Monday, September 24, 2012

Grilled Chicken with Sweet and Sour Glaze

Grilled Chicken with Sweet and Sour Glaze

Serves 4.

The original recipe uses pork chops instead of chicken, so feel free to try both.  It is a fantastic recipe.  Great for a weeknight dinner, yet still fancy enough for entertaining a dinner party.  And even though we grilled the chicken breasts, you could easily cook them inside to make this recipe work for all seasons.
Adapted from: Weeknights with Giada

1/4 cup olive oil, plus more as needed
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2 cup balsamic vinegar
1/2 cup honey
2 cloves garlic, minced
3 scallions, pale green and white parts only, finely chopped
1 teaspoon chopped fresh rosemary leaves
1/2 stick (4 tablespoons) unsalted butter, cut into 1/2-inch cubes, at room temperature
Kosher salt and freshly ground black pepper
Chicken: Season the chicken breasts with salt and pepper, to taste, and sprinkle with the red pepper flakes. Grill chicken into cooked through.  Set aside and keep warm under foil, if necessary.

Glaze: Meanwhile, in a small saucepan, bring the vinegar, honey, garlic, scallions, and rosemary to a boil over medium-high heat, stirring occasionally, until the honey has dissolved. Simmer for 9 minutes, or until slightly reduced. Remove the pan from the heat and whisk in the butter until smooth. Season with salt and pepper, to taste.

Serve chicken with glaze on top.

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