- 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
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.
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.
Serving: 1g | Calories: 259kcal | Carbohydrates: 8g | Protein: 36g | Fat: 8g | Saturated Fat: 1g