Marinated Chicken



  • ½ cup Squizito's extra virgin olive oil of your choice ( Rosemary or Persian Lime)
  • ½ cup Squizito's balsamic vinegar of your choice ( Neapolitan Herb or Blackberry Ginger)
  • (Rosemary Oil w/Neapolitan Herb) or (Persian Lime w/Blackberry Ginger)
  • ¼ cup soy sauce
  • ¼ cup Worcestershire sauce
  • 1/8 cup lemon juice
  • ¾ cup brown sugar
  • 2 tsp dried rosemary
  • 2 tbsp Dijon or spicy brown mustard
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 2 tsp garlic powder
  • 6 chicken breasts or 3.5 lbs chicken


  • Instructions


    1. Combine all ingredients, except for chicken in a large mixing bowl, and whisk together.
    2. Remove a half a cup of marinade and reserve for basting the chicken later.
    3. Place chicken in a large Ziploc bag and pour marinade over the top.  Close securely.
    4. Marinate for at least 4 hours and up to 24 hours.


    1. Preheat grill to medium high heat and lightly oil the grates.
    2. Remove the chicken from the marinade, letting the excess drip off.
    3. Grill chicken for 5 to 6 minutes on each side or until cooked through.
    4. Baste the chicken occasionally with the reserved marinade.
    5. Remove chicken from grill and tent with foil.  Let chicken rest for at least 5 minutes before serving.


    1. Bring the reserved marinade up to a boil, let simmer until slightly reduced. Makes a wonderful sauce to go on top of the chicken.

Recipe by Mary Murtishaw

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