Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Red Currant Grilled Chicken & Vegetables
Chicken in a red currant marinade is grilled along with veggies for a simple, but elegant summer meal.
Course
Main Course
Cuisine
Barbecue
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
marinating time
1
hour
hour
Total Time
1
hour
hour
25
minutes
minutes
Servings
4
servings
Calories
550
kcal
Author
Colleen Milne
Ingredients
2
tablespoon
extra virgin olive oil
1
teaspoon
salt
1
teaspoon
freshly ground black pepper
½
teaspoon
dried red pepper flakes
½
cup
balsamic vinegar
⅓
cup
red currant syrup Recipe
4 to 6
chicken thighs
bone-in and skin on.
2
red bell peppers
seeded and cut into quarters
½
cup
grape or cherry tomatoes
2
small red onions
halved
1
tablespoon
fresh rosemary
chopped
1
tablespoon
fresh thyme
chopped
Instructions
Combine 1 tablespoon of olive oil, salt, pepper, red pepper, balsamic vinegar and red currant syrup in a bowl
Add chicken and allow to marinate for at least an hour or overnight in the fridge.
Heat grill to high, and brush with oil or spray with grill spray.
Toss peppers, tomatoes, and onions in olive oil.
Put chicken and vegetables on hot grill and cook, turning, about 5-6 minutes each side.
Remove from grill.
In a skillet, add the red currant marinade and bring to a boil.
Add chicken and vegetables, reduce heat to medium-low and allow to simmer until sauce thickens and chicken is cooked through about 5 minutes.
Sprinkle with rosemary and thyme and serve straight from the skillet.
Nutrition
Serving:
1
g
|
Calories:
550
kcal
|
Carbohydrates:
36
g
|
Protein:
56
g
|
Fat:
19
g
|
Saturated Fat:
4
g
|
Cholesterol:
268
mg
|
Sodium:
867
mg
|
Potassium:
1006
mg
|
Fiber:
3
g
|
Sugar:
31
g
|
Vitamin A:
2245
IU
|
Vitamin C:
85.4
mg
|
Calcium:
62
mg
|
Iron:
4.3
mg