BBQ Brined Chicken Breast W. Lemon Garlic Green Beans
large chicken breasts
For the marinade:
we used white balsamic
Tablespoons olive oil
Tablespoons brown sugar
Tablespoon Worcestershire sauce
Tablespoon dijon mustard
small garlic cloves
chopped, or 2 large
Juice of 1 lime
Large handful parsley
chopped (roughly 4 “loose/heaping” Tablespoons
salt & pepper
trimmed, washed, and dried
Tablespoon Olive Oil
salt & pepper
In a large Ziploc bag add soy sauce, balsamic vinegar, olive oil, brown sugar, Worcestershire, dijon mustard, dried thyme, chopped garlic, lime juice, and salt/pepper to taste.
Seal bag tightly and shake. Open bag and add chicken. Seal tightly. Refrigerate for at least 1 hour, but preferably 1-2 days, flipping bag over 1-2 times a day.
To BBQ Chicken
Preheat grill to medium-high heat. When hot, grab a chicken breast (one at a time) from the bag with tongs and shake off excess marinade into bag. Add to grill.
Grill chicken, flipping once, for 5-8 minutes on each side*, or until chicken is cooked through, being careful not to overcook. Remove from grill and let rest 5 minutes then serve immediately.
For the beans Preheat oven to 180 C.
Add green beans, chopped garlic, olive oil, and salt & pepper to baking sheet. Toss evenly to coat.
Place the whole unpeeled garlic cloves and lemon slices throughout the pan.
Roast for 15 minutes. Flip.
Roast 15-20 min more, until green beans are roasted brown. Let stand for 2-3 minutes. Stir to evenly distribute lemon juice. Serve.