Mediterranean Grilled Balsamic Chicken with Olive Tapenade
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Mediterranean Grilled Balsamic Chicken with Olive Tapenade
- ¼ cup extra virgin olive oil
- ¼ cup golden balsamic vinegar
- ⅛ cup Private Selection Whole Grain Garlic Mustard
- 1 ½ tablespoons balsamic vinegar
- 3 cloves garlic , pressed or minced
- Juice of ½ lemon
- 1 heaping tablespoon chopped fresh herbs , such as rosemary or thyme
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Serve with Olive Paste
- Prepare the chicken:
Trim any excess fat from the chicken breasts. Place them in a bowl or a large resealable plastic bag.
- Make the marinade:
In a small bowl, whisk together olive oil, balsamic vinegar, mustard, garlic, lemon juice, herbs, salt, and pepper.
- Marinate the chicken:
- Reserve half of the marinade in a separate bowl.
- Pour the remaining marinade over the chicken in the bowl or bag.
- Seal and refrigerate for at least 30 minutes or up to overnight, turning occasionally.
- Preheat the grill:
Heat one side of the grill to high and leave the other side off.
- Grill the chicken:
- Oil the grill grates and drizzle the chicken with a little olive oil.
- Place the chicken on the hot side of the grill and cook for 2–3 minutes on each side to get grill marks.
- Move the chicken to the cooler side, cover, and cook for 10 minutes.
- Baste and finish cooking:
- Use a bit of the reserved marinade to baste the chicken.
- Flip and baste occasionally until the chicken reaches an internal temperature of 165°F (about 30 minutes total cooking time).
- For extra color, move the chicken back to the hot side briefly, watching closely to prevent burning.
- Rest and serve:
- Transfer the chicken to a platter and cover with foil. Let it rest for 5 minutes.
- Serve with olive Paste, feta cheese, fresh herbs, and a drizzle of the reserved marinade or olive oil.
