2 tbsp. Dijon mustard
2 tbsp. fresh lemon juice
3 garlic cloves, minced
1 tsp. salt
1 tsp. ground black pepper
4 1/2 lb. Chicken leg quarter (or thighs and drumsticks) (remove extra skin or fat)
½ cup chicken stock
2 tbsp. lemon zest (garnish)
2 tbsp. chopped parsley leaves (garnish)
3 tbsp. Olivezia Lemon EVOO
1/4 cup Olivezia Dark Chocolate Balsamic Vinegar
For the marinade, whisk together Lemon Oil, Dark chocolate Balsamic, mustard, garlic, lemon juice, chicken stock, salt and pepper.
Marinade chicken pieces for 2 hours or overnight.
Grill or Bake chicken until it reaches an internal temperature of 165 F.
Garnish with lemon zest and parsley, and serve with rice and roasted vegetable of choice.