Grilled Chicken Thighs with Strawberry Chutney
Author: Olivelle
Servings: 4
Prep Time: 1 hour
Cook Time: 15 minutes
Time to branch out and try this delicious Grilled Chicken Thighs with Strawberry Chutney recipe!
View Original PDFIngredients
Chicken Thighs:
- 4 Boneless Skinless Chicken Thighs
- 2 Tbsp Tuscan Herb Infused Olive Oil
- 2 Tbsp Strawberry Lemonade White Barrel Aged Balsamic
- 1 Tbsp Mediterranean Rosemary Rub & Seasoning
- 1 tsp Rosemary Infused Sea Salt
Strawberry Chutney:
- 1 Tbsp Tuscan Herb Infused Olive Oil
- ¼ Large Red Onion, diced
- 1-inch Fresh Ginger, grated
- 1 ½ tsp Mediterranean Rosemary Rub & Seasoning
- 1 cup Strawberries, halved
- 2 Tbsp Strawberry Lemonade White Barrel Aged Balsamic
- ½ tsp Rosemary Infused Sea Salt
- 2 sprigs Thyme
- Sliced Almond and Thyme, for Serving
Directions
- In a Ziploc bag, add ingredients for Chicken Thighs. Let marinate for 1 hour at room temperature.
- To make the chutney, heat Tuscan Herb Infused Olive Oil in a saucepan over medium heat. Add the onion and sauté until softened, about five minutes.
- Stir in the ginger and Mediterranean Rosemary Rub & Seasoning, cooking until fragrant, about one minute.
- 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.
- Turn the grill to medium-high. Remove chicken thighs from marinade and add to grill, cook until internal temp reaches 165°F and skin is charred, about 6 minutes per side.
- Serve chicken with a scoop of chutney and almonds for added crunch.