Balsamic-Honey Chicken with Peperonata
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 284
- Total Fat
- 16
- Saturated Fat
- 2
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 22
- Cholesterol
- 69
- Sodium
- 482
- Total: 30 min
- Active: 30 min
Ingredients
For the Chicken:
1/4 cup extra-virgin olive oil, plus more for the grill
3 cloves garlic, chopped
1/4 cup balsamic vinegar
1 tablespoon honey
1 teaspoon dried oregano
Kosher salt
Pinch of red pepper flakes
1 1/4 pounds chicken cutlets (4 to 6)
Freshly ground black pepper
For the Peperonata:
2 bell peppers, quartered
1 red onion, sliced
3/4 cup grape tomatoes
2 tablespoons extra-virgin olive oil, plus more for grilling
Kosher salt
1/4 cup chopped fresh basil
1 tablespoon balsamic vinegar
Pinch of red pepper flakes
Directions
- Make the chicken: Preheat a grill to medium high and oil the grates. Whisk the garlic, balsamic vinegar, olive oil, honey, oregano, 1/2 teaspoon kosher salt and the red pepper flakes in a shallow bowl.
- Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Marinate the chicken in the vinegar mixture while you make the peperonata.
- Make the peperonata: Toss the bell peppers, red onion and grape tomatoes with olive oil and salt. Grill the peppers and onion over medium-high heat, turning, until charred, about 6 minutes. Grill the tomatoes in a grill basket, 3 to 4 minutes. Slice the peppers and chop the onion; toss with the tomatoes, basil, balsamic vinegar, 2 tablespoons olive oil, 1/2 teaspoon kosher salt and the red pepper flakes.
- Season the chicken with salt and black pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
- Top the chicken with the peperonata.