Red White and Blueberry Grilled Chicken Recipe

Chicken breasts: Boneless and skinless, these are the main protein for the dish.

Blueberries: Fresh and juicy, they add a burst of sweetness and color.

Strawberries: Sliced and fresh, they complement the blueberries with their own sweetness.

White balsamic vinegar: Provides a tangy and slightly sweet flavor that enhances the fruit topping.

Olive oil: Used to mix with the vinegar and fruits, adding a smooth texture.

Salt: Enhances the overall flavor of the chicken and the topping.

Black pepper: Adds a bit of spice and depth to the dish.

When grilling chicken breasts, ensure they are of even thickness for uniform cooking. If needed, pound them to an even thickness using a meat mallet. This helps prevent overcooking the thinner parts while waiting for the thicker parts to cook through. Additionally, marinating the chicken in the white balsamic vinegar mixture for at least 30 minutes before grilling can infuse more flavor and keep the meat moist.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and can be grilled in the same manner as chicken breasts.

• fresh blueberries - Substitute with fresh blackberries: Blackberries offer a similar sweet-tart flavor and can be used in the same quantity.

• sliced strawberries - Substitute with sliced raspberries: Raspberries provide a similar sweetness and can be used as a direct replacement.

• white balsamic vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a comparable acidity and sweetness, making it a good alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, suitable for grilling.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor.

• freshly ground black pepper - Substitute with white pepper: White pepper has a slightly milder flavor but can be used in the same amount.

• Allow the grilled chicken to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.

• Place the cooled chicken breasts in an airtight container. If you have multiple pieces, layer them with parchment paper in between to avoid sticking.

• Store the blueberry and strawberry mixture separately in another airtight container. This keeps the fruit fresh and prevents the chicken from becoming too soggy.

• Refrigerate both the chicken and the fruit mixture for up to 3-4 days. Ensure your refrigerator is set to 40°F (4°C) or below to maintain freshness.

• For freezing, wrap each chicken breast individually in plastic wrap or aluminum foil. This extra layer of protection helps prevent freezer burn.

• Place the wrapped chicken breasts in a freezer-safe bag or container. Label with the date to keep track of storage time.

• Freeze the chicken for up to 2-3 months. When ready to use, thaw in the refrigerator overnight.

• The fruit mixture can also be frozen, but it may lose some texture upon thawing. For best results, freeze the blueberries and strawberries separately on a baking sheet first, then transfer to a freezer-safe bag.

• When reheating the chicken, use a microwave, oven, or stovetop. If using a microwave, cover with a damp paper towel to retain moisture. For the oven, reheat at 350°F (175°C) for about 10-15 minutes.

• Serve the reheated chicken with the fruit mixture either cold or slightly warmed. If desired, add a fresh drizzle of white balsamic vinegar to enhance the flavors.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover grilled chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat for about 20 minutes or until the chicken is warmed through.
  5. For the last 5 minutes, add the blueberry and strawberry mixture on top to warm slightly.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the pan.
  3. Place the leftover chicken in the skillet.
  4. Cover and heat for about 5-7 minutes, flipping halfway through.
  5. Add the fruit mixture in the last 2 minutes to warm it up.

• Microwave Method:

  1. Place the chicken on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to avoid drying out.
  3. Heat on medium power for 2-3 minutes, checking halfway through.
  4. Add the blueberry and strawberry mixture and heat for an additional 30 seconds to 1 minute.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken in the air fryer basket.
  3. Heat for about 5-7 minutes, shaking the basket halfway through.
  4. Add the fruit mixture in the last 2 minutes to warm it up.

• Sous Vide Method:

  1. Set your sous vide machine to 140°F (60°C).
  2. Place the chicken in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes.
  4. Remove from the bag and serve with the blueberry and strawberry mixture.

• Grill: Used to cook the chicken breasts to perfection with a nice char and smoky flavor.

• Mixing bowl: Used to combine the blueberries, strawberries, white balsamic vinegar, olive oil, salt, and black pepper.

• Tongs: Essential for flipping the chicken breasts on the grill without piercing them and losing juices.

• Meat thermometer: Helps ensure the chicken is cooked to the proper internal temperature of 165°F.

• Cutting board: Provides a clean surface to rest the grilled chicken after cooking.

• Knife: Used to slice the strawberries for the fruit mixture.

• Measuring cups: Used to measure out the blueberries, strawberries, and white balsamic vinegar.

• Measuring spoons: Used to measure the olive oil, salt, and black pepper.

• Serving platter: Used to present the grilled chicken topped with the blueberry and strawberry mixture.

Prepare the marinade: Mix the blueberries, strawberries, white balsamic vinegar, olive oil, salt, and black pepper ahead of time and store in the fridge.

Pre-season the chicken: Season the chicken breasts with salt and pepper the night before and keep them in an airtight container.

Use a meat thermometer: Ensure the chicken is cooked perfectly by using a meat thermometer, reducing guesswork and cooking time.

Batch grilling: Grill extra chicken breasts and store them for quick meals throughout the week.