Grilled Chicken Thighs with Strawberry Chutney
Grilled Chicken Thighs with Strawberry Chutney
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
American
Author:
Olivelle
Servings
4
Prep Time
1 hour
Cook Time
30 minutes
Indulge in the rich flavors of Grilled Chicken Thighs with Strawberry Chutney. The chicken thighs are marinated in a savory blend of Tuscan Herb Infused Olive Oil, Strawberry Lemonade White Barrel Aged Balsamic, and Mediterranean Rosemary Rub, creating a mouthwatering herb-infused base. Paired with a tangy and aromatic strawberry chutney, featuring fresh ginger, red onion, and a hint of rosemary, this dish is a perfect balance of savory, sweet, and herbal. Topped with sliced almonds and fresh thyme, it’s a meal that’s as delicious as it is elegant
Ingredients
Chicken Thighs
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4 Boneless Skinless Chicken Thighs
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2 Tbsp Tuscan Herb Infused Olive Oil
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2 Tbsp Strawberry Lemonade White Barrel Aged Balsamic
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1 Tbsp Mediterranean Rosemary Rub & Seasoning
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1 tsp Rosemary Infused Sea Salt
Strawberry Chutney
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1 Tbsp Tuscan Herb Infused Olive Oil
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¼ Large Red Onion, diced
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1 inch Fresh Ginger, grated
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1 ½ tsp Mediterranean Rosemary Rub & Seasoning
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1 cup Strawberries, halved
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2 Tbsp Strawberry Lemonade White Barrel Aged Balsamic
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½ tsp Rosemary Infused Sea Salt
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2 Sprigs Thyme
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Sliced Almonds and Thyme, for serving
Directions
In a Ziploc bag add ingredients for Chicken Thighs. Let marinate for 1 hour at room temp.
To make the chutney, heat Tuscan Herb Infused Olive Oil in a saucepan over medium heat. Add the onion and sauté until softened, about five minutes. Stir in the ginger and Mediterranean Rosemary Rub & Seasoning, cooking until fragrant, about one minute.
Add the strawberries, Strawberry Lemonade White Barrel Aged Balsamic, and Rosemary Infused Sea Salt. Cook for three to five minutes, allowing the strawberries to soften, then mash them with a potato masher or spoon. Stir in the thyme, reduce the heat to low, and let the chutney simmer for 10-15 minutes, stirring occasionally. Remove thyme sprigs and set aside chutney.
Turn the grill to medium-high. Remove chicken thighs from marinade and add to grill, cook until internal temp reaches 165F and skin is charred, about 6 minutes per side.
Serve chicken with a scoop of chutney and almonds for added crunch.