Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
2lbsChicken Breasts(896 g)
6 clovesGarlic, minced (or frozen cubes)
3 TbspWhite Balsamic Vinegar(45 g)
3Tbsp Non-Fat Greek Yogurt(45 g)
1 TbspHoney(22 g)
1TbspChipotle Chili Powder, or blended chipotle peppers in adobo sauce
2 TspOnion Powder
2 TspGarlic Powder
2 Tsp Cumin
2Tsp Smoked Paprika
Trim any fat or gross stuff off of your chicken. Butterfly or pound if you prefer thinner breasts for a faster cook-time! Place chicken in a large dish or resealable bag.
In a small bowl, whisk together the rest of the ingredients for the marinade and pour over the chicken. Marinate in the fridge overnight, or leave at room-temp for 30-60 min.
Pre-heat and carefully oil your grill. Sprinkle chicken with additional fresh pinch of kosher salt and a little cracked pepper. Cook over high heat for about 3-4 minutes per side (if you've butterflied) or until chicken reaches an internal temperature of 165. Slice against the grain and enjoy in all meals!
NOTES:We love this chicken chopped up for tacos, salads, Mexican rice bowls, and pretty much anything else!For tenderloins: Of course, this would also be great with tenderloins! A little more trimming, but so quick to cook and always more tender in my opinion. Just cook for about 3 minutes per side.If you’re dairy-free, just skip the yogurt. I just like it as a way to pull everything together without needing oil.MFP Lillie Eats and Tells Honey Chipotle Grilled Chicken