Grilled Chicken with Red Onion Jam

  • Serves

    serves 6


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.


For the Chicken

  • 12 cup extra-virgin olive oil
  • 12 cup minced parsley
  • 14 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
  • 34 cup dry red wine
  • 12 cup sherry vinegar
  • 12 cup sugar
  • 14 cup black raspberry liqueur, such as Chambord
  • Kosher salt and freshly ground black pepper, to taste


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.

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