Grilled Chicken Thighs with Strawberry Chutney

Directions

1. In a Ziploc bag add ingredients for Chicken Thighs. Let marinate for 1 hour at room temp.

2. To make the chutney, heat Tuscan Herb Infused Olive Oil in a saucepan over medium heat. Add the onion and saute until softened, about five minutes. Stir in the ginger and Mediterranean Rosemary Rub & Seasoning, cooking until fragrant, about one minute.

3. Add the strawberries, Strawberry Lemonade White Barrel Aged Balsamic, and Rosemary Infused Sea Salt. Cook for three to five minutes, allowing the strawberries to soften, then mash them with a potato masher or spoon. Stir in the thyme, reduce the thyme sprigs and set aside chutney.

4. Turn the grill to medium-high. Remove chicken thighs from marinade and add to grill, cook until internal temp reaches 165F and skin in charred, about 6 minutes per side.

5. Serve chicken with a scoop of chutney and almonds for added crunch.