Approximate cook and prep time: 30 minutes plus several hours for marinating
- 1 small yellow onion, peeled and roughly chopped
- 1 jalapeño pepper, de-seeded and chopped
- 1/2 cup coconut aminos
- 1/2 cup pineapple juice
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- Juice of 1 lime
- 1 tsp. raw honey
- 2 cloves garlic, minced
- 1/2 tsp. freshly ground nutmeg
- 1/2 tsp. ground ginger
- 1/2 tsp. allspice
- 1/2 tsp. crushed red pepper flakes
- 1 cup freshly chopped cilantro
- 4 (4 to 6-oz. each) boneless, skinless chicken breasts
- Sea salt and freshly ground black pepper
- Combine onion, jalapeno, coconut aminos, pineapple juice, olive oil, cider vinegar, lime juice, honey, garlic, nutmeg, ginger, allspice, and crushed red pepper in a blender or food processor and blend until a smooth paste forms (about 1 to 2 minutes).
- In a shallow dish (or resealable bag) pour the marinade over chicken breasts add the ciltrantro on top. Cover (or close bag) and place in the refrigerator for several hours or overnight.
- When ready to cook, preheat a gas or charcoal grill to high heat. NOTE: If you don't have a grill, simply heat a large sauté pan over medium high heat. When pan is hot, add 1 TB. of coconut oil, and cook chicken breasts, turning once, until an internal temperature of 165 degrees F is reached.
- When grill is hot, remove chicken from marinade (save leftover marinade) and grill or sauté until internal temperature reaches 165 degrees F (about 4 to 5 minutes on each side).
- While chicken is cooking, pour remaining marinade in a small saucepan and bring to a boil over high heat. Simmer for 5 minutes.
- When chicken is fully cooked, remove from the grill and allow to rest for 5 minutes. Before serving, brush chicken with remaining boiled glaze. Season with sea salt and black pepper.
- Serve alongside steamed vegetables or on top of fresh greens.
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