BBQ Plum Sauce

With summer in full swing, the grills out, and people spending as much time outdoors as possible, we cannot have enough grilling recipes. Am I right?

This grilled plum and balsamic chicken checks all the boxes. It's sweet, slightly tangy, and made from freshly grilled plums. It really is delicious.

I use the plums (black or red, but be aware that using black will result in a more berry-colored sauce), when they are just at their ripest- almost too ripe to eat is perfect timing. This means they are at their sweetest, and fullest of flavor.

I used this sauce on chicken breast, but bone in pork chops and ribs.

Make sure to always let your meat rest 5 minutes before cutting into it to allow the juices to distribute.

Grilled Plum and Balsamic Chicken

Grilled plum has a summertime wedding with balsamic vinegar in this amazingly sweet and slightly tangy grill recipe.

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: ,outdoor cooking recipes, grill recipes, grill sauce recipes, grilling, outdoor recipes, recipes for summer

Prep Time: 5 minutes

Cook Time: 20 minutes

Servings: 4 servings

Author: Erin

Ingredients

• ▢ 4 plums red or black
• ▢ 1 tablespoon balsamic vinegar plus more for finishing
• ▢ 5 cloves garlic peeled
• ▢ 1 medium shallot peeled
• ▢ 1 tablespoon olive oil plus more for drizzling chicken
• ▢ 1 tablespoon sugar
• ▢ 1 teaspoon salt plus more for chicken
• ▢ ⅛ tsp white pepper plus more for chicken
• ▢ ½ teaspoon thyme
• ▢ 3 tablespoon sherry
• ▢ 1 tablespoon corn starch
• ▢ 1 tsp soy sauce
• ▢ 4 chicken breasts

Instructions

• Prepare and heat charcoal or gas grill. (Or heat grill pan to medium high heat).
• Cut around each plum completely to the pit, all the way around. Twist to split in half. Cut out the pit remaining in the pitted halves.
  
• Grill each plum half for 2 to 3 minutes until dark grill marks appear.
• Add plums, and all ingredients to a food processor or blender of choice, and blend until completely smooth.
• Lay four chicken breasts on cutting board and drizzle with olive oil, and salt and pepper each side.
• Lightly baste chicken with plum sauce and place on hot grill. Cook about 10 minutes each side basting occasionally.
• Cook until internal temperature reaches 165 degrees, and no longer as this will result in dry chicken.
• Remove from grill, and let rest for 5 minutes before cutting.
  
• Drizzle with additional balsamic vinegar.

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