Grilled Chicken with Strawberry Balsamic Sauce
Nothing says summer to me quite like beautiful fresh Ontario strawberries.
For my Grilled Chicken with Strawberry Balsamic Sauce I’ve combined beautiful fresh strawberries with balsamic vinegar to make a simple pan sauce that is bursting with fresh flavour. Spooned over grilled chicken, it is a perfect summer dish.
The strawberry balsamic sauce is the star of this dish, it takes an everyday grilled chicken breast and turns it into something quite special. The sauce is quick and easy to make, and only requires a few ingredients; a shallot, fresh thyme, balsamic vinegar, a splash of white wine and of course, fresh beautiful strawberries!
Strawberries and balsamic vinegar are one of those classic pairings that work so well together. The slightly sweet tanginess of the balsamic brings out the natural sweetness of the strawberries, without overpowering their fresh bright freshness.
The shallots are gently sautéed over a low heat with a little sugar until they are cooked to soft, sweet, caramelized deliciousness. White wine and balsamic vinegar is added to the shallots, and reduced down to a sauce that coats the back of a spoon. The fresh strawberries warm through in the sauce where they become soft, but still hold a bit of their shape.
The only thing left to do is grill the chicken, spoon over some of the delicious, sweet, and tangy sauce and serve with a few perfect fresh strawberries alongside for garnish.
I like to serve the chicken with a nice wild rice mixture or couscous or even some grilled new potatoes alongside.
Enjoy!
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, diced
- 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 is lightly caramelized, browned, but not blackened. About 5-8 minutes. Remove from the heat and add the white wine followed by the balsamic vinegar. Return the saucepan to the heat and allow to cook down until you have a sauce that coats the back of a spoon. About 5-8 minutes.Remove from the heat. Add the sliced strawberries, fresh thyme, and salt and pepper to taste. Cover and let rest while you grill the chicken. Note: the sauce can be made ahead of time and gently rewarmed when you are ready to serve.
- 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.