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

• 1tsp sea salt

• 1tsp ground black pepper


For the Marinade

1. 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.

2. 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.

To Grill Chicken

1. Preheat grill (indoor or outdoor) 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.

2. 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).

3. Let rest 5 minutes then serve immediately.

Yield: 4 Servings
Prep Time: 10mins
Total Time:  30mins

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