Grilled Balsamic Chicken with Cherry Sauce

Grilled Balsamic Chicken with Cherry Sauce

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4 boneless, skinless chicken breasts, pounded slightly
1/2 cup balsamic vinegar, divided
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper
2 cups fresh sweet cherries, pitted
1/2 cup cherry juice or cranberry cherry juice
1/4 cup dry red wine
2 teaspoons cornstarch
2 tablespoons cold water
1 tablespoon cold butter
Salt and pepper

Whisk together olive oil, 1/4 cup balsamic vinegar, and garlic. Place the chicken in glass dish or in a re-sealable plastic bag and pour balsamic mixture over the chicken. Cover dish or seal bag and place in the refrigerator and let marinade for at least an hour or up to 8 hours.

Remove the chicken from marinade and season with a little salt and pepper. Grill chicken over medium heat for about 4 to 6 minutes each side or until cooked through, flipping once.

In a skillet or saucepan, add the cherries, remaining 1/4 cup balsamic vinegar, red wine, and cherry juice. Bring to a boil over medium-high heat and then reduce heat to medium and cook for a couple minutes.

In a small bowl, mix together the cornstarch and the water. Pour the cornstarch mixture into the cherry sauce and stir until it starts to thicken. Remove from heat and whisk in the butter. Season cherry sauce with a little salt and pepper. Serve warm sauce over warm grilled chicken.

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