Grilled Balsamic-Honey Chicken with Caramelized Onions
Indulge in the delightful flavors of this Grilled Balsamic-Honey Chicken with Caramelized Onions. Inspired by Diane Kochilas' Mediterranean recipes, this dish elevates the classic grilled chicken breast by marrying sweet balsamic vinegar and honey with savory caramelized onions and garlic. Cooked to perfection on a George Foreman grill, the juicy chicken breasts absorb the rich flavors of a savory tomato sauce, creating a juicy and tender meal that’s perfect for any weeknight dinner or special occasion. Serve with a side of roasted vegetables or a fresh garden salad for a well-rounded dish that will impress your family and guests alike.
4
Servings
170
Calories
11
Ingredients
Ingredients
olive oil
2 tablespoons (for brushing the grill and caramelizing onions)
boneless skinless chicken breasts
4 pieces (seasoned with salt and pepper)
salt
to taste (for seasoning chicken)
freshly ground black pepper
to taste (for seasoning chicken)
yellow onion
1 cup (thinly sliced)
garlic cloves
4 pieces (slivered)
tomato puree
1/2 cup (added to onions and garlic)
chicken broth
1/2 cup (or water, added to the sauce)
balsamic vinegar
4 tablespoons (mixed with honey)
honey
2 teaspoons (mixed with balsamic vinegar)
fresh parsley
2 tablespoons (chopped for garnish)
Instructions
1
Preheat your George Foreman grill to high heat. Once it's ready, brush the cooking surfaces with olive oil or spray with nonstick cooking spray.
2
Season both sides of the chicken breasts generously with salt and freshly ground black pepper.
3
Place the chicken breasts on the grill and cook for about 5-7 minutes, or until lightly browned and cooked through. You may need to grill in batches to avoid overcrowding. Once done, remove the chicken from the grill and set aside.
4
In a large skillet, heat a tablespoon of olive oil over low heat. Add the thinly sliced onions and slivered garlic, cooking until the onions are wilted and lightly caramelized, about 6-7 minutes.
5
Incorporate the tomato puree and chicken broth (or water) into the skillet, stirring well to combine. Bring the mixture to a boil.
6
Return the grilled chicken breasts to the skillet. Reduce the heat to low, cover, and let simmer for about 30 minutes. This will infuse the chicken with flavor and ensure it remains tender.
7
Once the chicken is done, carefully remove it from the skillet and transfer it to a serving platter. Tent with aluminum foil to keep warm.
8
In a small bowl, whisk together the balsamic vinegar and honey until well combined. Pour this mixture into the skillet, stirring to incorporate with the onion-tomato mixture.
9
Allow the sauce to simmer for an additional 5-10 minutes, or until it has thickened slightly and reduced to about 1/2 cup.
10
Drizzle the rich balsamic-honey sauce over the chicken breasts and garnish with fresh chopped parsley before serving.
Nutrition Information
4.5g
Fat
8g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this chicken recipe?
The recipe is called Grilled Balsamic-Honey Chicken with Caramelized Onions.
How many servings does this recipe yield?
This recipe makes 4 servings.
What are the calories per serving?
Each serving contains 170 calories.
What type of grill is recommended for this recipe?
A George Foreman grill is recommended for cooking the chicken breasts.
How much protein is in one serving?
There are 25g of protein per serving.
What is the fat content of this dish?
The dish contains 4.5g of fat per serving.
How many carbohydrates are in a serving?
There are 8g of carbohydrates per serving.
How many ingredients are needed for this recipe?
A total of 11 ingredients are used in this recipe.
Who inspired this Mediterranean-style dish?
The dish is inspired by Mediterranean recipes from Diane Kochilas.
What type of chicken is used?
The recipe calls for 4 boneless skinless chicken breasts.
How should the chicken be seasoned before grilling?
Season both sides generously with salt and freshly ground black pepper.
How long do you grill the chicken breasts?
Grill for about 5-7 minutes on high heat until lightly browned and cooked through.
What is used to caramelize the onions?
One tablespoon of olive oil is used in a skillet over low heat.
How long does it take to wilt and caramelize the onions?
The onions and slivered garlic take about 6-7 minutes to caramelize.
What liquids are added to the onion and garlic mixture?
1/2 cup of tomato puree and 1/2 cup of chicken broth (or water) are added.
How long should the chicken simmer in the skillet?
The chicken should simmer covered on low heat for about 30 minutes.
Why is the chicken simmered in the skillet?
Simmering infuses the chicken with flavor and ensures it remains tender.
What is the ratio of balsamic vinegar to honey for the sauce?
The mixture consists of 4 tablespoons of balsamic vinegar and 2 teaspoons of honey.
When do you add the balsamic-honey mixture?
Add it to the skillet after removing the cooked chicken to a serving platter.
How long do you simmer the final sauce?
Simmer the sauce for an additional 5-10 minutes until it thickens slightly.
What is the desired final volume of the sauce?
The sauce should reduce to approximately 1/2 cup.
What should be used to garnish the finished dish?
Garnish the chicken with 2 tablespoons of fresh chopped parsley.
What type of onions are best for this recipe?
The recipe specifies 1 cup of thinly sliced yellow onion.
How much garlic is required?
You will need 4 slivered garlic cloves.
How do you prepare the grill surface?
Brush the surfaces with olive oil or spray with nonstick cooking spray.
Should you cover the skillet while the chicken simmers?
Yes, you should cover the skillet and reduce heat to low.
How should the chicken be kept warm while the sauce reduces?
Transfer the chicken to a platter and tent it with aluminum foil.
What are some suggested side dishes for this meal?
Roasted vegetables or a fresh garden salad are recommended sides.
What type of balsamic vinegar is needed?
Standard balsamic vinegar is used, specifically 4 tablespoons.
Can you grill all the chicken at once?
You may need to grill in batches to avoid overcrowding the grill surface.