Ingredients:

  • 680 g boneless, skinless chicken breasts
  • 60 ml extra virgin olive oil
  • 45 ml fresh lemon juice
  • 30 ml apple cider vinegar with the mother
  • 15 ml low-sodium tamari
  • 3 cloves garlic, minced
  • 5 ml raw honey
  • 10 g fresh Italian parsley, chopped
  • 2 g dried oregano
  • 5 g sea salt
  • 2 g cracked black pepper
  • 1 g smoked paprika

Instructions:

  1. Combine the 60 ml olive oil, 45 ml lemon juice, 30 ml apple cider vinegar, 15 ml tamari, and 5 ml honey in a large bowl.
  2. Stir in the 3 minced garlic cloves, 10 g parsley, 2 g oregano, 5 g salt, 2 g pepper, and 1 g smoked paprika until the spices are evenly suspended.
  3. Pat the 680 g chicken breasts dry with paper towels.
  4. Use a fork to gently poke the chicken breasts 4-5 times on each side. This allows the marinade to penetrate deeper.
  5. Place the chicken in the bowl or a zip top bag and pour the mixture over, ensuring every inch is coated.
  6. Refrigerate for at least 30 minutes, but 45 minutes is the sweet spot. Don't exceed 4 hours or the meat gets mushy.
  7. Bring your grill to medium high heat (about 400°F).
  8. Place chicken on the grates and cook for 6-8 minutes per side until deep golden brown grill marks appear.
  9. Use a thermometer to ensure the thickest part reaches 165°F.
  10. Transfer to a plate and wait 5 minutes until the juices redistribute into the meat.