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Blackberry-Ginger Chicken

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.  

Ingredients

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

Directions

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

 

 

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