Grilled Garlic & Ginger Chicken
It’s grilling season filled with weekends and holidays spent outdoors with friends and family, sharing meals and good times. When it comes to grilling it’s just as easy to keep the menu lean as it is to make the menu fattening. The recipe that I have for you today is a prime example of a flavorful, lean chicken that is best eaten hot off the grill! What you pair your grilled chicken with will make all of the difference as to whether or not your meal stays lean or becomes fattening. Avoid bread, potatoes and pastas - instead stick with grilled veggies, fresh green salads and fruit for dessert. Servings: 4 Here’s what you need...
1 ½ Cup Sake
½ Cup Coconut Aminos (or light soy sauce)
¼ Cup Coconut Palm Sugar (or pure maple syrup)
2 Tablespoon Olive Oil
1 Tablespoon Garlic- minced
3 inch Piece of Ginger, thinly sliced
Salt and Pepper
2 LBS Boneless, Skinless Chicken Thighs, trimmed
Preheat the grill to medium high.
Combine the sake, coconut aminos, coconut sugar, olive oil, garlic and ginger in a large ziplock bag. Generously salt and pepper the chicken thighs and add to the bag of marinade. Seal the bag and place in the fridge for 1 to 4 hours, turning once.
Grill until the chicken thighs are cooked through. Enjoy!
