Tuesday, October 1, 2013

Sink Your Teeth into This Balsamic Honey Mustard Chicken

*Disclaimer - #sponsored -  I received products as a member of the Smiley360 Blogger Circle from Pompeian Olive Oil to complete an honest review. All opinions and experiences are my own.

"Mom, what's for dinner?"



Chicken doesn't really cause anyone to jump up and down. Is it just our house? Chicken can be pretty boring. Now, it is also a fantastic format for a wide array of sauces, rubs and marinades. In fact, the sky is the limit when it comes to simple poultry. With the help of  Pompeian Extra Virgin Olive Oil, I was able to whip up a quick marinade that made our chicken anything but boring.

Olive Oil is a staple in our house. Since I cook with it everyday, I try to find the best quality for my family. Did you know Pompeian Olive Oil is the first olive oil to be approved for the USDA quality-monitoring program?  It is great for my homemade dressings, marinades and when I want to cook with olive oil.

This is not a boring olive oil, either. It has a lovely taste that pairs well with balsamic vinegar and made for a fabulous fresh caprese salad, as well.

This marinade is a winner because it is big on flavor, but so simple to make. Just 4 ingredients, and then salt and pepper it to taste. I only marinaded my chicken for an hour. That is the life of a busy Mom! But, it tasted like it had been marinading all day.

I prefer to make our dressings and marinades from scratch because neither my husband nor I like things overly salty. I also don't mind cutting out all the preservatives that are used to keep things shelf stable.

Okay, ready for the recipe?

Balsamic Honey Mustard Chicken
from the Pompeian.com Site.

You Will Need:

  • 1/3 c. Pompeian Balsamic Vinegar
  • 2 Tbsp. Pompeian Extra Virgin Olive Oil
  • 1/4 c. honey mustard
  • 1 garlic clove, crushed
  • salt and pepper, to taste
  • 4 chicken thighs, boneless, skinless
Combine and whisk the first 4 ingredients, then salt and pepper to taste. Place chicken in the marinade for at least an hour, making sure all pieces are coated. Grill or bake as usual to achieve safe chicken temperatures.


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