Grilled Chicken with Strawberry and Cabernet Sauce



1 tablespoon extra virgin olive oil

¼ onion, finely chopped

¾ cup strawberries, trimmed and quartered

½ cup Cabernet Sauvignon

⅓ cup apple cider vinegar

¼ cup sugar

¼ cup ketchup

1 tablespoon mustard

2 tablespoon worcestershire sauce

1 tablespoon maple syrup

2 teaspoons garlic powder

½ jalapeno, ribs and seeds removed and finely diced

½ teaspoon pepper


In a saucepan on medium high heat, add extra virgin olive oil and onion.  Saute for 3-4 minutes or until onions are translucent.  


Stir in strawberries and Cabernet Sauvignon.  Cook for another 3-4 minutes or until the strawberries have softened.


Add vinegar, sugar, ketchup, mustard, worcestershire, maple syrup, garlic powder and jalapenos.  Bring the mixture to a boil, reduce the heat to a simmer.  Cook for another 8-10 minutes. Allow the mixture to slightly cool before.


Add sauce to a blender and puree until smooth. Return sauce to the pan to simmer if the sauce needs to thicken more.  Let cool.


Chicken:

4 bone-in skin-on chicken thighs

4 bone-in skin on chicken drumsticks

2 tablespoons salt

1 tablespoon pepper

Oil for the grill grates


Take chicken out of the refrigerator and place in a single layer on a plate.  Season all sides with salt and pepper.  


Heat grill to medium heat.  Oil grates so the chicken doesn’t stick.  


Grill chicken thighs skin side down for 14-16minutes.  Check the fire occasionally.  Flip the thighs and cook on the other side for another  12-15 minutes.  

For drumsticks, cook for 4-5 minutes per side, rotating 4-5 times to cook all sides evenly.

The internal temperature of the chicken should be 165 degree F.


When the chicken comes off the grill, brush generous amounts of sauce all over the chicken.  Since chicken was already cooked when you brushed on the sauce, serve the remainder of the sauce on the side.



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