July 29, 2022

BBQ Brined Chicken Breast W. Lemon Garlic Green Beans

BBQ Brined Chicken Breast W. Lemon Garlic Green Beans

Course Lunch, Main Dish
Cuisine Modern Australian
Servings 6


  • 6 large chicken breasts

For the marinade:

  • 1/4 cup soy sauce
  • 1/4 cup balsamic vinegar we used white balsamic
  • 2 Tablespoons olive oil
  • 2 Tablespoons brown sugar
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon dijon mustard
  • 1 teaspoon dried thyme
  • 3 cloves small garlicchopped or 2 large
  • Juice of 1 lime
  • Large handful parsley chopped (roughly 4 "loose/heaping" Tablespoons
  • salt & pepper to taste


  • 500 g green beans trimmed washed, and dried
  • 1 large lemon sliced
  • 1 Tablespoon garlic chopped *
  • 6-8 cloves garlicunpeeled
  • 1 Tablespoon Olive Oil
  • salt & pepper to taste


  • In a large Ziploc bag add soy sauce, balsamic vinegar, olive oil, brown sugar, Worcestershire, dijon mustard, dried thyme, chopped garlic, lime juice, and salt/pepper to taste.
  • Seal bag tightly and shake. Open bag and add chicken. Seal tightly. Refrigerate for at least 1 hour, but preferably 1-2 days, flipping bag over 1-2 times a day.
  • To BBQ Chicken
  • Preheat grill to medium-high heat. When hot, grab a chicken breast (one at a time) from the bag with tongs and shake off excess marinade into bag. Add to grill.
  • Grill chicken, flipping once, for 5-8 minutes on each side*, or until chicken is cooked through, being careful not to overcook. Remove from grill and let rest 5 minutes then serve immediately.
  • For the beans Preheat oven to 180 C.
  • Add green beans, chopped garlic, olive oil, and salt & pepper to baking sheet. Toss evenly to coat.
  • Place the whole unpeeled garlic cloves and lemon slices throughout the pan.
  • Roast for 15 minutes. Flip.
  • Roast 15-20 min more, until green beans are roasted brown. Let stand for 2-3 minutes. Stir to evenly distribute lemon juice. Serve.