Grilled Chicken Breasts With Strawberry Red Wine Balsamic Sauce Recipes

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RED WINE BALSAMIC GRILLED CHICKEN



Red Wine Balsamic Grilled Chicken image

This is one delicious way to make the best grilled chicken breasts that are extremely moist and flavorful. I hope you'll try it out when you decide to fire up your grill again.

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 BALSAMIC SAUCE



Grilled Chicken Breasts with Balsamic Sauce image

Juicy grilled chicken breasts topped with a tangy balsamic, tomato, and onion sauce.

Provided by whitney

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 3

Number Of Ingredients 10

3 skinless, boneless chicken breasts
1 pinch salt and ground black pepper to taste
1 tablespoon olive oil
1 medium onion, thinly sliced
1 (14.5 ounce) can diced tomatoes
1 cup chicken broth
½ cup balsamic vinegar
2 tablespoons chopped fresh basil
1 tablespoon cold water
1 teaspoon cornstarch

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate. Season both sides of the chicken breasts with salt and pepper.
  • Cook on the preheated grill until no longer pink in the centers and the juices run clear, about 8 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes before slicing into strips.
  • Heat olive oil in a large pan over medium-high heat. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add diced tomatoes, chicken broth, balsamic vinegar, and basil. Bring to a boil; reduce heat to a simmer and cook for 5 minutes. Season with salt and pepper.
  • Mix water and cornstarch together in a small bowl and slowly add to the balsamic sauce. Stir until thickened. Toss chicken strips in balsamic sauce and serve.

Nutrition Facts : Calories 243.7 calories, Carbohydrate 15.3 g, Cholesterol 66.6 mg, Fat 7.5 g, Fiber 1.8 g, Protein 25.7 g, SaturatedFat 1.4 g, Sodium 720.4 mg, Sugar 11.2 g

GRILLED CHICKEN BREASTS WITH FRESH STRAWBERRY SALSA



Grilled Chicken Breasts with Fresh Strawberry Salsa image

This is a wonderful grilled chicken recipe that is served with a spicy strawberry salsa. A great go to dish for fresh strawberries when in season!

Provided by sliceofsouthern

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h35m

Yield 4

Number Of Ingredients 15

4 (6 ounce) skinless, boneless chicken breast halves
salt and pepper to taste
1 serrano chile, seeded and minced
1 clove garlic, minced
1 teaspoon chili powder
2 tablespoons raspberry vinegar
¼ cup olive oil
2 cups sliced fresh strawberries
2 tablespoons chopped fresh mint
2 tablespoons white sugar
1 serrano chile, seeded and minced
⅓ cup minced red onion
2 tablespoons raspberry vinegar
salt and pepper to taste
¼ cup sour cream

Steps:

  • Pound the chicken breast halves with a meat mallet until 1/2 inch thick. Season with salt and pepper and place into a resealable plastic bag or small baking dish. Whisk together 1 serrano chile, garlic, chili powder, and 2 tablespoons raspberry vinegar in a small bowl. Whisk in the olive oil until incorporated, then pour the marinade over the chicken breasts, squeeze out excess air, and seal. Place into the refrigerator, and marinate for 2 to 3 hours.
  • While the chicken marinates, toss the strawberries with the mint and sugar in a bowl. Cover, and refrigerate 1 hour, then fold in the remaining serrano chile, red onion, and 2 tablespoons raspberry vinegar. Season to taste with salt and pepper. Let the salsa stand at room temperature for 20 minutes before serving.
  • Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  • Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Cook the chicken on the grill until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Serve with the strawberry salsa and a dollop of sour cream.

Nutrition Facts : Calories 408.1 calories, Carbohydrate 17.6 g, Cholesterol 103.2 mg, Fat 21 g, Fiber 2.2 g, Protein 36.8 g, SaturatedFat 4.9 g, Sodium 104.4 mg, Sugar 13.1 g

BALSAMIC-GLAZED GRILLED CHICKEN BREASTS



Balsamic-Glazed Grilled Chicken Breasts image

The secret to this shiny and golden-brown barbecued chicken? A simple, tangy glaze made with brown sugar.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 7

1/3 cup packed brown sugar
1/3 cup balsamic vinegar
1 teaspoon chopped fresh rosemary leaves
1 teaspoon finely chopped garlic
4 bone-in skin-on chicken breasts (8 oz each)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat gas or charcoal grill. In small bowl, mix glaze ingredients; set aside.
  • Sprinkle chicken with salt and pepper. Place chicken on grill, skin side down, over medium heat. Cook 10 minutes. Turn chicken; brush half the glaze evenly over chicken. Continue cooking and brushing with remaining glaze 10 to 12 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F).

Nutrition Facts : Calories 310, Carbohydrate 22 g, Cholesterol 95 mg, Fiber 0 g, Protein 34 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 21 g, TransFat 0 g

GRILLED BALSAMIC CHICKEN BREAST



Grilled Balsamic Chicken Breast image

A delicious and easy way to make honey-balsamic grilled chicken breasts. It is perfect to add to your favorite salad or by itself with your favorite sides.

Provided by My Hot Southern Mess

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h25m

Yield 4

Number Of Ingredients 9

1 cup balsamic vinegar
½ cup olive oil
½ cup honey
2 tablespoons Dijon mustard
4 cloves garlic, minced
2 teaspoons dried basil
2 teaspoons salt
2 teaspoons ground black pepper
4 boneless, skinless chicken breasts

Steps:

  • Whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, basil, salt, and pepper in a small bowl.
  • Combine chicken and 1/2 of the marinade in a resealable plastic bag. Marinate chicken for 1 hour to overnight. Reserve the other 1/2 of the marinade until grilling.
  • Preheat an outdoor grill for medium-high heat, to approximately 400 degrees F (200 degrees C). Lightly oil the grate.
  • Remove chicken from marinade and discard used marinade.
  • Place chicken on the hot grill and baste with reserved marinade. Lower grill to medium and cook until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes per side. Baste with marinade on each side when flipping chicken. Chicken should reach an internal temperature of 165 degrees F (74 degrees C). Remove chicken from grill, cover, and let rest for 5 to 10 minutes before serving.

Nutrition Facts : Calories 548.3 calories, Carbohydrate 47.6 g, Cholesterol 64.6 mg, Fat 29.9 g, Fiber 0.6 g, Protein 24.4 g, SaturatedFat 4.5 g, Sodium 1425.2 mg, Sugar 43.7 g

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