Grilled Chicken With Extra Virgin Olive Oil

If your barbeque is out of hiding for the year and you are ready to cook up a storm for your al fresco feast, why not consider using extra virgin olive oil to glaze your food before you show it the heat?

According to Eat this Not That extra virgin olive oil has a lower smoke point than other fats at around 320 degrees Fahrenheit.

However, the more refined the olive oil is, the higher the smoke point is. So, high-quality extra virgin olive oils such as Morocco Gold are the best to use when cooking at high temps.

We thought we would give you some go-to recipes to make your grilled chicken breasts sparkle with Morocco Gold!

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Ingredients

  • 2 Boneless skinless chicken breasts (8oz each)
  • 2 tablespoons Morocco Gold Extra Virgin Oil
  • 2 tablespoons light soy sauce
  • 1 teaspoon garlic powder
  • ¼ teaspoon black pepper

Instructions

  1. Cut three shallow slits across the top of each chicken breast, to help the marinade better penetrate the meat.
  2. In a small bowl, whisk together the Morocco Gold extra virgin olive oil, soy sauce, garlic powder, and black pepper. Divide the mixture into two small bowls. Use one of them and a pastry brush to brush the chicken breasts on both sides with the marinade.
  3. Heat a grill or a grill pan on medium-high heat and lightly grease the grill.
  4. Grill the chicken breasts until cooked through and no longer pink, flipping them midway through cooking. For medium (8 oz) chicken breasts, this should take a total of 5 minutes on each side in a grill pan. The best way to ensure that they are fully cooked is to use an instant-read thermometer. It should read 160-165 degrees F.
  5. Transfer the grilled chicken breasts to a sheet of foil and use a clean pastry brush to coat them with the second unused portion of the marinade. Cover them with another sheet of foil and let them rest for 5-10 minutes before slicing and serving.

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