Maybe you didn’t get to go on that nice beach vacation this summer, but don’t worry summer isn’t over yet! So grab your sunglasses, throw on your favorite Hawaiian shirt, and let’s get to grillin’! Here’s a great Caribbean inspired meal perfect to bring in those island vibes.
Ingredients
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1 – 2 lb chicken (I used boneless, skinless breast this time, family preference. My personal favorite is boneless, skinless chicken thighs)
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1/4 cup Abingdon Olive Oil Company Infused Smoked Olive Wood Olive Oil, OR AOOC Harissa Olive Oil, if you’re looking to add a little heat
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1/4 cup AOOC Alfoos Mango Balsamic Vinegar
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3 Tbsp AOOC Key Lime Balsamic Vinegar, or AOOC Grapefruit Balsamic
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Seasoning Salt
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Fresh Ground Pepper
Directions
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In a medium bowl, whisk together AOOC Infused Smoked Olive Wood (or Harissa) Olive Oil, AOOC Alfoos Mango Balsamic Vinegar, and AOOC Key Lime Balsamic Vinegar.
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Place chicken into a gallon zip lock bag, so you can “shake.” (You may need to use two bags.)
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Pour the mixture over chicken, seal bag and move around. When well coated, let rest for a minimum of 10 minutes to soak in the flavor.
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On a preheated grill, place chicken with space. Grill on a low temperature, turning often to avoid burning. Lightly shake seasoning salt and grind fresh ground pepper once per side during grilling.
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While grilling, take the remaining liquid in the bags and pour into a small sauce pan over low heat. Let bubble and thicken, but don’t forget to stir often not to burn.
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Once chicken reaches an internal temperature of 165⁰F, remove from grill, toss in a large, clean bowl with the now thickened glaze made from the remaining “marinade.”
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Serve with some mango salsa on the side on a bed of AOOC Fused Persian Lime laced rice.
Enjoy your island dinner, and be sure to come in to our shop to try our newest special– Harissa Olive Oil and Alfoos Mango Balsamic. For only $45 you can get the Harissa oil, Mango balsamic, and 2 pourer tops, or throw in a Basik’s Jerk Seasoning Salt for just $5 more!
