Grilled Chicken Thighs with Strawberry Chutney
Grilled Chicken Thighs with Strawberry Chutney
Rated 5.0 stars by 1 users
Author:
Olivelle
Servings
4
Prep Time
1 hour
Cook Time
30 minutes
Juicy, herb-marinated chicken thighs pair perfectly with a tangy strawberry chutney for a flavor combo you’ll love. A blend of Tuscan Herb Olive Oil, and Mediterranean herbs like rosemary brings out the savory side, while the Strawberry Lemonade Balsamic, ginger, and red onion add just the right touch of sweetness. Elegant, easy, and absolutely delicious!
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
For the Chicken Thighs
-
4 Boneless Skinless Chicken Thighs
-
2 Tbsp Tuscan Herb Infused Olive Oil
-
2 Tbsp Strawberry Lemonade White Barrel Aged Balsamic
-
1 Tbsp Mediterranean Rosemary Rub & Seasoning
-
1 tsp Rosemary Infused Sea Salt
For the Strawberry Chutney
-
1 Tbsp Tuscan Herb Infused Olive Oil
-
¼ Large Red Onion, diced
-
1 inch Fresh Ginger, grated
-
1 ½ tsp Mediterranean Rosemary Rub & Seasoning
-
1 cup Strawberries, halved
-
2 Tbsp Strawberry Lemonade White Barrel Aged Balsamic
-
½ tsp Rosemary Infused Sea Salt
-
2 Sprigs Thyme
To Serve
-
Sliced Almonds and Thyme
Directions
In a Ziploc bag or shallow dish, combine chicken thighs with the Tuscan Herb Infused Olive Oil, Strawberry Lemonade White Barrel Aged Balsamic, Mediterranean Ros&emary Rub & Seasoning, and Rosemary Infused Sea Salt. Seal and toss to coat. Let marinate for 1 hour at room temperature.
To make the strawberry chutney, heat the Tuscan Herb Infused Olive Oil in a saucepan over medium heat. Add the onion and sauté until softened, about five minutes. Add grated ginger and the Mediterranean Rosemary Rub & Seasoning. Stir and cook for 1 minute until fragrant.
Toss in the halved strawberries, Strawberry Lemonade White Barrel Aged Balsamic, and Rosemary Infused Sea Salt. Cook for 3–5 minutes until the strawberries begin to soften. Gently mash with a spoon or potato masher to break them down slightly.
Add the thyme sprigs, reduce heat to low, and simmer for 10–15 minutes, stirring occasionally. Once thickened, remove thyme sprigs and set chutney aside.
- Preheat grill to medium-high heat. Remove chicken from the marinade and place directly on the grill.
- Grill for about 6 minutes per side, or until the internal temperature reaches 165°F and the exterior is beautifully charred.
Plate each chicken thigh with a generous spoonful of warm strawberry chutney. Sprinkle with sliced almonds and a few thyme leaves for an herby crunch.