My mother made this grilled chicken recipe to serve at one of our annual farm parties. It features Pickle Creek Roasted Garlic Infused Olive Oil, Rosemary Infused Balsamic Vinegar, Dried Garlic Powder, and Dried Genovese Basil. It was such a hit that people were asking me for this recipe for months and months after the party!
Print Recipe
Mom's Magic Marinade
Ingredients
- 2 Tbsp Pickle Creek Rosemary Infuse Balsamic Vinegar
- 1/4 c Pickle Creek Roasted Garlic Infused Olive Oil
- 2 Tbsp Dijon mustard
- 2 Tbsp garlic powder
- 2 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 6 oz boneless chicken breasts
Ingredients
- 2 Tbsp Pickle Creek Rosemary Infuse Balsamic Vinegar
- 1/4 c Pickle Creek Roasted Garlic Infused Olive Oil
- 2 Tbsp Dijon mustard
- 2 Tbsp garlic powder
- 2 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 6 oz boneless chicken breasts
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Instructions
In a small bowl, whisk together the Rosemary Balsamic Vinegar, Roasted Garlic Olive Oil, mustard, garlic powder, dried basil, salt, and black pepper. Pour the marinade into a Ziploc bag.
Add the chicken breasts to the bag and massage the marinade around the meat to thoroughly coat each chicken breast. Marinate the chicken in the refrigerator for 4 hours or up to 24 hours.
Heat the grill to 400 degrees F. (And scrape it clean if needed!) Place your marinated chicken breasts on your preheated grill, and close the lid and cook on one side for 6-8 minutes. Try to keep the grill lid closed while the chicken is cooking.
Flip your chicken breasts and cook for 6-8 minutes on the other side. Flipping each chicken breast just once helps it stay its juiciest.
When chicken is done, remove from the grill. A cooked chicken breast should have an internal temperature of 170 degrees F. Cover the chicken breasts with foil and let rest for 5-10 minutes to seal in the juices. Then serve immediately. Enjoy!
