Sweet & Sour Berry Balsamic Grilled Chicken
This homemade BBQ sauce is made using our Raspberry Balsamic Vinegar to really bring that element of sweet & sour. Combining the balsamic with our more fiery ingredients (Red Pepper Oil & Cowboy Rub) adds a savory and spicy element to this recipe. Fresh or grilled pineapple and fresh herbs add fresh elements that balance the tart and tangy chicken. We love pairing this grilled chicken with other Summery sides, potato salad being our favorite.
1/4 cup Gil’s Raspberry Balsamic Vinegar
2 tablespoons Gil’s Red Pepper Oil
2 tablespoons soy sauce
1/2 cup ketchup
2 tablespoons honey
4 each boneless skinless chicken breasts
1 1/2 teaspoons Big Sur Cowboy Rub
1 cup fresh pineapple, peeled and sliced
Fresh parsley or cilantro for garnish
Place raspberry balsamic, red pepper oil, soy sauce, ketchup, and honey in a medium saucepan, whisk to combine. Bring to a low simmer over medium-low heat and cook for 10 minutes, stirring occasionally. Remove from the heat and set aside to cool.
Preheat a gas grill to medium-high heat or prep charcoals for a charcoal grill. Lightly brush the grill grates with olive oil to prevent the chicken from sticking. While the grill is preheating, pat the chicken breasts dry with paper towels and season with cowboy rub. Place the chicken on the grill, baste the tops with BBQ sauce, and grill for 4 minutes. Flip the chicken breasts, baste again with BBQ sauce, and continue to cook for 3-5 minutes or until the chicken is cooked through. Remove the chicken from the grill, baste with additional BBQ sauce, and set aside to rest for 5 minutes before serving.