Grilled Chicken with Red Onion Jam | Saveur

Grilled Chicken with Red Onion Jam | Saveur

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Associate food editor Kellie Evans created this easy picnic dish for a family lunch at Red Rock Canyon in Nevada.

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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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