I found this recipe on Food.com and I’d have to say it was pretty delicious! It was a perfect meal on a summer night. The chicken was sweet, light, and just a little tangy.
So, let’s get to the recipe!
I doubled this recipe since my family is larger than 4 people.
Ingredients: Serves 4
- 4 boneless skinless chicken breast halves (I used antibiotic-free chicken)
- 1 cup white wine or 1 cup chicken broth (I used white wine, and definitely recommend it!)
- 1/2 cup honey (I used 100% pure organic honey)
- 2 tablespoons lime juice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
In a large resealable bag, combine the wine or chicken broth, honey, lime juice and ginger and the chicken. Seal bag and turn to coat; refrigerate for 2 hours, turning once.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Combine the garlic powder, salt and pepper; sprinkle on the chicken.
Grill, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.
You could also bake this in the oven at 375 degrees for 20-25 minutes. (I grilled)My chicken marinating
My Grandpa brushing on the marinade (he does all the grilling)
You can pair this dish with GAPS-friendly sides, like asparagus and cucuber and tomato salad
Or you can pair it with a gluten-free grain like white rice
Either way, this recipe tastes great! This will definitly be one of my go-to chicken recipes!