Red Meat Allergy Friendly Honey & Apple Cider Glazed Grilled Chicken Breast
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4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
For the marinade
- Ā¼ cup apple cider vinegar
- 3 tbsp honey
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- Ā½ tsp ground turmeric
- Ā¼ tsp ground ginger
- Ā¾ tsp salt
For the glaze
- 1 tbsp honey
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, 3 tbsp honey, olive oil, garlic, thyme, rosemary, turmeric, ginger, and salt until combined. Reserve 2 tbsp of this marinade in a separate small bowl for the glaze (before adding the chicken), then stir in the additional 1 tbsp honey and 1 tbsp apple cider vinegar to make the glaze; set aside.
- 2
Place the chicken breasts in a zip-top bag or shallow dish and pour the remaining marinade over them. Seal or cover and refrigerate for at least 1 hour.
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