Grilled Chicken with Cherry Balsamic Sauce is an impressive and super delicious grilled chicken dish and is relatively simple!
As you know, we recently moved. Our new (to us) house has a beautiful backyard and a great patio. We had a pretty nice patio in our old house but our new one has a much better view, is bigger, and gets great evening light. This makes me want to eat every single meal outside, especially dinner. And if it’s raining we’ll just go in our three seasons porch. New house, for the win.
When it comes to grilling, I love chicken as a healthier option than, say, brats and burgers. At the same time, they definitely require a little more prep work and need to be watched pretty close when they’re on the grill. If you undercook it, it’s pretty gross. If you overcook it, it is, again, pretty gross.
My solution is that I always use a meat thermometer when cooking chicken on the grill. I follow the general cooking directions of grilling it for about 5 minutes on each side, but that definitely depends on how thick your chicken is, so using a meat thermometer is really important.
This Grilled Chicken with Balsamic Cherry Sauce is, without a doubt, one of our favorite grilled chicken recipes. While I love anything with balsamic vinegar, my husband is lukewarm on it. That said, he loved this chicken.
The chicken itself gets a ton of flavor from a marinade in balsamic vinegar, garlic, and olive oil. You can do this for 20 minutes or even prep it a night in advance to really let it soak up that flavor.
Of course, the balsamic cherry sauce just makes this dish. I absolutely love when cherries are in season, and I usually just eat them fresh. This savory use for cherries is really fun and absolutely delicious.
This would be a great date night in dinner and also a really impressive dish to serve guests. You can definitely make the sauce ahead of time, making it even easier. I served it with some grilled veggies and bread, which was optimal for making sure we got every last lick of the cherry sauce!
Very good. I didn’t have shallots so I used onion. I think shallot would give it a better bite, but still very good.