Ingredients:

  • 1.5 lb boneless skinless chicken breasts
  • 0.5 cup Avocado oil
  • 0.33 cup low-sodium soy sauce
  • 1 tbsp Worcestershire sauce
  • 0.25 cup apple cider vinegar
  • 2 tbsp honey
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp dried oregano
  • 0.5 tsp black pepper

Instructions:

  1. In a small mixing bowl, whisk together the avocado oil and low-sodium soy sauce until emulsified. Slowly whisk in the apple cider vinegar, honey, minced garlic, grated ginger, oregano, and black pepper.
  2. Place the chicken in a large gallon-sized freezer bag and pour the marinade over it. Squeeze out as much air as possible before sealing to create a vacuum-like environment. Massage the bag for 60 seconds to ensure the chicken is fully coated.
  3. Allow the chicken to marinate for at least 30 minutes at room temperature, or up to 24 hours in the refrigerator for optimal flavor penetration.
  4. Remove chicken from the refrigerator 15 minutes before cooking. Preheat grill or skillet to medium-high heat and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C).