1/4 C. Queen Creek Olive Mill Meyer Lemon Olive Oil
1/4 C. Olive Blossom Honey
1 T. dried culinary lavender buds
1 1/2 t. lemon zest
1 t. sea salt
1/4 t. black pepper
4 boneless chicken breasts skin on
In a large bowl, mix the vinegar, olive oil, honey, lavender, lemon zest, salt and pepper. Add chicken and coat. Cover and refrigerate for 4 hours. Preheat a grill to medium. Remove the chicken from the marinade and place, skin side down, on the grill. Cook, turning every 5 minutes and brushing with the marinade, for 15 minutes or until no longer pink when tested with a sharp knife. Discard any remaining marinade.