⭐️ 1/4 c balsamic vinegar ⭐️ 2 tbsp coconut aminos ⭐️ 2 tbsp olive oil ⭐️ 1 tsp kosher salt ⭐️ 1 tsp italian seasoning ⭐️ 1/2 tsp garlic powder ⭐️ 1.5 lb boneless skinless chicken thighs, fat deposits trimmed
⭐️ don't marinate more than 12 hours - the acid can make the meat too tough. ⭐️ marinating 2 hours is the sweet spot! ⭐️ use an instant read thermometer to check for doneness - 165°F is perfect.
⭐️ Yes! With notes... ⭐️ Chicken breasts can quickly dry out on a grill, but marinating helps. Marinate at least 2 hours. ⭐️ Pound chicken breasts to even thickness (about 1") for even cooking. ⭐️ Increase cooking time to 6-7 minutes per side.
Cover, then marinate 2-12 hours in the fridge.
Heat grill to high. Grill 4-5 minutes. Baste uncooked side only.
Flip chicken, then grill an additional 4-5 minutes, or until temp reaches 165°F.
Rest five minutes, then slice against the grain and serve.
⭐️ Heat the oven to 425°F. ⭐️ Arrange chicken on a parchment lined baking sheet in a single layer. ⭐️ Bake 25-30 minutes, or until the temperate reaches 165°F. ⭐️ Rest five minutes, then slice against the grain and serve.
TO BAKE IN OVEN