With summer in full swing, the grills out, and people spending as much time outdoors as possible, we cannot have enough grilling recipes.
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.
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Servings: 4 servings
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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