Grilled Chicken with Pinot Noir and Blueberry Glaze

Grilled Chicken with Pinot Noir and Blueberry Glaze

A sweet and savory way to serve grilled chicken. I found blueberry balsamic vinegar in my local grocery store and had to use it in this dish with the addition of fresh blueberries. {Plain balsamic would work just as great too.}

Bring the dish together and serve with zucchini and basil couscous. I used my grill wok to steam my veggies tossed in a little olive oil, salt and pepper. Prepare couscous by the instructions on the box, drizzle with olive oil and throw in some fresh chopped basil.

Voila! You my friend have a simple and easy meal with very little clean up!

Grilled Chicken with Pinot Noir and Blueberry Glaze

31 July, 2012
: 4
: 10 min
: 25 min
: 35 min
: Easy


  • 1 cup Red Wine
  • 2 tablespoons Honey
  • ½ cup Balsamic Vinegar
  • 1 teaspoon Garlic Powder
  • ½ cup Fresh Blueberries
  • 4 whole Chicken Breasts, boneless & skinless
  • Kosher Salt and Ground Black Pepper, for seasoning
  • 1 bunch Basil, chopped
  • Step 1 Preheat your grill to medium high heat.
  • Step 2 In a medium-sized pot bring red wine, honey, balsamic to a boil. Reduce until at a syrup consistency. Add blueberries and simmer together for 5 minutes. Take off heat and cool slightly before serving.
  • Step 3 Meanwhile, liberally season both sides of chicken with salt and pepper. Grill each side for 4 minutes.
  • Step 4 Remove and let rest for another 5 minutes before serving. Serve with blueberry glaze. Garnish with chopped basil.

Savor and Enjoy!

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