BBQ Brined Chicken Breast W. Lemon Garlic Green Beans
  • 6 large chicken breasts
  • For the marinade:
  • 1/4cup soy sauce
  • 1/4cup balsamic vinegarwe used white balsamic
  • 2 Tablespoons olive oil
  • 2 Tablespoons brown sugar
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon dijon mustard
  • 1teaspoon dried thyme
  • 3 small garlic cloveschopped, or 2 large
  • Juice of 1 lime
  • Large handful parsleychopped (roughly 4 “loose/heaping” Tablespoons
  • salt & pepperto taste
  • 500g green beanstrimmed, washed, and dried
  • 1 large lemonsliced
  • 1 Tablespoon garlicchopped *
  • 6-8 garlic clovesunpeeled
  • 1 Tablespoon Olive Oil
  • salt & pepperto taste
  1. 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.
  2. 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.
  3. To BBQ Chicken
  4. 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.
  5. 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.
  6. For the beans Preheat oven to 180 C.
  7. Add green beans, chopped garlic, olive oil, and salt & pepper to baking sheet. Toss evenly to coat.
  8. Place the whole unpeeled garlic cloves and lemon slices throughout the pan.
  9. Roast for 15 minutes. Flip.
  10. Roast 15-20 min more, until green beans are roasted brown. Let stand for 2-3 minutes. Stir to evenly distribute lemon juice. Serve.