Ingredients
- 3/4 cup White Balsamic Vinegar
- 1/4 cup Meyer Lemon Olive Oil
- 1/4 cup Desert Bloom Honey
- 1 tbsp dried culinary lavender buds
- 1 1/2 tsp lemon zest
- 1 tsp sea salt
- 1/4 tsp black pepper
- 4 boneless chicken breasts skin on
Other great flavors to try!
- Vanilla Bean Olive Oil
- Arizona Valencia Orange Olive Oil
- Date Balsamic Vinegar
- Aged Balsamic Vinegar
Instructions
- In a large bowl, mix the vinegar, olive oil, honey, lavender, lemon zest, salt and pepper. Add chicken and coat. Cover and refrigerate for 2-4 hours.
- Preheat a grill to medium. Remove the chicken from the marinade and place, skin side down, on the grill. Cook, turning every 5 minutes and brushing with the marinade, for 15 minutes or until no longer pink when tested with a sharp knife. Discard any remaining marinade.