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