• 4 chicken breasts
  • 1 tbsp olive oil This is to keep the chicken from sticking to the grill.
  • salt & pepper


  • 1/4 cup balsamic vinegar
  • 1/2 cup Coconut Aminos
  • 1 tbsp garlic minced
  • 1 tbsp dried parsley
  • 1 tbsp dried basil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1 tsp crushed red pepper flakes


  • In a gallon Ziploc bag or large covered bowl combine chicken and all marinade ingredients. Flip occasionally so marinade is coating all parts of the chicken. Let marinade for a minimum of 30 minutes or as long as 12 hours.

  • Preheat grill to medium high heat.

  • Brush marinated chicken with olive oil and season with salt and pepper. Add chicken to grill. Discard the remaining marinade.

  • Grill chicken, turning occasionally, until completely cooked through. (For perfect grill marks try to only flip the chicken once.) Grilling time is typically around 10 minutes total but time varies depending on the thickness of your chicken.

  • Serve immediately.


Calculating nutrition information for marinated chicken is always tricky because you don’t actually use all of the marinade. The nutrition information calculated here does assume that all marinade is used which won’t be the case so you can reduce the calories if you are someone who tracks them. Based on my own personal research and the magic of Google I’d estimate that each chicken breast only truly absorbs approximately 1 to 2 tbsp of the marinade.


Serving: 1chicken breast | Calories: 344kcal | Carbohydrates: 11g | Protein: 48g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 144mg | Sodium: 1547mg | Potassium: 901mg | Sugar: 2g | Vitamin A: 8.3% | Vitamin C: 4.7% | Calcium: 3.6% | Iron: 9.8%

source: thewholecook.com

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