Grilled Chicken with Strawberry Balsamic Salsa

Amelia Chen-Morrison

Perfectly charred, juicy grilled chicken serves as the ideal canvas for a vibrant salsa bursting with fresh strawberries, tangy balsamic, and fresh basil. This elegant yet easy meal transforms a simple weeknight dinner into a memorable and delicious experience. It's a healthy, gluten-free dish that feels indulgent and comes together in about 30 minutes.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 420 kcal

Equipment

grill (gas or charcoal)
Grill tongs
instant-read thermometer
Meat Mallet or Rolling Pin
Two cutting boards (one for chicken, one for produce)
Chef's knife
Medium bowl (for salsa)
Small bowl (for salsa dressing)
Small bowl (for chicken seasoning)
Whisk
Basting brush
Measuring cups and spoons
Plastic wrap or large zip-top bag

Ingredients

1.5 lbs boneless, skinless chicken breasts about 4 breasts
2 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper, freshly ground
¼ cup balsamic glaze
1 pint fresh strawberries, hulled and diced about 2 cups
¼ cup red onion, finely minced
¼ cup fresh basil, chopped
2 tablespoons balsamic vinegar
1 teaspoon honey or maple syrup
Pinch of salt and black pepper for salsa, to taste

Instructions

In a medium bowl, combine the diced strawberries, finely minced red onion, and chopped fresh basil.
In a separate small bowl, whisk together the balsamic vinegar, 1 tablespoon of olive oil, and honey or maple syrup. Pour this dressing over the strawberry mixture and gently stir to combine. Season with a pinch of salt and pepper. Set aside at room temperature to allow flavors to meld.
Place chicken breasts between two pieces of plastic wrap and use a meat mallet to pound them to an even thickness of about 1/2 to 3/4-inch.
Pat the chicken dry with paper towels. In another small bowl, mix together the garlic powder, onion powder, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
Rub the chicken breasts all over with the remaining 1 tablespoon of olive oil, then sprinkle the seasoning mix evenly on all sides.
Preheat your grill to medium-high heat (400-450°F / 200-230°C). Clean and lightly oil the grates.
Place the seasoned chicken on the grill and cook for 5-7 minutes per side, or until cooked through.
During the last 2 minutes of cooking, brush the chicken generously with the balsamic glaze on both sides, allowing it to caramelize without burning. The internal temperature should reach 165°F (74°C).
Transfer the chicken to a cutting board and let it rest for 5-10 minutes. This is crucial for keeping the chicken juicy.
Slice the chicken or serve the breasts whole. Spoon a generous amount of the fresh strawberry balsamic salsa over the top and serve immediately.

Notes

Variations: For added texture and flavor, add a handful of toasted pecans to the salsa or crumble feta or goat cheese over the finished dish. For a touch of heat, add a finely minced jalapeño to the salsa.
Substitutions: Fresh mint is a great substitute for basil. Diced peaches or nectarines can be used in place of strawberries. Boneless, skinless chicken thighs can also be used.
Pro Tips: Pounding the chicken to an even thickness is key for juicy results. Apply the glaze only at the end of cooking to prevent it from burning. Always rest the chicken before slicing to allow the juices to redistribute.