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Red Currant Grilled Chicken & Vegetables

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Juicy chicken marinated in tangy-sweet red currant syrup paired with vibrant grilled vegetables, creating an unforgettable summer dish.

Ingredients

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  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp dried red pepper flakes
  • 1/2 cup balsamic vinegar
  • 1/3 cup red currant syrup
  • 4 to 6 chicken thighs (bone-in and skin-on)
  • 2 red bell peppers (seeded and cut into quarters)
  • 1/2 cup grape or cherry tomatoes
  • 2 small red onions (halved)
  • 1 tbsp fresh rosemary (finely chopped)
  • 1 tbsp fresh thyme (finely chopped)

Instructions

  1. In a large bowl, combine 1 tbsp of olive oil, salt, pepper, red pepper flakes, balsamic vinegar, and red currant syrup. Whisk together.
  2. Add chicken thighs to marinade, ensuring they are well-coated. Cover and refrigerate for at least an hour, ideally overnight.
  3. Preheat the grill to high and brush the grates with oil or spray with grill spray.
  4. Toss the prepared vegetables with the remaining olive oil, seasoning lightly with salt and pepper.
  5. Grill the marinated chicken thighs for about 5-6 minutes on each side until cooked through.
  6. Grill the veggies for 3-5 minutes per side until charred.
  7. Brought remaining marinade to a boil in a skillet, add grilled chicken and vegetables, and simmer for about 5 minutes.
  8. Garnish with rosemary and thyme, and serve.

Notes

Use high-quality olive oil for enhanced flavor. Feel free to swap chicken thighs for breasts or replace vegetables based on preference.

Nutrition

Find it online: https://us.recipesfood.org/red-currant-grilled-chicken-vegetables/

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