Ingredients
- 2 tablespoons extra virgin olive oil
- 1/4 cup chicken stock
- 3 large garlic cloves grated
- juice of 2 lemons
- 2 tablespoons capers with the juice
- 1/2 teaspoon Italian seasoning
- 1 1/2 tablespoons honey
- 1/2 teaspoon salt
- 1.5 lbs boneless skinless chicken breasts about 4 small chicken breasts
Instructions
- In a medium bowl whisk together all of the ingredients except the chicken. Smash the capers a bit with the end off the whisk.
- Place the chicken into a dish or quart size plastic bag and pour the marinade over the top. Mix the bag around until all of the chicken is coated with the marinade.
- Let the chicken sit in the marinade for at least 2 hours or overnight.
- Cook the chicken on a medium high heat grill for 12 minutes or until the chicken is cooked through and the internal temperature has reached 165 degrees fahrenheit.
Notes
sugars: 7
Make-ahead instructions
Chicken can be frozen in the marinade up to 3 months. Let it thaw in the refrigerator. Chicken can also be cooked ahead of time and stored in the refrigerator for salads and other meals.
Nutrition
Serving: 1g | Calories: 259kcal | Carbohydrates: 8g | Protein: 36g | Fat: 8g | Saturated Fat: 1g