Grilled Chicken with Red Onion Jam

Grilled Chicken with Red Onion Jam

Grilled Chicken with Red Onion Jam

A thick, sweet red onion jam makes for a great accompaniment to this herbaceous grilled chicken.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.

Grilled Chicken with Red Onion Jam
Associate food editor Kellie Evans created this easy picnic dish for a family lunch at Red Rock Canyon in Nevada.
Yield: serves 6

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

Instructions

  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).
  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.
  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.