Strawberry Balsamic BBQ Chicken (Printable Version)

Grilled chicken glazed with sweet and tangy strawberry balsamic BBQ sauce. Perfect for warm-weather meals.

# The Ingredients You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper

→ Strawberry Balsamic BBQ Sauce

05 - 1 cup fresh strawberries, hulled and chopped
06 - 1/3 cup balsamic vinegar
07 - 1/4 cup ketchup
08 - 2 tablespoons honey or brown sugar
09 - 1 tablespoon Worcestershire sauce (use gluten-free if necessary)
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon garlic powder
12 - 1/4 teaspoon crushed red pepper flakes (optional)
13 - Salt and black pepper, to taste

# Step-by-Step Instructions:

01 - In a saucepan over medium heat, combine strawberries, balsamic vinegar, ketchup, honey, Worcestershire sauce, smoked paprika, garlic powder, and red pepper flakes.
02 - Simmer mixture for 8 to 10 minutes until strawberries soften. Blend until smooth using an immersion blender or standard blender. Return to saucepan and simmer for 5 more minutes until thickened. Season with salt and black pepper to taste. Set aside.
03 - Preheat grill to medium-high heat. Brush chicken breasts with olive oil and season evenly with salt and black pepper.
04 - Grill chicken for 5 to 6 minutes per side, or until the internal temperature reaches 165°F.
05 - Brush BBQ sauce generously over chicken during the last 2 to 3 minutes of grilling on each side to allow sauce to caramelize.
06 - Remove chicken from grill. Let rest for 5 minutes before slicing. Serve with extra sauce if desired.

# Additional Tips::

01 -
  • This BBQ sauce is like your cookout's not-so-secret magic trick—unexpected, fresh, and totally memorable.
  • The balance of sweet strawberries with tangy balsamic always gets a grin, and it's easy enough to whip up any night of the week.
02 -
  • If you rush the sauce, the flavor won't fully develop and it may turn out thin rather than luscious.
  • Grilling the chicken too hot will scorch the sugars in the sauce—medium-high heat is just right for caramelization without burning.
03 -
  • Don't over-cook the chicken—using a thermometer to check for 165°F keeps every bite juicy.
  • Letting the sauce rest before serving makes the flavors pop, so make it a few hours (or a day) ahead when possible.
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