This sounds like my next grilling adventure!
As some of you may know Kimber and I like to brew our own beer and Kimber really likes to make hard cider. Well we had a batch of cider that didn't quite turn out the way we wanted. So instead of throwing out I decided to use it for marinating some of our recipes in it. Our ribs turned out fantastic so I reworked this recipe and I'll let you know how it turns out!
Grilled Chicken with Red Onion Jam
INGREDIENTS
FOR THE CHICKEN:
½ cup extra-virgin olive oil
½ cup minced parsley
¼ 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
¾ cup dry hard cider
½ cup sherry vinegar
½ cup sugar
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 to medium-high.
Working in batches, grill
chicken, turning once, until browned and cooked through, about 5
minutes. Serve with the onion jam.
