GRILLED CHICKEN THIGHS WITH STRAWBERRY CHUTNEY

Strawberry Lemonade White Barrel Aged Balsamic

Servings: 4

Prep Time: 1 hour

Cook Time: 30 mins

Juicy, herb-marinated chicken thighs pair perfectly with a tangy strawberry chutney. A blend of Tuscan Herb Olive Oil and Mediterranean Rosemary Rub brings out the savory side, while Strawberry Lemonade Balsamic, ginger, and red onion add just the right touch of sweetness.

Ingredients:

For the Chicken Thighs

4 Boneless Skinless Chicken Thighs

2 Tbsp Tuscan Herb Infused Olive Oil — also available in 250ml, 500ml, 750ml

2 Tbsp Strawberry Lemonade White Barrel Aged Balsamic — also available in 250ml, 500ml & 750ml

1 Tbsp Mediterranean Rosemary Rub & Seasoning

1 tsp Rosemary Infused Sea Salt

For the Strawberry Chutney

1 Tbsp Tuscan Herb Infused Olive Oil

¼ Large Red Onion, diced

1 inch Fresh Ginger, grated

1½ 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

To Serve

Sliced Almonds and Thyme

Directions:

1. In a Ziploc bag or shallow dish, combine chicken thighs with Tuscan Herb Infused Olive Oil, Strawberry Lemonade White Barrel Aged Balsamic, Mediterranean Rosemary Rub & Seasoning, and Rosemary Infused Sea Salt. Seal and toss to coat. Let marinate for 1 hour at room temperature.

2. To make the strawberry chutney, heat Tuscan Herb Infused Olive Oil in a saucepan over medium heat. Add the onion and sauté until softened, about 5 minutes. Add grated ginger and Mediterranean Rosemary Rub & Seasoning. Stir and cook for 1 minute until fragrant.

3. Toss in the halved strawberries, Strawberry Lemonade White Barrel Aged Balsamic, and Rosemary Infused Sea Salt. Cook for 3–5 minutes until the strawberries begin to soften. Gently mash with a spoon or potato masher to break them down slightly.

4. Add the thyme sprigs, reduce heat to low, and simmer for 10–15 minutes, stirring occasionally. Once thickened, remove thyme sprigs and set chutney aside.

5. Preheat grill to medium-high heat. Remove chicken from the marinade and place directly on the grill.

6. Grill for about 6 minutes per side, or until the internal temperature reaches 165°F and the exterior is beautifully charred.

7. Plate each chicken thigh with a generous spoonful of warm strawberry chutney. Sprinkle with sliced almonds and a few thyme leaves. Enjoy!

Love this recipe? Browse all of our Olivelle-inspired recipes for more bold flavor ideas using our premium olive oils, balsamics, rubs, and salts.