Chicken with Pomegranate-Quince Marinade

Ingredients

• 1/2 cup Premium Extra Virgin Olive Oil
• 1/2 cup Pomegranate-Quince White Balsamic Vinegar
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1/8 cup lemon juice
• 3/4 cup brown sugar
• 2 tsp dried rosemary
• 2 tbsp Dijon or Spicy Brown mustard
• 2 tsp Himalayan Sea Salt
• 1 tsp ground black pepper
• 2 tsp garlic powder
• 6 chicken breasts or 3.5 lb. chicken

Instructions

1. Combine all ingredients, except for chicken, in a large measuring cup or mixing bowl and whisk together.
2. Remove a half a cup of marinade and reserve for basting the chicken later.
3. Place chicken in a large zip-lock bag and pour marinade over the top. Close securely.
4. Marinate for at least 4 hours and up to 24 hours.

To grill

1. Preheat grill to medium high heat and lightly oil the grates.
2. Remove the chicken from the marinade, letting the excess drip off.
3. Grill chicken for 5 to 6 minutes on each side or until cooked through.
4. Baste the chicken occasionally with the reserved marinade.
5. Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving.

Optional

If you bring the reserved marinade up to a boil, let simmer until slightly reduced, it makes a wonderful sauce to go on top of the chicken.