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Grilled Chicken with Pinot Noir & Blueberry Gastrique
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Description
A sweet and savory way to serve grilled chicken. I found blueberry balsamic vinegar and used it in the dish with the addition of fresh blueberries. Plain balsamic would work great too. Bring the dish together and serve with grilled zucchini and basil couscous.
Ingredients
- 1 bottle (750ml Size) Pinot Noir
- 1 cup Honey
- ½ cups Balsamic Vinegar
- 1 teaspoon Garlic Powder
- ½ cups Fresh Blueberries
- 4 whole Chicken Breasts, Boneless And Skinless
- 1 pinch Salt And Pepper
- Chopped Basil, For Garnish
Preparation
Preheat your grill to medium high heat.
In a medium-sized pot over medium high heat, reduce the wine by half, about 10 minutes. Take off the heat and mix in honey, balsamic vinegar, and garlic powder. Place back on the heat and reduce for another 10 minutes until at a syrup consistency. Add blueberries and allow to marinate and break down a bit in the sauce. Take off heat and cool slightly before serving.
Meanwhile, liberally season both sides of chicken with salt and pepper. Grill each side for 4 minutes.
Remove and let rest for another 5 minutes before serving. Serve with blueberry gastrique. Garnish with chopped basil.
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