Ingredients:
- 2.5lbs (4-6 large) chicken breasts
- For the Marinade:
- 1/4 cup coconut aminos
- 1/4 cup white balsamic vinegar
- 2T olive oil
- 2T brown sugar or coconut sugar
- 1T Worcestershire sauce
- 1T dijon mustard
- 1 tsp dried thyme
- 2 large garlic cloves, chopped
- Juice of 1 lime
- Large handful parsley, chopped
- 1 tsp sea salt
- 1 tsp ground black pepper
Directions:
- For the Marinade
- In a gallon size Ziploc bag add coconut aminos, balsamic vinegar, olive oil, sugar, Worcestershire, dijon mustard, dried thyme, chopped garlic, lime juice, and salt/pepper to taste.
- Seal bag tightly and shake. Open bag and add chicken. Seal tightly. Refrigerate for at least 1 hour, but preferably 1-2 days, flipping bag over 1-2 times a day.
- Chicken
- Preheat grill to medium-high heat. When hot, grab a chicken breast (one at a time) from the bag with tongs and shake off excess marinade into bag. Add to grill.
- Grill chicken, flipping once, for 5-8 minutes on each side*, or until chicken is cooked through, being careful not to overcook. Remove from grill (or grill pan).
- Let rest 5 minutes then serve immediately.
Nutrition
(Makes 6 servings) Per serving: Calories 246, Protein 47g, Carbs 9g, Fat 4g
Reference: www.sodamndelish.com
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