Garlic Herb Grilled Chicken with Coconut Aminos (Gluten Free & Paleo Friendly)
This garlic herb grilled chicken is marinated in a simple blend of fresh garlic, olive oil, coconut aminos, apple cider vinegar, and herbs, then grilled until perfectly juicy and tender. A flavorful and easy grilled chicken recipe that's naturally paleo, Whole30, gluten-free, and perfect for weeknight dinners or summer cookouts.
Ingredients
- 7-8 Chicken thighs bone-in skin-on or boneless chicken thighs
- 1/4 cup Apple Cider Vinegar
- 3 tbsp Extra Virgin Olive Oil
- 2 tbsp Coconut Aminos
- 4 cloves garlic
- 1 tsp Smoked Paprika
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 1 tsp Dried Oregano
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
Instructions
- In a medium mixing bowl, whisk the marinade ingredients together until well combined. The mixture should look smooth and evenly blended, with the herbs and garlic distributed throughout.1/4 cup Apple Cider Vinegar, 3 tbsp Extra Virgin Olive Oil, 2 tbsp Coconut Aminos, 4 cloves garlic, 1 tsp Smoked Paprika, 1 tsp Dried Thyme, 1 tsp Dried Rosemary, 1 tsp Dried Oregano, 1 tsp Sea Salt, 1/2 tsp Black Pepper
- Place the chicken thighs in a large bowl or zip-top bag. Pour the herb chicken marinade over the chicken and toss to coat evenly.Cover and refrigerate for at least 30 minutes. For the best flavor, marinate for 4-8 hours.7-8 Chicken thighs
- Preheat your gas grill to medium-high heat, approximately 400-450°F.Clean and lightly oil the grill grates to help prevent sticking.
- Remove the chicken from the marinade and allow any excess marinade to drip off. Place the chicken on the hot grill and cook. Flip halfway through. Allow enough time per side for beautiful grill marks to form
- Continue cooking until the internal temperature reaches 175°F - when measured with an instant-read thermometer in the thickest part of the chicken.Allow the grilled chicken to rest for 5 minutes before serving.
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