The brown sugar, coconut aminos, fresh garlic and ginger, lime juice and garam masala add a complex flavor and subtle sweetness to this twist on a traditional barbecue sauce. Sliced scallions scattered over top after grilling are a nice touch, and you can serve it with steamed rice or rice noodles on the side.
- Small mixing bowl
- 1.5 pounds chicken breasts
- ¼ cup coconut aminos
- ¼ cup brown sugar
- 2 tbsp sesame oil
- zest and juice of one lime
- ½ tsp garam masala
- 3 garlic cloves, minced
- 1 tsp minced fresh ginger
- ¼ tsp crushed red pepper flakes
- green onions, sliced, for garnish
- Place chicken breasts into a one-gallon freezer bag or other container.
- Whisk together remaining ingredients, other than the green onions, in a small mixing bowl.
- Pour the marinade over the chicken breasts and allow to marinate for at least two hours.
- Preheat your grill to medium.
- Remove chicken from marinade and place on grill, cooking on the first side for about 10 minutes.
- Flip chicken, then cook on second side for about 10 more minutes or until a meat thermometer reads 165 degrees.
Make it a freezer meal:
- Follow steps one through three, but instead of marinating for two hours, label your freezer bag and freeze for up to three months.
- When you want to make the chicken, defrost it, then follow steps four through seven above.