Paleo Dinner Recipes:
Lemon Grilled Chicken with an Eastern Flair
PREP/COOK TIME: 20 minutes (plus 1 hour marinating)
You can’t go wrong with chicken breasts if you want to rustle up a quick and easy meal. Chicken breasts are a lean protein and they’re not as flavorful as chicken wings or thighs, so if you want to know how to make a really good recipe with them, it is worth marinating the chicken first. This not only gives additional flavor but also helps lock in that all-important moisture.
We are using lemon juice, coconut aminos, ginger and black pepper to add plenty of delicious aromatic flavor to the chicken. You can also add some dill if you like, for a herby contrast. If you don’t have dill, cilantro would also be good here.
The marinating time is up to you. We recommend a minimum of 30 minutes but a few hours would also be fine if you want to make this ahead. The acid in the lemon juice can change the texture of the meat, so 6 hours is probably the maximum you should do. Is the weather not up to grilling? Then cook the chicken in a lightly greased griddle pan instead. This recipe serves 4 people.
Ingredients:
1/2 cup fresh lemon juice
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
1/2 cup coconut aminos
4 skinless, boneless chicken breast halves (about 6 oz each)
Fresh dill weed (optional)
Method:
Whisk the lemon juice with the ginger, pepper and coconut aminos, then pour this mixture into a Ziploc bag. You can also add some chopped fresh dill weed if you have it.
Now you can add the chicken and seal the bag, massaging a bit to ensure the chicken is well covered with the marinade. If you don’t have a Ziploc bag, just use a non-metallic bowl. Marinate in the refrigerator for an hour.
Meanwhile, you can preheat an outdoor grill for moderate to high heat grilling. Oil the grate and put it about 4 inches above the heat source. Drain and discard the lemon marinade from the chicken breast halves.
Place the chicken on the grill and cook for 7 minutes per side or until the juices run clear and there is no pink inside the chicken. You only have to flip it once. Try not to move it around too much on the grill so everyone can admire those wonderful grill marks. Serve immediately.
- ½ cup fresh lemon juice
- ½ teaspoon ground ginger
- ¼ teaspoon ground black pepper
- ½ cup coconut aminos
- 4 skinless, boneless chicken breast halves (about 6 oz each)
- Fresh dill weed (optional)
- Whisk the lemon juice with the ginger, pepper and coconut aminos, then pour this mixture into a Ziploc bag. You can also add some chopped fresh dill weed if you have it.
- Now you can add the chicken and seal the bag, massaging a bit to ensure the chicken is well covered with the marinade. If you don't have a Ziploc bag, just use a non-metallic bowl. Marinate in the refrigerator for an hour.
- Meanwhile, you can preheat an outdoor grill for moderate to high heat grilling. Oil the grate and put it about 4 inches above the heat source. Drain and discard the lemon marinade from the chicken breast halves.
- Place the chicken on the grill and cook for 7 minutes per side or until the juices run clear and there is no pink inside the chicken. You only have to flip it once. Try not to move it around too much on the grill so everyone can admire those wonderful grill marks. Serve immediately.
