Balsamic Chicken w. Strawberry

Balsamic Chicken with Strawberries gets straight to the point: a sweet-savory chicken dinner with balsamic flavor and fresh strawberry brightness. It is practical enough for a weeknight without tasting like a compromise. It is especially good when summer cooking is in full swing. Around here, the food matters, but so does what happens once it gets to the table. I want recipes that give people a reason to sit down, hang out, laugh a little louder and stay longer than they planned. If everybody is reaching back into the plate before dinner is technically over, you did it right. If you need a chicken recipe with more personality than the usual weeknight fallback, Balsamic Chicken with Strawberries belongs in the rotation. The best part of grilling is that dinner becomes part of the hang. You are outside, somebody has a drink in hand, people are picking at things before they officially hit the table, and nobody is in much of a rush. That is exactly the energy I want this recipe to have.

Grilled

Balsamic Chicken with Strawberries

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Balsamic Chicken with Strawberries is a craveable chicken dinner with big flavor and no boring bites.

Prep 45 minutes mins

Cook 15 minutes mins

Total 1 hour hr

Makes 4

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Ingredients  

1x2xCustom

For the Chicken

• ▢ 2 lbs chicken thighs or breast
• ▢ 1/4 cup balsamic
• ▢ 2 tbsp olive oil
• ▢ 1 tsp mustard
• ▢ 1 tsp honey
• ▢ 1 tsp dried basil
• ▢ 1/4 tsp red pepper flakes
• ▢ Salt & Pepper

For the Salad

• ▢ Spinach
• ▢ Strawberries cut into eighths
• ▢ Red onion
• ▢ Feta
• ▢ Toasted almonds
• ▢ Salt & Pepper

For the Dressing

• ▢ 1/4 cup balsamic vinegar
• ▢ 3 tbsp olive oil
• ▢ 1 tsp mustard
• ▢ 1 tsp honey
• ▢ 1.5 tsp poppy seeds

Instructions 

Cook Mode

• In a bowl, mix together all the chicken marinade ingredients. Then add the chicken and mix until fully coated. Transfer to the fridge and marinate for at least 30 minutes.
• Add all the dressing ingredients to a lidded container. Shake vigorously until emulsified then set aside in the fridge.
• Heat a grill over high heat, once hot spray with non stick spray and add the chicken. Cook, flipping occasionally, until fully cooked and internal temp reaches 165° (about 10 minutes)
• Build the salad by adding as much spinach, strawberries, onion, feta, and toasted almonds you’d like. Season with salt, pepper, and dressing to taste. Mix until combined.
• Plate the chicken and top with the spinach and strawberry salad!