I think I just found my number 1 grilled chicken recipe. You know how I talk about how I kind of don't like chicken breasts, well this recipe has completely converted me and it's so easy. You simply marinade chicken breast in our Balsamic Blueberry Maple Vinegar for 30 minutes, throw on the grill and then finish it off with a quick fresh blueberry and vinegar reduction sauce. You'll never be disappointed or bored with chicken breasts again, I promise. We make our Balsamic Blueberry Maple Vinegar with wild blueberries from Maine, pure NH grade A maple syrup and balsamic vinegar so it's the real deal. No purees, no concentrates, no fake blueberry flavoring.
For all of you, who like me are trying to watch your carb and sugar intake, our Balsamic Blueberry Vinegar has 7g of carbs per serving which is only 2 g more than the balsamic vinegar that is sitting on my kitchen counter right now (it's from costco if you are wondering). For the marinade, I only use enough vinegar to simply coat the chicken and for the reduction sauce, I use just a splash in a pan with a handful of fresh blueberries. The result is a nice light and healthy balsamic blueberry glaze to the chicken, with shiny glazed plump blueberries. Yummo.
Grilled Chicken with Balsamic Blueberry Sauce
Ingredients:
Chicken Breasts (I used full thickness chicken breasts butterflied in half, you can also use thin chicken breasts if you don't want to butterfly in half).
Wozz! Balsamic Blueberry Maple Vinegar
Fresh Blueberries
Salt & Pepper
Method:
If you have full thickness chicken breasts simply butterfly them in half and pound out gently (I butterfly my chicken in half then cover them with a bit of plastic wrap and roll over them with a rolling pin). As I mentioned above you can use thin chicken breasts instead.
Pat dry your chicken breasts, season with salt and pepper and add to plastic ziplock bag with enough vinegar to simply coat the breasts. You can also marinade in a shallow bowl, whichever you prefer. Let marinade for 30 minutes.
Light your grill, get it on a high heat. Grill for 5-6 minutes or so on each side- until you get good grill marks and chicken is cooked through and juices run clear. (you will need to cook longer if you have thick chicken breasts) Once done remove from grill.
Make a quick pan sauce. In a small saucepan on the stove top on medium high heat add just a few tablespoons of balsamic blueberry vinegar. Cook for just a couple minutes, stirring as needed. It should reduce down pretty quickly into a slightly thicker consistency. Add your fresh blueberries to pan and coat with sauce. Remove and serve over grilled chicken breasts. I also made a side salad for this meal - arugula with a bit of olive oil, a dash of our vinegar and salt & pepper.
*This recipe was made for 2 chicken breasts; if you are making more, increase the amount of vinegar and blueberries in the pan sauce so you have enough for each serving. You may need to reduce the sauce down for a couple minutes longer if you are using more vinegar. You can keep your grilled chicken breasts on the upper level of the grill turned off with lid down to keep them warm while you make the sauce or just hold in a warm oven.
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