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