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Recipe updated 7/23/16
Summertime means grilling season. To me, grilling usually means a super-easy supper – one that’s received well by the whole family. This basic marinade recipe is very easy to put together, and all you need to do is pair your grilled meat with a veggie side and you’re good to go!
I have a habit of making funky, experimental suppers for my family’s
torture enjoyment. While I enjoy suppers like that, sometimes they don’t go over very well with the kids of the family, so I try to stick to “normal” food at least some of the time for their sakes. This basic marinade recipe is quite normal-tasting, and I think your family will like it too. I served my grilled chicken with some cabbage sautéed in butter, garlic salt, and sesame oil (I topped it with mozzarella cheese as well) for a quick side dish. This chicken is great cold chopped up over salad the next day!
In case you’re wondering about the xanthan gum, it helps the marinade coat the chicken better for more flavor. Glucomannan could probably be substituted.
Trim Healthy Mamas (click here to learn more about the plan), this marinade is a Fuel Pull (no significant sources of carbs or fats) when paired with chicken. Feel free to use it on other types of meat as well, but be aware that the type of meat will determine which fuel type this would be used as. You could pair this grilled chicken with a nonstarchy vegetable cooked in a negligible amount of fat to keep it a Fuel Pull meal, pair it with sweet potatoes for a yummy (E)nergizing meal, or serve it with cabbage sautéed in butter (like I did) for a (S)atisfying meal.
Question of the day: how many times a week do you grill during the summer?
You can find this recipe in my cookbook, Necessary Food.
- 3½ lbs. fresh chicken cuts of choice (I used chicken breast cut into strips; you could use other meats as well, but that might take the meal out of the low fat category)
- ½ cup water
- ¾ cup lemon juice
- ¾ cup reduced-sodium soy sauce (or an allergy friendly alternative)
- 3 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- 1 tsp. salt
- 1 tsp. black pepper
- 2 tsp. crushed garlic (I used Trader Joe's brand)
- 1 tsp. dill weed
- ½ tsp. paprika
- ½ tsp. maple flavoring
- Rounded ¼ tsp. xanthan gum
- Whisk all the marinade ingredients together except for the xanthan gum. Add the xanthan gum while whisking so it doesn't clump. Pour the marinade over the chicken in a gallon-sized Ziplock bag, squeeze the air out of the bag, and seal. Let the chicken marinade in the refrigerator for 4-6 hours at least. Grill on both sides until the chicken is done in the middle and the juices run clear. Baste the chicken with excess marinade while grilling for a more flavorful result. This chicken is also good cold the next day over salad. Yields approximately 10 servings.
- Xanthan Gum
- THM Pure Stevia Extract Powder, my sweetener of choice, can be purchased from the Trim Healthy Mama online store.
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