Best Red Wine Balsamic Grilled Chicken Recipes

Red Wine Balsamic Grilled Chicken image

Provided by Kimberly Biegacki

Categories Chicken

Time 6h25m

Number Of Ingredients 12

4 -5 medium chicken breasts, whole
1/3 c balsamic vinegar
1/3 c red wine vinegar
2 Tbsp olive oil
2 Tbsp honey
1/2 medium orange or lemon, juice of
4 clove garlic, minced
1 tsp dried minced onion
1 tsp dried thyme
1 tsp salt
1 tsp fresh cracked black pepper
1 gal size ziplock baggie

Steps:

1. Gather your ingredients for the marinate.
2. Place all your ingredients in a Ziplocs baggie and seal. Mush the bag a little to mix ingredients together.
3. Move chicken breasts around in bag and make sure they are coated well. Refrigerate at least 6 hours or overnight. Flip the bag every couple of hours to distribute the marinate evenly on both sides of chicken.
4. Remove chicken 1/2 hour before grilling. Cook chicken 5 - 7 minutes on one side till you get nice grill marks. Continue cooking on grill turning once or twice till cooked through. Remove from grill and let rest about 5 minutes before serving. Great served with pasta and a side salad.

Grilled Chicken Breasts with Strawberry Red Wine Balsamic Sauce image

Provided by @MakeItYours

Number Of Ingredients 12

1 package (16 ounces or 3 cups) Driscoll's Strawberries, divided 4 teaspoons light olive or vegetable oil, divided
2/3 cups sliced shallots
1 clove garlic, pressed or chopped
1 small bay leaf
1/2 teaspoons dried thyme leaves
2 tablespoons balsamic vinegar
1/3 cups red wine
3/4 cups chicken broth
1 1/2 teaspoons cornstarch
2 teaspoons cold water
Salt and pepper, to taste
4 skinless, boneless chicken breasts (4 to 5 ounces)

Steps:

Hull and slice strawberries. Set aside.
Heat 2 teaspoons oil in a small saucepan over medium-high heat.
Add shallots, garlic, bay leaf and thyme and stir until lightly browned, 2 to 3 minutes.
Add 3/4 cup sliced strawberries and cook for 1 minute, stirring constantly. Add balsamic vinegar and simmer 1 minute.
Add wine and simmer until liquid is reduced to about half.
Add broth and simmer 5 minutes. Whisk cornstarch and water together. Add mixture to saucepan and boil for 1 minute, stirring until thickened. Strain sauce and season with salt and pepper. Reheat just before serving.
Coat chicken with remaining 2 teaspoons oil; season lightly with salt and pepper.
Grill or broil 4 to 5 minutes per side, until internal temperature is 170°F.
Serve chicken surrounded by remaining sliced berries