SMP's Favorite Grilled Chicken and Veggie Marinade
1⁄2 cup extra virgin olive oil
1⁄2 cup balsamic vinegar
1⁄4 cup coconut aminos
1⁄4 cup Worcestershire sauce (I use Annie’s Organic)
1 Tbsp lemon juice
1/2 cup honey
1 1/2 tsp dried rosemary
2 tbsp + 1 tsp Dijon mustard
3-4 tsp salt
1 tsp ground black pepper
2 tsp garlic powder
2 tsp onion powder
Additional salt & pepper, to taste
Optional: 4-6 drops of doTERRA rosemary essential oil
MEAT & VEGGIES
4 chicken breasts or approximately 2 lb chicken
1 can of garbanzo beans
1 head of cauliflower (could also add broccoli)
1 white/sweet onion, sliced
Combine all marinade ingredients in a mixing bowl and whisk together.
If chicken breasts are large and uneven in thickness you'll want to pound meat so that they cook evenly and don’t get burned on the outside in order to cook fully on the inside. Alternatively, cook the chicken in a sous vide (which should take one hour) and then simple grill on medium high heat for 2 minutes per side.
Place chicken in a gallon size Ziploc bag, pour about 1/4- 1/2 of the marinade and seal. Remove all air from the bag before sealing so that the chicken breasts are all fully immersed with the marinade.
Marinate for at least an hour and up to 24 hours.
While chicken is marinating, prepare the cauliflower steaks by cutting the head in half down the middle and then slicing approximately ½ inch “steaks”.
Place cauliflower and onions on a piece of aluminum foil sprayed with olive oil and brush marinade on both sides.
Preheat grill to medium high heat and lightly oil the grates. If making garbanzo beans, pre-heat oven to 400 degrees.
Put cauliflower directly onto the grill (on the foil). Cook for about 15-20 minutes, flipping cauliflower half way.
Remove the chicken from the marinade, letting the excess drip off.
Grill chicken for 5 to 6 minutes on each side or until cooked through.
Remove chicken from grill and let it rest for a few minutes before cutting/serving
Recommend using reserved marinade for a sauce on top of the chicken. To do so, bring the reserved marinade to a boil in a small saucepan. Let simmer until slightly reduced and serve on top of chicken.
To cook the garbanzo beans toss with a few tablespoons of the marinade and roast in the oven for about 15-20 minutes at 400 degrees. Check half way through and towards the end to make sure they don’t burn.
I recommend organic ingredients when possible, especially the meat.
I love prepping this marinade in the morning and letting the chicken absorb the flavors all day.
This recipe makes a large amount of marinade so you should have enough leftover for another meal. Recommend storing in a glass jar/old salad dressing bottle.
To save on clean up/time simply combine all marinade ingredients in the zip-loc bag and use your hands to combine. Place chicken directly into the bag to marinate.