GF Lemon Ginger Marinated Chicken

Zest from 1 lemon 

1 lemon, juiced (about ¼ cup; use same lemon
     as above)
2 tablespoons Tamari Sauce (gluten-free soy sauce)
½ teaspoon thyme, dried
½ teaspoon oregano, dried
2-4 garlic cloves, sliced
2 tablespoon toasted sesame oil
5-6 fresh ginger slices, rough chopped, approximately 2 tablespoons
¼ teaspoon fresh ground pepper
4 tablespoons olive oil

8–12 pieces chicken (bone in or boneless)

Additional lemon, sliced thin for serving

1. Remove zest from lemon with a citrus zester, microplane or grater. If you don’t have these tools, use a vegetable peeler to carefully remove the zest. Cut the zest into small pieces.

2. Squeeze lemon juice into a bowl with the zest. Add soy sauce substitute, thyme, oregano, garlic, sesame oil, ginger, pepper and olive oil and blend with a whisk.

3. Add chicken pieces, turning them in the marinade several times to coat. Marinate chicken at least 4 hours or overnight in the refrigerator.

4. Preheat grill to medium high. Remove chicken from marinade and discard marinade. Grill chicken until thoroughly cooked (internal temperature of 165 degrees).

Served in this picture with coconut brown rice and green beans broiled with olive oil, salt and pepper.