours, turning the bag every now and then, if and when you open the fridge.
Place the breast, skin side up,in a cast iron skillet.
Pour the marinade over the breast.
Insert the meat thermometer into the thickest part of the breast, not touching the bone or cartilage. Roast, uncovered, until the temperature reaches 165 degrees.
Remove from the oven and let rest for at least 15 minutes before slicing.
