This tropical grilled chicken is infused with the sweet, tangy flavor of coconut white balsamic vinegar, making it a perfect dish for summer grilling or a vibrant weeknight meal.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/4 cup coconut white balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Instructions:
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Prepare the Marinade:
- In a bowl, whisk together the coconut white balsamic vinegar, olive oil, honey, garlic powder, salt, and black pepper.
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Marinate the Chicken:
- Place the chicken breasts in a resealable plastic bag or shallow dish.
- Pour the marinade over the chicken, ensuring it's evenly coated.
- Seal the bag or cover the dish and refrigerate for 2-4 hours (or overnight for more intense flavor).
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Preheat the Grill:
- Preheat your grill or grill pan to medium-high heat.
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Grill the Chicken:
- Remove the chicken from the marinade and discard any excess marinade.
- Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
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Serve:
- Serve the chicken with a side of coconut rice, grilled pineapple, or a light tropical salad for a refreshing and flavorful meal.
Serving Suggestions:
- Coconut Rice: Cook jasmine rice with coconut milk for a rich, fragrant side dish that pairs perfectly with the tropical flavors.
- Grilled Pineapple: Slice fresh pineapple, brush with a little honey, and grill alongside the chicken for a sweet, smoky contrast.
- Tropical Salad: Toss mixed greens, mango slices, avocado, and coconut flakes for a light and refreshing salad.