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
- Prep the Marinade
- 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.
- 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.
- Marinate the Chicken:
- Pierce the chicken all over with a fork to allow the marinade to penetrate.
- 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.
- 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.
- Grill the Chicken:
- Preheat the grill to medium-high heat.
- 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.
- 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