Lavender and Lemon Grilled Chicken

Yield: 4 servings


¼ cup Flying Olive Lavender Balsamic Vinegar

¼ cup Flying Olive Eureka Lemon Extra Virgin Olive Oil

2 tsp Dijon mustard

2 fat cloves of garlic, minced

½ tsp kosher salt

½ tsp freshly ground black pepper

2 Tbsp fresh squeezed lemon juice and a few gratings of zest

4 chicken breasts or 4 large chicken thighs or pieces of choice


Mix all the ingredients together and place in a zip lock bag.  Add the chicken and flip the bag several times to coat the chicken. Marinade for 30 minutes or longer, up to 6 hours, if you have the time.

Heat grill to high.  Drain the marinade from the chicken.  Turn grill down to medium and place the chicken on the grill, skin side
down and let brown a minute or two.  Turn the grill down to medium-low.  Turn over the chicken and continue cooking for
10-20 minutes, depending on the size of your chicken pieces, or until it reaches an internal temperature of 165 degrees.

Remove from grill and let sit for 10 minutes under foil.  Serve.

Submitted by Barb L.