Apricot Balsamic Grilled Chicken
- 1 1/2 to 2 lbs cut up chicken
- 1/2 C. The Olive Tap’s Apricot Balsamic Vinegar
- 2 T. The Olive Tap’s 100% Extra Virgin Olive Oil (your favorite)
- 4 garlic cloves, minced
- 1 t. Sea Salt
- 1/2 t. fresh ground Black Pepper
Combine all ingredients for the marinade in a resealable bag and blend well. Add the chicken and mix to coat chicken pieces.
Marinate for 2 hours or up to overnight in the refrigerator. When ready to cook, preheat the grill to medium-low heat and cook for 8-10 minutes; turn and continue cooking another 8-10 minutes, or until cooked through.
So easy and delicious!
Recipe adaptation by Karen, Manitou Springs, CO