INGREDIENTS
4 skinless chicken breasts (or 1 pound assorted chicken pieces)
4 cloves garlic, minced
½ cup raw honey
4 Tbsp low sodium soy sauce or coconut aminos
4 Tbsp avocado oil
INSTRUCTIONS
To make marinade, stir together garlic, honey, soy sauce or aminos, and avocado oil in small mixing bowl.
Place chicken in ziplock bag and add marinade. Press air out of bag and seal tightly, making sure chicken is evenly coated with marinade.
Let chicken marinate in refrigerator for at least 30 minutes, up to overnight.
To cook:
• Option 1: Heat clean grill to medium high. Place chicken on grill, turning after approximately 4 - 5 minutes. Chicken should release easily from grate - if it sticks, wait another minute. Using a meat thermometer, cook until internal temperature reaches 155 degrees. Take chicken off grill and cover, allowing chicken to continue cooking and reach 165 degrees.
• Option 2: Heat oven to 350 F. Place chicken in baking dish and pre-cook in oven for 15 - 20 minutes, depending on size of chicken pieces. While chicken is in oven, heat grill to medium high. Place pre-cooked chicken on grill, turning after 2 minutes. Cook on both sides until internal temperature reaches 155 degrees. Take chicken off grill and cover, allowing chicken to reach 165 degrees.
This recipe can also be used for chicken and/or vegetable kabobs and grilled fish. Enjoy!