Grilled Chicken with Plum Sauce and Pine Nuts

A moist and tender recipe for marinated grilled chicken with plum sauce using pureed plums and balsamic vinegar and topped with toasted pine nuts

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 412kcal

Author Amee

Equipment

grill

Ingredients

6 boneless skinless chicken breasts (I recommend smaller 4 oz breasts they cook more evenly and have a better texture)
1/4 cup + 2 tbsp brown sugar or coconut sugar
1/4 cup extra virgin olive oil
1 1/4 cup California dried plums
1/2 cup + 2 tbsp good quality balsamic vinegar
3 cloves garlic minced
1/4 cup + 2 tbsp fresh squeezed lemon juice
1 tbsp Mediterranean seasoning blend
1/4 cup pine nuts toasted
2 tbsp salted butter
salt and pepper to taste

Instructions

First, prepare the plum puree.
Combine 1 cup California dried plums (about 18 plums) and 6 tbsp hot water in a food processor.
Process until smooth and transfer to a measuring cup and set aside.
Now prepare the marinade for the chicken.
Combine 1/4 cup sugar, 1/4 cup olive oil, 1/2 cup plum puree, 1/2 cup balsamic vinegar, minced garlic, 1/4 cup lemon juice, 1 tbsp Mediterranean seasoning blend in a large bowl. Season with a little salt and pepper, to taste.
Whisk to combine, the marinade should be thick, like barbecue sauce.
Add chicken breasts to marinade and pour into a sealed container.
Refrigerate for 2-3 hours for flavors to mingle and for the meat to tenderize, or better yet marinate overnight.
Toast pine nuts in a skillet over medium-low heat until lightly golden and fragrant. Set aside to cool.
Preheat grill, then turn down to medium heat.
While grill is heating, prepare your sauce.
Finely chop the remaining 1/4 cup California dried plums and place into a small saucepan. Add 2 tbsp balsamic vinegar, 2 tbsp sugar, 2 tbsp plum puree, and 2 tbsp lemon juice. Cook on medium heat until the mixture starts to bubble and thicken. Remove from heat and stir in 2 tbsp butter. Set aside while you grill the chicken breasts.
Cook chicken until internal temp is 165 degrees F, turning several times and basting with remaining marinade. Allow to cook for a few minutes after the final basting. Cooking time will vary with the size of the chicken breasts. I flipped the breasts about every 2 minutes and basted for a total of 4 rotations. They were good and saucy!
Serve each chicken breast with about 2 tsp plum sauce and top each serving with toasted pine nuts.

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