4 boneless, skinless chicken breasts

1/4 Cup Black Currant Balsamic Vinegar (or your favorite dark, fruity balsamic), plus extra for drizzling
2 Tbsp Chipotle Olive Oil
2 Tbsp Olive Wood Smoked Olive Oil, plus extra for drizzling

Rice (about 4 Cups, cooked)


In a small bowl, whisk together the marinade: the Black Currant Balsamic, Chipotle Olive Oil and Olive Wood-Smoked Olive Oil. Transfer marinade to a large resealable bag.

Rinse the boneless, skinless chicken breasts with water and pat dry with a paper towel. Place the chicken pieces in the bag of marinade and seal the bag. Allow chicken to marinate in the refrigerator overnight.

Prepare a charcoal or gas grill for cooking over medium-high heat. Remove the chicken from the marinade and pat dry once again. Grill chicken breasts over medium-high heat until done.

Slice chicken “on the bias,” and arrange on a bed of rice. Drizzle with a little more balsamic vinegar and olive oil before serving.


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