Vegetarian Grilled Apple Cider Chicken Breast
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Learn more →Ingredients
4 servings
For the marinade
- 4 boneless, skinless chicken breasts (about 6 oz each)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - ¼ cup apple cider vinegar
- 3 tbsp coconut aminos
- 2 tbsp olive oil
- 1 tbsp honey
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp fresh thyme leaves
- ½ tsp ground turmeric
- ½ tsp salt
For serving
- 1 tbsp fresh parsley, chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, coconut aminos, olive oil, honey, garlic, ginger, thyme, turmeric, and salt until combined.
- 2
Place the chicken breasts in a zip-top bag or shallow dish. Pour all but 3 tablespoons of the marinade over the chicken, turning to coat. Reserve the remaining 3 tablespoons of marinade in a separate small bowl before adding the chicken — this reserved portion will be used as a finishing glaze. Seal the bag or cover the dish and refrigerate for at least 30 minutes and up to 4 hours.
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