A Twist on Olives is excited to announce Twisted Tuesdays! Every Tuesday we will feature a new recipe highlighting one (or more) of our products. As a gift to our customers we will offer a 10% discount on the featured product(s) for that week only. This is a great way to try a new flavor or stock-up on a product you already love!!
In honor of Father’s Day this Sunday we wanted to create a grilling recipe that dad will love (and is good for him too). This week’s Twisted Tuesday Recipe, Marinated Greek Chicken, features our Garlic EVOO and Oregano Balsamic Vinegar!
We all know lean meats are good for you, but sometimes boneless, skinless chicken breasts are simply tasteless! We’ve twisted-up a marinade that will add flavor back to that bland breast! The “twist” is to use our Garlic EVOO, Oregano Balsamic Vinegar, fresh lemon juice and dried seasoning in an amazing marinade. After marinating for a few hours, the chicken breasts will take on the delicious garlic, lemon and herb flavors!
Stop in the store this week to stock up on our Garlic EVOO and Oregano Balsamic Vinegar and enjoy a 10% savings! We hope to see you soon!!
- Whisk together Garlic EVOO, lemon juice and Oregano Balsamic Vinegar. Stir in dried oregano, dried basil, salt and pepper; set aside.
- 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.
- 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!