Grilled Chicken with Strawberry Balsamic Sauce: A Summer Delight
As the warm breeze of summer fills the air, it’s the perfect time to fire up the grill and indulge in light, flavorful dishes. One of my absolute favorites is Grilled Chicken with Strawberry Balsamic Sauce. This dish effortlessly combines the savory richness of perfectly grilled chicken with the sweet, tangy burst of strawberries and balsamic vinegar, creating a harmonious blend of flavors that dance on your palate.
The Chicken: Simple and Succulent
Start with high-quality, boneless chicken breasts. Marinated simply with olive oil, salt, pepper, and a hint of garlic, the chicken takes on a delightful char when grilled to perfection. The key here is to cook the chicken until it’s juicy and tender, with those beautiful grill marks that signal a job well done.
The Sauce: Sweet Meets Tangy
This sauce is where summer’s sweetest strawberries meet the tang of balsamic vinegar, creating a harmony of flavors that dance on your tongue. Fresh, ripe strawberries are cooked down with a splash of balsamic vinegar, a touch of honey, and a pinch of thyme. The result is a luxurious sauce that’s both sweet and tangy, with a depth of flavor that perfectly complements the grilled chicken.
Bringing It All Together
To serve, simply spoon the luscious strawberry balsamic sauce over the grilled chicken, allowing it to cascade down the sides. The vibrant red of the sauce against the golden-brown chicken is a feast for the eyes, hinting at the deliciousness to come. Pair this dish with a wild rice blend or couscous and crisp green salad, perhaps with some arugula and goat cheese, or a side of grilled vegetables.
A glass of chilled rosé or a light Pinot Noir complements the flavors perfectly.
This Grilled Chicken with Strawberry Balsamic Sauce is not only easy to prepare but also a delightful way to celebrate the season’s bounty. Whether you’re hosting a casual backyard gathering or simply enjoying a quiet dinner at home, this dish is sure to impress and satisfy.
Happy grilling!
Ingredients
- 1 cup fresh strawberries, sliced
- ½ tsp sugar
- 2 tbsp olive oil
- 1 tbsp fresh thyme leaves ( plus a few sprigs for garnish)
- 1 small shallot, minced
- ¼ cup white wine
- ¼ cup balsamic vinegar
- salt and pepper
- 2 boneless, skinless chicken breasts (about 85 kg or 3-4 ounces each)
Instructions
- Heat two tablespoons of the olive oil over low heat in a small saucepan. Add the diced shallot and sugar and cook slowly until the shallot jut begins to lightly brown. About 2-3 minutes. Remove from the heat and add the white wine followed by the balsamic vinegar. Return the saucepan to the heat and cook for 2-3 minutes. Add ½ of the prepared strawberries and the fresh thyme and cook over medium heat, stirring occasionally, until the strawberries break down and the sauce thickens, about 3-5 minutes. Remove from the heat and add the rest of the strawberries and salt and pepper to taste. Cover and set aside while you grill the chicken.Note: the sauce can be made ahead of time and gently reheated when you are ready to serve the chicken.
- Preheat gas grill to medium-high heat, or 350-400° F. Season the chicken with slat and pepper. Lightly grease the grill surface and add chicken. Close the lid and cook for 5-7 minutes. Turn the chicken and cook for 5-7 minutes on the other side. For best results, use a thermometer in the thickest part of the breast. A fully cooked chicken breast will reach a temperature of 165°. Remove the chicken from the grill, cover with foil and let rest for about 5 minutes.
- Serve the chicken breast whole, or sliced diagonally. Spoon some of the strawberry balsamic sauce over top and place a few whole berries alongside, with a sprig or two of fresh thyme for garnish.