BBQ Brined Chicken Breast W. Lemon Garlic Green Beans
Ingredients
- 6 large chicken breasts
- For the marinade:
- 1/4 cup soy sauce
- 1/4 cup balsamic vinegar we used white balsamic
- 2 Tablespoons olive oil
- 2 Tablespoons brown sugar
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon dijon mustard
- 1 teaspoon dried thyme
- 3 small garlic cloves chopped, or 2 large
- Juice of 1 lime
- Large handful parsley chopped (roughly 4 "loose/heaping" Tablespoons
- salt & pepper to taste
Beans
- 500 g green beans trimmed, washed, and dried
- 1 large lemon sliced
- 1 Tablespoon garlic chopped *
- 6-8 garlic cloves unpeeled
- 1 Tablespoon Olive Oil
- salt & pepper to taste
Instructions
- 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.
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