More Spectacular Chicken Dishes Your Family Will Love

Balsamic Mango Chicken with Roasted Garlic & Chili Olive Oil

Description

This tropical-inspired balsamic chicken dish brings together the fruity sweetness of mango balsamic vinegar with the savory heat of garlic & roasted chili olive oil. The result is a juicy, caramelized chicken bursting with vibrant flavors, perfect for serving over rice or alongside roasted vegetables.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup Mango Balsamic Vinegar
• ¼ cup Garlic & Roasted Chili Olive Oil
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional, for extra heat)
• 2 ripe mangoes, diced
• ½ cup red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1 lime, juiced

Instructions

1. Marinate the Chicken:
   In a large bowl, whisk together Mango Balsamic Vinegar, Garlic & Roasted Chili Olive Oil, honey, Dijon mustard, garlic, smoked paprika, salt, pepper, and red pepper flakes. Add the chicken breasts and coat them well. Cover and marinate for at least 1 hour, preferably overnight.

2. Prepare the Mango Salsa:
   In a separate bowl, combine diced mangoes, red onion, cilantro, and lime juice. Stir and refrigerate until serving.

3. Cook the Chicken:

   • Preheat a grill or a large skillet over medium-high heat.
   • Remove chicken from the marinade and let excess drip off.
   • Cook chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C), flipping only once for a good sear.
   • If using a skillet, pour in any remaining marinade and let it reduce slightly while cooking. This creates a light glaze on the chicken.

4. Serve:

   • Let the chicken rest for 5 minutes before slicing.
   • Spoon the mango salsa over the top and serve warm.

Serving Suggestions

• Serve over coconut rice or with grilled asparagus.
• Add a side of roasted sweet potatoes for a hearty meal.
• Drizzle with additional Mango Balsamic Vinegar before serving for an extra punch of flavor.

Garlic Mushroom Balsamic Chicken

Description

This earthy and rich chicken dish combines the deep umami flavors of Garlic Mushroom Olive Oil with the tangy sweetness of Classic Balsamic Vinegar. The mushrooms soak up the balsamic reduction, creating a deeply satisfying sauce perfect for serving over mashed potatoes or pasta.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup Classic Balsamic Vinegar
• ¼ cup Garlic Mushroom Olive Oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 3 cloves garlic, minced
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• 8 oz cremini mushrooms, sliced
• 1 small onion, finely chopped
• 1 cup chicken broth
• ¼ cup heavy cream (optional, for a creamier sauce)
• 2 tablespoons fresh parsley, chopped

Instructions

1. Marinate the Chicken:

   • In a bowl, whisk together Classic Balsamic Vinegar, Garlic Mushroom Olive Oil, mustard, honey, garlic, salt, pepper, and thyme.
   • Add the chicken breasts and marinate for at least 1 hour (overnight for best flavor).

2. Sear the Chicken:

   • Heat a large skillet over medium-high heat.
   • Remove chicken from the marinade and sear for 5-6 minutes per side until golden brown. Remove and set aside.

3. Make the Mushroom Sauce:

   • In the same skillet, add a bit more Garlic Mushroom Olive Oil and sauté onions and mushrooms until softened, about 5 minutes.
   • Pour in Classic Balsamic Vinegar, scraping up any browned bits.
   • Add chicken broth and let it simmer until reduced by half.
   • Stir in the heavy cream (if using) and return the chicken to the pan.

4. Finish Cooking:

   • Let the chicken simmer in the sauce for another 5-7 minutes, until cooked through.
   • Garnish with fresh parsley and serve warm.

Serving Suggestions

• Over buttery mashed potatoes
• With roasted Brussels sprouts
• Over buttered egg noodles

Lemon Herb Chicken with Meyer Lemon Balsamic Glaze

Description

Bright and zesty, this chicken is marinated in Meyer Lemon Olive Oil and finished with a luscious Meyer Lemon Balsamic Vinegar glaze. It’s the perfect refreshing dish for a light, yet flavorful meal.

Ingredients

• 4 boneless, skinless chicken breasts
• ⅓ cup Meyer Lemon Olive Oil
• ¼ cup Meyer Lemon Balsamic Vinegar
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• Zest of 1 lemon

Instructions

1. Marinate the Chicken:

   • In a bowl, whisk together Meyer Lemon Olive Oil, Meyer Lemon Balsamic Vinegar, garlic, mustard, honey, salt, pepper, and herbs.
   • Coat the chicken and marinate for at least 2 hours (overnight preferred).

2. Grill or Pan-Sear:

   • Preheat a grill or large skillet over medium heat.
   • Cook the chicken for 5-6 minutes per side, until fully cooked.

3. Make the Glaze:

   • In a small saucepan, reduce ¼ cup Meyer Lemon Balsamic Vinegar over medium heat until slightly thickened (about 5 minutes).
   • Brush over the chicken before serving.

Serving Suggestions

• With grilled asparagus & wild rice
• Over mixed greens with goat cheese
• With roasted baby potatoes

Spicy Jalapeño Balsamic Chicken Skewers

Description

A bold and spicy dish, this recipe uses Jalapeño Balsamic Vinegar for a tangy heat and Garlic & Roasted Chili Olive Oil for an extra depth of spice. Perfect for grilling season!

Ingredients

• 2 lbs boneless chicken thighs, cut into cubes
• ½ cup Jalapeño Balsamic Vinegar
• ⅓ cup Garlic & Roasted Chili Olive Oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon honey
• 1 red bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 2 jalapeños, sliced
• Wooden or metal skewers

Instructions

1. Marinate the Chicken:

   • In a bowl, combine Jalapeño Balsamic Vinegar, Garlic & Roasted Chili Olive Oil, honey, and spices.
   • Add chicken and marinate for 1-2 hours.

2. Assemble the Skewers:

   • Thread chicken, bell pepper, onion, and jalapeño onto skewers.

3. Grill the Skewers:

   • Preheat a grill to medium-high heat.
   • Cook skewers for 12-15 minutes, turning occasionally, until chicken is fully cooked.

Serving Suggestions

• With cilantro-lime rice
• Wrapped in warm tortillas
• Over grilled corn salad

Blackberry Balsamic Glazed Chicken with Rosemary Olive Oil

Description

This dish features the deep, fruity richness of Blackberry Balsamic Vinegar, balanced by the savory, aromatic touch of Rosemary Olive Oil. The glaze caramelizes beautifully, creating a juicy, flavorful chicken perfect for serving with roasted vegetables or quinoa.

Ingredients

• 4 bone-in, skin-on chicken thighs
• ½ cup Blackberry Balsamic Vinegar
• ¼ cup Rosemary Olive Oil
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon fresh rosemary, chopped
• ½ cup blackberries, mashed

Instructions

1. Marinate the Chicken:

   • In a bowl, whisk together Blackberry Balsamic Vinegar, Rosemary Olive Oil, honey, mustard, garlic, salt, and pepper.
   • Add chicken thighs and coat well. Marinate for 1-2 hours.

2. Cook the Chicken:

   • Preheat oven to 400°F (200°C).
   • Heat a skillet over medium-high heat and sear the chicken, skin-side down, until golden brown (about 4 minutes).
   • Flip and cook for another 2 minutes.

3. Make the Glaze:

   • Remove chicken from the pan and set aside.
   • In the same skillet, add the mashed blackberries and pour in any remaining marinade.
   • Simmer until thickened (about 5 minutes).

4. Roast and Serve:

   • Place the chicken in an ovenproof dish and brush with the glaze.
   • Bake for 15 minutes or until the internal temp reaches 165°F.
   • Serve with additional glaze on top.

Serving Suggestions

• Over wild rice
• With roasted carrots & Brussels sprouts
• Alongside grilled asparagus

Peach Balsamic & Basil Olive Oil Chicken

Description

A summer-inspired dish, this recipe pairs the sweet acidity of Peach Balsamic Vinegar with the fresh herbal notes of Basil Olive Oil. The flavors meld together to create a light yet satisfying meal.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup Peach Balsamic Vinegar
• ¼ cup Basil Olive Oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 fresh peach, sliced

Instructions

1. Marinate the Chicken:

   • Combine Peach Balsamic Vinegar, Basil Olive Oil, honey, mustard, garlic, salt, and pepper.
   • Coat chicken and marinate for 1-2 hours.

2. Grill the Chicken:

   • Heat a grill or pan over medium-high heat.
   • Cook chicken for 5-6 minutes per side, basting occasionally with leftover marinade.

3. Serve:

   • Top with fresh peach slices and drizzle with additional Peach Balsamic Vinegar.

Serving Suggestions

• With grilled zucchini & squash
• Over mixed greens with goat cheese
• With a side of buttery orzo

Fig Balsamic Chicken with Herbes de Provence Olive Oil

Description

A rustic French-inspired dish, this fig-glazed chicken features the complex sweetness of Fig Balsamic Vinegar, paired with the fragrant, herbaceous profile of Herbes de Provence Olive Oil.

Ingredients

• 4 bone-in, skin-on chicken thighs
• ½ cup Fig Balsamic Vinegar
• ¼ cup Herbes de Provence Olive Oil
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup dried figs, chopped

Instructions

1. Marinate the Chicken:

   • Whisk together Fig Balsamic Vinegar, Herbes de Provence Olive Oil, honey, mustard, garlic, thyme, salt, and pepper.
   • Add chicken and marinate for 1-2 hours.

2. Sear & Bake:

   • Preheat oven to 375°F (190°C).
   • Heat a skillet over medium-high heat and sear the chicken until golden brown.
   • Transfer to an ovenproof dish, pour over marinade, and bake for 20 minutes, basting occasionally.

3. Serve:

   • Sprinkle with chopped dried figs and serve warm.

Serving Suggestions

• With roasted potatoes
• Over couscous with toasted almonds
• Alongside steamed green beans

Pineapple Balsamic Glazed Chicken with Habanero Mango Olive Oil

Description

A sweet-and-spicy tropical twist, this chicken dish combines Pineapple Balsamic Vinegar with the bold kick of Habanero Mango Olive Oil. The result is a balance of caramelized sweetness and subtle heat.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup Pineapple Balsamic Vinegar
• 3 tablespoons Habanero Mango Olive Oil (Start slow, add to desired heat level)
• 2 tablespoons honey
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• 1 cup fresh pineapple, diced

Instructions

1. Marinate the Chicken:

   • Mix Pineapple Balsamic Vinegar, Habanero Mango Olive Oil, honey, salt, pepper, paprika, and chili powder.
   • Coat the chicken and marinate for 2 hours.

2. Grill or Pan-Fry:

   • Cook over medium-high heat for 5-6 minutes per side, until golden.

3. Make the Glaze:

   • Simmer remaining marinade in a saucepan until thickened.
   • Spoon over chicken before serving.

Serving Suggestions

• With coconut rice & grilled pineapple
• Over spicy slaw
• With roasted sweet potatoes

Bordeaux Cherry Balsamic Chicken with Black Truffle Olive Oil

Description

This luxurious dish highlights the deep, tangy sweetness of Bordeaux Cherry Balsamic Vinegar, complemented by the rich earthiness of Black Truffle Olive Oil. Perfect for an elegant dinner, this dish pairs beautifully with roasted vegetables and creamy mashed potatoes.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup Bordeaux Cherry Balsamic Vinegar
• 3 tablespoons Black Truffle Olive Oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ cup fresh cherries, pitted and halved

Instructions

1. Marinate the Chicken:

   • Whisk together Bordeaux Cherry Balsamic Vinegar, Black Truffle Olive Oil, honey, mustard, garlic, salt, pepper, and paprika.
   • Add the chicken and marinate for at least 2 hours, or overnight.

2. Sear & Cook:

   • Heat a large skillet over medium-high heat.
   • Sear chicken for 5-6 minutes per side, until golden brown.
   • Pour in remaining marinade and cherries, letting the sauce reduce for 5 minutes until thickened.

3. Serve:

   • Plate the chicken and spoon the cherry glaze over the top.

Serving Suggestions

• Over garlic mashed potatoes
• With roasted Brussels sprouts
• Paired with wild rice pilaf

Raspberry Balsamic Chicken with Butter Olive Oil

Description

Sweet, tangy, and velvety smooth, this dish uses Raspberry Balsamic Vinegar and Butter Olive Oil to create a rich, well-balanced sauce that pairs perfectly with chicken.

Ingredients

• 4 bone-in, skin-on chicken thighs
• ½ cup Raspberry Balsamic Vinegar
• ¼ cup Butter Olive Oil
• 2 tablespoons honey
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes (optional)
• 1 cup fresh raspberries

Instructions

1. Marinate the Chicken:

   • Combine Raspberry Balsamic Vinegar, Butter Olive Oil, honey, salt, pepper, basil, and red pepper flakes.
   • Coat the chicken and marinate for 2 hours.

2. Sear & Bake:

   • Preheat oven to 375°F (190°C).
   • Heat a skillet over medium heat and sear chicken until golden brown.
   • Transfer to an ovenproof dish and bake for 20 minutes, basting with the marinade.

3. Make the Raspberry Glaze:

   • Simmer remaining marinade with fresh raspberries until thickened.
   • Pour over the chicken before serving.

Serving Suggestions

• Over creamy polenta
• With steamed asparagus
• Paired with arugula salad & goat cheese

Coconut Balsamic Chicken with Persian Lime Olive Oil

Description

A tropical, citrus-infused chicken dish featuring Coconut Balsamic Vinegar and Persian Lime Olive Oil, this recipe is light, refreshing, and bursting with island flavors.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup Coconut Balsamic Vinegar
• ¼ cup Persian Lime Olive Oil
• 2 tablespoons honey
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon fresh ginger, grated
• 1 cup coconut milk

Instructions

1. Marinate the Chicken:

   • Whisk together Coconut Balsamic Vinegar, Persian Lime Olive Oil, honey, salt, pepper, and ginger.
   • Marinate the chicken for at least 2 hours.

2. Cook:

   • Heat a skillet over medium heat and sear chicken until golden brown.
   • Add coconut milk and simmer for 10 minutes until slightly thickened.

3. Serve:

   • Drizzle with additional Coconut Balsamic Vinegar before serving.

Serving Suggestions

• Over jasmine rice
• With grilled pineapple slices
• Paired with mango avocado salad

Pomegranate Balsamic Chicken with Tuscan Herb Olive Oil

Description

A Mediterranean-inspired dish, this recipe combines the tart complexity of Pomegranate Balsamic Vinegar with the aromatic blend of Tuscan Herb Olive Oil, creating a well-balanced and delicious meal.

Ingredients

• 4 boneless, skinless chicken thighs
• ½ cup Pomegranate Balsamic Vinegar
• ¼ cup Tuscan Herb Olive Oil
• 1 tablespoon honey
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cumin
• ½ cup pomegranate seeds

Instructions

1. Marinate the Chicken:

   • Mix Pomegranate Balsamic Vinegar, Tuscan Herb Olive Oil, honey, and spices.
   • Coat the chicken and marinate for 2 hours.

2. Sear & Simmer:

   • Heat a pan over medium heat and sear chicken until browned.
   • Add remaining marinade and simmer for 10 minutes.

3. Serve:

   • Top with fresh pomegranate seeds.

Serving Suggestions

• With quinoa and roasted vegetables
• Over mixed greens with feta cheese
• Alongside toasted flatbread

Jalapeño Balsamic & Garlic Olive Oil Roast Chicken

Description

A spicy, bold dish featuring the heat of Jalapeño Balsamic Vinegar paired with the deep flavor of Garlic Olive Oil. This roast chicken is juicy, flavorful, and perfect for a hearty meal.

Ingredients

• 1 whole chicken (about 4 lbs)
• ½ cup Jalapeño Balsamic Vinegar
• ¼ cup Garlic Olive Oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 3 cloves garlic, minced
• 1 lime, sliced

Instructions

1. Marinate the Chicken:

   • Mix Jalapeño Balsamic Vinegar, Garlic Olive Oil, and seasonings.
   • Rub the mixture all over the chicken and let sit for at least 2 hours.

2. Roast:

   • Preheat oven to 375°F (190°C).
   • Place lime slices inside the chicken cavity.
   • Roast for 1 hour 15 minutes, basting occasionally.

3. Serve:

   • Let rest for 10 minutes before carving.

Serving Suggestions

• With Mexican-style rice
• Over roasted sweet corn & black beans
• Paired with grilled bell peppers

Green Apple Balsamic Glazed Chicken with Garlic Mushroom Olive Oil

Description

This sweet and savory dish balances the crisp acidity of Green Apple Balsamic Vinegar with the deep umami notes of Garlic Mushroom Olive Oil. It creates a rich, slightly tangy glaze that pairs wonderfully with roasted vegetables or mashed potatoes.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup Green Apple Balsamic Vinegar
• ¼ cup Garlic Mushroom Olive Oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon thyme
• 1 Granny Smith apple, thinly sliced

Instructions

1. Marinate the Chicken:

   • Mix Green Apple Balsamic Vinegar, Garlic Mushroom Olive Oil, honey, mustard, garlic, salt, and spices.
   • Marinate the chicken for at least 2 hours.

2. Cook:

   • Heat a skillet over medium-high heat.
   • Sear chicken for 5-6 minutes per side, then remove.
   • Add apple slices and cook until slightly softened.
   • Pour in remaining marinade and let it reduce for 5 minutes.

3. Serve:

   • Plate the chicken with apples and drizzle with the balsamic reduction.

Serving Suggestions

• Over garlic mashed potatoes
• With roasted carrots & Brussels sprouts
• Over a warm farro salad

Cranberry Orange Balsamic Chicken with Herb de Provence Olive Oil

Description

A festive and fragrant dish, this recipe highlights the citrusy warmth of Cranberry Orange Balsamic Vinegar paired with the earthy, floral notes of Herb de Provence Olive Oil.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup Cranberry Orange Balsamic Vinegar
• ¼ cup Herb de Provence Olive Oil
• 2 tablespoons honey
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried rosemary
• ½ teaspoon dried thyme
• ½ cup dried cranberries
• Zest of 1 orange

Instructions

1. Marinate the Chicken:

   • Whisk together Cranberry Orange Balsamic Vinegar, Herb de Provence Olive Oil, honey, salt, pepper, and spices.
   • Marinate the chicken for 1-2 hours.

2. Sear & Bake:

   • Preheat oven to 375°F (190°C).
   • Sear chicken in a hot pan until golden brown.
   • Transfer to a baking dish, sprinkle with dried cranberries and orange zest, and bake for 15-20 minutes.

3. Serve:

   • Drizzle with additional balsamic vinegar before serving.

Serving Suggestions

• With wild rice pilaf
• Over roasted sweet potatoes
• With a side of steamed green beans

Lavender Balsamic Chicken with Meyer Lemon Olive Oil

Description

This elegant dish combines the floral sweetness of Lavender Balsamic Vinegar with the bright, citrusy notes of Meyer Lemon Olive Oil, resulting in a light yet aromatic meal.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup Lavender Balsamic Vinegar
• ¼ cup Meyer Lemon Olive Oil
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried lavender (culinary-grade)

Instructions

1. Marinate the Chicken:

   • Combine Lavender Balsamic Vinegar, Meyer Lemon Olive Oil, honey, mustard, salt, and pepper.
   • Coat the chicken and marinate for 2 hours.

2. Cook:

   • Heat a skillet over medium-high heat.
   • Sear the chicken for 5-6 minutes per side, until fully cooked.
   • Drizzle with reduced marinade for extra flavor.

Serving Suggestions

• With grilled asparagus & quinoa
• Over a light arugula salad
• With roasted fingerling potatoes

Grapefruit Balsamic Chicken with Jalapeño Olive Oil

Description

This zesty and spicy dish combines the bright citrus punch of Grapefruit Balsamic Vinegar with the heat of Jalapeño Olive Oil, creating an exciting and bold flavor profile.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup Grapefruit Balsamic Vinegar
• ¼ cup Jalapeño Olive Oil
• 1 tablespoon honey
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cumin
• 1 grapefruit, segmented

Instructions

1. Marinate the Chicken:

   • Whisk together Grapefruit Balsamic Vinegar, Jalapeño Olive Oil, honey, and spices.
   • Marinate the chicken for 1-2 hours.

2. Grill the Chicken:

   • Heat a grill or pan over medium heat.
   • Cook chicken for 5-6 minutes per side.

3. Serve:

   • Top with fresh grapefruit segments and a drizzle of balsamic vinegar.

Serving Suggestions

• With coconut rice
• Over grilled peppers and onions
• In tacos with avocado salsa

Chocolate Balsamic Chicken with Butter Olive Oil

Description

A decadent and unexpected pairing, this dish uses Chocolate Balsamic Vinegar to create a rich, slightly sweet glaze that pairs beautifully with the silky texture of Butter Olive Oil.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup Chocolate Balsamic Vinegar
• ¼ cup Butter Olive Oil
• 1 tablespoon honey
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cinnamon
• ½ teaspoon smoked paprika

Instructions

1. Marinate the Chicken:

   • Combine Chocolate Balsamic Vinegar, Butter Olive Oil, honey, and spices.
   • Marinate for 1-2 hours.

2. Cook:

   • Heat a skillet over medium-high heat and sear the chicken.
   • Pour in the marinade and let it reduce into a glaze.

3. Serve:

   • Drizzle extra Chocolate Balsamic Vinegar over the top before serving.

Serving Suggestions

• Over creamy polenta
• With roasted butternut squash
• Alongside sautéed spinach

Strawberry Balsamic Chicken with Basil Olive Oil

Description

A sweet and savory dish that highlights the fruity richness of Strawberry Balsamic Vinegar with the fresh herbal notes of Basil Olive Oil. This dish is light, refreshing, and perfect for a summer meal.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup Strawberry Balsamic Vinegar
• ¼ cup Basil Olive Oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried basil
• 1 cup fresh strawberries, sliced

Instructions

1. Marinate the Chicken:

   • Whisk together Strawberry Balsamic Vinegar, Basil Olive Oil, honey, mustard, salt, and spices.
   • Marinate chicken for 2 hours.

2. Cook:

   • Heat a skillet over medium-high heat and sear chicken for 5-6 minutes per side.
   • Remove and let rest.

3. Make the Balsamic Reduction:

   • Simmer remaining marinade until thickened.
   • Drizzle over chicken and top with fresh strawberries.

Serving Suggestions

• Over mixed greens with goat cheese
• With grilled asparagus
• Over quinoa with toasted almonds

Pineapple Balsamic Chicken Stir-Fry with Habanero Mango Olive Oil

Description

A spicy, tropical stir-fry that features the tangy sweetness of Pineapple Balsamic Vinegar with the fiery heat of Habanero Mango Olive Oil. The balance of sweet and spicy makes this dish irresistible!

Ingredients

• 4 boneless, skinless chicken breasts, sliced
• ½ cup Pineapple Balsamic Vinegar
• 2 tablespoons Habanero Mango Olive Oil (start slow, add to desired heat level)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup fresh pineapple chunks
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon soy sauce
• 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

1. Marinate the Chicken:

   • Combine Pineapple Balsamic Vinegar, Habanero Mango Olive Oil, garlic, ginger, and soy sauce.
   • Marinate chicken for 1 hour.

2. Stir-Fry:

   • Heat a wok or large skillet over high heat.
   • Add chicken and cook for 5-6 minutes until golden brown.
   • Toss in bell peppers and pineapple, stir-frying for another 3 minutes.
   • Stir in cornstarch slurry and cook until sauce thickens.

Serving Suggestions

• Over steamed jasmine rice
• With grilled zucchini
• Wrapped in lettuce cups

Peach Balsamic BBQ Chicken with Garlic & Roasted Chili Olive Oil

Description

A smoky and slightly spicy BBQ chicken that uses Peach Balsamic Vinegar for a touch of fruity sweetness, paired with the bold heat of Garlic & Roasted Chili Olive Oil.

Ingredients

• 4 bone-in, skin-on chicken thighs
• ½ cup Peach Balsamic Vinegar
• ¼ cup Garlic & Roasted Chili Olive Oil
• 2 tablespoons honey
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon cayenne pepper
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

1. Marinate the Chicken:

   • Combine Peach Balsamic Vinegar, Garlic & Roasted Chili Olive Oil, honey, and spices.
   • Coat the chicken and marinate for 2 hours.

2. Grill the Chicken:

   • Preheat grill to medium heat.
   • Grill chicken for 6-7 minutes per side, basting with marinade as it cooks.

3. Serve:

   • Drizzle with additional Peach Balsamic Vinegar before serving.

Serving Suggestions

• With grilled corn on the cob
• Over creamy coleslaw
• With a side of sweet potato fries

Mango Balsamic Glazed Chicken with Persian Lime Olive Oil

Description

A tropical citrus-infused chicken dish that highlights the fruity sweetness of Mango Balsamic Vinegar with the zesty brightness of Persian Lime Olive Oil.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup Mango Balsamic Vinegar
• ¼ cup Persian Lime Olive Oil
• 1 tablespoon honey
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon fresh cilantro, chopped
• 1 ripe mango, diced

Instructions

1. Marinate the Chicken:

   • Mix Mango Balsamic Vinegar, Persian Lime Olive Oil, honey, cumin, salt, and pepper.
   • Coat the chicken and marinate for 2 hours.

2. Cook:

   • Grill or pan-sear chicken for 5-6 minutes per side.
   • Top with fresh mango and cilantro before serving.

Serving Suggestions

• Over coconut rice
• With grilled plantains
• Wrapped in warm tortillas with avocado salsa

Lemon Balsamic Roast Chicken with Tuscan Herb Olive Oil

Description

A Mediterranean-inspired roasted chicken featuring the tangy brightness of Lemon Balsamic Vinegar and the herbal richness of Tuscan Herb Olive Oil.

Ingredients

• 1 whole chicken (about 4 lbs)
• ½ cup Lemon Balsamic Vinegar
• ¼ cup Tuscan Herb Olive Oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 lemon, sliced

Instructions

1. Marinate the Chicken:

   • Mix Lemon Balsamic Vinegar, Tuscan Herb Olive Oil, and seasonings.
   • Rub all over the chicken and let sit for 1-2 hours.

2. Roast:

   • Preheat oven to 375°F (190°C).
   • Place lemon slices under the skin and inside the cavity.
   • Roast for 1 hour 15 minutes, basting occasionally.

3. Serve:

   • Let rest before carving.

Serving Suggestions

• With roasted baby potatoes
• Over grilled zucchini and squash
• With a side of buttery couscous

Fig Balsamic & Black Truffle Olive Oil Chicken

Description

This rich and decadent dish pairs the deep sweetness of Fig Balsamic Vinegar with the luxurious umami of Black Truffle Olive Oil. The sauce creates a silky glaze that elevates the chicken to gourmet status.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup Fig Balsamic Vinegar
• 3 tablespoons Black Truffle Olive Oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup fresh figs, sliced (or dried figs, rehydrated)

Instructions

1. Marinate the Chicken:

   • Whisk together Fig Balsamic Vinegar, Black Truffle Olive Oil, honey, mustard, garlic, thyme, salt, and pepper.
   • Coat the chicken and marinate for 2 hours.

2. Cook the Chicken:

   • Heat a skillet over medium heat and sear the chicken for 5-6 minutes per side.
   • Add figs and remaining marinade to the skillet, cooking until the sauce thickens.

3. Serve:

   • Drizzle extra Fig Balsamic Vinegar before serving.

Serving Suggestions

• With truffle mashed potatoes
• Over creamy polenta
• With a side of roasted Brussels sprouts

Jalapeño Balsamic Chicken with Garlic Mushroom Olive Oil

Description

A bold, spicy dish that combines the heat of Jalapeño Balsamic Vinegar with the deep umami of Garlic Mushroom Olive Oil. Perfect for spice lovers!

Ingredients

• 4 boneless, skinless chicken thighs
• ½ cup Jalapeño Balsamic Vinegar
• ¼ cup Garlic Mushroom Olive Oil
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 jalapeño, thinly sliced
• 2 cloves garlic, minced

Instructions

1. Marinate the Chicken:

   • Mix Jalapeño Balsamic Vinegar, Garlic Mushroom Olive Oil, and spices.
   • Coat the chicken and marinate for 2 hours.

2. Sear & Cook:

   • Heat a skillet over medium-high heat and cook the chicken for 5-6 minutes per side.
   • Add sliced jalapeños and garlic to the pan for the last 2 minutes of cooking.

3. Serve:

   • Drizzle extra Jalapeño Balsamic Vinegar for extra zing.

Serving Suggestions

• With Mexican rice & beans
• Over grilled corn salad
• Wrapped in warm tortillas with guacamole

Chocolate Balsamic Chicken with Herb de Provence Olive Oil

Description

An unexpected but delicious pairing, Chocolate Balsamic Vinegar adds depth and complexity, while Herb de Provence Olive Oil brings an aromatic, herbal touch.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup Chocolate Balsamic Vinegar
• ¼ cup Herb de Provence Olive Oil
• 1 tablespoon honey
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cinnamon
• 1 teaspoon dried rosemary

Instructions

1. Marinate the Chicken:

   • Whisk together Chocolate Balsamic Vinegar, Herb de Provence Olive Oil, honey, salt, pepper, cinnamon, and rosemary.
   • Marinate the chicken for 2 hours.

2. Cook the Chicken:

   • Heat a skillet over medium-high heat and sear the chicken for 5-6 minutes per side.

3. Serve:

   • Drizzle with extra Chocolate Balsamic Vinegar before serving.

Serving Suggestions

• Over buttery mashed sweet potatoes
• With roasted carrots & parsnips
• Alongside steamed broccolini

Raspberry Balsamic Grilled Chicken with Meyer Lemon Olive Oil

Description

A light and fruity dish that combines the sweet tang of Raspberry Balsamic Vinegar with the citrus brightness of Meyer Lemon Olive Oil.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup Raspberry Balsamic Vinegar
• ¼ cup Meyer Lemon Olive Oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried basil

Instructions

1. Marinate the Chicken:

   • Combine Raspberry Balsamic Vinegar, Meyer Lemon Olive Oil, honey, mustard, and spices.
   • Marinate chicken for 2 hours.

2. Grill the Chicken:

   • Heat grill to medium-high and cook chicken for 5-6 minutes per side.

3. Serve:

   • Drizzle with extra Raspberry Balsamic Vinegar.

Serving Suggestions

• With quinoa & fresh arugula
• Over grilled asparagus & bell peppers
• With a side of couscous with toasted almonds

Coconut Balsamic & Persian Lime Olive Oil Chicken Skewers

Description

A tropical-inspired dish that features the creamy sweetness of Coconut Balsamic Vinegar balanced with the citrusy punch of Persian Lime Olive Oil.

Ingredients

• 2 lbs boneless chicken thighs, cubed
• ½ cup Coconut Balsamic Vinegar
• ¼ cup Persian Lime Olive Oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon cumin
• 1 teaspoon grated ginger
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• Wooden or metal skewers

Instructions

1. Marinate the Chicken:

   • Mix Coconut Balsamic Vinegar, Persian Lime Olive Oil, and spices.
   • Marinate chicken for 2 hours.

2. Assemble Skewers:

   • Thread chicken and bell peppers onto skewers.

3. Grill or Bake:

   • Grill over medium heat for 12-15 minutes, turning occasionally.

Serving Suggestions

• Over coconut rice
• With grilled plantains
• Wrapped in lettuce cups with mango salsa

Blueberry Balsamic Chicken with Rosemary Olive Oil

Description

This dish highlights the rich, fruity tang of Blueberry Balsamic Vinegar combined with the aromatic earthiness of Rosemary Olive Oil. The result is a deep, flavorful glaze that enhances the juicy chicken.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup Blueberry Balsamic Vinegar
• ¼ cup Rosemary Olive Oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• 1 cup fresh blueberries

Instructions

1. Marinate the Chicken:

   • Whisk together Blueberry Balsamic Vinegar, Rosemary Olive Oil, honey, mustard, salt, and thyme.
   • Marinate chicken for 2 hours.

2. Cook the Chicken:

   • Heat a skillet over medium-high heat.
   • Sear chicken for 5-6 minutes per side, then remove.

3. Make the Glaze:

   • In the same skillet, add blueberries and remaining marinade.
   • Simmer for 5 minutes, mashing blueberries slightly, until the sauce thickens.

4. Serve:

   • Drizzle glaze over the chicken before serving.

Serving Suggestions

• Over wild rice with toasted almonds
• With roasted carrots & Brussels sprouts
• Alongside garlic mashed potatoes

Blackberry Balsamic BBQ Chicken with Garlic Olive Oil

Description

A smoky, sweet, and tangy dish featuring Blackberry Balsamic Vinegar for a deep fruity flavor, paired with Garlic Olive Oil for a savory kick.

Ingredients

• 4 bone-in, skin-on chicken thighs
• ½ cup Blackberry Balsamic Vinegar
• ¼ cup Garlic Olive Oil
• 2 tablespoons honey
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Dijon mustard
• ½ teaspoon cayenne pepper (optional)

Instructions

1. Marinate the Chicken:

   • Mix Blackberry Balsamic Vinegar, Garlic Olive Oil, honey, mustard, and spices.
   • Coat chicken and marinate for 2 hours.

2. Grill the Chicken:

   • Heat a grill to medium-high.
   • Cook chicken for 6-7 minutes per side, basting with marinade.

3. Serve:

   • Drizzle with extra Blackberry Balsamic Vinegar before serving.

Serving Suggestions

• With grilled corn on the cob
• Over creamy coleslaw
• With sweet potato fries

Pomegranate Balsamic Chicken with Herb de Provence Olive Oil

Description

A Mediterranean-inspired dish that highlights the sweet and tangy depth of Pomegranate Balsamic Vinegar and the fragrant herbal complexity of Herb de Provence Olive Oil.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup Pomegranate Balsamic Vinegar
• ¼ cup Herb de Provence Olive Oil
• 2 tablespoons honey
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cumin
• ½ teaspoon dried oregano
• ½ cup pomegranate seeds

Instructions

1. Marinate the Chicken:

   • Mix Pomegranate Balsamic Vinegar, Herb de Provence Olive Oil, honey, and spices.
   • Coat chicken and marinate for 2 hours.

2. Sear & Simmer:

   • Heat a pan over medium heat and sear chicken until browned.
   • Add remaining marinade and simmer for 10 minutes.

3. Serve:

   • Sprinkle with fresh pomegranate seeds before serving.

Serving Suggestions

• Over couscous with toasted almonds
• With roasted butternut squash
• Alongside steamed green beans

Grapefruit Balsamic & Jalapeño Olive Oil Chicken Stir-Fry

Description

A citrusy, slightly spicy stir-fry that pairs Grapefruit Balsamic Vinegar with the fiery punch of Jalapeño Olive Oil, creating an exciting and bold flavor profile.

Ingredients

• 4 boneless, skinless chicken breasts, sliced
• ½ cup Grapefruit Balsamic Vinegar
• 2 tablespoons Jalapeño Olive Oil
• 1 teaspoon honey
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 grapefruit, segmented

Instructions

1. Marinate the Chicken:

   • Mix Grapefruit Balsamic Vinegar, Jalapeño Olive Oil, honey, and spices.
   • Marinate chicken for 1 hour.

2. Stir-Fry:

   • Heat a wok or large skillet over high heat.
   • Add chicken and cook for 5-6 minutes until golden brown.
   • Toss in bell peppers and grapefruit segments, stir-frying for another 3 minutes.

3. Serve:

   • Drizzle with extra Grapefruit Balsamic Vinegar for extra zing.

Serving Suggestions

• Over steamed jasmine rice
• With grilled asparagus
• Wrapped in lettuce cups with avocado salsa

Lemon Balsamic Roasted Chicken with Tuscan Herb Olive Oil

Description

A comforting and flavorful roasted chicken dish featuring Lemon Balsamic Vinegar and Tuscan Herb Olive Oil, making for a Mediterranean-inspired masterpiece.

Ingredients

• 1 whole chicken (about 4 lbs)
• ½ cup Lemon Balsamic Vinegar
• ¼ cup Tuscan Herb Olive Oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 lemon, sliced

Instructions

1. Marinate the Chicken:

   • Mix Lemon Balsamic Vinegar, Tuscan Herb Olive Oil, and seasonings.
   • Rub all over the chicken and let sit for 1-2 hours.

2. Roast:

   • Preheat oven to 375°F (190°C).
   • Place lemon slices under the skin and inside the cavity.
   • Roast for 1 hour 15 minutes, basting occasionally.

3. Serve:

   • Let rest before carving.

Serving Suggestions

• With roasted baby potatoes
• Over grilled zucchini and squash
• With a side of buttery couscous

Pear Balsamic Chicken with Butter Olive Oil

Description

This dish pairs the light, fruity sweetness of Pear Balsamic Vinegar with the rich creaminess of Butter Olive Oil, creating a beautifully balanced and luxurious glaze.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup Pear Balsamic Vinegar
• ¼ cup Butter Olive Oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• 1 ripe pear, thinly sliced

Instructions

1. Marinate the Chicken:

   • Whisk together Pear Balsamic Vinegar, Butter Olive Oil, honey, mustard, salt, and thyme.
   • Marinate chicken for 2 hours.

2. Cook the Chicken:

   • Heat a skillet over medium-high heat.
   • Sear chicken for 5-6 minutes per side, then remove.

3. Make the Glaze:

   • Add pear slices and remaining marinade to the skillet.
   • Simmer for 5 minutes until the sauce thickens.

4. Serve:

   • Drizzle glaze over the chicken before serving.

Serving Suggestions

• Over wild rice with almonds
• With roasted carrots & Brussels sprouts
• Alongside buttery mashed potatoes

Meyer Lemon Balsamic Chicken with Basil Olive Oil

Description

A fresh, citrusy dish that highlights the bright tang of Meyer Lemon Balsamic Vinegar and the herbal touch of Basil Olive Oil.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup Meyer Lemon Balsamic Vinegar
• ¼ cup Basil Olive Oil
• 1 teaspoon honey
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 lemon, sliced

Instructions

1. Marinate the Chicken:

   • Combine Meyer Lemon Balsamic Vinegar, Basil Olive Oil, honey, and spices.
   • Marinate chicken for 2 hours.

2. Cook:

   • Heat a skillet over medium-high heat and sear the chicken for 5-6 minutes per side.

3. Serve:

   • Garnish with fresh lemon slices and drizzle with extra balsamic vinegar.

Serving Suggestions

• With quinoa and roasted asparagus
• Over grilled zucchini
• Paired with buttery couscous

Cranberry Orange Balsamic Glazed Chicken with Rosemary Olive Oil

Description

A sweet and tangy holiday-inspired dish that combines Cranberry Orange Balsamic Vinegar with the warm, earthy notes of Rosemary Olive Oil.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup Cranberry Orange Balsamic Vinegar
• ¼ cup Rosemary Olive Oil
• 1 tablespoon honey
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried rosemary
• ½ cup dried cranberries

Instructions

1. Marinate the Chicken:

   • Mix Cranberry Orange Balsamic Vinegar, Rosemary Olive Oil, honey, salt, and spices.
   • Marinate chicken for 2 hours.

2. Sear & Simmer:

   • Heat a pan over medium heat and sear chicken until browned.
   • Add remaining marinade and dried cranberries, simmering for 10 minutes.

3. Serve:

   • Drizzle with extra Cranberry Orange Balsamic Vinegar.

Serving Suggestions

• Over wild rice pilaf
• With roasted sweet potatoes
• Alongside steamed green beans

Strawberry Balsamic Chicken with Jalapeño Olive Oil

Description

A sweet and spicy fusion dish that combines Strawberry Balsamic Vinegar with the fiery heat of Jalapeño Olive Oil, perfect for a bold flavor experience.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup Strawberry Balsamic Vinegar
• 2 tablespoons Jalapeño Olive Oil
• 1 tablespoon honey
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• 1 cup fresh strawberries, sliced

Instructions

1. Marinate the Chicken:

   • Mix Strawberry Balsamic Vinegar, Jalapeño Olive Oil, honey, and spices.
   • Marinate chicken for 2 hours.

2. Cook:

   • Heat a skillet over medium-high heat and cook the chicken for 5-6 minutes per side.
   • Add strawberries and remaining marinade to the pan and reduce for 5 minutes.

3. Serve:

   • Drizzle with extra balsamic reduction and top with fresh strawberries.

Serving Suggestions

• Over arugula and goat cheese salad
• With grilled asparagus
• Served with buttery mashed potatoes

Chocolate Balsamic Roast Chicken with Garlic & Roasted Chili Olive Oil

Description

A deeply rich, savory dish featuring the unexpected combination of Chocolate Balsamic Vinegar and the smoky heat of Garlic & Roasted Chili Olive Oil.

Ingredients

• 1 whole chicken (about 4 lbs)
• ½ cup Chocolate Balsamic Vinegar
• ¼ cup Garlic & Roasted Chili Olive Oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon cinnamon

Instructions

1. Marinate the Chicken:

   • Mix Chocolate Balsamic Vinegar, Garlic & Roasted Chili Olive Oil, and spices.
   • Rub all over the chicken and let sit for 1-2 hours.

2. Roast:

   • Preheat oven to 375°F (190°C).
   • Roast for 1 hour 15 minutes, basting occasionally.

3. Serve:

   • Let rest before carving.

Serving Suggestions

• With roasted root vegetables
• Over creamy polenta
• Paired with steamed broccolini