Grilled Chicken & Tomatoes


For the chicken:
4 boneless, skinless chicken breasts
3/4 cup Gravenstein Apple White Balsamic
3/4 cup Wild Mushroom & Sage Infused Olive Oil
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper

For the tomatoes (optional):
1 cup cherry tomatoes, halved or 1 large tomato, cut into a 1/2 inch dice
3 tablespoons Sicilian Lemon White Balsamic
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper


Combine the Gravenstein Apple White Balsamic, Wild Mushroom & Sage Infused Olive Oil, salt and pepper in a large jar and shake to combine and emulsify.  Reserve 1/2 cup for basting during cooking, and pour the remaining 1 cup over the chicken in a large ziplock bag or a glass dish.  Cover, refrigerate, and allow to marinate for at least 2 hours and up to 1 day. Turn the chicken halfway through the marinating time to ensure that both sides are seasoned. Heat a grill or a grill pan to medium-high heat. While the grill is heating, toss the tomatoes with the Oregano Balsamic Vinegar and salt & pepper. Remove the chicken from the marinade and shake off excess marinade.  Grill the chicken, basting with reserved marinade every minute or so.  Cook for 5-8 minutes per side, depending on the thickness of your chicken (until the center reaches 160 degrees F).  Rest the chicken for at least 4 minutes before serving. Divide the tomatoes over the chicken and enjoy!  Set your favorite hot sauce out on the table for those who like a little heat.



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