Lavender & Garlic Chicken

Lavender & Garlic Chicken
Chef's Notes: "I'm sorry, but I may be biased towards this recipe because I absolutely LOVE anything and everything Lavender. But what really intrigued me about this dish was grilling the chicken ON TOP of sliced red onion. It was different, it was creative, it was delicious. Garlic and Lavender are a power pairing, and so underrated. Nicole did a fantastic job curating this recipe and I had a fantastic time making and eating it!"
 
Submitted by Nicole Vallan of West Springfield, MA

Products used: Garlic Olive Oil, Lavender Balsamic Vinegar

Ingredients

2 Chicken Breast
SOOC Lavender Balsamic Vinegar
SOOC Garlic Olive Oil
½ tsp dried Sage
½ tsp dried Thyme
2 cloves Garlic, minced
1 large Red Onion, sliced thick
Salt & Pepper, to taste
Optional: Fresh Sage
Optional: Whole Grain or Wild Rice
Optional: Steamed Asparagus

Directions

Rinse the chicken breasts with water and pat dry. Season with salt and pepper.

Place chicken in zip-lock bag. Pour ¼ cup Lavender Balsamic and 2 Tbsp Garlic Olive Oil over chicken. Add minced garlic, sage and thyme. Mix thoroughly and let marinate for 4 to 24 hours. Refrigerate, rotating chicken occasionally to evenly distribute the marinade.

Allow chicken to come up to room temperature before cooking. When ready, heat a cast iron skillet or regular grill to medium-high heat. Cut thick slices of red onion, and brush with Garlic Olive Oil. Sear both sides of onion to achieve grill marks. Then, place the chicken on top of the grilled red onion slices.

Close the grill or cover the cast iron skillet and let it cook! Turn the chicken over the onions to evenly heat/cook through, to an ideal temperature of 165°F. When nearly finished cooking, open the lid/grill and brush additional Lavender Balsamic over the chicken.

Remove and serve the chicken and onions over a whole grain or wild rice, and asparagus. Top with fresh Sage. Drizzle additional Lavender Balsamic over chicken before serving, if desired. Enjoy!