My Favorite Grilled Chicken Marinade

INGREDIENTS:

Marinade

1⁄2 cup extra virgin olive oil
1⁄2 cup balsamic vinegar
1⁄4 cup coconut aminos
1⁄4 cup Worcestershire sauce (I use Annie’s Organic)
1 Tbsp lemon juice
1/2 cup honey
1 1/2 tsp dried rosemary
2 tbsp + 1 tsp Dijon mustard
3-4 tsp salt
1 tsp ground black pepper
2 tsp garlic powder
2 tsp onion powder
Additional salt & pepper, to taste
Optional: 2-4 drops of doTERRA rosemary essential oil

MEAT

4 chicken breasts or thighs, approximately 2 lb chicken

CAULIFLOWER STEAKS (NOT SHOWN)

1 head of cauliflower

INSTRUCTIONS:

Combine all marinade ingredients in a mixing bowl and whisk together.
If chicken breasts are large and uneven in thickness you'll want to pound meat so that they cook evenly and don’t get burned on the outside in order to cook fully on the inside. Alternatively, cook the chicken in a sous vide (which should take one hour) and then simple grill on medium high heat for 2 minutes per side.
Place chicken in a gallon size Stasher Bag (or Ziploc bag), pour about 1/4- 1/2 of the marinade and seal. Remove all air from the bag before sealing so that the chicken breasts are all fully immersed with the marinade.
Marinate for at least an hour and up to 12 hours.
While chicken is marinating, prepare the cauliflower steaks by cutting the head in half down the middle and then slicing approximately ½ inch “steaks”.
Place cauliflower and onions on a piece of aluminum foil sprayed with olive oil and brush marinade on both sides.
Preheat grill to medium high heat and lightly oil the grates.
Put cauliflower directly onto the grill (on the foil). Cook for about 15-20 minutes, flipping cauliflower half way.
Remove the chicken from the marinade, letting the excess drip off.
Grill chicken for 5 to 6 minutes on each side or until cooked through.
Remove chicken from grill and let it rest for a few minutes before cutting/serving
Recommend using reserved marinade for a sauce on top of the chicken and cauliflower. To do so, bring the reserved marinade to a boil in a small saucepan. Let simmer until slightly reduced and serve on top of chicken.

NOTES:

I recommend organic ingredients when possible, especially the meat.
I love prepping this marinade in the morning and letting the chicken absorb the flavors all day.
This recipe makes a large amount of marinade so you should have enough leftover for another meal. Recommend storing in a glass jar/old salad dressing bottle.
To save on clean up/time simply combine all marinade ingredients in the bag and use your hands to combine. Place chicken directly into the bag to marinate.

MY FAVORITE GRILLED CHICKEN MARINADE

Author: Stephanie Potter

Ingredients

Marinade

1⁄2 cup extra virgin olive oil
1⁄2 cup balsamic vinegar
1⁄4 cup coconut aminos
1⁄4 cup Worcestershire sauce (I use Annie’s Organic)
1 Tbsp lemon juice
1/2 cup honey
1 1/2 tsp dried rosemary
2 tbsp + 1 tsp Dijon mustard
3-4 tsp salt
1 tsp ground black pepper
2 tsp garlic powder
2 tsp onion powder
Additional salt & pepper, to taste
Optional: 2-4 drops of doTERRA rosemary essential oil

Meat

4 chicken breasts or thighs, approximately 2 lb chicken

Cauliflower Steaks

1 head of cauliflower

Instructions

Combine all marinade ingredients in a mixing bowl and whisk together.
If chicken breasts are large and uneven in thickness you'll want to pound meat so that they cook evenly and don’t get burned on the outside in order to cook fully on the inside. Alternatively, cook the chicken in a sous vide (which should take one hour) and then simple grill on medium high heat for 2 minutes per side.
Place chicken in a gallon size Stasher Bag (or Ziploc bag), pour about 1/4- 1/2 of the marinade and seal. Remove all air from the bag before sealing so that the chicken breasts are all fully immersed with the marinade.
Marinate for at least an hour and up to 12 hours.
While chicken is marinating, prepare the cauliflower steaks by cutting the head in half down the middle and then slicing approximately ½ inch “steaks”.
Place cauliflower and onions on a piece of aluminum foil sprayed with olive oil and brush marinade on both sides.
Preheat grill to medium high heat and lightly oil the grates.
Put cauliflower directly onto the grill (on the foil). Cook for about 15-20 minutes, flipping cauliflower half way.
Remove the chicken from the marinade, letting the excess drip off.
Grill chicken for 5 to 6 minutes on each side or until cooked through.
Remove chicken from grill and let it rest for a few minutes before cutting/serving
Recommend using reserved marinade for a sauce on top of the chicken and cauliflower. To do so, bring the reserved marinade to a boil in a small saucepan. Let simmer until slightly reduced and serve on top of chicken.

Notes

I recommend organic ingredients when possible, especially the meat.
I love prepping this marinade in the morning and letting the chicken absorb the flavors all day.
This recipe makes a large amount of marinade so you should have enough leftover for another meal. Recommend storing in a glass jar/old salad dressing bottle.
To save on clean up/time simply combine all marinade ingredients in the bag and use your hands to combine. Place chicken directly into the bag to marinate.