Cold Marinated Chicken

Here's a perfect dish for summer's parties - chicken, prepared in advance and served cool, and with tons of flavor. It goes well with almost anything - a creamy potato salad, pasta salads... anything, really. It's a great part of any spread, and easy to make, too. 

Cold Marinated Chicken

(printable recipe)

1 kilo chicken breast or thigh fillets

salt, pepper

olive oil

Marinade: 

100 ml olive oil

100 ml balsamic vinegar

50 ml runny honey

1 tbsp flaky sea salt (I used one seasoned with ramps - delicious!)

black pepper, as much as you want

2 garlic cloves, minced

Heat the oven to 200°C. Place the chicken in an oven-proof dish, drizzle with olive oil and season with a little bit of salt and pepper. Fry in the oven for about 15 minutes - the chicken should be cooked through. (Make sure you check it, the time can vary.) 

Whisk together all the ingredients for the marinade, and mix with the chicken in double plastic bags. Place in the fridge for at least a few hours, or over night. (Turn the bags every now and again to make sure all the chicken is marinated.) When you're ready to serve, take out the chicken, cut into thin slices and arrange on a platter. Drizzle with some of the marinade, if desired.