Chef Katie’s Marinated Chicken
A quick and flavorful marinade for great tasting chicken! The recipe is for breasts, but you can use it on any cut of chicken...even a whole roaster.
- 4 skinless, boneless chicken breasts
- 2 T. Dijon mustard
- 3 T. soy sauce
- 3 T.The Olive Tap’s Sorrento Lemon Olive Oil
- 1 T. The Olive Tap’s Hot Pepper Olive Oil
- 1 lemon, zested
- 1 bunch green onions, diced
Place all ingredients in a zip-top bag and shake well to combine. Allow the chicken to marinate for at least 4 hours, or overnight.
Grill the chicken until cooked through. This can be done outside or inside. Mario likes to cook this outside, where he can enjoy a glass of Chianti while the chicken is grilling.
Courtesy of Chef Katie Wojciechowski and Fuller’s Second Floor