Grilled Chicken with Red Onion Jam | Saveur
Associate food editor Kellie Evans created this easy picnic dish for a family lunch at Red Rock Canyon in Nevada.
Ingredients
- <sup>1</sup>⁄<sub>2</sub> cup extra-virgin olive oil
- <sup>1</sup>⁄<sub>2</sub> cup minced parsley
- <sup>1</sup>⁄<sub>4</sub> cup minced basil
- 2 tbsp. minced rosemary
- 2 tbsp. minced thyme
- 1 tsp. crushed red chile flakes
- 4 cloves garlic, minced
- Juice and zest of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- 2 lb. boneless skinless chicken breasts, pounded to ¼" thickness, halved
- 4 tbsp. unsalted butter
- 2 large red onions, sliced thin
- <sup>3</sup>⁄<sub>4</sub> cup dry red wine
- <sup>1</sup>⁄<sub>2</sub> cup sherry vinegar
- <sup>1</sup>⁄<sub>2</sub> cup sugar
- <sup>1</sup>⁄<sub>4</sub> cup black raspberry liqueur, such as Chambord
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