Grilled Chicken with Red Onion Jam

Name: Grilled Chicken with Red Onion Jam
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 1 ⁄ 2 cup extra-virgin olive oil; 1 ⁄ 2 cup minced parsley; 1 ⁄ 4 cup minced basil; 2 tbsp. minced rosemary; 2 tbsp. minced thyme; 1 tsp. crushed red chile flakes; 4 cloves garlic, minced; Juice and zest of 1 lemon; Kosher salt and freshly ground black pepper, to taste; 2 lb. boneless skinless chicken breasts, pounded to ¼" thickness, halved; 4 tbsp. unsalted butter; 2 large red onions, sliced thin; 3 ⁄ 4 cup dry red wine; 1 ⁄ 2 cup sherry vinegar; 1 ⁄ 2 cup sugar; 1 ⁄ 4 cup black raspberry liqueur, such as Chambord; Kosher salt and freshly ground black pepper, to taste

Serves
serves 6

HELEN ROSNER

Associate food editor Kellie Evans created this easy picnic dish for a family lunch at Red Rock Canyon in Nevada. This recipe first appeared in our April 2012 issue along with Kellie's story Vegas, Al Fresco.

Ingredients

For the Chicken

¹⁄₂ cup extra-virgin olive oil
¹⁄₂ cup minced parsley
¹⁄₄ cup minced basil
2 tbsp. minced rosemary
2 tbsp. minced thyme
1 tsp. crushed red chile flakes
4 cloves garlic, minced
Juice and zest of 1 lemon
Kosher salt and freshly ground black pepper, to taste
2 lb. boneless skinless chicken breasts, pounded to ¼" thickness, halved

For the Red Onion Jam

4 tbsp. unsalted butter
2 large red onions, sliced thin
³⁄₄ cup dry red wine
¹⁄₂ cup sherry vinegar
¹⁄₂ cup sugar
¹⁄₄ cup black raspberry liqueur, such as Chambord
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Make the chicken: Mix oil, parsley, basil, rosemary, thyme, chile flakes, garlic, and lemon juice and zest in a gallon-size resealable plastic bag; add chicken. Seal bag, and marinate in the refrigerator for at least 1 hour (or overnight).

Step 2

Meanwhile, make the jam: Heat butter in a 12″ skillet over medium heat. Add onions; cook, stirring, until soft but not browned, about 15 minutes. Add wine, vinegar, sugar, liqueur, salt, and pepper; cook, stirring, until thick, about 40 minutes; let jam cool.

Step 3

Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat broiler to high.) Working in batches, grill chicken, turning once, until browned and cooked through, about 5 minutes. Serve with jam.

Make the chicken: Mix oil, parsley, basil, rosemary, thyme, chile flakes, garlic, and lemon juice and zest in a gallon-size resealable plastic bag; add chicken. Seal bag, and marinate in the refrigerator for at least 1 hour (or overnight).
Meanwhile, make the jam: Heat butter in a 12″ skillet over medium heat. Add onions; cook, stirring, until soft but not browned, about 15 minutes. Add wine, vinegar, sugar, liqueur, salt, and pepper; cook, stirring, until thick, about 40 minutes; let jam cool.
Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat broiler to high.) Working in batches, grill chicken, turning once, until browned and cooked through, about 5 minutes. Serve with jam.