Grilled chicken with strawberry balsamic vinegar sauce
Page 2 of 2
Grilled Chicken with Strawberry Balsamic Vinegar Sauce
4 boneless skinless chicken breast halves
salt and freshly ground black pepper
1 tablespoon chopped fresh sage, divided
1/4 cup strawberry jam (I used my homemade jam)
1 tablespoon balsamic vinegar
Remove the chicken from the fridge about 1/2 hour before you’re ready to grill, to let it come to room temperature. I usually do this just before firing up the charcoal in the chimney starter. Meanwhile, make the strawberry balsamic vinegar sauce. Combine jam, balsamic vinegar and 1 teaspoon of the fresh sage in a medium bowl and stir with a fork until completely mixed.
Just before you’re ready to grill, pat the chicken breasts dry with paper toweling and brush with olive oil. Season generously with salt and pepper on both sides and sprinkle with remaining sage, gently pressing it into the chicken to help it stick.
Lightly oil the hot grill and the cook the chicken breasts, starting with what would have been the skin side down, for about 5 minutes, with the grill closed. Turn the breasts and cook for an additional three minutes or so with the grill closed, until a quick read thermometer registers 165 degrees F. Transfer chicken to a platter, tent loosely with foil and let it rest about 5 minutes before serving. Plate individual breast halves and spoon the strawberry sauce over them. Serve.
Related post: Five cool grilling recipes for the long, hot summer
The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.