Fresh Harvest BBQ Chicken

Best Balsamic BBQ Chicken

A delicious recipe featuring our traditional 18 year-old balsamic as the sauce base. This mouthwatering recipe makes the chicken sticky, sweet and tangy!

For the Chicken:

  • 3 tablespoons packed dark brown sugar
  • teaspoons kosher salt
  • teaspoons onion powder
  • teaspoons garlic powder
  • 1  teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon cayenne pepper (or use your own favorite peppers, we also like Ancho, Pasilla or a fruity Habanero. Fun to play with these!)
  • 6 pounds bone-in chicken pieces, white or dark meat

Combine/whisk all herbs and spices in a bowl thoroughly. Arrange chicken pieces on a baking sheet and sprinkle both sides evenly with spice rub. Cover with plastic wrap and refrigerate for 6-24 hours.

Troy’s Balsamic BBQ Sauce:

  • 1 cup of Fresh Harvest traditional 18-year old balsamic (You can also use other flavors like espressopomegranate, figblack cherry, etc.)
  • 1/2 cup ketchup
  • 1/4 cup brown sugar (optional, leave out for low-glycemic recipe)
  • 2 tbsps Fresh Harvest Smoked Chaabani olive oil
  • 2 cloves garlic, finely minced (or use 2 teaspoons granulated)
  • ½  tablespoon Dijon mustard
  • 1 teaspoon black pepper (freshly ground, to your taste)
  • 1 teaspoon granulated onion (to your taste)
  • 1 or 2 teaspoons Ancho or Cayenne chili powder (to your taste)
  • ½ ground cumin (to your taste)
  • ½ teaspoon paprika (to your taste)

Directions:  Combine all ingredients in a sauce pan and simmer for 10-15 minutes over low-ish heat, stirring frequently – make sure to turn on vent fan. Vinegar can have a lot of fumes.  The sauce needs to reduce by at least 1/3rd (or to the consistency you prefer). It’ll thicken more when cooling. Taste along the way – adjust seasonings as you like.  It will get more spicy as it reduces, so start with less heat and work your way up.  (optional: blend the ingredients together with a stick blender or in a Ninja prior to cooking it down.)


FOR A CHARCOAL GRILL: Open bottom vent halfway and place disposable pan filled with 3 cups water on 1 side of grill. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over other half of grill (opposite disposable pan). Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot.

FOR A GAS GRILL: Place 2 disposable pie plates, each filled with 1½ cups water, directly on 1 burner of gas grill (opposite primary burner). Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature of 325 to 350 degrees.)

Clean and oil cooking grate. Place chicken, skin side down, over hotter part of grill and cook until browned and blistered in spots, 2 to 5 minutes. Flip chicken and cook until second side is browned, 4 to 6 minutes. Move chicken to cooler part and brush both sides with 1/3 cup sauce. Arrange chicken, skin side up, with leg quarters closest to fire and breasts farthest away. Cover (positioning lid vent over chicken if using charcoal) and cook for 25 minutes.

Direct and indirect cooking are key to this recipe! Brush both sides of chicken with remaining 1/3 cup sauce and continue to cook, covered, until breasts register 160 degrees and leg quarters register 175 degrees, 25 to 35 minutes longer. Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 10 minutes. Serve, passing reserved sauce separately.


Blue Cheese Tuscan Burgers

Yum! Healthy. Nutritious. Delicious. 


Mix the lean ground beef with the Tuscan olive oil, balsamic, salt and pepper by your clean hands. Add the blue cheese crumbles and incorporate into the mixture gently(by hand). Two pounds will make 8-quarter pounders. Divide the meat mixture into two equal sections, which is 1 lb each. Then divide those two 1 lb sections into 4 equal sections, which will be ¼ pounders. Using your favorite method (mine is my hand) pat and roll the ¼ pounders into burgers. As you form the burgers push larger blue cheese crumbles inside the meat. There will be visible blue cheese crumbles showing, which is ok, but try to get the larger pieces of blue cheese inside. Put raw burgers on a plate, cover and let them rest.

 Direct and indirect cooking are the secret of this recipe.

 Fire up the grill! Create two sections on your grill. Direct and indirect heat. This means the hot coals might go all over the bed of your grill for a bit to heat up and clean the grates, but once the grates are ‘heat cleaned’ and brushed – push back the coals to only halfof your grilling area. One side is direct heat. The other side is indirect heat. Cook the burgers on the hot side of the grill onlyuntil seared well, turning once. You want to sear both sides, but not cook them fully else the blue cheese will melt. Once they are seared nicely with grill marks, move the burgers over to the indirect heat side of your grill and drizzle with our balsamic. Open your vents so that the heated air is moving around the indirect heat side and close the lid of your grill. You’re basically baking the burgers, which is gentler cooking for the blue cheese.

 Cook until done to your preference. Serve with toasted buns (our butter olive oil works well to toast buns), pickles, sliced red onion, lettuce, tomatoes, etc. Yum. Enjoy!


Balsamic Glazed Grilled Chicken

Balsamic Grilled Chicken

This is a basic chicken recipe that is simple and tasty. You can vary the types of Fresh Harvest balsamic you use for different flavor combinations. You might be surprised that almost any of our fruity balsamic are yummy with chicken!


  • 1/4 cup packed brown sugar
  • 1/3  cup Fresh Harvest Traditional Balsamic
    (your choice: Traditional, Fig, Raspberry, Neapolitan Herb, etc)
  • 1 tsp. chopped fresh rosemary leaves
  • 1 tsp (or more) finely chopped garlic
  • 4 bone-in/skin-on breasts (8 oz ea.)
  • Salt & Pepper to taste

Heat gas or charcoal grill. In small bowl mix brown sugar, balsamic, rosemary and garlic; set aside. Sprinkle chicken with salt and pepper. Place chicken on grill, skin side down, over medium heat. Cook 10 minutes. Turn chicken; brush half the glaze evenly over chicken. Continue cooking and brushing with remaining glaze 10 to 12 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F).Cook patties for 5 to 7 minutes on each side, or until cooked through.

 Fresh Harvest Premium Olive Oil and Balsamic

Quick Steak Marinade

Quick Steak Marinade using olive oil and balsamic

Use nearly any of our olive oils and Balsamics in this recipe. The guidelines are your imagination.


  1. Brush 1 tablespoon balsamic on each steak, turning to cover both sides.  Let rest at room temperature for at least 15-20 minutes. 
  2. Brush 1 tablespoon olive oil on each steak, turning to cover both sides. Let rest at room temperature for at least 15-20 minutes. 
  3. Grill and enjoy!

If you have more time, whisk 2-3 tablespoons of olive oil and balsamic together and pour over steaks in a shallow dish, turning a few times for up to 2 hours – or place in refrigerator and marinate over night or up to 2 days.

Balsamic recommendations:

Olive Oil recommendations:

Fresh Harvest Premium Olive Oil and Balsamic

Greek Style Chicken Souvlaki

Main Ingredient:

  • 1 ½ lbs boneless/skinless chicken breast cut into 1” pieces (Try to find local, organic and humanely raised – the taste is much better.)

Marinade Ingredients:

Place the marinade ingredients into a bowl and whisk thoroughly. Add the chicken and marinade into a ziplock bag or large bowl with a tight cover. Refrigerate for a minimum of 4 hours or up to 48 hours. Longer is better!

To cook the chicken, prepare a grill for indirect cooking, or preheat the oven to 400 F. The chicken can be cooked on skewers or in a single layer on a greased broiler pan.

If grilling, remember to soak the skewers in water prior to grilling. Place the skewered chicken on to the grill over indirect heat, turn every two minutes to cook all sides of the chicken, approximately 8-12 minutes or until done. Remove and allow to rest briefly while covered.

If broiling in the oven, either skewer the chicken or place in a single layer on a mesh cooking rack or broiler pan. Cook the chicken on the top rack at 450 F. for 6-8 minutes and then turn the broiler on for an additional 4 minutes of broiling or until done. Turn the chicken to brown each side.

Serve immediately with Greek Style Lemon Garlic Roasted Potatoes (in our recipes)on a bed of greens.

Fresh Harvest Premium Olive Oil and Balsamic

Rachel’s Best Balsamic BBQ Sauce

Best Balsamic BBQ Sauce


  • 1/2 cup brown sugar
  • 1 1/2 cups ketchup
  • 1/4 cup molasses
  • 1 cup Fresh Harvest Dark Balsamic (Traditional, Fig, Espresso, or fruity)
  • 2 tablespoon Worcestershire sauce
  • 2 tablespoons dry mustard
  • 2 tablespoons Fresh Harvest Baklouti olive oil
  • 1 small white or yellow onion, minced
  • 2 teaspoons granulated garlic
  • 2 teaspoons smoked paprika  (mild or spicy)
  • 2 teaspoons cayenne (optional)
  • 1 teaspoon kosher salt
  • Fresh ground pepper to taste

Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add ketchup, Worcestershire, molasses, brown sugar, balsamic vinegar, mustard, granulated garlic, smoked paprika, black pepper, cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.

Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month. This is great on everything – chicken, ribs, burgers, and shoes. LOL.

You can literally put it on anything, and I encourage you to do so.

Makes approximately 3 cups.

Fresh Harvest Premium Olive Oil and Balsamic

NY Strip Marinated with Olive Wood Smoked Olive Oil

NY Strip Marinated with  Olive Wood Smoked Olive Oil

This steak recipe is an easy way to cook up a NY Strip or any steak (or chicken, etc) you might want to put on the grill for some smoked flavor. Our smoked olive oil is organic, delicious and nutritious!  Marinate overnight if possible.


  • 4 – 2″ thick steaks: use NY strip, porterhouse, T-bone or tenderloin steaks weighing about 8 oz. each. (You can also use chicken or portobello)
  • Kosher salt and freshly ground black pepper
  • 4 sprigs thyme or rosemary (chopped)
  • 2 garlic cloves (minced)
  • 2 shallots (minced)
  • 5 tablespoons Fresh Harvest Smoked olive oil



Generously season the steaks with salt and pepper.  

Mix the smoked olive oil, shallots, rosemary, and garlic in a small bowl. Generously brush this mixture on the steaks, front and back and put the steaks in sealable bags (such as a Ziploc, etc.) Depending on the size of your steaks, you may want to make a bit more marinade.

Place marinating steaks in the refrigerator for at least 4 hours, but the recipe is much better if left overnight.  The longer you marinate the better (up to 48 hours). We usually rub the steaks around in the bag a few times while marinating to ensure we get maximum coverage.

Before preparing your grill, take the steaks out and let them come to room temperature, if possible.

Prepare your grill.  Do not cook over a high flame or it will cause the olive oil to burn.  Grill to desired doneness. 

Transfer steak to a cutting board and let rest for 5 minutes before service.

Serves 4

Fresh Harvest Premium Olive Oil and Balsamic

Olive Wood Smoked Grilled Halibut

Olive Wood Smoked Halibut and fish

The unique flavor of our olive wood smoked olive oil is a cross between oak and mesquite but with medium intensity.  In Andalusia, Spanish olive wood is common for grilling fish, veggies, poultry, and meats. It’s prized for its long burning characteristics and the delicious flavor it imparts on the grill.


  • ¼ cup Fresh Harvest Olive Wood Smoked olive oil
  • 2″ Sprigs fresh rosemary, coarsely chopped
  • 1 tablespoon medium course sea salt or kosher salt
  • 1 teaspoon fresh ground pepper
  • 2 medium fresh lemons quartered
  • 2 pounds fresh halibut fillets about 8 oz. portions –  (or your favorite fresh fish such as Mahi Mahi, Salmon, Cod, Trout, etc. Not into fish? Use poultry such as chicken breasts or thighs. Not consuming animal products? No problem, get out your Portabello mushrooms and/or eggplant.)


Put the rosemary, sea salt, and pepper into a small zip bag. Close the bag and crush it a few times between your palms. This will season the salt and pepper with rosemary.

In a large zip bag or container with a lid, place the fish fillets. Sprinkle with the rosemary sea salt and gently massage to coat evenly. Add the smoked olive oil and massage again to coat evenly.

Deeply inhale… mmm…the smoked olive oil smells really great!

Allow the fillets to marinate for about 30 minutes or up to 1 hour.

(Our halibut was cooked to perfection indoors on a cast iron stove-top grill. However, you can prepare a charcoal grill, gas grill, or even roast the halibut in the oven. It will not matter, because after taking a bite, your guests will be certain that you flew olive wood in from Spain to build the fire over which you cooked the halibut.)

Grill the fish, skin side down, over medium, indirect flame, flipping after about 4 minutes. Pull the fish off the heat source just before it’s done, allowing it to rest, loosely covered in foil for a two minutes before serving. This will allow your fish to cook through from the residual heat as opposed to becoming overdone on the exterior.

If cooking poultry, make sure to cook through to at least 155 F. 

Mushrooms and eggplant will require about 15 minutes depending on taste.   Serve with lemon wedges.


Makes 4 generous portions or 8 average portions.

Fresh Harvest Premium Olive Oil and Balsamic

Hot Chocolate Steak

Hot Choc SteakFire up your grill, this recipe is a winner! A unique flavor profile! This recipe requires overnight marinating but it’s worth the wait. Can you say “meat candy”? While the marinade is pretty dang spicy, the steaks are not really spicy after you grill them. 


Hot Chocolate Marinade:
Thoroughly mix ½ cup Dark Chocolate Balsamic with the Cayenne Chili Pepper Olive Oil in small bowl using a whisk.

Place the butterflied steak fillets in a zip lock plastic bag. Pour the Hot Chocolate Marinade over the steaks and massage. Refrigerate for 12-24 hours (up to 48 hours) turning the bag over at least 2-3 times over that time period to spread the marinade more evenly over the steaks.

Hot Chocolate Reduction:
Pour the remaining ½ cup of Fresh Harvest Dark Chocolate Balsamic into a small, nonstick skillet or sauce pan. Add a pinch of Cayenne Pepper powder and whisk to blend. Cook at medium heat until the Balsamic is reduced by roughly half, whisking as needed. Take off heat and let cool. If it’s too thick, add a bit more Dark Chocolate Balsamic to reconstitute.

Grill!  When ready, proceed with grilling or broiling the steaks to your desired doneness. We like to cook our steaks low and slower to a medium finish. After cooking, allow the steaks to rest, loosely covered at room temperature for 5-10 minutes before serving. Allowing the steaks to rest will make them more tender and allow the juices to soak into the meat.  Drizzle with the Balsamic reduction before serving.

Fresh Harvest Premium Olive Oil and Balsamic

Hawaiian-Style Chicken Kabobs

Hawaiian-Style Spicy Chicken KabobsOne of our favorite family recipes! Baklouti is a spicy African pepper with amazing flavor and depth. Add Hawaiian pineapple, sweet onion and red bell peppers and you’ve got a balance of fresh, sweet and spicy that is delicious for everyone. This is tremendous flavor you won’t want to miss!


Place the cut chicken in a large shallow bowl or ziplock baggie. Mix the Baklouti Green Chili olive oil and Pineapple balsamic with a whisk and pour most of the mixture over the chicken (reserve some for a baste when grilling). Cover and refrigerate for at least 2 hours (overnight is better and you can do up to 2-3 days). Stir occasionally.


  • 2 lbs. marinated chicken (see above)
  • 1 can pineapple chunks or fresh cubed pineapple
  • 2 red bell peppers (cut into 1-2” squares)
  • 2 sweet onions (peeled and cut into 1-2” squares
  • Wooden skewers (soaked in water for 20 minutes)

Start with a slice of red pepper and layer on chicken, onion and pineapple chunks until the water soaked skewers are filled. Discard the marinade from the chicken bits.

Cook the skewers on MEDIUM heat on your grill, turning at least once and cook until chicken is done and firm. Use the rest of the marinade (not used for the chicken) as a baste. Brush it on the skewers as you cook them for maximum flavor.

This is a dish best served with some Arkansas basmati rice!

 Fresh Harvest Premium Olive Oil and Balsamic