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Key West Chicken

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SODIUM COUNT: 201 mg per serving; 803 mg in the entire recipe

Ingredients

Scale
  • 4 teaspoons coconut aminos*
  • 2 teaspoons honey
  • 1 teaspoon vegetable oil
  • 1.5 teaspoons lime juice
  • 1 large clove garlic ((minced))
  • 1.5 pounds chicken ((trimmed and butterflied))

Instructions

  1. Make the marinade by mixing together the coconut aminos, honey, vegetable oil, lime juice, and garlic.
  2. Add the marinade to a Ziploc bag with the chicken. Work the marinade evenly through the chicken, press out the excess air and seal the bag.
  3. Marinate the chicken for at least one hour, preferably overnight. The longer that you let this marinade, the better the flavors infuse the chicken.
  4. Heat the grill to medium high and grill the chicken for 4-6 minutes per side, or until cooked through. Serve with grilled peppers and red onion and a side of rice.

Notes

NUTRITIONAL INFORMATION – Yield: 4 servings

Sodium: 200.8 mg, Calories: 211.3, Total Fat: 3.3 g, Saturated Fat: 0.7 g, Cholesterol: 98.7 mg, Carbohydrates: 3.5 g, Fiber: 0.0 g, Sugar: 3.1 g, Protein: 39.4 g.

*Coconut aminos is a great replacement for soy sauce, with slightly sweet notes and about half the sodium of reduced sodium soy sauce. The brand that I use, Coconut Secret,  has 90 mg sodium per teaspoon.

Find it online: https://www.sodiumoptional.com/key-west-chicken/