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Listed in: Main Courses / Chicken
6 shallots, coarsely chopped (or 1 small white onion)
1 jalapeño pepper, coarsely chopped (remove the seeds to reduce the heat)
1/3 cup (80 ml) low-sodium tamari Juice of 2 limes
3 tablespoons (45 ml) apple cider vinegar
3 cloves garlic, crushed
2 tablespoons (12 g) finely chopped fresh ginger
1 1/2 tablespoons (23 g) Sucanat or brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon allspice
2 tablespoons (28 g) coconut oil, melted but not hot
4 skinless, boneless chicken breasts
In a food processor or blender, combine the shallots, jalapeño, tamari, lime juice, vinegar, garlic, ginger, Sucanat, cinnamon, nutmeg, cloves, and all-spice and process until the vegetables are well puréed, scraping down the sides as necessary. Drizzle in the oil as you are processing to combine.
Lay the chicken out in a shallow glass storage container and cover with the marinade. Flip the chicken pieces to thoroughly coat. Cover and marinate overnight, turning occasionally.
Preheat a grill to medium. Remove the chicken from the marinade, scraping off any excess, and grill for 3 to 5 minutes, flip, and grill for 3 to 5 minutes more, or until cooked through but still juicy
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