Rosemary Dijon Grilled Chicken

Rosemary Dijon Grilled Chicken
  1. ¼ cup Fused Wild Rosemary EVOO
  2. 2 Tablespoons Dijon mustard
  3. 2 Tablespoons Sicilian Lemon Balsamic Vinegar
  4. ½ teaspoon sea salt
  5. ¼ teaspoons pepper
  6. 1 Tablespoon chopped fresh rosemary
  7. 2 pounds boneless skinless chicken breasts, trimmed
  1. Whisk together Rosemary EVOO, Dijon mustard, and Sicilian Lemon Balsamic Vinegar. Stir in salt, pepper, and chopped rosemary; set aside.
  2. Lightly pound each chicken breast to an even thickness. Place chicken in a Ziploc bag and pour marinade over chicken. Seal and refrigerate for at least 4 hours. Remove chicken from bag and discard marinade.
  3. Heat grill to medium high heat. Lightly oil the grates and place chicken breasts directly on the grates. Grill for about 8 minutes; flip chicken breast over and continue grilling for an additional 8 minutes or until chicken reaches 160 degrees. Adjust grilling times if chicken breasts are smaller or extremely thin. Remove from grill; lightly cover with foil and let rest for 5 minutes before serving (chicken breast temperature will increase to 165 degrees). Enjoy!
A Twist On Olives