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, crushed red pepper and cilantro 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. 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.
Sign up for our Newsletter
Keep up to date with Paleo Plan news, recipes, and blog posts.