To be fair, it’s pretty hard not to like strawberries and balsamic vinegar together, though (or, not to like anything with balsamic vinegar).
This is yet another marinade recipe (we are on a marinade kick, I still have another coming!) that is easy and a total winner. Because the marinade is so good, I reserved nearly half of it so I could brush the chicken with it as it was cooking/after it cooked. You could also reduce the sauce and just spoon it over the chicken, like Jey did.
I especially like rosemary with balsamic and strawberries, so I went ahead and added that to this marinade, too. We had these with roasted fingerling potatoes (my obsession) and zucchini, both of which I roasted since I was cooking this indoors. Of course, if you grill the chicken, your grilled veggie possibilities are endless—and might I suggest that you make foil packet potatoes with bacon? 🙂
Adapted from Cheese Curd in Paradise
8 strawberries, hulled
1/4 cup olive oil
5 Tbsp. balsamic vinegar
1 shallot, minced
1 tsp. minced rosemary
1 tsp. honey
1 lb. boneless/skinless chicken breasts (or thighs).
Use an immersion blender or small food processor to combine the first 6 ingredients. Add salt and pepper to taste (about 3/4 tsp. salt and 1/2 tsp. pepper). Reserve about 1/4 cup of the marinade. Pour the remaining marinade into a bowl or resealable bag and add the chicken. Turn the chicken, being sure to cover completely, and marinate for at least one hour.
Grill or pan-fry the chicken for about 4 minutes. Brush the top of each chicken breast or thigh with the reserved marinade. Flip, cook for another 4-5 minutes, and brush again with the strawberry-balsamic sauce.