Grilled Chicken Thighs with Strawberry Chutney
Grilled Chicken Thighs with Strawberry Chutney
Brie Thompson
4
15 minutes
35 minutes
Juicy, herb marinated chicken thighs with a tangy strawberry chutney are the kind of dinner I love to make when I want something special that is still easy. Tuscan Herb Infused Olive Oil and Mediterranean Rosemary Rub bring savory, herby flavor, while Strawberry Lemonade White Barrel Aged Balsamic, ginger, and red onion add a sweet and tangy finish to these grilled chicken thighs.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
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
- 1 tsp Rosemary Infused Sea Salt
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
- 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
- Fresh Thyme Leaves
Directions
- Mix the chicken thighs with 2 Tbsp Tuscan Herb Infused Olive Oil, 2 Tbsp Strawberry Lemonade White Barrel Aged Balsamic, 1 Tbsp Mediterranean Rosemary Rub, and 1 tsp Rosemary Infused Sea Salt in a zip top bag or shallow dish. Seal and toss to coat. Let marinate for 1 hour at room temperature.
- Heat 1 Tbsp Tuscan Herb Infused Olive Oil in a saucepan over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the ginger and 1 ½ tsp Mediterranean Rosemary Rub. Stir and cook until fragrant, about 1 minute.
- Add the strawberries, 2 Tbsp Strawberry Lemonade White Barrel Aged Balsamic, and ½ tsp Rosemary Infused Sea Salt. Cook until the strawberries begin to soften, 3 to 5 minutes. Gently mash with a spoon or potato masher to break them down slightly.
- Add the thyme sprigs and reduce the heat to low. Simmer, stirring occasionally, until thickened, 10 to 15 minutes. Remove the thyme sprigs and set the chutney aside.
- Preheat the grill to medium high heat. Remove the chicken from the marinade and place it on the grill.
- Grill until the chicken is charred and reaches an internal temperature of 165°F, about 6 minutes per side.
- Top each chicken thigh with a spoonful of warm strawberry chutney and the sliced almonds. Garnish with thyme leaves. Serve immediately.