Marinated Chicken (or other meat) with Black Currant Sauce

Serves 4


¼ cup Flying Olive Black Currant Balsamic Vinegar

¼ cup Flying Olive Gremolata EVOO (or Flying Olive Eureka Lemon EVOO)

1 tsp chopped fresh rosemary leaves

¼ tsp freshly ground black pepper

Pinch of Kosher salt (optional)

4 chicken breasts rinsed and patted dry

For the Sauce:

3 Tbsp mint jelly

1 Tbsp Flying Olive Gremolata EVOO

¼ cup Flying Olive Black Currant Balsamic Vinegar

1 tsp honey or agave nectar

¼ tsp kosher salt (optional)

Whisk all ingredients for marinade together. Place chicken in a zip lock bag and pour marinade over chicken. Move the chicken around to be sure it is coated with the marinade. Place in refrigerator for 30-60 mins, turning at least once.

In the meantime, mix together ingredients for the sauce in a small saucepan. About 20 minutes before you are ready to cook the meat, start the sauce. Simmer for about 10-20 minutes or until the sauce coats the back of a spoon. It will thicken a bit as it cools so be careful not to overcook it.

Spray a cookie sheet (with sides) or the grill with cooking spray. Turn on broiler or grill to medium. Take chicken out of the marinade. Reservemarinade. Place breasts on sheet or grill. Brush both sides with marinade. Discard remaining marinade.

When meat has reached a safe internal temperature, remove from heat and let sit for 5-10 minutes, covered with foil. Serve the sauce with the meat. Enjoy!