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strawberry balsamic chicken thighs recipe

Grilled Strawberry Balsamic Chicken Thighs

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken & Marinade
  • 1.5 lbs boneless, skinless chicken thighs patted dry
  • 1 cup fresh strawberries hulled and roughly chopped
  • 1/3 cup balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 2 tbsp honey or pure maple syrup
  • 3 cloves garlic minced
  • 1 tsp sea salt
  • 1/2 tsp black pepper
Garnish
  • 1/4 cup fresh basil leaves thinly sliced (chiffonade)
  • 1/2 cup extra fresh strawberries diced, for serving

Method
 

Prep & Marinate
  1. In a blender or food processor, combine the chopped strawberries, balsamic vinegar, olive oil, honey, minced garlic, sea salt, and black pepper. Blend on high until the mixture is smooth and emulsified.
  2. Place the chicken thighs in a large bowl or a zip-top plastic bag. Pour the strawberry balsamic marinade over the chicken, ensuring every piece is well coated. Seal or cover, and refrigerate for at least 30 minutes, or up to 4 hours.
Grill & Serve
  1. Preheat your outdoor grill (or indoor grill pan) to medium-high heat. Carefully oil the grates using a paper towel dipped in high-heat oil (like avocado oil) held by tongs.
  2. Remove the chicken from the marinade, shaking off any excess. Place the thighs on the hot grill and cook for 6-8 minutes per side. You want beautiful char marks and an internal temperature of 165°F (74°C) as read by a meat thermometer.
  3. Transfer the grilled chicken to a clean plate or cutting board. Tent loosely with foil and let it rest for 5 minutes to lock in the juices. Garnish generously with freshly sliced basil and extra diced strawberries before serving.

Notes

• Do not over-marinate: Because balsamic vinegar is highly acidic, leaving the chicken in the marinade longer than 4 hours can negatively affect the texture of the meat.
• Grill temperature matters: Keep your grill at medium to medium-high. Too high, and the natural sugars from the honey and strawberries will burn before the chicken cooks through.
• Sauce option: If you want extra sauce for serving, make a double batch of the marinade. Boil the unused half in a small saucepan on the stove for 5-7 minutes until it reduces into a thick, sticky glaze to drizzle over the cooked chicken!