Zesty Italian Chicken with Milanese Gremolata Olive Oil and Neapolitan Herb Balsamic
This olive oil and balsamic duo is bursting with zesty notes of herbs, garlic, and lemon. We've used it as the base to marinate chicken for the barbecue, but it's equally as delicious on steak, shrimp, and veggies.
Zesty Italian Chicken with Milanese Gremolata Olive Oil and Neapolitan Herb Balsamic
Rated 5.0 stars by 1 users
Category
BBQ
Cuisine
BBQ
Servings
4-6
Prep Time
2 hours
Cook Time
50 minutes
This olive oil and balsamic duo is bursting with zesty notes of herbs, garlic, and lemon. We've used it as the base to marinate chicken for the barbecue, but it's equally as delicious on steak, shrimp, and veggies.
Author:Evoolution
Ingredients
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6 Chicken thighs
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3 Tbsp. Milanese Gremolata Olive Oil
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2 Tbsp. Neapolitan Herb Balsamic
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3 Garlic cloves, minced
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1 Tsp. Italian seasoning
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1 tsp salt
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½ Tsp. Black pepper
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1 Lemon, halved
Directions
Pat the chicken dry and place it in a large dish or tray.
In a bowl, whisk together the Milanese Gremolata Olive Oil, Neapolitan Herb Balsamic, garlic, Italian seasoning, salt, and black pepper.
Rub the mixture all over the chicken, making sure to get under and over the skin. Let marinate for at least 30 minutes, or up to 4 hours in the fridge.
Preheat your grill to medium heat and set it for indirect cooking.
Place the chicken skin-side up over indirect heat, cover, and cook for 35 to 45 minutes, flipping once, until the chicken is cooked through and the skin is golden.
Finish skin-side down over direct heat for 2 to 3 minutes to crisp the skin. Squeeze lemon over before serving.
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