1/4 - 1/2 cup Traditional 18 Year Balsamic Vinegar
2 Tbsp Dijon mustard
2 Tbsp fresh orange juice
2 Tbsp Oh Olive Garlic Blend
4 Tbsp Blood Orange Extra Virgin Olive Oil
1 tsp Oh Olive Pink Hawaiian Sea Salt
1/2 tsp black pepper
1/2 cup chicken broth
Whisk together Traditional 18 year Balsamic, mustard, orange juice, garlic blend, Blood Orange Olive Oil, salt and pepper in a small bowl to make marinade. Combine chicken and marinade in a large resealable bag, seal the bag, toss to coat the chicken and refrigerate for up to one day.
Preheat oven to 400 degrees, place chicken in a baking dish, and cook about one hour. Remove chicken from dish, put on platter and set aside. Add 1/2 cup chicken broth to the browned bits in the pan and mix. Pour over chicken and serve.
Pairs well with seasoned or white rice.
Makes 4 servings