Grilled Chicken with Red Onion Jam

 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.