Best Balsamic Chicken

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

Back to blog