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GARAM MASALA MARINATED LEMON CHICKEN

An Aromatic Twist On Grilled Chicken Breast

Ramp up the flavour of a simple grilled chicken breast with a tangy marinade, spiked with the Indian spice blend of garam masala. It's a bold, healthy and fresh alternative to restaurant style tandoori chicken.

For those who aren't familiar, garam masala is an aromatic blend of cinnamon, nutmeg, cloves, cardamom, peppercorns, coriander and cumin. It's not "hot" spicy but "warm" given the depth and complexity of its spices. It's the Indian equivalent of French herbes de Provence or Chinese five-spice powder.

What makes this a healthier option? Our extra virgin olive oils and the natural sweetness of our infused ginger, lemon and lime balsamics. You can use our marinade for chicken, pork, salmon, and a wide range of grill-worthy veggies. And any dish that features garam masala loves a Raita sauce and dip. Check out our easy-peasy recipe for that, too.

SERVES: 4

INGREDIENTS: 
1/2 cup extra virgin olive oil
2 tbsp Lemon or Lime infused white balsamic
2 tbsp Honey Ginger infused white balsamic
2 tbsp Garlic olive oil
2 to 3 tbsp Garam Masala (high quality, store bought)
1 tsp smoked paprika (optional)
2 tsp Kosher salt
4 chicken breasts, preferably organic, free range
1 tbsp Organic Butter infused olive oil for drizzle

DIRECTIONS:
Whisk together the oils, balsamics, garam masala and set aside. If your chicken breasts are large add more garam masala to the marinade. Cut 1/4 inch shallow grooves in chicken breasts spaced 1 inch apart. Salt generously on both sides and inside grooves. Place chicken in large ziplock bag. Pour marinade over the chicken. Close ziplock bag securely, then massage to coat chicken evenly. Marinate for one hour. Heat grill to 375 to 400 degrees and brush grates with olive oil to prevent sticking. Remove chicken from bag, then place on grill to cook 7 to10 minutes per side or until cooked through and the internal temperature reaches 155 degrees. Baste as necessary with remaining marinade. Remove and let rest for 5 minutes. The internal temp will increase to 165 degrees while resting. Serve with a drizzle of Butter olive oil. 

LEMON, LIME, HONEY GINGER AND MORE

RECIPE COLLECTION

CUCUMBER SAUCE & DIP (RAITA)

SERVES: 4 to 6
INGREDIENTS:

1 medium length cucumber chopped in 1/4 inch pieces

1-1/2 cups plain thick Greek yogurt or Dahi, a thinner salty yogurt 

1/3 cup finely chopped red onion
1/2 tsp salt (if using Greek yogurt)
1 tbsp Garlic olive oil
2 tbsp Cilantro olive oil
2 tbsp Honey Ginger white balsamic
1 tsp Garam Masala (optional for garnish)
1 tbsp fresh cilantro leaves for garnish

DIRECTIONS:

Combine all ingredients in a large bowl and stir well.