Grilled Balsamic Italian Chicken


Yield: 3-4 Servings


1 lb chicken breasts cut into tenders:

¼ cup Flying Olive Gremolata, Lemon, Garlic, Tuscan Herb, Herbs de Provence or your favorite Flying Olive Extra Virgin Olive Oil

¼- ½ tsp Flying Olive Chipotle, Harissa, or Cayenne Red Chili Extra Virgin Olive Oil, if desired

2 Tbsp Flying Olive Dark, Aged Balsamic Vinegar such as 18 Year Traditional or Denissimo

4 tsp minced garlic

½ tsp salt

¼ tsp pepper

1 tsp onion powder

2 tsp Italian seasoning (I really like McCormick’s Italian Spice Grinder)


Place the tenders in a zip-lock bag. Whisk together the remaining ingredients. Pour the marinade over the tenders. Refrigerate for several hours or overnight.

Grill until internal temperature reaches 165 degrees Fahrenheit with an instant read thermometer. Remove from the heat and place under loose foil for 5-10 minutes. Serve.

Submitted by Barb L.