Easy Chicken Marinade

This is a sponsored post written by me on behalf of Pompeian.

It’s been warm enough twice so far this year to grill out and B has taken advantage of that! Which I’m completely grateful for for two reasons.

1) If it’s grilled I love it.

2) I don’t have to cook!

I look cooking but the grill is all B and it’s nice to get a break from cooking and enjoy some yummy grilled food. One of the things that B and I like to do is experiment with marinades. B has his own that is AMAZING unfortunately he still hasn’t agreed to letting me post it on the blog. Which I totally understand. It’s absolutely what I would call his “secret recipe” for amazing grilled chicken and it’s not always easy to give out recipes that you’ve worked hard on to perfect.

But there are recipes that I’m willing to give up and one of them is a  simple chicken marinade made with Pompeian Varietals Picholine Extra Virgin Olive Oil. The olive oils in this line are really different and interesting because they only use ONE type of olive to produce the oil. So in this case it’s the Picholine olive which is traditionally used in cocktails. This particular olive oil is great for meats and sauces making it a great base for a delicious and easy marinade.

This recipe is super easy. The key is to let the marinade meld together on it’s own and then over the chicken as well. My suggestion would be to make this a few days before you plan on using it.

In a bowl combine 1/2 Cup Pompeian Varietals Picholine Extra Virgin Olive Oil, 4 tablespoons Red Wine Vinegar, 1 teaspoon oregano,1 tablespoon Lemon juice, 2 teaspoons minced garlic, 1 teaspoon onion powder, Salt and Pepper to taste.

Whisk together.

Store in an air tight container over night to let the flavors meld together. Shake before use.

When marinating your meat marinate for at least 2 hours for best flavor, the longer the better! As I mentioned earlier the Picholine Extra Virgin Olive Oil is only one of the olive oils in the Pompeian Varietals collections. There are two others. I loved the way the Picholine Extra Virgin Olive Oil tasted it tasted light to me, not heavy at all. I’m very interested to get my hands on the other two and compare the tastes.

The Arbequina is mild-bodied and great for fish and vegetables.

The Koroneiki is full bodied perfect for soups and salads.

You can learn more about all of these extra virgin olive oils including this history behind each bottle by visiting the Pompeian website .

This is a sponsored post written by me on behalf of Pompeian.