Traditional recipes

Balsamic Strawberry-Glazed Chicken Wings

Balsamic Strawberry-Glazed Chicken Wings

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Strawberry-Glazed Chicken Wings

The mix of sweet strawberries and even sweeter cooked-down balsamic vinegar creates a tangy sauce for seasoned chicken wings. Make extra and refrigerate, as this is a great glaze for grilled pork and chicken breast as well.

Ingredients

  • 1 Pound chicken wings
  • 2 Teaspoons lemon pepper
  • 2 Teaspoons onion powder
  • 1 tablespoon garlic, minced
  • 1/3 Cup of balsamic vinegar
  • ½ cup water
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon butter
  • 5 fresh strawberries
  • 2 Tablespoons strawberry preserve
  • 2 Teaspoons salt
  • 2 Teaspoons pepper

Strawberry-Glazed Grilled Chicken Breasts

I received a Father’s Day pitch recently that made me chuckle: “Surprise him with something different,” it encouraged, and went on to suggest that Dad would love the extra thought and effort of ” – a home cooked meal”.

I guess it struck me as humorous because I thought of Danny and the some 365 home cooked meals he enjoys in a year. It wouldn’t be much of a ‘surprise’ to see the table set on this coming Sunday and dinner on its way. But I know this isn’t the case for many dads out there, and a meal, enjoyed around the home table with family, is preferred over a crowded restaurant.

This family-style platter of strawberry-glazed grilled chicken breasts and grilled asparagus is served up right off the grill and is unbeatable when it comes to ease. It’s also pretty up there with singing spring flavors too. Serve it with a side of boiled new potatoes and an ice-cold beer and the man of the house will have no complaints.

Remember the homemade strawberry vinegar we made last week? Well this week we’re reducing it down into a sticky, tangy glaze for grilled chicken.

Reducing vinegar down to a thick glaze is an old restaurant trick I have decorated many a plate with lines and dots of balsamic reduction. In the reduction process, the water evaporates and the vinegar is concentrated so much it actually becomes quite sweet. It should be used with a light hand though as it is quite potent!

For ease, and to save on pot-washing, I reduced the strawberry-infused vinegar in the microwave. In a few minutes it went from this

It becomes a vibrant glaze that is sweet and tangy, like a barbeque sauce, and most excellent when paired with the grilled chicken. Here’s the recipe. Enjoy!


Nutrition (per serving)

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Prepare The Ingredients

Drizzle chicken breasts evenly with 1 tsp. olive oil. Place cauliflower, zucchini, and 1 tsp olive oil in provided grill bag. Shake gently to mix.

Grill The Meal

Place grill bag on hot grill and cook until vegetables are tender 15-18 minutes. Do not close grill. After5 minutes, place chicken on hot grill. Grill on one side for 5-7 minutes. Flip, top with strawberry preserves and continue to grill until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

Finish The Dish

Carefully, open grill bag and season vegetables with ¼ tsp salt and a pinch of pepper. Drizzle chicken with balsamic dressing. Plate dish as pictured on front of card, drizzling vegetables with basil oil and garnishing with crispy onions.. Bon appétit!

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Preparation

Step 1

Combine all ingredients for glaze, mixed well and set aside.

Clean chicken thighs, pat dry and lay out on a baking pan. Sprinkle salt, pepper and paprika over each thigh and drizzle about 1/2 teaspoon olive oil over each chicken thigh.

Bake chicken for about 30 minutes. Take out of the oven and brush each thigh with glaze. Place back in the oven and let finish cooking for at least 10 more minutes, or until juices from the chicken are running clear.


Easy Strawberry Balsamic Glazed Chicken

This easy weeknight meal will become a warm weather favorite. Together the strawberries and balsamic vinegar create a tangy and sweet glaze perfect for chicken and a side of spinach salad!

Ingredients

  • 1 Tablespoon Shallot, Chopped
  • ½ Tablespoons Garlic, Chopped
  • 1 teaspoon Light Brown Sugar
  • ½ cups Balsamic Vinegar
  • 4 pieces Chicken Breasts, Boneless, Skinless, Thin Cut
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Pepper
  • FOR THE GLAZE:
  • ¾ cups Balsamic Vinegar
  • 3 Tablespoons Honey
  • 1 Tablespoon Dijon Mustard
  • ½ Tablespoons Garlic, Minced
  • ½ Tablespoons Shallots, Minced
  • 1 teaspoon Cornstarch
  • 2 cups Strawberries, Stems Removed, Sliced

Preparation

Preheat oven to 375ºF (if you can marinate chicken, wait until ready to cook before preheating oven). In a small bowl, whisk together shallots, garlic, brown sugar, and balsamic vinegar.

Place chicken breasts in a glass or ceramic baking dish. Season with salt and pepper. Pour the marinade over. Turn chicken to coat. If you have the time, let the chicken marinate for up to 2 hours.

Place the chicken in the preheated oven (with the marinade) for 25 minutes.

Meanwhile, prepare the glaze. In a medium size sauce pan, combine balsamic vinegar, honey, mustard, garlic and shallots. Bring to a boil, stirring periodically. Then lower heat and let mixture simmer about 10 minutes, uncovered over medium heat.

After 10 minutes, you may find the mixture is still thin, not syrup-like in texture. In a small cup or bowl, add 1 tablespoon of water to the cornstarch and mix together. Then add it to the saucepan, whisking to combine. Let it simmer for another 2 minutes.

Add strawberries and let it simmer another 3 minutes. You will see the strawberries start to break down a bit. Remove from the heat.

Add baked chicken to a platter or a plate. Spoon the strawberry mixture over the chicken. Serve with greens such as spinach or kale.


Recipe Summary

  • 4 (8 ounce) containers strawberry yogurt
  • ½ cup balsamic vinegar (Optional)
  • 1 tablespoon white sugar
  • 1 tablespoon ground black pepper
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons olive oil
  • 1 teaspoon lemon juice
  • 4 large strawberries
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon minced fresh mint leaves
  • 1 tablespoon balsamic vinegar (Optional)

In a medium bowl, stir together the yogurt, 1/2 cup balsamic vinegar, sugar, pepper, cinnamon and salt. Place chicken breast halves in a shallow baking dish, and pour the sauce over them. Refrigerate for 1 hour, turning chicken over half way through.

Heat the olive oil in a large skillet over medium-high heat. Scrape the marinade off of the chicken breasts, and place them into the hot oil. Quickly brown the chicken on both sides, then reduce the heat to medium-low, cover, and cook until chicken is no longer pink and juices run clear, about 15 minutes. Remove from heat, and let rest for 3 minutes.

While the chicken is cooking, transfer the marinade to a saucepan. Bring to a low simmer over medium heat. Remove stems from strawberries, and slice thinly so they will fan nicely. Set aside.

Slice chicken breasts on the diagonal into 1/2 inch thick slices. Place on serving plates, and sprinkle with lemon juice. Spoon about 2 tablespoons of the marinade over each chicken breast, and fan one sliced strawberry over the top. Garnish with a sprinkle of fresh mint and parsley. If you really love balsamic vinegar, finish the dish off with an artful drizzle.

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.


Strawberry Glazed Basil Chicken

I admit that sometimes I get carried away with inspiration and creativity, and I might post things that are fun to look at but unrealistic to make on a typical day.

But, as much as I want to live on cookie-crusted, ooey-gooey, boozy things… I know we need to throw some fruits, veggies and lean proteins in there, too.

So… I’m putting on my thinking cap and coming up with some of the best easy, minimal ingredient recipes just for you. And for me, too, because — I’m not gonna lie — this was one tasty dish.

Bucatini Cacio e Pepe

Just because you’re short on time and don’t have a ton of expensive ingredients doesn’t mean you can’t make something that tastes really good. This is proof.

Turn a simple chicken breast into a gratifying dish. Who woulda thunk strawberry jam and chicken would make such a lovely pair? Served with a salad or some sautéed veggies, this is a dinner you can make any night of the week.

  • 2 boneless, skinless chicken breasts
  • Pinch of salt
  • ½ cup strawberry jam
  • 1 tablespoon good quality balsamic vinegar
  • 2 tablespoons water
  • About 7 or 8 basil leaves, cut into ribbons
  • Goat cheese, for sprinkling
  1. Heat a drizzle of olive oil in a skillet over medium-high heat.
  2. Season chicken breasts with a sprinkle of salt on both sides and place in pan. Cook for about 5-6 minutes on one side or until a nice golden crust forms. Flip and cook for another 4-5 minutes or until the chicken is fully cooked through.
  3. Meanwhile, whisk together strawberry jam, balsamic vinegar and water in a small bowl. When chicken is just about finished cooking, pour mixture over the top, nestling the chicken breasts into the sauce and scraping up brown bits on the bottom of the pan.
  4. Reduce heat and bring sauce to a simmer, letting it bubble for 3 or 4 minutes or until it has reduced and thickened a bit. Stir in most of the basil .
  5. Remove chicken breasts from pan. Pour sauce over the top of each piece. Sprinkle with a little goat cheese if desired and garnish with remaining basil.

Dianna Muscari blogs about her cooking and antics on The Kitchen Prep. A self-taught cook and baker, Dianna shares with her readers the messes and successes she encounters in the kitchen. Along with her recipes - which range from healthy to hearty to downright decadent - Dianna shares anecdotes about life, marriage, travel, and living in Florida. Her conversational writing style draws you into her kitchen for a meal and a laugh as she navigates through life one recipe at a time.


Strawberry Balsamic Chicken

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This strawberry balsamic chicken is a delicious and easy fruity version of caprese that I adore!

Ok, I feel like last summer I bombarded the blog with caprese recipes.

From chicken caprese, to stuffed caprese bites, grilled caprese sandwiches, and these caprese bites, I think we’ve established that I love all things red, white and basil. )

So to switch things up this summer, I thought it would be fun to do a different take on my favorite combo and make some strawberry caprese!! I was so excited about the idea, but my friends gave me the raised eyebrow when I told them the recipe name. So I caved and named this one Strawberry Balsamic Chicken.

(To-may-to…to-mah-to…although actually no tomato anywhere in this caprese!)

Either way, this strawberry-balsamic-chicken-caprese recipe is crazy good, and uber easy to make.

Just bake, saute, or grill up some balsamic-marinated chicken breasts. Top them with a strawberry caprese salsa, made from the fresh trio — strawberries, mozzarella and basil. And finally, drizzle on some reduced balsamic for an extra kick, and BAM — this tasty meal is ready to go with just minutes or prep time.


Chicken with Strawberry Rhubarb Balsamic Glaze

PARTNER POST: We’ve teamed up with Bonne Maman to bring you the best homemade breakfast and brunch recipes to show Mom you care this Mother’s Day and all spring long
This cast iron chicken with strawberry rhubarb balsamic glaze is the perfect mix of sweet and savory, made with humble ingredients, and perfect for sharing with those you love most.

There is something about a shared rustic meal that is comforting. The way you can walk into a home and immediately know someone has been working the in the kitchen to create a meal to share together. The was there is a familiarity in the old cast iron skillet, a faded recipe handed down over time, or a special treat that they have waiting just for you.

This to me is what the core of cooking is, sharing moments with one another. Yes, food and flavors have become a huge part of my life, along with everything that runs in correlation to that – from farming all the way to mass production in American foodways – but it will always be the meals, the ones I never photograph, the moments around a table with the persons who matter most to me, that will be the thing that fuels this why.

So as we step back and focus on the people who are important in our lives on Mother’s Day, let’s raise a glass to those impactful women who have helped shape us.

This Cast Iron Roasted Chicken with Strawberry Rhubarb Balsamic Glaze recipe is the perfect mix of sweet and savory that brings out the best in one of the most classic dishes you can prepare. Using humble ingredients, and delicious Bonne Maman Strawberry preserves, I was able to create a recipe that is perfect for sharing around a table with great laughter and conversation. Just like every meal should be. Say it with Homemade and share something more than fast food with your family tonight.

Unibärsum – The Swedish Craft Brewery That’s Obsessed with Freshness

Be sure and check out Bonne Maman’s sweepstakes for a chance to win a 12-piece Le Creuset Cookware Set or 1,000 other prizes that are available! Click below.

For another recipe idea, check out these strawberry muffins.
Click here for the written recipe.


Phil's summery strawberry treats

Phil Vickery spent Sunday at a pick your own strawberry farm, and he’s brought the fruits of his labour into the studio to whip up two strawberry dishes, both sweet and savoury: strawberry and almond traybake and strawberry glazed chicken wings.

Strawberry and almond traybake

Serves: 6-8 Preparation time: 10 minutes Cooking time: 25-30 minutes

150g light brown sugar 200g self raising flour 100g ground almonds 180mls milk 1 medium egg, beaten 125mls extra virgin olive oil 1 x 500g ripe firm strawberries, halved 150g flaked almonds

Pre heat the oven to 190°C gas 5.

Place the brown sugar, flour and ground almonds into a bowl and mix well.

Beat the milk, egg and oil together well, then add to the flour and sugar, do not overwork the mixture.

Spoon half the mix into a 24cm x 18cm x 4cm deep tray parchment lined baking tray.

Dot over the strawberries, then spoon over the rest of the cake mix.

Sprinkle over the flaked almonds

Cook for 25-30 minutes, or until well browned and risen.

Remove from the oven and leave to cool for 10 minutes.

Turn out onto a tray, cut and serve with cream and extra strawberry sauce

Sautéed chicken wings with fresh strawberry and mustard glaze

Serves: 4 Preparation time: 15 minutes Cooking time: 50 minutes in total

20 chicken wings, tips removed and cut in half through the knuckle 1 x10g chicken stock cube 200g ripe, tasty ripe strawberries juice 2 large lemons 1 small onion, finely chopped 2 cloves garlic, finely chopped 75mls extra virgin olive oil 4 tbsp balsamic vinegar 4 tsp Dijon mustard 2 tbsp strawberry jam salt and pepper 1 tbsp cornflour or arrowroot 2 tbsp cold water 1 tbsp fresh tarragon, finely chopped

Place the chicken wings into a clean saucepan, add the stock cube, cover with cold water.

Bring to the boil, then turn down the heat, so the chicken is just simmering.

Season well and cook gently for 15 minutes, the meat must be cooked, but not falling off the bone.

When cooked carefully strain and drain well, then chill well

Once chilled, dry really well with kitchen towel, then place the chicken in a bowl,

Meanwhile, wash the strawberries well then place 200g inside the liquidiser.

Add the lemon juice, onion, garlic, olive oil, vinegar, mustard, jam salt and pepper, and whizz until smooth.

Strain well to remove all the seeds, then adjust the seasoning if needed.

Place the prepared chicken into a non metallic container and pour over half the strawberry marinade.

The rest of the marinade, place into a saucepan and cook for 5-10 minutes to reduce slightly, then thicken with a little cornflour and water, and then cool.

Heat the oil in a large non stick frying pan.

Remove the excess marinade from the wings and then sauté the cooked chicken wings for 3-4 minutes on each side, and brown well.

Turnover and do the same, then add any marinade and nicely glaze. Serve warm with the strawberry sauce and add a little fresh tarragon.