Lemon and Herb Marinated Chicken
Lemon and Herb Marinated Chicken
Description
Prep Time: 35 Minutes
Cook Time: 15 Minutes
Ingredients
Scale
- 4 Chicken Breasts, boneless
- ½ cup Tuscan Herb Infused Olive Oil
- ⅓ cup Meyer Lemon White Barrel Aged Balsamic
- 2 Tbsp Mediterranean Rosemary Rub & Seasoning
- 1½ tsp Rosemary Infused Sea Salt
- ½ tsp Pepper
Instructions
- In a large zip-top bag, add the olive oil, Meyer Lemon Balsamic, rub, sea salt and pepper. Seal and shake to combine ingredients.
- Add the chicken to the marinade bag, reseal, and let sit for at least 30 minutes or up to 24 hours.
- Preheat oven to 375 degrees.
- To Pan Sear: using a pan that is safe to go in the oven, heat on the stovetop to medium. Add 1 additional Tbsp oil. Once warm, add the marinated chicken and sauté for 5-6 minutes. Flip the chicken over and place the pan into the oven. Bake an additional 5-6 minutes. To Grill: heat grill to medium (350-400 degrees). Add the chicken and grill for 4 minutes per side.
- Serve and enjoy!
Notes
Pro tip: In the morning, add frozen chicken breasts to the marinade and let them thaw and marinate at the same time. When it’s dinner time, simply remove the chicken from the bag and cook.
Recipe courtesy of olivelle.com.