Marinated chicken is so much better, and it's so easy! You just need to plan ahead a LITTLE. I always butterfly (or fillet) my chicken breasts in two peices so the marinade soaks into as much surface area as possible. Preferably marinate overnight in the fridge or for 2 hrs at room temperature if you're short on time.
1/4 C NOOC Blackberry-Ginger Balsamic
1/4 C Cobrancosa Olive Oil (or any robust NOOC Ultra Premium Olive Oil)
1 clove garlic, finely minced
Salt & Pepper, to taste4 chicken breasts, butterflied or filleted in 2 peices
Blend all ingredients except chicken in a large bowl. Add chicken to coat THOROUGHLY with marinade.
Transfer into a ziplock bag or a container with a lid and refrigerate for 6-24 hrs (or 2 hrs at room temperature) flipping chicken a few times to ensure even coating.
Grill on BBQ or pre-heat oven to 325 F and bake in a glass or porcelain pan (the right size for the chicken to be in a single layer but touching). Bake for about 20 mins, flipping half way through. Broil for a few minutes at the end to crisp up the top.
Some of my other favourite marinade combos are:
Milanese Gremolata Infused Olive Oil & Oregano White Balsamic
Garlic Infused Olive Oil & Sicilian Lemon White Balsamic
Harissa Infused Olive Oil & Mango White Balsamic
Rosemary Fused Olive Oil & Traditional Dark Balsamic