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Mediterranean balsamic chicken

Time 20 minutes
Yields Serves 6
Mediterranean balsamic chicken
1

In a large bowl, combine the peppercorns, chives, rosemary, salt, garlic, olives, capers, onion, mustard, lemon zest and juice, balsamic vinegar and olive oil. Add the chicken pieces and toss to coat.

2

Place the chicken and marinade in a large, sealable plastic bag. Squeeze out the air and seal the bag. Place the bag in the refrigerator and marinate the chicken overnight, up to 24 hours.

3

Remove the chicken from the marinade and grill on an oiled rack over medium-high heat until the meat is firm and the juices run clear and a thermometer inserted reads 165 degrees. Remove the chicken to a platter and set aside for a few minutes before serving.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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