Lemon-Garlic Chicken Marinade

Don’t hesitate to use this marinade to bake, broil, grill, sauté, or use on chicken cubes before making kabobs. Barb L.

Serves: 4


¼ cup Flying Olive Gremolata, Lemon, Tuscan Herb, Olive Wood Smoked, Garlic, a Mild-Medium Single Varietal Extra Virgin Olive Oil, or a Combination of Choice

2 Tbsp freshly squeezed lemon juice

½ Tbsp minced garlic

2 Tbsp Your Choice Flying Olive Balsamic Vinegar (I used 18 Year Traditional)

2 Tbsp soy sauce

2 Tbsp Flying Olive Neapolitan Herb Balsamic Vinegar

3 Tbsp brown sugar or brown sugar substitute such as Splenda

1 tsp dried Italian seasoning (I like McCormick’s Italian spice grinder)

½ Tbsp Dijon Mustard

1 tsp kosher salt

½ tsp black pepper


Place all the ingredients in a large bowl or a 1gallon zip-lock bag

Use a bowl to whisk the ingredients together.

Add 1-1 ½ pounds of chicken, your choice of pieces. Marinate for at least 1 hour or up to 12 hours. (Breasts take about an hour, bone in pieces at least 4).

Use an outside grill, or bake, broil, or use a grill pan to cook inside. NOTE: Because of the sugar in this recipe, blot the chicken dry with paper towels after taking it out of the marinade. Heat the grill to medium-high, sear quickly and then move it off the flame or turn down the heat. This should help keep the chicken from burning. Chicken is done when the internal temp with an instant read thermometer reaches 165 degrees F.   Serve.

Inspired by a recipe by Sara Welch

Submitted by Barb L.