Grilled Chicken & Zucchini
Ingredients: 1 pound 5.5 oz chicken breasts and 1 large zucchini, 1/4 cup soy sauce, 1 1/2 tbsp raw honey, 1/2 tbsp siracha, 1/2 tsp roasted sesame oil, 1/2 tsp ginger grounded, 1/2 tsp red pepper flakes, 1 tbsp olive oil, 1/2 tsp minced garlic, juice 1/4 a lime, 1/4 tsp himalayan salt, sesame seeds
Chicken:
Place chicken in a bowl of water with a splash of white vinegar, let it sit for 10 minutes before draining it.
Cut the chicken into desired size.
Create marinade by combining 1/4 cup soy sauce, 1 1/2 tbsp raw honey, 1/2 tbsp siracha, 1/2 tsp roasted sesame oil, 1/2 tsp ginger grounded, 1/2 tsp red pepper flakes, 1 tbsp olive oil, 1/2 tsp minced garlic, juice 1/4 a lime, 1/4 tsp himalayan salt.
Immerse chicken into marinade and let it sit in the refrigerator overnight or for at least 5 hours.
Zucchini:
Slice zucchini and place on a sheet of foil.
Grilling:
Heat up grill to 500 °F.
Place Chicken in one sheet of foil then immerse zucchini in leftover marinade in a separate sheet of foil.
By Haja Savage
Chicken:
Place chicken in a bowl of water with a splash of white vinegar, let it sit for 10 minutes before draining it.
Cut the chicken into desired size.
Create marinade by combining 1/4 cup soy sauce, 1 1/2 tbsp raw honey, 1/2 tbsp siracha, 1/2 tsp roasted sesame oil, 1/2 tsp ginger grounded, 1/2 tsp red pepper flakes, 1 tbsp olive oil, 1/2 tsp minced garlic, juice 1/4 a lime, 1/4 tsp himalayan salt.
Immerse chicken into marinade and let it sit in the refrigerator overnight or for at least 5 hours.
Zucchini:
Slice zucchini and place on a sheet of foil.
Grilling:
Heat up grill to 500 °F.
Place Chicken in one sheet of foil then immerse zucchini in leftover marinade in a separate sheet of foil.
By Haja Savage
