Ingredients

2 Chicken Breasts or 4 thighs
3 Tbsp Blenheim Apricot White Balsamic Vinegar
3 Tbsp Green Limonato Olive Oil
½ tsp crushed red pepper flakes
¼ tsp chopped fresh rosemary
Pinch of salt and pepper (to taste)

Directions

Coat the chicken in Limonato Olive Oil, roast, bake or grill.

In the meantime, combine the Apricot Balsamic, chili flakes, and rosemary in a saucepan. Bring to a boil, reduce heat and simmer on low until slightly thickened (just until it coats the back of the spoon).

Brush chicken with glaze during the last few minutes of cooking.

Alternatives

Basil Olive Oil
Persian Lime Olive Oil

Pineapple White Balsamic Vinegar
Mango White Balsamic Vinegar
Grapefruit White Balsamic Vinegar
Peach White Balsamic Vinegar