Garlicky Grilled Chicken

fresh garlic isolated on whiteWe LOVE garlic.  Which is brilliant because garlic is good for you! To get the most health benefits and best taste, I use fresh garlic.  While jarred minced garlic might be convenient and have a long shelf life (this pro always gives me pause), it can contain unwanted additives.  Using fresh garlic takes only a couple extra minutes and I love using this handy crusher.

With chicken breasts in the refrigerator, I wanted to marinate and grill them in some kind of garlicky fashion.  Besides having an array of fantastic paleo cookbooks at my disposal, I often Google for paleo versions of particular dishes I want to make and keep good recipe prospects bookmarked for future consideration.

My Google search for paleo garlic marinated chicken turned up Grilled Chicken Drumsticks with Garlic Marinade from Paleo Living Magazine.  Since easy and having the required ingredients on hand are often important considerations in recipe selection, this seemed perfect.  I made some minor modifications and came up with:

Garlicky Grilled Chicken

  • 2 lbs chicken breasts (sliced lengthwise to grill more evenly)
  • 1 cup olive oil
  • 1 head of garlic (about 10 cloves), coarsely chopped
  • juice from 1 lemon
  • 1 1/2  teaspoons sea salt
  • 1/2 teaspoon black pepper

Place olive oil, garlic cloves, lemon juice, salt and pepper in a mini food processor or blender and puree.  Place the chicken breasts in a large glass storage container or a large ziplock bag, pour the marinade over the chicken and mix well.  Marinate in the refrigerator at least two hours.  Remove chicken breasts from marinade and grill.  Discard leftover marinade.

Beets have been making a frequent appearance here lately.  Dinner sides were roasted beets and sauteed beet greens along with mashed sweet potatoes.  The chicken received RAVE reviews and will definitely be on our list of repeats.  “Mom! This chicken is REALLY GOOD” is such sweet music to my ears!

beetRoasted beets are so easy.  Clean and peel a bunch of beets, chop into bite sized pieces.  Place in a mixing bowl along with a tablespoon or two of olive oil and season generously with salt and pepper.  Toss the beets until well coated, transfer to a baking dish.  Bake at 400 for about 30 minutes until fork tender.

Don’t toss the beet greens!  Clean the greens thoroughly (a salad spinner works great for this).  Chop off the stems and roughly chop.  Saute with a little water, then add grass fed butter, salt and pepper.

Simple mashed sweet potatoes are a quick way to add some delicious carbs.  Peel and chop a couple of sweet potatoes, place in a medium sauce pan covered with water.  Bring to a boil and cook until quite tender when poked with a fork.  Drain and place in a food processor.  Add a couple of tablespoons of grass fed butter and puree to desired consistency.  Season to taste with pepper and salt.

grilled garlic chickenAn easy, tasty and healthy dinner!


I am grateful each day for wellness, happiness and the opportunity to share with you.