Cherry-Balsamic Sauce and Grilled Chicken
Recipe GLPRa3eb987e77bca2
Tender grilled chicken breasts marinated in garlic, balsamic vinegar, and olive oil, topped with a rich cherry-balsamic reduction. This elegant yet simple dish combines savory marinade flavors with the bright, fruity notes of fresh cherries. Perfectly suited for a light, protein-packed main course.
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Ingredients
4 boneless skinless chicken breast fillets
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, minced
¼ teaspoon salt
1 shallot, diced
3 tablespoons balsamic vinegar
2 cups fresh cherries, pitted and halved
1 tablespoon olive oil
3 tablespoons fresh parsley, chopped
Directions
In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, minced garlic, and salt until well combined.
Place chicken breast fillets in a shallow dish or resealable bag and pour the marinade over them, ensuring they are evenly coated. Refrigerate for at least 20 minutes, or cover and refrigerate up to 8 hours for deeper flavor.
To prepare the cherry-balsamic sauce, heat 1 tablespoon olive oil in a skillet over medium-high heat until shimmering.
Add the diced shallot to the hot skillet and cook, stirring occasionally, until it begins to soften, about 2-3 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant.
Pour in 3 tablespoons balsamic vinegar and add the pitted cherry halves. Simmer gently for 8-10 minutes, stirring occasionally, until the cherries soften and release their juices and the liquid reduces slightly to create a glossy sauce.
Preheat your grill to medium-high heat (about 400°F) and lightly oil the grate to prevent sticking.
Remove chicken from the marinade and place on the preheated grill. Grill for 4-6 minutes on the first side without moving, until grill marks develop. Flip the chicken and grill the other side for 4-6 minutes, until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer in the thickest part.
Transfer grilled chicken to a serving platter or individual plates. Spoon the warm cherry-balsamic sauce generously over each chicken breast and garnish with fresh chopped parsley. Serve immediately.
