Balsamic Chicken with Strawberry Basil Relish (Print version)
Juicy balsamic chicken topped with a fresh strawberry basil relish for a bright, easy dinner in about 35 minutes.
# Ingredients:
For the balsamic chicken
01 -
4 boneless, skinless chicken breasts, about 6 oz (170 g) each
02 -
1/4 cup (60 ml) balsamic vinegar
03 -
2 tablespoons olive oil, plus more for the pan or grill
04 -
2 garlic cloves, minced
05 -
1 teaspoon Dijon mustard
06 -
1 teaspoon kosher salt
07 -
1/2 teaspoon freshly ground black pepper
For the strawberry basil relish
08 -
1 1/2 cups (225 g) fresh strawberries, hulled and diced
09 -
2 tablespoons finely chopped red onion
10 -
2 tablespoons thinly sliced fresh basil
11 -
1 teaspoon balsamic vinegar
12 -
1 teaspoon honey, or to taste
13 -
1 teaspoon fresh lemon juice
14 -
Pinch of kosher salt
For serving
15 -
Fresh basil leaves, optional
16 -
Balsamic glaze, optional
# Instructions:
01 -
In a shallow bowl, whisk together balsamic vinegar, olive oil, garlic, Dijon mustard, salt, and pepper until combined.
02 -
Add the chicken breasts and turn to coat. Cover and refrigerate for at least 20 minutes, or up to 2 hours.
03 -
In a small bowl, gently fold together strawberries, red onion, basil, balsamic vinegar, honey, lemon juice, and a pinch of salt. Chill until ready to serve.
04 -
Heat a grill, grill pan, or heavy skillet over medium-high heat. Lightly oil the grates or pan.
05 -
Remove chicken from the marinade and let excess drip off. Cook for 5-7 minutes per side, until browned and the thickest part reaches 165 F.
06 -
Transfer chicken to a plate and rest for 5 minutes. Slice if desired, then top with strawberry basil relish, extra basil, and a light drizzle of balsamic glaze.
# Good to know:
01 -
Prep time includes a 20-minute quick marinade.
02 -
For thicker chicken breasts, pound to an even thickness before marinating.
03 -
Serve the relish cold or at room temperature for the best texture.