GRILLED CHICKEN WITH COCONUT AMINOS

Ingredients

  • 700 grams Boneless, skinless chicken thighs (can sub chicken breasts)
  • 6 Tbsp D’Natural Organic Coconut Aminos
  • ¼ cup Olive oil or Vegetable Oil
  • 2 Tbsp Lime juice
  • 2-4 Tbsp Brown sugar (adjust to taste)
  • 2 Tbsp Minced fresh ginger
  • 2 Tbsp Minced garlic
  • 2 Tbsp Chopped cilantro
  • 1-2 Tsp Red pepper flakes (adjust to taste)
  • ½ Tsp Fresh ground black pepper

Directions

  1. Prep the Marinade
    1. In a medium bowl mix 6 tablespoons of D’Natural coconut aminos, oil, lime juice, brown sugar, minced ginger, minced garlic, chopped cilantro, red pepper flakes, and black pepper.
    2. Whisk the ingredients until well combined and the sugar has dissolved. The coconut aminos provide a naturally sweet and savory base for the marinade, enhancing the flavor of the chicken while keeping the dish gluten-free and soy-free.
  2. Marinate the Chicken:
    1. Pierce the chicken all over with a fork to allow the marinade to penetrate.
    2. Place the chicken into a leakproof plastic zipper bag and pour the marinade over it. Seal the bag, pressing out as much air as possible to ensure the chicken is fully immersed.
    3. Place the bag on a plate and refrigerate for at least 4 hours or up to overnight, turning the bag occasionally to ensure even marination.
  3. Grill the Chicken:
    1. Preheat the grill to medium-high heat.
    2. Remove the chicken from the marinade and place it on the grill. Cook for about 5 minutes on each side, or until the chicken reaches an internal temperature of 165°F.
    3. If using chicken breasts or larger thighs, they may require a bit more time to cook through. Always check that the chicken is fully cooked before serving