Ingredients
3/4 C. white wine vinegar or lavender wine vinegar
1/4 C. grated lemon zest
1/2 C. fresh lemon juice
1/4 C. extra virgin olive oil
1/4 C. honey or lavender honey
1 T. dried culinary lavender
1 1/2 t. fresh lime juice
1 t. sea salt
1/4 t. black pepper
8 boneless chicken breasts
Preparation
In a large bowl, mix the vinegar, lemon zest, lemon juice, honey, lavender, lime juice, sale 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.
