Jalapeno and Garlic Grilled Chicken

A flavorful marinade of tart, fresh Jalapeno White Balsamic Vinegar and Garlic Infused Olive Oil gives grilled chicken new life.  

Top it with marinated tomatoes for a bright, healthy meal.

Jalapeno and Garlic Grilled Chicken – Serves 4

For the chicken:

  • 4 boneless, skinless chicken breasts
  • 3/4 cup Jalapeno White Balsamic Vinegar
  • 3/4 cup Garlic Infused Olive Oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper

For the tomatoes (optional):

  • 1 cup cherry tomatoes, halved or 1 large tomato, cut into a 1/2 inch dice
  • 3 tablespoons Oregano White Balsamic Vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper

For serving (optional):
hot sauce

Instructions:

  1. Combine the Jalapeno Balsamic, Garlic Olive Oil, salt and pepper in a large jar and shake to combine and emulsify.  Reserve 1/2 cup for basting during cooking, and pour the remaining 1 cup over the chicken in a large ziplock bag or a glass dish.  Cover, refrigerate, and allow to marinate for at least 2 hours and up to 1 day.  Turn the chicken halfway through the marinating time to ensure that both sides are seasoned. 
  2. Heat a grill or a grill pan to medium-high heat.
  3. While the grill is heating, toss the tomatoes with the Oregano Balsamic Vinegar and salt & pepper.
  4. Remove the chicken from the marinade and shake off excess marinade.  Grill the chicken, basting with reserved marinade every minute or so.  Cook for 5-8 minutes per side, depending on the thickness of your chicken (until the center reaches 160 degrees F).  Rest the chicken for at least 4 minutes before serving.
  5. Divide the tomatoes over the chicken and enjoy!  Set your favorite hot sauce out on the table for those who like a little heat.

Check out our recipe page for more ways to use our fresh and delicious products.