Grilled Chicken Breast
Boneless, skinless chicken breast
1 ½ teaspoons salt
1 teaspoon of garlic powder
1 ½ teaspoons pepper
Junebug’s Hallelu-jah! Sauce
Wash the chicken breasts in cold water. Use a knife to make a 1- to 2-inch score on the top of the chicken breast so that the marinade soaks into the chicken breast. Lightly season with salt and pepper.
Place the chicken breast in a casserole dish. Pour Junebug’s Hallelu-jah! Sauce over the chicken, so that each piece of chicken is coated. Cover and place in the refrigerator for 30 minutes; the longer you marinate, the more flavor it will have.
Place the chicken on the grill in the middle of the two mounds of charcoal briquettes. Cook 10 to 25 minutes per side. Flip each piece once during grilling. (For safety, the internal temperature of a skinless, boneless chicken breast must reach 165 degrees Fahrenheit).
Brown the outer meat of the chicken breast over the hot coals. Remove the chicken from the heat and let it sit for five minutes before serving.
Sauté all vegetables in the coconut oil; add 1/2 cup or a cup of Hallelu-jah! Sauce depending on your spice buds. Ready to serve!