Just in time for the upcoming fireworks, here’s a bursting flavor bomb that’s super easy to prepare and can be made ahead for a sit-down dinner or to bring along to a celebratory BBQ! What more do you need?
The chicken marinates in the morning or afternoon in a delicious blend of herbs and garlic. The red onion jam can sit out all day to cool! Top the grilled chicken with the jam for a summery meal at home or wedge between slices of a hearty white bread and it’s picnic-ready.
I believe recipes are stories; some to be adapted as we go along. I thought red wine, sherry vinegar, and black raspberry liqueur was too heavy for summer, so I lightened it up with white wine, champagne vinegar and orangey Grand Marnier, as suggested below in italics. I also don’t have a backyard grill (or a backyard for that matter), but a hot skillet worked just fine, as would a grill pan.
Happy 4th of July, everybody!
Chicken with Red Onion Jam
Ingredients
For the Chicken
1⁄2 cup extra-virgin olive oil
1⁄2 cup minced parsley (2 tbsp dried parsley)
1⁄4 cup minced basil (1 tbsp dried basil)
2 tbsp minced rosemary (1 tsp dried rosemary)
2 tbsp minced thyme (1 tsp dried thyme)
1 tsp crushed red chile flakes (couple of jolts of hot sauce)
4 cloves garlic, minced
Juice and zest of 1 lemon (1/4 cup lime juice, plus 1 tsp dried lemon zest)
Kosher salt and freshly ground black pepper, to taste
2 lbs 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 (white wine)
1⁄2 cup sherry vinegar (champagne vinegar)
1⁄2 cup sugar
1⁄4 cup black raspberry liqueur, such as Chambord (Grand Marnier)
Kosher salt and freshly ground black pepper, to taste
Method
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.
Chicken with Red Onion Jam
Ingredients
For the Chicken
1⁄2 cup extra-virgin olive oil
1⁄2 cup minced parsley (2 tbsp dried parsley)
1⁄4 cup minced basil (1 tbsp dried basil)
2 tbsp minced rosemary (1 tsp dried rosemary)
2 tbsp minced thyme (1 tsp dried thyme)
1 tsp crushed red chile flakes (couple of jolts of hot sauce)
4 cloves garlic, minced
Juice and zest of 1 lemon (1/4 cup lime juice, plus 1 tsp dried lemon zest)
Kosher salt and freshly ground black pepper, to taste
2 lbs 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 (white wine)
1⁄2 cup sherry vinegar (champagne vinegar)
1⁄2 cup sugar
1⁄4 cup black raspberry liqueur, such as Chambord (Grand Marnier)
Kosher salt and freshly ground black pepper, to taste
Method
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.
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