Grilled Chicken with Cherry Balsamic Sauce
The savory use of summer cherries is absolutely delicious. This is also a really impressive dish to serve guests. You can definitely make the sauce ahead of time, making it even easier. Serve with grilled veggies and bread which ensures everyone gets every last lick of the cherry sauce!
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Grilled Chicken with Cherry Balsamic Sauce
Prep Time25 Minutes
Servings4
Cook Time25 Minutes
Ingredients
4 boneless skinless chicken breast fillets
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1/4 teaspoon salt
FOR THE BALSAMIC CHERRY SAUCE: 1 tablespoon olive oil
1 small shallot, diced
1 clove garlic, minced
3 tablespoons balsamic vinegar
2 cups cherries, fresh or frozen, pitted
2 tablespoons fresh parsley, chopped
Directions
- Marinate the chicken. In a small bowl combine olive oil, balsamic vinegar, garlic and salt. Pour over the chicken breasts and marinate for at least 20 minutes, up to overnight.
- Make the cherry balsamic sauce. Heat the olive oil over medium-high heat in a medium skillet. Add the shallot and garlic; cook until softened, about 4-5 minutes. Add the balsamic vinegar and cherries; cook until cherries are softened and balsamic is slightly reduced, about 8-10 minutes.
- Cook the chicken. Heat your grill over medium-high heat. Add the chicken and cook 4-6 minutes on each side, depending on how thick your chicken is, until internal temperature reaches 165 F. I always use a meat thermometer to ensure my chicken is fully cooked.
- Serve grilled chicken topped with balsamic cherry sauce and fresh parsley.
25 minutes
Prep Time
25 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Bell & Evans Boneless Skinless Chicken Breasts, 1.38 Pound
$12.41 avg/ea$8.99/lb
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
L&B Italian Balsamic Vinegar, 16.9 Ounce
$4.99$0.30/oz
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Shallots, 0.13 Pound
$0.78 avg/ea$5.99/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
L&B Italian Balsamic Vinegar, 16.9 Ounce
$4.99$0.30/oz
Red Cherries, 1 Pound
Deal
$7.99/lb was $8.99/lb$7.99/lb
Italian Flat Leaf Parsley Bunch, 1 Each
$1.99
Directions
- Marinate the chicken. In a small bowl combine olive oil, balsamic vinegar, garlic and salt. Pour over the chicken breasts and marinate for at least 20 minutes, up to overnight.
- Make the cherry balsamic sauce. Heat the olive oil over medium-high heat in a medium skillet. Add the shallot and garlic; cook until softened, about 4-5 minutes. Add the balsamic vinegar and cherries; cook until cherries are softened and balsamic is slightly reduced, about 8-10 minutes.
- Cook the chicken. Heat your grill over medium-high heat. Add the chicken and cook 4-6 minutes on each side, depending on how thick your chicken is, until internal temperature reaches 165 F. I always use a meat thermometer to ensure my chicken is fully cooked.
- Serve grilled chicken topped with balsamic cherry sauce and fresh parsley.