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Grilled Chicken Breasts and Strawberries with Balsamic Syrup

Posted by Peggy on June 6, 2013

Recipe: Grilled Chicken Breasts and Strawberries with Balsamic Syrup


  • 1/2 cup balsamic vinegar, plus additional to thin if necessary*
  • 20 medium strawberries, hulled or unhulled
  • 4 skewers, soaked in water 20 minutes if wooden
  • 4 boneless skinless chicken breasts (apx. 2 pounds; air-chilled preferred. Cut through the center into cutlets, sandwich style, if desired.)
  • Extra-virgin olive oil
  • 2 tablespoons chopped fresh basil


  1. Place vinegar in a saucepan, reduce the vinegar at a gentle boil until slightly syrupy, 2-4 minutes (the vinegar will continue to thicken as is sits). Set aside.
  2. Preheat gas or charcoal grill to medium-high heat.
  3. Thread 5 strawberries on each of 4 skewers. Brush the chicken breast halves or cutlets with olive oil and season with kosher salt and freshly ground pepper.
  4. Grill the chicken and strawberries until the chicken is cooked through and the strawberries are softened and have slight grill marks. (Cooking time varies considerable depending on heat of the flame and thickness of the chicken breast.)
  5. Serve drizzled with the reduced vinegar and sprinkled with basil. If the vinegar is too syrupy, reheat and whisk in a bit of balsamic vinegar to thin.

*If using an expensive, top-drawer, well-aged balsamic vinegar, cut the amount of vinegar in half and only reduce a minute, or not at all.

Number of servings (yield): 4

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