Tuscan Grilled Chicken

Sweet-savory Neapolitan Herb Balsamic, zippy citrus, and garlicky olive oil make a glossy marinade that keeps chicken juicy on the grill. Big flavor, simple prep—ideal for weeknights or a backyard cookout.

Ingredients (serves 6)

• 6 boneless, skinless chicken breast halves

Marinade

• ¼ cup The Olive Leaf Neapolitan Herb Balsamic
• 3 Tbsp whole-grain mustard
• Juice of 1 lime
• Juice of ½ lemon
• ½ cup brown sugar
• 1½ tsp kosher salt
• ½ tsp black pepper
• 6 Tbsp The Olive Leaf Garlic Olive Oil

Directions

1. Whisk the marinade. In a bowl, whisk balsamic, mustard, lime juice, lemon juice, brown sugar, and salt. Whisk in pepper and Garlic Olive Oil until emulsified.
2. Marinate. Reserve ¼ cup marinade for later. Add chicken to the remaining marinade, turn to coat, cover, and refrigerate 8 hours or overnight (minimum 2 hours if short on time).
3. Grill. Heat grill to medium (about 400°F) and oil the grates. Grill chicken 6–10 minutes per side (thickness varies) until an instant-read thermometer reads 165°F.
4. Glaze & rest. Boil the reserved marinade for 2–3 minutes (food safety), then brush over chicken during the last minute. Rest 5 minutes; slice and serve.

Serve With

• Neapolitan Herb Roasted Vegetables
• Caprese Salad or a simple arugula salad with shaved Parmesan
• Rosemary Dinner Rolls

Make-Ahead/Leftovers

Cooled chicken keeps 3–4 days; great for salads, wraps, or pasta.